Filling, savory, and super easy to make—and the best part? Totally gluten-free!
Too often, classic breakfast casseroles like sausage strata or oven French toast are off-limits for those following gluten-free diets. As delicious as these dishes are, they are bread-based and don’t always work well with varieties of gluten-free bread. But the good news? Eating gluten-free does not mean you have to forgo delectable, hearty breakfast casseroles. This gluten-free breakfast casserole proves just that.
As anyone who follows a gluten-free diet knows, potatoes are a great base for any number of dishes where you want something starchy without gluten. In this case, the potato comes in the form of a convenient frozen item: shredded hash browns! That’s right—no peeling or hand shredding. Just pick up a package of shredded hash browns from your supermarket’s frozen section. That part couldn’t be easier. You just have to remember to thaw them in the fridge overnight. Do like I do and set a reminder on your phone!
You will love this gluten-free breakfast casserole, and not just because it uses a convenient frozen product for the base. It’s full of flavor, with sausage, onion, green pepper, and cheesy eggs. Additional benefits include the fact that it freezes beautifully, so it’s definitely a great make-ahead option, and you can customize it easily. Not a meat-eater? Sub out the sausage with your favorite meatless crumbles or a sautéed mushroom medley. The possibilities are endless, and this dish is a crowd-pleaser.
Shredded cheese: DIY for best results
Despite this casserole using one convenience product (frozen shredded hash browns), there is another ingredient that is best to create on your own. It’s the shredded cheese. While it is easy to just buy pre-shredded cheese, that packaged stuff contains additives so it won’t clump together while it sits in the grocery case. Those additives are waxy and inhibit melting. It doesn’t take that long to grab your trusty box grater and shred your own cheese, especially when it’s only a cup! The creamy, melty finished casserole will make it worth it.
How do I store leftovers?
For leftovers, place portions in an airtight container and store in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw if necessary, and reheat in the microwave until warmed through.
Serving suggestions
Gluten-free breakfast casserole provides a hearty, filling breakfast with protein, starch, and some veggies. So, what to serve with it? To round out the meal, consider serving a fresh fruit medley (my family likes a mix of strawberries, blackberries, bananas, and mandarin oranges) as a side dish. You can also serve Gluten-Free Scones or a gluten-free quick bread, sliced. Both of those baked goods are ones that can be made ahead and frozen, so you’re not scrambling to make side dishes right before serving.
Gluten-free breakfast casserole is not just for breakfast. Especially in the winter months, our family sometimes has breakfast for dinner. This is when you can pair it with some savory sides that are also gluten-free. You can pair it with a crisp salad like Apple-Walnut Salad or your favorite tossed salad. Alternatively, consider Spiced Vanilla Homemade Applesauce as a sweet side when serving this casserole for dinner.
Gluten-Free Breakfast Casserole
Ingredients
- 1 pound pork breakfast sausage
- 1 medium onion diced
- 1 green bell pepper diced
- 10 large eggs
- 1/2 cup milk
- Salt and pepper to taste
- 2 cups frozen hash browns thawed
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F.
- In a skillet over medium heat, cook the sausage, onion, and green bell pepper until the sausage is browned and the vegetables are tender. Drain excess grease.
- In a large bowl, whisk the eggs and milk together. Add salt and pepper. Stir in the cooked sausage mixture, thawed hash browns, and half of the cheese.
- Grease a 9×13-inch baking dish and pour the mixture into the dish. Sprinkle the remaining cheese on top.
- Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the eggs are set.
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