Gluten-Free Breakfast Casserole Recipe

Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 45-55 minutes


  • 1 pound breakfast sausage (mild or spicy), or substitute your favorite breakfast meat.
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper (any color)
  • 32 ounces frozen shredded hashbrowns, thawed
  • 1 cup shredded cheddar cheese (or your favorite cheese)
  • 10 large eggs
  • 1 1/2 cup milk (any kind, including non-dairy options)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional additions: spinach, mushrooms, diced tomatoes, etc.


  • Preheat oven: Preheat your oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
  • Cook sausage and vegetables: In a large skillet over medium-high heat, brown the breakfast sausage, breaking it up as it cooks. Add the onion and bell pepper and cook until softened, about 5 minutes. Drain off any excess grease.
  • Assemble the casserole: In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cooked sausage mixture, hash browns, and shredded cheese. Add any optional additions you like.
  • Pour and bake: Pour the egg mixture into the prepared baking dish. Bake for 45-55 minutes, or until the eggs are set and the center is no longer jiggly.
  • Let stand and serve: Let the casserole rest for about 5-10 minutes before cutting and serving.

Customization Tips

  • Make it vegetarian: Omit the sausage and add extra vegetables like mushrooms, spinach, and zucchini.
  • Spice it up: Add a pinch of red pepper flakes, cayenne pepper, or use hot breakfast sausage.
  • Change the cheese: Use your favorite melty cheese like Monterey Jack, Colby, or a Mexican blend.
  • Make-ahead option: Assemble the casserole the night before and store it covered in the refrigerator. Bake in the morning, adding 10-15 minutes to the cook time.


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