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.
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.
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.
Merry Christmas! I made this today for my family in Portland and they are raving!!!! Have wonderfull time with your family! Xoxo
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!
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.
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!
Just made this today and it turned out delicious. Great flavour. Thanks heaps!
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!
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!
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!
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!
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!
I am obsessed with this recipe!! I am vegetarian so I used GF veggie beef and it was SO good!!! Making it again ASAP!