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.
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!
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!
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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 sausage
- 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.
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.
Video
We’ve been eating gluten-free breakfast casserole as leftovers for a few days around here and it reheats beautifully after a minute or two in the microwave. Hope you all enjoy!
This will be incredible Thanksgiving week!! Perfect brunch dish :)
We are one of those families that doesn’t use the same recipes year after year and are always looking for fun new recipes to try for Thanksgiving. Just letting you know we do exist. :) Also, last year I hosted for the first time, and I created the menu totally from scratch, so I was searching the interwebs for recipes a ton. Not everyone has the benefit of having those traditional recipes that have been handed down.
It looks like this casserole would be total crowd pleaser!
This recipe looks delicious!! I pinned it so I can make it for my husband and I when we get back from Thanksgiving travel! :)
This looks so delicious! Do you think I could sub in nonfat plain greek yogurt for the sour cream?
Hi Sally! I think in this case the flavors are just a bit too different to swap. I’d stick with the sour cream!
Yum – this is perfect for the weekend! Happy Friday :)
Thanksgiving morning definitely calls for something beyond the bowl of cereal, and this looks like the perfect dish to hold me over until it’s time to carve the bird!
Could you prep/assemble this the day before and then go from fridge to oven Thanksgiving morning??
You could definitely prep them separately (hash browns thawed in the bag, sausage in a gladware container, and eggs + milk + sour cream in a bowl) then combine right before baking!
I combined everything together in the 9 x 13, covered it with foil and stuck it in the fridge overnight. I did a quick stir in the morning, right before putting in the over and it worked out fine!
I am going to Portland Oregon in December to spend sometime with family. I was going to cook dinner one night but this…this is so much better and less stress. Thank you! Xoxk
The intro to this post was so cute :) There’s always so many artists I’ve never heard of at that parade!
Is it okay to substitute ground turkey?
You could but I’d recommend turkey sausage (vs ground turkey breast) otherwise you’ll miss out on a ton of flavor.
This…with your Champagne Sangria Punch…DELISH! Can’t wait to serve this one!!!
Would I be able to serve this at room temp to bring to a potluck?
Hey Sarah! This casserole is best served hot or warm.
I make something similar to this on Christmas morning. I pop it in the oven right before its time open gifts. I am trying this recipe this year. Happy Thanksgiving!
I am obsessed with this recipe!! I am vegetarian so I used GF veggie beef and it was SO good!!! Making it again ASAP!
[…] made this casserole on Saturday for brunch (used bacon instead of sausage). Stephen took one bite and turned to me and […]
can I use greek yogurt rather than sourcream and what do you think the result will be?
Hey Therese!! I think in this case the flavors are just a bit too different to swap. I’d stick with the sour cream!
We make something like this on the regular for “Breakfast for Dinner” nights at our house. We also add your un-fave red peppers and then serve the whole thing with sweet potato biscuits (could be gluten free) and apple butter. YUM!
Delicious! Our Christmas morning tradition is an egg bake/casserole and orange rolls for breakfast. This year we’ll be trying your recipe, which has prompted us to wonder…….where do you prefer to purchase your sausage–Fareway or Hy-Vee? We know you partner with Hy-Vee and, when we lived in Johnston, we did the bulk of our shopping there too. However, we always bought our meats at Fareway Ankeny.
Hey Jenn! I do the majority of my shopping at HyVee so that’s where I usually pick it up. I use Grazianos which they always have a big supply of. Happy Thanksgiving!
Kristin – this was so easy to assemble! It’s baking in the oven as I type and we should be able to eat it at the start of the second half of the Iowa – Nebraska game! Go Hawks!
I’m just wondering if the pork sausage that you used had any flavour in it? I’m hoping to make this, but am unsure what type of sausage to buy.
Tons of flavor – regular pork sausage is actually one of my favorite types!
Just made this today and it turned out delicious. Great flavour. Thanks heaps!
Can this be put together the night before and put in the fridge?
Hi Margie! I haven’t tried – I worry about the potatoes getting soggy. I just made this last week and it honestly comes together in about 5 minutes before baking. Super quick prep time!
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Looks yummy! Just a quick note – when using frozen potatoes they have to be marked gluten free or else they contain gluten. Ore Ida brand makes a number of Gluten Free options and they are labeled if they are gluten free.
