Gluten-Free Breakfast Casserole is a hearty and crowd-pleasing breakfast recipe. Prepped in minutes then baked until golden brown and bubbly!
“This is my absolute favorite breakfast casserole. Even if I didn’t have to eat GF, I would still make this for my family and holiday events. So perfect and delicious!”
I don’t know if this is a Midwestern thing, but I can’t tell you how many breakfast casseroles I’ve eaten in my lifetime. Thousands, probably. Around here we make it for every occasion – holidays, baby and bridal showers, sports team breakfasts, potlucks, birthdays – I mean the list goes on and on.
Breakfast casseroles are not only great for feeding a crowd, but they’re incredibly crowd-pleasing. Hearty, cheesy, and totally delicious.
My Gluten Free Breakfast Casserole is one for the books not only because it’s so flavorful and easy, but because both gluten-free AND non-gluten-free folks absolutely love it. This easy breakfast casserole gets rave reviews anytime I serve it.
Watch How to Make It
Main Ingredients Needed
Snag the everyday items needed to whip up a hot and hearty breakfast casserole at home. Here are the main ingredients you’ll need:
- Shredded frozen hash browns: I use Ore-Ida brand, which is gluten free and has a great consistency. Unlike with my Crock Pot Breakfast Casserole, the hash browns in this casserole DO need to be thawed first, so plan ahead for that.
- Ground pork breakfast sausage: I like Jimmy Dean brand, which is gluten free, and typically stick with the “original” flavor. You could use the spicy flavor for a kick.
- Eggs
- Sour cream: adds to the overall texture and flavor of the breakfast casserole.
- Milk: whatever you’ve got in the fridge will work.
- Shredded cheese: sharp cheddar cheese lends flavor and a golden brown topping to the baked gluten free breakfast casserole.
Can I Make this Ahead of Time?
If you want to make the casserole ahead of time – at night for example, so it’s ready to bake in the morning – I recommend keeping the egg + sausage mixture separate from the hash brown mixture then combining just before baking.
We like to serve breakfast casserole with fresh salsa, guacamole, and a fresh fruit salad. Now let’s dig in!
How to Make Gluten Free Breakfast Casserole
Step 1: Brown the breakfast sausage.
Start by browning ground pork breakfast sausage and chopped shallot or onion in a large skillet over medium-high heat. Drain the sausage if necessary then set it aside to cool slightly.
Step 2: Whisk the egg mixture.
To a large mixing bowl add eggs, salt, and pepper then whisk until smooth. Next add sour cream and milk (any kind) then whisk again until smooth.
Step 3: Combine the remaining ingredients.
Finally, add the browned sausage, shredded sharp cheddar cheese, and thawed frozen shredded hash browns then give everything a good stir to thoroughly combine.
If the mixture seems a little dry, whisk another one or two eggs with a splash of milk then add that in too.
Step 4: Bake the casserole.
Pour the mixture into a nonstick sprayed 9×13″ baking dish then sprinkle with additional cheddar cheese.
Cover the dish with nonstick-sprayed foil then bake for 60-75 minutes at 350 degrees or until the center is set and cooked through. Remove the foil then bake for another 5 minutes or until the cheese is golden brown and bubbly.
Step 5: Rest then serve.
Let the gluten-free breakfast casserole sit for 15-20 minutes before slicing into squares 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 my Gluten Free Breakfast Casserole — enjoy!
More Filling Breakfast Recipes
- Gluten Free Quiche
- 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 ground 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, any kind
- 8 oz shredded sharp cheddar cheese, divided
- 4 cups frozen shredded hash browns, thawed
Directions
- Preheat the oven to 350 degrees then spray a 9×13" baking dish with nonstick spray and set it aside.
- Heat a large skillet over medium-high heat then add the breakfast sausage and shallot or onion and cook through. Drain if necessary then return the sausage to the pan and set aside to cool slightly (can be done ahead of time).
- To a very large mixing bowl, add the eggs, salt, and pepper then whisk to combine. Add the sour cream and milk then whisk to combine. Add 3/4 of the shredded cheese, the cooked and slightly cooled breakfast sausage, and thawed hash browns then stir to combine.
- Pour the mixture into the prepared baking dish then spread into an even layer. Sprinkle the remaining cheese on top then cover the dish with a piece of nonstick-sprayed foil and bake for 60-75 minutes or until the center has set and a knife inserted into the center comes out clean. Remove the foil then bake for 5 more minutes or until the cheese has turned golden brown.
- Let the casserole sit for 15-20 minutes before slicing and serving.
Notes
- If the mixture seems a little 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.
Can greek yogurt or any other substitute be used for the sour cream?
Sure!
Have you tried making a vegetarian version of this recipe? I would be interested in seeing what veggie combo you would recommend
Hi Jill! Check out this recipe! https://iowagirleats.com/vegetable-egg-casserole/
Can you make this the night before?
Hi Eileen! I mentioned this in the copy: “Can I Make this Ahead of Time? If you want to make the casserole ahead of time – at night for example, so it’s ready to bake in the morning – I recommend keeping the egg + sausage mixture separate from the hash brown mixture then combining just before baking.”
Kristin, do you know if this can be doubled? Any time I have doubled it, I use two separate 9×13 baking dishes. Just wondering if it could be doubled and then baked all together in a larger/deeper dish….maybe just longer cooking time? hmmmmmm
I’d personally would use two separate baking dishes as you’ve described when doubling the recipe to have the most control over the final product.
We LOVE this recipe at my house. Been using it now for YEARS!
LOVE to hear this, Amy! So happy it’s a go-to of yours. Thank you so much for your feedback and recipe rating!
So yummy! I didn’t read the directions and added a whole bag of hash browns instead of 4 cups. Oops. I ended up adding an extra egg and milk to offset the extra hashbrowns. I also added some chopped up bacon with the sausage. My kids all loved it (and that hardly ever happens) and I also made it for my brother’s family as they have 2 kids who are gluten free. It had rave reviews from all.
SO glad it worked out, Allison! This recipe is very flexible, as it sounds like you learned. Thrilled it was a hit both times!
Can you make this without the hash browns? Also without bread. Or do you have a good recipe without these 2 items
This recipe might be a better fit! https://iowagirleats.com/mini-egg-bites/
Oh my gosh! My celiac daughter who’s ten went back for thirds! My dad who NEVER has seconds or gives food compliments had seconds! Absolutely nothing was left! I’m so excited to add this recipe to our meal rotation. Thank you!
YAY!! Thrilled to hear this, Bev!! Thank you so much for your feedback and recipe rating!
This was perfect for Christmas breakfast! Next Christmas Eve I’ll try not to be so tired and cook the sausage and onion beforehand to make it go even quicker in the morning lol. I added a half teaspoon each of garlic and onion powder and used a vegetarian sausage so everyone could enjoy. Thanks!
SO glad you enjoyed the recipe, Krystal, and were able to tweak it to make it your own. Thank you so much for your feedback and recipe rating!
Can you make this the night before?
Hi Courtney! I’d keep the eggs separate from the other ingredients then mix right before baking.
What would you recommend in place of the pork. I cannot have pork.
you could use turkey sausage– I like to buy the turkey sausage crumbles
You can use whatever breakfast meat you typically replace with pork products. Ground turkey or chicken sausage would be a good option!