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!
Try This Crock Pot Version of Breakfast Casserole!
How to Make Gluten Free Breakfast Casserole
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. We’ve been eating it as leftovers for a few days around here and it reheats beautifully after a minute or two in the microwave. Hope you all enjoy!
More Filling Breakfast Recipes
- Mini Egg Bites
- Crock Pot Breakfast Casserole
- Roasted Poblano and Sausage Breakfast Casserole
- Breakfast Taco Casserole
- Make Ahead Breakfast Bowls
- Make Ahead Fruit & Yogurt Breakfast Parfaits
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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.
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
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.
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/
[…] 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. […]
[…] This recipe was originally found at iowagirleats. […]
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!
[…] 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 […]
[…] […]
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!
[…] Gluten Free Breakfast Casserole […]
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.
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!
My family preferred this casserole to other egg casseroles that I have made!
[…] hearty and crowd-pleasing. Prepped in minutes then baked until golden brown and bubbly! #glutenfree Read More (adsbygoogle = window.adsbygoogle || […]
[…] Gluten-Free Breakfast Casserole – This hot, hearty dish will make anyone’s tummy smile, even if you’re not on a […]
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.
[…] Breakfast Casserole by Kalyn’s Kitchen 5 Overnight Breakfast Casserole Recipes by Parade Gluten-Free Breakfast Casserole by Iowa Girl […]
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!