By Wendy Stoltz / Last Modified On March 23, 2023
This gluten-free breakfast casserole is simple to make, and you can use your favorite breakfast sausage, ham, or bacon to make it exactly the way you want. Perfect for meal prep and great for a crowd for a holiday breakfast or brunch.
Instructions for making it the night before are included, so when you have guests over for the festive season or holiday, you can make this casserole dish to feed a crowd. It helps to save time in the morning, and you can customize it according to everyone's taste.
If you love breakfast casseroles, you need to make this gluten-free French toast casserole, Paleo breakfast casserole, or try these gluten-free breakfast recipes. If you prefer something with a dollop of salsa, make this huevos rancheros casserole.
A great casserole for a Thanksgiving side is this gluten-free sweet potato casserole recipe or this gluten-free green bean casserole that's simple to make and is customizable to fit your taste buds.
GLUTEN-FREE BREAKFAST CASSEROLE RECIPE
If you like meal prep or you're feeding a crowd, you'll want to make this gluten-free breakfast casserole dish recipe. It's super simple to make and it makes twelve good size servings. You can use bacon, ham, or sausage, or you can leave it out for a vegetarian version.
We like to make this gluten-free breakfast casserole when we have guests over or as a holiday breakfast for Thanksgiving and Christmas. We also will bake one up if we're going camping and reheat the leftovers over the camp stove.
WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE BREAKFAST CASSEROLE
Make it ahead of time - You can make this egg bake the night before and bake it the next morning.
Serves a crowd - If you are expecting a lot of guests during the holiday season, you can create this casserole. It feeds up to 12 people at a time.
Customize it to your liking - You can change up the protein, omit it and make a vegetarian casserole. It's totally customizable to your taste and liking.
INGREDIENTS IN GLUTEN-FREE BREAKFAST CASSEROLE
Protein - Breakfast sausage, ham, or bacon can be used. Pork sausage also works well. But check the pork sausage you use is gluten-free for your breakfast casserole.
Hash browns - You can make your own hash browns from scratch or use frozen hash brown potatoes. You can use hash browns from frozen, but I suggest you thaw them and drain off excess liquid.
Cheese - I've used shredded Cheddar cheese, but you can use a cheese that melts well which usually has higher fat and moisture in it like mozzarella or Gouda.
Green onions - I like to add green onion for flavor, color, and texture to this breakfast casserole.
Eggs - Make sure your eggs are at room temperature.
Milk - I used full cream milk but you can use a milk of your choice.
Seasoning - Salt and Pepper to taste.
EQUIPMENT NEEDED FOR THIS GLUTEN-FREE BREAKFAST CASSEROLE
Mixing bowls - These Pyrex mixing bowls come in handy.
Baking dish - Use a 9x13 baking dish.
If you have any questions about making gluten-free breakfast casserole, please leave a comment and we will get back to you as soon as possible.
HOW TO MAKE A GLUTEN-FREE BREAKFAST CASSEROLE
- In a medium frying pan over medium heat, cook breakfast sausage. Use your spoon or spatula to break the sausage into pieces as it cooks. Once it’s cooked and no pink remains, turn off the heat, and remove the pan from the burner. Add the thawed hash browns, cheese, crumbled cooked breakfast sausage, and diced green onions to a large mixing bowl.
- Stir to combine. The cheese might start to melt a little, but that's okay.
- Pour the sausage and hash brown mixture into your prepared baking dish and spread it until it's evenly distributed.
- In the same large mixing bowl, whisk the eggs with the milk, salt, and pepper.
- Pour the egg mixture over the sausage and hash brown mixture. The egg mixture will start to sink into the hash brown mixture. No need to stir it.
- Bake for one hour, uncovered or until the center is set and the edges are brown. Remove from the oven and let the breakfast casserole sit for 10-15 minutes before serving. Store leftovers covered in the refrigerator for up to 3 days. Reheat before serving.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free breakfast casserole, please see the complete recipe below.
TIPS FOR MAKING THE BEST GLUTEN-FREE BREAKFAST CASSEROLE
Liquid - With any casserole, any excess liquid will make it soggy. So be sure to thaw the hash brown potatoes and drain off excess liquid prior to using it. You can make your own hash brown potatoes if you prefer.
Salt - Depending on if you add in other ingredients. Check which ingredients already have added salt and then adjust the salt accordingly.
Check ingredient labels - Be sure to check the labels of the ingredients you use to make sure they are gluten-free. Particularly the sausages.
CAN I MAKE THIS GLUTEN-FREE BREAKFAST CASSEROLE AHEAD OF TIME?
You can prepare this egg casserole the night before and bake it the next morning. Simply prepare it as directed, but instead of baking it, cover it with plastic wrap or foil and place it in the refrigerator. When you're ready to bake it, pull it out of the refrigerator and bring it to room temperature. Pre-heat your oven. Bake it for one hour, or until the center is set.
CAN YOU REFRIGERATE THIS GLUTEN-FREE BREAKFAST CASSEROLE?
Yes, you can make the egg casserole up until the step prior to baking it in the oven. You can then keep it in the refrigerator covered in plastic wrap for under 24 hours.
SHOULD YOU COVER GF BREAKFAST CASSEROLE WHEN BAKING?
No, you don't need to cover it.
WHAT CAN I SUBSTITUTE IN THIS GLUTEN-FREE BREAKFAST CASSEROLE?
Vegetarian - You can make this gf breakfast casserole without the protein to make it vegetarian.
CAN YOU FREEZE A GLUTEN-FREE BREAKFAST CASSEROLE?
