This delicious gluten free breakfast casserole does not just have to be saved for Christmas morning but any morning. Packed full of veggie sausage, hash browns, and a delicious egg mixture, it is simple to make and beyond tasty.
I love casseroles. Usually I just make dinner casseroles like my New England Seafood Casserole and my Vegetable tater tot casserole, and I thought, why not make meal prep easy for myself for breakfast and go ahead and make a breakfast casserole? I made this recipe for us Christmas morning and I have since made it as a non holiday breakfast as well because it is so simple, takes very little effort from me, and yet tastes delicious.
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- ⭐️ Tips, Tricks, and Alterations:
- ❤️ Why you will love this gluten free breakfast casserole:
- 📃 Ingredients for this easy breakfast casserole:
- 📖 How to make this easy recipe:
- ⍰ How to store this gluten free breakfast casserole:
- 🔎 Looking for other gluten free recipes?
- Best & Easy Gluten Free Breakfast Casserole Recipe!
⭐️ Tips, Tricks, and Alterations:
Peppers: I like to use roasted red peppers in this recipe because I love the flavor that they give but if you want you can use green bell pepper in replace of it or in addition to it. Peppers are a great addition to breakfast bakes for their flavor and it is honestly one of my favorite ways to eat them. You can also just use red pepper.
Hash Browns: I like to use the hash brown potatoes that are diced. I think they are the best for this recipe.
Spices: I like to season the potatoes with black pepper, salt, oregano, harissa, and smoked paprika. However you can add spices like onion powder or garlic powder if you want to.
Sausages: I use Beyond Meat vegetarian hot Italian sausage because my family does not eat meat. However, if you wanted to sub it out for pork sausage or turkey sausage, you can. Just make sure you get an Italian spiced sausage.
Cheese: I like to use a Mexican cheese mix for the top of the casserole however you can use whatever gooey cheese you want (monterey jack is a great potion, sharp cheddar cheese, gruyere, swiss). Just make sure it is a cheese you like! But most cheeses are a great option.
❤️ Why you will love this gluten free breakfast casserole:
This is a complete recipe. You get eggs. sausage, potatoes, veggies, it is a filling breakfast that you can make the night before (or a few days before) and is perfect for a busy morning. The best part is that it is so low effort, will no doubt become one of your favorite gluten-free breakfast recipes, and is perfect for the whole family.
📃 Ingredients for this easy breakfast casserole:
Eggs: Eggs are our binding agent for this recipe!
Milk: Mixing in milk makes the casserole light and fluffy
Cheese: The cheese gives extra flavor and is a delicious topping
Spices: I like to use a mix of spices in this but it is primarily salt, black pepper, harissa, oregano, and smoked paprika
Onion: The flavor of onion adds so much to the casserole!
Sausage: See my notes on this in the tips and tricks section
Peppers: See my notes on this in the tips and tricks section
Hash browns: See my notes on this in the tips and tricks section
Olive Oil: To cook our veggies in!
📖 How to make this easy recipe:
Heat oven to 400°F: in a large baking dish (9x13) place the butter. Place the dish into the oven while it prebakes as that way it will grease the bottom of the dish. Once the oven is at 400, remove the greased casserole dish from the oven.
Spice the hash browns: Place the hash browns into the dish and cover the potatoes with the spices. Bake for 30 minutes. When they are done, lower the oven temperature to 375°F.
Get a large skillet out: While the potatoes are baking, you are going to cook the onion, pepper, and the sausage. In order to cook sausage properly be sure to check the instructions for whatever type of sausage you are using. Cook until the onions are soft and golden. The peppers should also be soft, and the sausage should be cooked through.
In a large bowl: When the food is done in the skillet, set it aside. In a large bowl, whisk the eggs, milk, and cayenne pepper. Set aside
Put it all together: When the hash browns are done, remove from the oven. Cover the potatoes with the sausage mixture. Be sure to really mix everything together, you want to get the flavors from the sausage mixture into those potatoes. Once it is all mixed together, cover the filling with cheese. Now, if you are looking to do a make-ahead breakfast casserole, you would pour the egg mixture on top of this, cover it with plastic wrap, and keep it in the fridge overnight (the next morning you would let it sit on the counter for 10-15 minutes while your oven heats up and then follow the rest of the instructions below). If you want to make it right away, cover it with the egg mixture, place in the oven for 40-45 minutes.
