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 the best breakfast recipe ever! I love that it’s just real stuff. I make it whenever we have overnight guests.
I’m thrilled to hear this, Carol!! So easy but such a big impact. Thanks so much for sharing your feedback!
If I wanted to replace the sausage with ham, how much would I need? Thank you!
I’d plan on around 12oz of ham to account for 4oz of fat/moisture loss from cooking 1lb of ground breakfast sausage.
First ever making a breakfast casserole and this was bomb! Subbed sausage for bacon and added red bell pepper. This is going in the rotation for sure. Thank you!!
Thrilled you loved it, Stephanie!! Thank you so much for your feedback and recipe rating!
I have made this for company 2 times and it is a big hit. Last night 3 of us couldn’t stop eating it. was so good
I love hearing that – and can relate!! ;) I seem to always go back for square after square!
Amazing crowd please. So easy
Thrilled to hear it, Trish! Thank you so much for your feedback and recipe rating!
I doubled this recipe the morning after a party and everybody loved it there was none leftover!! I forgot to add the shallot (so I used onion flakes) and forgot to thaw the hashbrowns, but it still turned out delicious. Thank you for the recipe ❤️You have such good recipes I have quite a few in my regular rotation
I’m so glad to hear this was a hit, Julia!! Thank you so much for your feedback and recipe rating!
Can this be prepared ahead of time the night before, refrigerated overnight, and then baked the next morning?
Hi Michelle! I’d keep the eggs separate from the other ingredients then mix right before baking.
I followed the instructions exactly and it was a big hit! I will be making this a lot in the future. I wanted to add some Ortega diced green chiles just for a little kick, but I couldn’t find anything on the can that said they were gluten free ( do you know if they are?) No worries the dish was perfect anyway. Thank you!
I’m so glad this recipe was a hit, Laura! I use Hatch brand diced green chiles for gluten free!
I scaled this up 4X for a big church youth event and it worked beautifully. I allowed more time to bake. I also used Costco dehydrated hash browns. Rehydrated them and let them cool off. Yummy!
Awesome!! So glad this worked out well for your group, Rick – thank you so much for your feedback and recipe rating!
This was a hit at a church potluck to say farewell to a pastor who is gluten intolerant. I recommend ensuring the potatoes are thoroughly thawed as mine seemed to be, but perhaps were not, as my casserole was watery. Next time I will drain them in a sieve. Thanks!
I’m so happy to hear this! Thank you so much for your feedback and recipe rating!
Can this be made ahead and put in the fridge to be ready to cook the next morning?
Hi Beth! I’d keep the whisked eggs/milk/sour cream separate from the hash brown mixture until just before baking so the hash browns don’t absorb too much of the liquid.
I’ve been making this recipe for years for our annual Memorial Day weekend trip and everyone loves it! It has become a must-have breakfast for our group.
That makes me so happy to hear, Lindsay!! Thank you so much for your feedback and recipe rating, and for making this dish an annual tradition! :)
If I were to make this ahead and freeze it, would I cook it for an hour at 350, let it cool, freeze it and when using it, bring it to room temperature and then reheat at 350 for about 20 minutes??
Hey LC! That could work!
I’m very excited to make this for my sister‘s birthday breakfast with the family! How long should I leave the frozen hashbrowns out to thaw properly?
That’s a perfect occasion for this recipe. Andrew! Overnight in the fridge is usually fine!