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

1. 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.
2. Stir to combine. The cheese might start to melt a little, but that’s okay.
3. Pour the sausage and hash brown mixture into your prepared baking dish and spread it until its evenly distributed.
4. In the same large mixing bowl, whisk the eggs with the milk, salt, and pepper.
5. 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.
6. 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:

• Gluten Free Blueberry Scones
• Gluten Free Pancakes
• Gluten Free Waffles
• Gluten Free Cinnamon Rolls

Did you make this gluten free breakfast casserole? Please let me know what you thought and what meat you used in the comments below!

Yield: 12

Gluten Free Breakfast Casserole

Print

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.

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 15 minutes

Total Time 1 hour 25 minutes

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

1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray; set aside.
2. 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.
3. 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.
4. Pour the sausage and hashbrown mixture into your prepared baking dish and spread it until its evenly distributed.
5. In the same large mixing bowl, whisk the eggs with the milk, salt, and pepper.
6. 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.
7. Bake for one hour, uncovered or until the center is set and the edges are brown.
8. Remove from the oven and let site for 10-15 minutes before serving.
9. 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:

12

Serving Size:

1 slice
Amount 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.