Gluten-Free Breakfast Casserole is a hearty and crowd-pleasing breakfast recipe. Prepped in minutes then baked until golden brown and bubbly!
Raise your hand if you like hot breakfasts! Raise the other if you like ’em easy to prepare! And crowd-pleasing! And hearty, and cheesy, and prefect for the holidaysss…..ok we’ve run out of limbs.
Watch How to Make It
Gluten Free Breakfast Casserole
The past several years I’ve skirted around creating new recipes for Thanksgiving because most people I know, including my family, don’t change their menu up a whole lot from year to year. There’s millions (literally, Google it) of delicious turkey, mashed potato, and cranberry sauce recipes out there on the interwebs so instead of trying to reinvent the wheel, I prefer to pave the road under it with supplemental recipes for the rest of the holiday. I feel like I’ve been wanting to explain that for years now.
Case in insane point, breakfast! How many of you crave something above and beyond your typical yogurt, oatmeal or, more likely, cereal breakfast on Thanksgiving morning? Something you can savor by a crackling fire. No work to be done. Family and friends to enjoy. Macy’s parade on TV showcasing singers you’ve never heard of.
Anyway, feed said craving with a hot and hearty Gluten-Free Breakfast Casserole for Thanksgiving this year.
Frozen hash browns marry with browned sausage and shallots, eggs, sharp cheddar cheese, and tangy sour cream to create a crowd-pleasing breakfast casserole that’s perfect for gluten-free and non-gluten-free eaters alike. This recipe is beyond simple, and simply delicious!
I kept the ingredient list low to minimize fuss – especially if you’re making this for Thanksgiving and have a lot of cooking ahead of you later that day. That said, feel free to jazz it up by adding sauteed mushrooms, using maple sausage instead of regular, green onions instead of shallots, smoked cheddar instead of sharp – you get the idea.
Top your portion with salsa, guacamole, and a dash or 10 of hot sauce. Regardless, this recipe will appeal to everyone’s craving for a hot and special holiday breakfast!
How to Make Gluten Free Breakfast Casserole
Start by browning pork sausage and chopped shallot (or a small onion) in large skillet over medium-high heat. This can be done the night before to save time!
Set the sausage aside to cool slightly while you whisk eggs, salt, and pepper in a very large bowl. Next add sour cream, and milk (any kind) then whisk until smooth.
Finally, add the browned sausage, shredded sharp cheddar cheese, and thawed frozen shredded hash browns then give everything a good stir to coat. If the mixture seems a little too dry, whisk another one or two eggs with a splash of milk then add that in.
Pour the mixture into a nonstick sprayed 9×13″ baking dish then sprinkle with additional cheddar cheese.
Cover the dish with foil then pop it into a 350 degree preheated oven and bake for 1 hour, to 1 hour and 15 minutes, or until the center is set and cooked through. Remove the foil then bake for another 5 minutes or until the cheese is bubbly.
Let the gluten-free breakfast casserole sit for 15-20 minutes before slicing and serving. If you’re lucky enough to have leftovers, they are just as delicious once reheated in the microwave for a minute or two.
However and whenever you make it, I know you’ll love every last drop of Gluten Free Breakfast Casserole — enjoy!
More Filling Breakfast Recipes
- Gluten Free Breakfast Bombs
- Cheesy Ham and Hash Brown Casserole
- Mini Egg Bites
- Crock Pot Breakfast Casserole
- Roasted Poblano and Sausage Breakfast Casserole
- Gluten Free Pancakes
- Make Ahead Breakfast Bowls
- High Protein Overnight Oats
Equipment
Ingredients
- 1 lb pork breakfast sausage, Jimmy Dean recommended
- 1 large shallot or 1 small onion, chopped
- 6 large eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 oz sour cream
- 3/4 cup milk
- 8 oz shredded sharp cheddar cheese, divided
- 4 cups frozen shredded hash browns, thawed
Directions
- Preheat oven to 350 degrees then spray a 9×13" baking dish with nonstick spray and set aside. Brown sausage with shallot in a large skillet over medium-high heat then drain if necessary and set aside to cool slightly (can be done ahead of time.)
- Whisk eggs, salt, and pepper in a very large bowl then add sour cream and milk and whisk until smooth. Add 3/4 of the shredded cheese, the cooked sausage, and thawed hash browns then stir to combine. Pour mixture into prepared baking dish then smooth with a spatula until liquid is evenly distributed. Sprinkle remaining cheese on top then cover with nonstick sprayed foil and bake for 1 hour, to 1 hour and 15 minutes, or until a knife inserted into the center comes out clean. Remove foil then bake for 5 more minutes or until top is golden brown. Let sit for 15-20 minutes before slicing and serving.
Notes
- If the mixture seems a little too dry before pouring into the casserole dish, add another one or two eggs whisked with milk.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I doubled this recipe the morning after a party and everybody loved it there was none leftover!! I forgot to add the shallot (so I used onion flakes) and forgot to thaw the hashbrowns, but it still turned out delicious. Thank you for the recipe ❤️You have such good recipes I have quite a few in my regular rotation
I’m so glad to hear this was a hit, Julia!! Thank you so much for your feedback and recipe rating!
Can this be prepared ahead of time the night before, refrigerated overnight, and then baked the next morning?
Hi Michelle! I’d keep the eggs separate from the other ingredients then mix right before baking.
I followed the instructions exactly and it was a big hit! I will be making this a lot in the future. I wanted to add some Ortega diced green chiles just for a little kick, but I couldn’t find anything on the can that said they were gluten free ( do you know if they are?) No worries the dish was perfect anyway. Thank you!
I’m so glad this recipe was a hit, Laura! I use Hatch brand diced green chiles for gluten free!
I scaled this up 4X for a big church youth event and it worked beautifully. I allowed more time to bake. I also used Costco dehydrated hash browns. Rehydrated them and let them cool off. Yummy!
Awesome!! So glad this worked out well for your group, Rick – thank you so much for your feedback and recipe rating!
This was a hit at a church potluck to say farewell to a pastor who is gluten intolerant. I recommend ensuring the potatoes are thoroughly thawed as mine seemed to be, but perhaps were not, as my casserole was watery. Next time I will drain them in a sieve. Thanks!
I’m so happy to hear this! Thank you so much for your feedback and recipe rating!
Can this be made ahead and put in the fridge to be ready to cook the next morning?
Hi Beth! I’d keep the whisked eggs/milk/sour cream separate from the hash brown mixture until just before baking so the hash browns don’t absorb too much of the liquid.
I’ve been making this recipe for years for our annual Memorial Day weekend trip and everyone loves it! It has become a must-have breakfast for our group.
That makes me so happy to hear, Lindsay!! Thank you so much for your feedback and recipe rating, and for making this dish an annual tradition! :)
If I were to make this ahead and freeze it, would I cook it for an hour at 350, let it cool, freeze it and when using it, bring it to room temperature and then reheat at 350 for about 20 minutes??
Hey LC! That could work!
I’m very excited to make this for my sister‘s birthday breakfast with the family! How long should I leave the frozen hashbrowns out to thaw properly?
That’s a perfect occasion for this recipe. Andrew! Overnight in the fridge is usually fine!
This is my favorite breakfast, even though I don’t need to eat gluten-free. It’s perfect every time. I highly recommend it.
Love, love, love to hear it — Carol. As you said, GF or not, it ALWAYS turns out and is so delicious! Thank you so much for your feedback and recipe rating!