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.
Video
This took over twice as long to bake!! Middle was runny at 1 1/2 – 2 hours. I was afraid the outside will burn. I doubled the batch and baked each pan separate. Kept one in fridge while waiting 2 hours for the 1st pan to bake. this was a whole day of waiting and watching for 2 pans.My Hash browns were defrosted but very cold and think this why. tip room temp when adding. Used 9 x 13 foil pans for a family breakfast. The plan was to bake night before and heat next day. errrr!!!! Have not tried them yet. Hope they are good. current rating is low
Hi Lisa! I haven’t received this feedback before. Is it possible you mis-measured the ingredients since you doubled the recipe? Is your oven’s thermometer possibly reading incorrectly? I can’t imagine any other reason why this casserole would take that long to bake other than those two reasons.
Can I prepare this the night before and then bake the next morning?
Can this be made ahead? Should I cook and reheat or make and wait to cook until ready?
Can this made in a cast iron pan instead of a baking dish? Love all your recipes, most especially the jambalaya soup.
Hi Diana! I haven’t tried this recipe in a cast iron so I can’t say for sure. I’m leaning towards yes though – and maybe half of the recipe as it does make a large, 9×13″ pan. I hope this helps!
Hi! I made this for my non-casserole loving adult kids~ and they Loved it so much I’m making it again! I didn’t use meat or shallots, did put in peppers and onions, and had salsa and guacamole for add yourself toppings. Yum!!!
Can this be made vegetarian? What veggies would you recommend?
Oh sure! Maybe sautéed mushrooms, peppers and onions? This gives me a good idea… ;)
Do you think this receipt could be cut in half and put in a 8×8 pan?
Definitely!
Great recipe, but there are a couple of tricks to making it fantastic. I made it twice and learned a lot.1) To bake this in the time noted, make sure the overall depth of the potatoes in the baking dish is around 1 inch. The first time i tried this i did it in an 2.5 quart casserole dish and the depth of the bake was closer to 3 inches. it took almost twice as long to bake.2) if using using fresh potatoes that you grate yourself, i would recommend blanching them for 5 minutes, rinsing them in cold water and thoroughly drying them and then adding all the wet ingredients. Store bought, frozen potatoes are “cooked” before being packaged.3) I added a tablespoon of yellow mustard to the eggs and sour cream.4) One of the comments asked about refrigerating overnight. I did that and found the flavors and dish as a whole became more homogeneous. It tasted more “complete” as opposed to tasting like hash-browns baked in scrambled eggs.
This was excellent. I have served it twice now and both times there was hardly anything left. Even the non gluten free people enjoyed it. Thanks for the gluten free recipes!
I made this for an FSU tailgating party! I added a small can of sliced, drained mushrooms, substitute Greek yogurt for sour cream, used Obtien style potatoes, seasoned w/liberal course ground black pepper & Skosk of cayenne pepper. Also used 8oz Sargent 4-State cheddar cheese in mix & 4 Oz on top. It was a huge hit paired w/ gluten free cornbread & mimosas.
Made it on vacation for a group of six. I substituted non-fat Greek yogurt for the sour cream. It was delicious.
[…] Bữa sáng không gluten casserole […]
Great recipe! Make sure you check your sausage and hash browns to make sure there is not extra salt- I used some that had been salted and put the 1 teaspoon of salt in and it was too salty! Made again with different kinds and it was great! :) Awesome recipe and will definitely make again!
[…] iowagirleats.com […]
You should really indicate that the sausage and the frozen hashbrowns must be certified gluten free to make this recipe truly safe for those with gluten intolerance or celiac disease. Sausage and hashbrowns are two items that seem gluten free but more often than not, actually contain gluten. If someone were to make this for another person that is gluten free, they may not be as educated in the subject and wouldn’t realize how harmful these two ingredients can be. Otherwise, great recipe, looking forward to trying it!
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I forgot all the cheese. It still tasted so good!
Blegh when i asked if my husband what he though he said it tasted sour…like bad milk. I told him itnhas sourcream in it… milk wasnt bad.
Not a yummy recipe. Unfortunately i chose this because i was also making diner for a sick friends family. I can only hop theirs turned out better.
I’m sorry to hear that, Lindy! Is it possible the amount of sour cream was mismeasured?
It looks like someone else asked about the sausage being gluten free and there was no follow up answer, that I could see. Also, people with that type of allergy have to be very careful with foods like sausage because of not knowing what is actually in it. It needs to say (Certified Gluten Free) for those with a strong allergic reaction or at least just say gluten free. If you use a Gluten Free sausage could you please share what brand?
I use Jimmy Dean breakfast sausage, or here is my recipe for homemade breakfast sausage: https://iowagirleats.com/2015/09/18/simple-homemade-breakfast-sausage/