Check for doneness: at the 40-45 minute mark. The top should be cheesy and baked but you need to insert a toothpick or knife into the middle of the bake to make sure it is cooked. If it is a little bit jiggly when it comes out of the oven, that is okay, but you absolutely do not want liquid. If it is still liquid, place bake in the oven for 5 minute increments at a time. Once it is fully baked, let it sit on the counter for 5-10 minutes before cutting into it.
⍰ How to store this gluten free breakfast casserole:
Storing this delicious breakfast casserole is super easy! All you need to do is either cover it with aluminum foil, plastic wrap, or a lid! Store in the fridge for 3-4 days.
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Thank you so much!
Laura
🔎 Looking for other gluten free recipes?
Best & Easy Gluten Free Breakfast Casserole Recipe!
- Total Time: 1 hour 15 minutes
- Yield: 8 People
Description
This delicious gluten free breakfast casserole does not just have to be saved for Christmas morning but any morning. Packed full of veggie sausage, hash browns, and a delicious egg mixture, it is simple to make and beyond tasty.
Ingredients
- 8 Eggs (Large)
- 2 cup Milk (I use 2% but you can use whole or skim)
- 1 cup Cheese (I use a Mexican cheese blend- see notes on this in the post)
- 14 oz Beyond Meat Sausage
- 3 Roasted Red Peppers
- 1 ½ teaspoon Harissa (I use the powdered harissa not the sauce)
- 1 teaspoon Oregano
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 Large Onion
- 8 tablespoon Butter
- 32 oz Hash Browns (You do not need to thaw them before using)
Instructions
- Heat oven to 400°F: in a large baking dish (9×13) place the butter. Place the dish into the oven while it pre-bakes as that way it will grease the bottom of the dish. Once the oven is at 400, remove the greased casserole dish from the oven.
- Spice the hash browns: Place the hash browns into the dish and cover the potatoes with all of the spices except the cayenne. Bake for 30 minutes. When they are done, lower the oven temperature to 375°F.
- Get a large skillet out: While the potatoes are baking, you are going to cook the onion, pepper, and the sausage. In order to cook sausage properly be sure to check the instructions for whatever type of sausage you are using. Cook until the onions are soft and golden. The peppers should also be soft, and the sausage should be cooked through.
- In a large bowl: When the food is done in the skillet, set it aside. In a large bowl, whisk the eggs, milk, and cayenne pepper. Set aside
- Put it all together: When the hash browns are done, remove from the oven. Cover the potatoes with the sausage mixture. Be sure to really mix everything together, you want to get the flavors from the sausage mixture into those potatoes. Once it is all mixed together, cover the filling with cheese. Now, if you are looking to do a make-ahead breakfast casserole, you would pour the egg mixture on top of this, cover it with plastic wrap, and keep it in the fridge overnight (the next morning you would let it sit on the counter for 10-15 minutes while your oven heats up and then follow the rest of the instructions below). If you want to make it right away, cover it with the egg mixture, place in the oven for 40-45 minutes.
- Check for doneness: at the 40-45 minute mark. The top should be cheesy and baked but you need to insert a toothpick or knife into the middle of the bake to make sure it is cooked. If it is a little bit jiggly when it comes out of the oven, that is okay, but you absolutely do not want liquid. If it is still liquid, place bake in the oven for 5 minute increments at a time. Once it is fully baked, let it sit on the counter for 5-10 minutes before cutting into it.
Notes
Tips, Tricks, and Alterations:
Peppers: I like to use roasted red peppers in this recipe because I love the flavor that they give but if you want you can use green bell pepper in replace of it or in addition to it. Peppers are a great addition to breakfast bakes for their flavor and it is honestly one of my favorite ways to eat them. You can also just use red pepper.
Hash Browns: I like to use the hash brown potatoes that are diced. I think they are the best for this recipe.
Spices: I like to season the potatoes with black pepper, salt, oregano, harissa, and smoked paprika. However you can add spices like onion powder or garlic powder if you want to.
Sausages: I use Beyond Meat vegetarian hot Italian sausage because my family does not eat meat. However, if you wanted to sub it out for pork sausage or turkey sausage, you can. Just make sure you get an Italian spiced sausage.
Cheese: I like to use a Mexican cheese mix for the top of the casserole however you can use whatever gooey cheese you want (monterey jack is a great potion, sharp cheddar cheese, gruyere, swiss). Just make sure it is a cheese you like! But most cheeses are a great option.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: North American
Nutrition
- Calories: 401
- Sugar: 4
- Sodium: 843
- Fat: 26
- Saturated Fat: 15
- Carbohydrates: 26
- Fiber: 2
- Protein: 18
- Cholesterol: 233
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