Made this ahead of time tonight for Christmas brunch tomorrow morning! It was such a hit Thanksgiving morning that I just made a quadruple batch. I browned the potatoes instead of waiting for them to thaw and added in a few extra eggs to feed a large group. Tried ham in one pan instead of sausage so we’ll see how that turns out. Great recipe!
Merry Christmas! I made this today for my family in Portland and they are raving!!!! Have wonderfull time with your family! Xoxo
Just served this for Xmas morn and everyone from ages 8 to 70 loved it. The 8-year-old: “I don’t even like eggs but I loved this!” Thanks so much and hope you enjoy the holidays.
Holy mackerel. This is delicious. Everyone around our table loved it. It’s a delicious package. But we found that it wasn’t worth the per serving wallop of 622 calories, and a staggering 302mg of cholesterol. We enjoyed it today…unlikely to do so in the future. For us, this will be the only special occasion featuring Iowa Girl’s breakfast casserole. Thanks for the gluten-free ideas.
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My family preferred this casserole to other egg casseroles that I have made!
Can this be made ahead of time and frozen until needed!
Hi Denise! Honestly I’m not sure as I haven’t tried that. Let me know if you give it a whirl, I’m curious as to how it turns out!
Made this yesterday for a family brunch and everyone loved it – all ages, GF and non GF folks! It really is quick to prep. Note: 8 oz of shredded cheese is 2 cups, so reserve 1/2 cup (1/4 of the total cheese) for the top. I bought 8oz size pkg of pre-shredded sharp cheese and 8 oz pkg of sour cream, so cut down on measuring. Pictures show some green herb on top, but that is not in the print version of the recipe.
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Can this recipe be doubled to serve 12? If so, how long does it take to bake the increased size?
I would use two casserole dishes (or buy those disposable aluminum ones if you don’t have two 9×13″ pans,) vs doubling the ingredients to make a big casserole!
[…] out the Baked Eggs with Chicken Sausage, Quinoa and Salsa Verde from Domesticate Me (left) or the Gluten Free Sausage Breakfast Casserole from Iowa Girl Eats (right). Also worthy is the Spaghetti Squash & Sausage Breakfast Casserole […]
Could I prepare this a couple of weeks before I wanted to serve it and freeze it?
Hey Mary Kate! I haven’t tried it so I can’t tell you for certain. If you give it a go let us know how it turns out!
[…] This recipe was originally found at iowagirleats. […]
[…] also learned that this Gluten-Free Breakfast Casserole freezes really, really well. I made it a few weeks ago when I was having the girls over for brunch. […]
I made this for a potluck this weekend after finding out my husband is allergic to gluten. It was amazing! And the leftovers are just as good! Thanks so much for a yummy, gluten free casserole!
I’m so glad to hear, Heather! It sounds like your husband’s allergy is a recent diagnosis? If so, I’m actually releasing a Gluten-Free for Beginners ebook this Wednesday! Pre-orders are happening now if you are interested! :) http://iowagirleats.com/gluten-free-for-beginners/
[…] Breakfast Casserole – I prepped all the ingredients the night before and simply combined and baked Saturday morning. I love this spin on the breakfast casserole. I used some habanero cheese for a little kick! […]
Thank you for sharing this recipe. So delighted to be able to offer my Celiac child a new breakfast option. This is delicious and so easy to prepare!
You bet, Mary! Here are all my gluten-free recipes: http://iowagirleats.com/recipes/?diet=gluten-free
My son has a dairy allergy so do you have any suggestions for a sour cream substitute?
Hi Lisa! You could leave it out, or use a vegan “sour cream” – I think Tofutti has a version!
has anyone tried this with veggies instead of meat?
[…] to cook delicious food was so lovely. Oh the food. I miss it already. Pulled pork sandwiches. That egg/hash brown/sausage casserole for Christmas breakfast (I’ve already made it again for a Sunday brunch). The sticky buns […]
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The photo looks yummy ~ what is the green herb used? It is not mentioned in the recipe! Guests arrive in an hour!!! Based on the below responses – it’s going to taste as good as it look!!!
Thank you!!!
Hi Paula! That’s just chopped parsley I added for color in the photos. I hope your guests love the casserole!
For those of us on Weight Watcher program, how do you smart point this recipe out Thanks
[…] out the Baked Eggs with Chicken Sausage, Quinoa and Salsa Verde from Domesticate Me (left) or the Gluten Free Sausage Breakfast Casserole from Iowa Girl Eats (right). Also worthy is the Spaghetti Squash & Sausage Breakfast Casserole […]
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