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.
Watch How to Make It!
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!
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 breakfast sausage (I like Jimmy Dean)
- 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.
[…] Gluten free breakfast casserole […]
[…] Gluten free breakfast casserole […]
[…] Gluten free breakfast casserole […]
can you make this the night before?
I’ve prepared and baked it the night before and then reheated in the morning and it held up really well.
Does this reheat well or is it something that gets rubbery if it’s refrigerated and then microwaved? Thanks!
Could this be made in muffin tins to make individual serving sizes? If so how long do you suggest baking them for?
If you tried this, I’d be curious to know as I’m looking to bake these in a muffin tin as well!
[…] Fast – Breakfast Casserole w/ fresh berries (I substitute broccoli and onions for the meat (or any veggie you want))  This […]
I’ve made this three or four times now and it turns out like it should every single time. I’ve even made it the night before and then reheated in the morning and it’s still delicious. The only alterations I make are omitting the onion and adding both sharp and pepper jack cheese. This has become a favorite to take to work Friday mornings and my colleagues love it. There’s never any left over. Thank you for a fantastic recipe!
Is there any way to leave out the potatoes in this recipe? Can’t seem to handle them to well.
Do you think it would work if I use frozen diced potatoes? Thank you! :)
I’m not sure, Kari. I use the Simple Potatoes brand of shredded potatoes and it works perfectly. Simply Potatoes aren’t frozen, can be found near the eggs at a grocery store (at least here in N. Texas) and one bag is the exact amount called for in the recipe. Just open the bag and dump in the bowl.
[…] Breakfast Plans: Gluten Free Breakfast Casserole (She uses light sour cream & almond […]
[…] 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 […]
For those of us on Weight Watcher program, how do you smart point this recipe out Thanks
The photo looks yummy ~ what is the green herb used? It is not mentioned in the recipe! Guests arrive in an hour!!! Based on the below responses – it’s going to taste as good as it look!!!
Thank you!!!
Hi Paula! That’s just chopped parsley I added for color in the photos. I hope your guests love the casserole!
[…]  Meat Fast – Breakfast Casserole w/ fresh fruit (I’m going to substitute extra veggies for the meat and add some feta cheese […]
[…] to cook delicious food was so lovely. Oh the food. I miss it already. Pulled pork sandwiches. That egg/hash brown/sausage casserole for Christmas breakfast (I’ve already made it again for a Sunday brunch). The sticky buns […]
has anyone tried this with veggies instead of meat?
My son has a dairy allergy so do you have any suggestions for a sour cream substitute?
Hi Lisa! You could leave it out, or use a vegan “sour cream” – I think Tofutti has a version!
Thank you for sharing this recipe. So delighted to be able to offer my Celiac child a new breakfast option. This is delicious and so easy to prepare!
You bet, Mary! Here are all my gluten-free recipes: https://iowagirleats.com/recipes/?diet=gluten-free
[…] Breakfast Casserole – I prepped all the ingredients the night before and simply combined and baked Saturday morning.  I love this spin on the breakfast casserole.  I used some habanero cheese for a little kick! […]