Yes, you can freeze a gluten-free breakfast casserole. To freeze a casserole, you need to prepare the recipe as directed, but don't bake it. Cover the pan with plastic wrap and then foil and freeze for up to 3 months. When you're ready to bake your gf breakfast casserole, pull it out of the freezer and allow it to thaw overnight in the refrigerator. Let it come to room temperature before pre-heating your oven then bake it as directed.
HOW LONG CAN A GF BREAKFAST CASSEROLE SIT IN THE FRIDGE BEFORE BAKING?
You can place it in the fridge for under 24 hours, others have left it in the refrigerator for 48 hours, but I have not tested it.
MORE GLUTEN-FREE BREAKFAST RECIPES:
These recipes make gluten-free breakfast time great! Give them a go!
Gluten-Free Breakfast Casserole
This gluten-free breakfast casserole is simple to make, and you can use your favorite breakfast sausage, ham, or bacon to make it exactly the way you want. Perfect for meal prep and great for a crowd for a holiday breakfast or brunch.
Ingredients
- 1 lb. ground breakfast sausage
- 20 oz. frozen hash browns (about 4 cups), thawed
- 2 cups shredded cheddar cheese
- ¼ cup diced green onion
- 12 eggs
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray; set aside.
- In a medium frying pan over medium heat, cook breakfast sausage. Use your spoon or spatula to break the sausage into pieces as it cooks. Once it’s cooked and no pink remains, turn off the heat, and remove the pan from the burner.
- Add the thawed hash browns, cheese, crumbled cooked breakfast sausage, and diced green onions to a large mixing bowl. Stir to combine. The cheese may start to melt, but don’t worry.
- Pour the sausage and hashbrown mixture into your prepared baking dish and spread it until its evenly distributed.
- In the same large mixing bowl, whisk the eggs with the milk, salt, and pepper.
- Pour the egg mixture over the sausage and hashbrown mixture. The egg mixture will start to sink into the hash brown mixture. No need to stir it.
- Bake for one hour, uncovered or until the center is set and the edges are brown.
- Remove from the oven and let it sit for 10-15 minutes before serving.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat before serving
Notes
- To make this the night before: Prepare it as directed, but instead of baking it, cover it with plastic wrap or foil and place it in the refrigerator. When you're ready to bake it, pull it out of the refrigerator and bring it to room temperature. Pre-heat your oven. Bake it for one hour, or until the center is set.
- To freeze a casserole: Prepare the recipe as directed, but don't bake it. Cover the pan with plastic wrap and then foil and freeze for up to 3 months. When you're ready to bake your gf breakfast casserole, pull it out of the freezer and allow it to thaw overnight in the refrigerator. Let it come to room temperature before pre-heating your oven then bake it as directed.
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Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 385Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 239mgSodium: 695mgCarbohydrates: 16gFiber: 2gSugar: 2gProtein: 20g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Jennifer
Thanks for the recipe! Could I use leftover mashed potatoes (made with butter, light cream cheese, and milk) in place of hash browns?
chrystal
Honestly, I haven never used mashed potatoes for this recipe so I am not sure.
Best,
Chrystal
Amy
If making for camping how do you reheat? We have a trailer a d I could put in the oven to reheat... This sounds amazing!!
chrystal
You can reheat it in the oven in your camper. You can also reheat on low, covered on a campstove.
Best,
Chrystal
Tabby Koerperick
Have you ever made this in a muffin tin? Do you know how much to reduce the ingredients to do so?
chrystal
Hi tabby,
I haven't baked this casserole in muffin tins. Maybe reduce it by half and see how many casserole muffins you get? Also, reduce the baking time.
Best,
Chrystal
Dee Davis
This looks delicious. I have a potato allergy and am also dairy free. . Do you think maybe shredded zucchini would work in place of the potatoes?
Thank you,
Dee
chrystal
Hi Dee,
I think the texture would be different and it will be more like a crustless quiche, but you can do that if you like 🙂
Best,
Chrystal
Doris Harrington
I did this recipe but used plant based scramble and plant based bacon and dairy free cheese. This was so easy and really delicious.
No one even noticed that it was plant based.
Will be trying other recipes as well.
I am gluten free and food restricted always looking for good sources
Of protein.
Lindsay
Doris, that sounds delicious, and I'm so glad you could adjust the casserole to meet your food needs!
Dorothy
AWESOME!!!! Thank you for this recipe... My husband love, love, loves it!! I needed a quick and easy breakfast he could make for himself. Once the casserole was cool I wrapped the individually servings and froze. Only takes 1.5 min and BAM he has breakfast. For verity I did a bacon crumble in one, Sausage in another and next will be ham!! I can't thank you enough. Hubby is 83, a big cup of coffee and this casserole is going to make his mornings bright!!
Lindsay
So glad Hubby loves the casserole! And it sounds like it's made your mornings a bit easier too 🙂
Susie
This sounds so delicious! Would using half of all ingredients and baking in a 8x8 inch dish work?
Wendy Stoltz
Hi Susie,
I am not sure, let us know when you try it.
Cheryl
I am planning to try this recipe for Christmas breakfast but wanted to note that I have been unable to find gluten free hash browns. They all have wheat or may contain wheat statements which my celiac guests cannot have. I have found some organic “one ingredient” French fries that I will try chopping up. I will need to partially thaw first. Should I cook them to crisp them up before carrying on with your instructions?
Wendy Stoltz
Hi Cheryl,
I am not sure as I have not tried it. But your thought process makes sense to me. Let us know if it worked.
Mary
This was a big hit! I made the recipe as listed and it turned out perfect & was delicious! To ensure the frozen hash browns wouldn't add extra water, I rinsed them in cold water to thaw and let them drain while I cooked the sausage. Note: If you are cooking for someone who is gluten sensitive, be sure your sausage is MSG free.
Wendy Stoltz
Thanks Mary, glad it was a hit!