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. Instructions for making it the night before included.
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 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 and for holidays like Thanksgiving and Christmas. We also will bake one up if we're going camping, and reheat the leftovers over the camp stove.
Ingredients in breakfast casserole:
- Breakfast sausage, ham, or bacon
- Hash browns
- Cheese
- Green onions
- Eggs
- Milk
- Salt and Pepper to taste
Make ahead and refrigerate instructions:
You can prepare this gluten free 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 temperate. Pre-heat your oven. Bake it for one hour, or until the center is set.
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 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 of 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 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 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 site 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 only. Please see the printable recipe card below.
More Gluten Free Breakfast Recipes:
Did you make this gluten free breakfast casserole? Please let me know what you thought and what meat you used in the comments below!
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. Instructions for making it the night before included.
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 of 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 site 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 temperate. 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.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 385Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 239mgSodium: 696mgCarbohydrates: 16gFiber: 2gSugar: 1gProtein: 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.