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.
Can I put this casserole together the night before and bake the next morning?
Yep! You can mix all the wet ingredients together, brown the sausage, and thaw the hash browns. Just wait to add them all together into the baking dish until the morning.
Made this last year for Holiday brunch gathering for gluten sensitive friends.
It was a hit, repeating this year.
Can I use fresh, grated potato instead of frozen hash browns?
I haven’t tested this recipe using fresh potatoes but I think it would work. After shredding I would rinse the potatoes then squeeze them very dry in a kitchen towel. Good luck!
I did make this recipe for my nephew and niece when they visited. He has Celiacs. Good thing that his wife checked the recipe before he ate it….I had Great Value hashbrowns…THEY ARE NOT GLUTEN FREE. But, OreIda hash browns are. He didn’t get to eat any because I had already made it up before she checked ingredients. I won’t buy any ingredients that are Great Value brand (Walmart) to use while they are here. UGH Glad she is so good on reading the recipes…she’s had a lot of practice!
It was tasty and easy to make….
Can this be made the night before and baked in the morning?
Temember me?!?
You will be getting lots of people looking at this recipe!
I shared it out!
It is my all time favorite of yours!
Congrats on wverything!
Dawn from california
Yes, of course Dawn!! Thank you so much – I hope you’ve been well!
Hi Kristin. I can’t wait to make this for a graduation brunch. I have a question: How far in advance have you compiled the ingredients and left in the fridge before cooking? I ask because I am also making egg strata (with gluten) dishes that are meant to stay in the fridge overnight before cooking. I long can I keep in the fridge? Thanks!!!
I think you could keep the ingredients in the fridge overnight and be ok – I might add a couple extra eggs just in case!
Can this recipe be made a day ahead?
I’ve never tried but I think it could work! I might add an extra egg or two to ensure the potatoes don’t soak up too much liquid.
Can this be made the day before? How if so?
This recipe has become a regular at our house, like so many of your recipes! What I love about this recipe is how customizable it is. I don’t love sausage, though I will eat it happily in this, so I’ve tried it with bacon and ham. Both were really good. I’ve also thrown bell peppers in it too, which was really good. This morning we made it with no meat, added spinach and sun-dried tomatoes, and used feta cheese instead of cheddar cheese. It was delicious! We will make this on the weekend and eat leftovers all week. It keeps beautifully and heats up really well in the microwave.
Oh also I never bother to thaw the hash browns because I’m lazy, it always turns out well!
Yesss – music to my ears!! I love the sundried tomato/feta combo too – I’ll definitely have to try that! :)
I have made this recipe several times now and I am about to make it again for a neighbor who is having surgery. I would like to freeze it for her so that she can use it whenever she likes.Have you tried freezing it? Since the hashbrowns have already been frozen and thawed, I am not sure about refreezing. By the way, we love this recipe!
Loved this casserole. I made it for breakfast Christmas morning and everyone loved it.
would the recipe still be good without the sour cream? Or should I add more milk or cheddar to make up for it? My husband won’t eat anything with sour cream in it.
Hi Isles! You can’t taste the sour cream in this casserole whatsoever – that said if he can detect in just about anything, I’d add a splash more milk and also think about eliminating an egg and reducing the hash browns a touch.