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.
I made this today for our church coffee hour. I substituted two red peppers and one zucchini for the sausage. I used sweet onion instead of shallot. I also bought the wrong hashbrowns and ended up with the hash brown patties. So I laid the patties along the bottom of the pan and poured the egg mixture over it, and then baked it as the recipe states. Actually I baked it halfway the night before and the rest of the way just before serving. It was amazing and a huge hit at church!
This sounds like a delicious veggie spin on the original, Rosie! So glad it worked out with what you had on hand!
I did not see the nutritional information posted, did I overlook it, or did you not include it? This is important to my family as we have diet restrictions.
Hi Darla! We are working on adding nutritional information to our recipes in 2024. That said, the nutritional calculator plugins I and most independent publishers use are not verified by a dietitian and I have seen values vary WIDELY. I always recommend to calculate independently if eating with a medical condition in mind!
Can the gluten free casserole be frozen
We love this casserole! My kids request it regularly.
LOVE to hear that, K! Thank you so much for your feedback and recipe rating!
This looks like just what I want to make for a large group this weekend. Can I prepare the whole casserole a day ahead, or must it be baked right after I combine all the ingredients?
Thanks!
Hi Susan! It should be fine prepared a day ahead of time!
I don’t know if I’ve reviewed this one yet and I think it’s time to since I make it at least once a month for my family to have all week for breakfast and sometimes supper. It’s a huge hit in our family and we’ll jazz it up with salsa and guac sometimes or Frank’s red hot sauce. Delicious and easy!
We LOVE this egg bake! Re-heats very well as leftovers too. We add bacon and green peppers for an extra kick!
SO glad you love this recipe, Julie!! Love that you are able to make it your own – the additions sound so delicious!
This is delicious!! I added a package of bacon and used the freeze dried potatos in the carton. I am eating it with breakfast with half an avacado! Yummy!
That sounds so delicious, Harmony!
I’ve made this for 2 different groups of women and there is never a crumb left. Everyone wants the recipe, it’s a big hit every time. Thanks.
I’m so, so glad to hear it! Thank you so much for your feedback and recipe rating!
This is a delicious recipe! I made it for Christmas morning and again for breakfast for dinner night. Thanks!
SO glad to hear this recipe is a winner for you, Stephanie! Thank you so much for your feedback and recipe rating!
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!
Love to hear that, Tara!! We can’t get enough of it either!
Has anyone tried making this in the Instant Pot? If so, what time and method did you use?
Could you make this with a pound of diced ham instead of the sausage?
Sure!