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 I make this the night before and store in the fridge?
You bet!
Having to be gluten free, I never thought I would ever get to have breakfast casseroles again. This one is so good. Thank you for so many wonderful gluten free options.
Oh I’m thrilled to hear that, Bridgette! Thank you so much for your feedback and recipe rating!
Can this be stored in the freezer ahead of time?
Hi Ashlen! I’d recommend freezing then reheating individual portions, vs the entire breakfast casserole!
This is my go-to recipe for egg bake. Family loves it! The 14yo’s friends devoured it!
Last time I had 1/2 of a red bell pepper so I threw it in the blender with the milk, before mixing it in. So good! a little kick of flavor in every bite.
Ooo, love that idea, Jane!! SO glad this is a go-to of yours — truly thrills me to hear! :)
Can you use frozen cubed potatoes instead of hash browns?
Hi Jolene! If you’re referring to the tiny cubes or “country style” frozen hash browns, yes, you can use those instead!
I love this recipe and use it all the time for my gf friends and not. It’s always a hit. I just wonder if this is considered low carb. I have not found the nutrition info.
Hi Linda! Since this breakfast casserole is hash brown based, I would not consider it to be low carb.
This breakfast casserole is a family favorite. Whether our guests are gluten-free or not, it always receives rave reviews. I like to make it the night before and reheat it, or assemble it and bake in the morning. I serve it with homemade salsa and some sort of pastry for a big brunch! I’ve been making it for years and thought I would finally leave a review to say thank you!
Oh I so appreciate that, Jaime!! So thrilled this recipe is a go to of yours – that really makes my day to hear!
Can this be made with fresh potatoes instead of the frozen hash browns?
Hi Nasrin! I would parboil them first prior to using as most store-bought, frozen hash browns are par cooked prior to freezing.
Can you use the fresh shredded potatoes like the Simply potatoes?
Hi Tracy! The hash browns should be frozen so that everything cooks at the correct rate. You could freeze the simply potatoes and try that!
I have made this casserole before and it was wonderful. I was wondering if I could make it without the potatoes in egg bite form. If so, do you have thoughts on temp, timing or any other concerns? Thank you so much!
Hi Lisa! I actually have an egg bit recipe with details for measurements, baking time and temp, etc! https://iowagirleats.com/mini-egg-bites/
This is delicious! I got to the grocery store to late for the shredded hash browns so I bought the country style (cubed) potatoes. It was a 32 ounce bag so I measured out 4 cups and it worked perfectly. So delicious!
Awesome!! So glad you were able to make it work with what you were able to find, Susan!!
Do I have to add sour cream?
I haven’t tested the recipe without sour cream so I can’t say for sure what the texture would be like without it!
Thank you. I will stick to the recipe.
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!