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.
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!
Made this for Thanksgiving brunch – Amazing. I used Gluten free Ore-ida O’Brien hash browns with onions and peppers instead of plain and everyone loved it! The casserole was definitely the star of brunch :). Have used the sausage links when the roll wasn’t available and really, made no difference in the taste. One of my favorite brunch dishes along with your French Toast casserole :) Appreciate your recipes – I have three family members with Celiac disease and it’s so nice to be able to make your delicious dishes..
Love that, Dee! I’ll have to try that twist the next time we make this casserole!!
Can this be frozen before baking?
Hi Joan! I have never tried freezing this recipe first, though if you were to do it, I’d wait to add the eggs fresh just before baking.
This has become a favorite in our family for holidays. I make a big pan of the breakfast casserole and your gluten-free French toast casserole and everyone is over the moon excited.
Have you ever tried making this without potatoes? We have someone with a special diet who can’t have vegetables at all or starches at this time. I’m thinking about making a small pan for her sans potatoes and was wondering if you had any tips.
Oh I LOVE to hear that!! For the person who can’t have vegetables or starches, I’d make some of these egg bites for them! https://iowagirleats.com/mini-egg-bites/
Any ideas how to make this dairy free, other than the eggs?
Hi Joanne! Eggs are naturally dairy free, so you’re good there. You could try your favorite dairy free cheese in place of regular cheese!
I’ve been making this for years, but not a fan of frozen potatoes. I usually just peel one or two real potatoes and shred them into the mixture. Also like adding chopped spinach, either fresh or frozen, along with red or green peppers for a little extra color. And I use way more than 6 eggs!
I’m so glad this is a long time favorite of yours, Paula! Thank you so much for your feedback!
Can this be put together two days ahead and then baked, for example make Friday morning to cook Sunday.
thank you
Hi Carol! I recommend assembling the casserole no more than 12 hours ahead of baking. I hope that helps!
Can I assemble this the day before and bake it the following morning?
Yes, that’s fine! :)
I have used this recipe several times, and it is always a hit for our large family! This time around, I need it early in the morning, so I’m planning to cook it the night before. What temperature would you suggest for warming it up in the morning? Thanks!
Hi Kathy! I would cover tightly with foil to prevent it from drying out then re-warm at 350 degrees until heated through. I’m so glad this recipe is a hit with your family!
This recipe was a hit! I made it Easter morning, and making it again for Mother’s Day. I wouldn’t change a thing!
I’m thrilled to hear that, Carol!! Thank you so much for your feedback and recipe rating!
Been making this for years at scout camps in my Cast Iron Dutch Ovens, It’s called Mountain Man Breakfast.
Love it, Barry! Thanks so much for your feedback and recipe rating!
Can I cook this in a cast iron pan? If so, do I need to preheat the pan?
Hi Kimberly! I haven’t tried cooking this recipe quiche-style in a pan so I can’t say for sure!
This was so easy and delicious. Made as is and came out wonderful, was gone in minutes. Will make again!
I’m thrilled to hear it Maryalice! Thank you so much for your feedback and recipe rating!