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
- Gluten Free Pancakes
- Make Ahead Breakfast Bowls
- Make Ahead Fruit & Yogurt Breakfast Parfaits
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
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.
Margie Swindell 06.13.2019
Have you got any breakasts that are gluten and sugar free
Anita 05.15.2019
How many calories are in one serving of this recipe?
Suzanne 04.11.2019
I’m looking for a good egg bake for a bridal shower. Do you have a favorite kind of sausage to use with this?
The Easiest Way to Meal Plan 04.10.2019
[…] Gluten Free Breakfast Casserole, Fruit […]
Jason Faulds 01.16.2019
You have a typo on this page: https://iowagirleats.com/2014/11/21/gluten-free-breakfast-casserole/
” If the mixture seems a little too dry, which another one or two eggs with a splash of milk then add that in.”
Kristin 01.16.2019
Whoops! That should say “whisk” – thanks Jason!
Jill 01.12.2019
Thank you for the recipe! Can this be made the night before?
Amanda 01.09.2019
Thanks so much for this great recipe! Our daughter has Celiac Disease as well. This is such a great casserole. My husband even said it is one of his favorite things that I have ever cooked!
Patricia 01.09.2019
Delicious and easy brunch recipe! Even the family members who aren’t gf beg me to make this! A winner!! Thanks!!!
Carol Niec 12.18.2018
Can I put this casserole together the night before and bake the next morning?
Kristin 12.19.2018
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.
Jan 12.06.2018
Made this last year for Holiday brunch gathering for gluten sensitive friends.It was a hit, repeating this year.
5 Gluten-Free Breakfast Ideas - OMG...It's Gluten Free 12.05.2018
[…] Gluten-Free Breakfast Casserole – iowa girl eats has a fantastic breakfast casserole. This cheesy goodness will make you glad the recipe serves 6! […]
Margaret 11.08.2018
Can I use fresh, grated potato instead of frozen hash browns?
Kristin 11.13.2018
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!
Jan 09.22.2018
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….
Yummy Make-Ahead Breakfast Casseroles for Back to School - Modern Rustic Mom 08.27.2018
[…] 2. Gluten-Free Breakfast Casserole by Iowa Girl Eats […]
Janis 08.16.2018
Can this be made the night before and baked in the morning?
Dawn 07.18.2018
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
Kristin 07.31.2018
Yes, of course Dawn!! Thank you so much – I hope you’ve been well!
Grace 06.17.2018
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!!!
Kristin 07.05.2018
I think you could keep the ingredients in the fridge overnight and be ok – I might add a couple extra eggs just in case!
Barbara Miller Baum 06.03.2018
Can this recipe be made a day ahead?
Kristin 06.05.2018
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.
Liz 03.30.2018
Can this be made the day before? How if so?
Kristin 02.25.2018
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.
Kristin 02.25.2018
Oh also I never bother to thaw the hash browns because I’m lazy, it always turns out well!
Kristin 03.06.2018
Yesss – music to my ears!! I love the sundried tomato/feta combo too – I’ll definitely have to try that! :)