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!
The past several years I’ve skirted around creating new recipes for Thanksgiving because, as I mentioned on Wednesday, most of the people I know, including my family, don’t change their menu up a whole lot from year to year. There’s millions (literally, Google that ish,) 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. Seriously, are those people legit entertainers, or am I just getting too old to recognize the current cool cats of showbiz?
I think “cool cats” says it all.
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 b e y o n d 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 1lb pork sausage and 1 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 6 eggs, 1 teaspoon salt, and 1/2 teaspoon pepper in a very large bowl. Next add 8oz sour cream, and 3/4 cup milk (any kind) then whisk until smooth.
Finally, add the browned sausage, 6oz shredded sharp cheddar cheese, and 4 cups (about 20oz) frozen then thawed 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 an additional 2oz cheddar cheese (you’ll need one 8oz block for the whole recipe.) 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 5 minutes before slicing and serving. We’ve been eating it as leftovers for a few days around here and it reheats beautifully after a minute or two in the microwave. Hope you all enjoy!
More Filling Breakfast Recipes
- Mini Egg Bites
- Crock Pot Breakfast Casserole
- Roasted Poblano and Sausage Breakfast Casserole
- Breakfast Taco Casserole
- Make Ahead Breakfast Bowls
- Make Ahead Fruit & Yogurt Breakfast Parfaits
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Gluten-Free Breakfast Casserole
Description
Gluten-Free Breakfast Casserole is hearty and crowd-pleasing. Prepped in minutes then baked until golden brown and bubbly!
Ingredients
- 1lb pork breakfast sausage (I like Jimmy Dean)
- 1 large shallot or 1 small onion, chopped
- 6 large eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8oz sour cream
- 3/4 cup milk
- 8oz shredded sharp cheddar cheese, divided
- 4 cups (about 20oz,) frozen shredded hash browns, thawed
Directions
- Preheat oven to 350 degrees then spray a 9x13" baking dish with nonstick spray and set aside. Brown sausage with shallot in a large skillet over medium-high heat then drain if desired and set aside to cool slightly (can be done ahead of time.)
- Whisk eggs, salt, and pepper in a very large bowl, add sour cream and milk, and then whisk until smooth. Add 3/4 of the shredded cheese (about 6oz,) the cooked sausage, and thawed hash browns to the bowl 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 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 5 minutes before cutting and serving.
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
Notes
- If the mixture seems a little too dry before pouring into the casserole dish, add another one or two eggs whisked with milk.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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Delicious! Thanks for this recipe! I also used Jimmy Dean sausage (All Natural), and substituted nonfat Greek yogurt instead of sour cream, and used almond milk instead of milk. Left out the pepper, but added the two extra eggs and ~1/4 c. extra milk. I cooked the night before and then just reheated in the morning in the oven, covered with foil until the final “browning” step.
Fabulous! This is a really flexible recipe and, as you said, reheats so well. Thank you so much for your feedback and recipe rating, Hilary!
Delicious!! Both of my adult sons loved it!
Wohoo! So glad to hear that, Robin — thank you so much for your feedback and recipe rating!
I made this today for our church coffee hour. I substituted two red peppers and one zucchini for the sausage. I used sweet onion instead of shallot. I also bought the wrong hashbrowns and ended up with the hash brown patties. So I laid the patties along the bottom of the pan and poured the egg mixture over it, and then baked it as the recipe states. Actually I baked it halfway the night before and the rest of the way just before serving. It was amazing and a huge hit at church!
This sounds like a delicious veggie spin on the original, Rosie! So glad it worked out with what you had on hand!
I did not see the nutritional information posted, did I overlook it, or did you not include it? This is important to my family as we have diet restrictions.
Hi Darla! We are working on adding nutritional information to our recipes in 2024. That said, the nutritional calculator plugins I and most independent publishers use are not verified by a dietitian and I have seen values vary WIDELY. I always recommend to calculate independently if eating with a medical condition in mind!
Can the gluten free casserole be frozen
We love this casserole! My kids request it regularly.
LOVE to hear that, K! Thank you so much for your feedback and recipe rating!
This looks like just what I want to make for a large group this weekend. Can I prepare the whole casserole a day ahead, or must it be baked right after I combine all the ingredients?
Thanks!
Hi Susan! It should be fine prepared a day ahead of time!
I don’t know if I’ve reviewed this one yet and I think it’s time to since I make it at least once a month for my family to have all week for breakfast and sometimes supper. It’s a huge hit in our family and we’ll jazz it up with salsa and guac sometimes or Frank’s red hot sauce. Delicious and easy!
We LOVE this egg bake! Re-heats very well as leftovers too. We add bacon and green peppers for an extra kick!
SO glad you love this recipe, Julie!! Love that you are able to make it your own – the additions sound so delicious!
This is delicious!! I added a package of bacon and used the freeze dried potatos in the carton. I am eating it with breakfast with half an avacado! Yummy!
That sounds so delicious, Harmony!
I’ve made this for 2 different groups of women and there is never a crumb left. Everyone wants the recipe, it’s a big hit every time. Thanks.
I’m so, so glad to hear it! Thank you so much for your feedback and recipe rating!