This gluten-free breakfast casserole is a hearty and satisfying dish layered with crispy hash browns, savory sausage, colorful bell peppers, and fluffy eggs, all topped with golden melted cheddar. It’s the perfect all-in-one breakfast or brunch recipe—simple to prepare, naturally gluten-free, and sure to please a crowd. Whether for a holiday morning, weekend brunch, or meal prep for the week, this casserole is a comforting and delicious way to start the day.
Why You’ll Love This Recipe
This breakfast casserole is everything you want in a morning meal—easy, filling, and bursting with flavor. It’s loaded with protein, veggies, and cheesy goodness, all baked in one dish for convenience. Made with gluten-free ingredients like certified hash browns and sausage, it’s safe for those with dietary restrictions and satisfying for everyone at the table. The dish is easily customizable and reheats beautifully, making it ideal for gatherings or prepping ahead.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb ground breakfast sausage (gluten-free)
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 3 cups frozen hash browns (gluten-free), thawed
- 8 large eggs
- 1/2 cup milk (or dairy-free alternative)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- Fresh parsley or chives for garnish (optional)
Directions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with oil or non-stick spray.
- In a skillet over medium heat, cook the sausage until browned and cooked through. Transfer to a paper towel-lined plate to drain.
- In the same skillet, add olive oil and sauté the diced onion and bell pepper for 3–4 minutes until softened.
- Spread the thawed hash browns evenly across the bottom of the prepared baking dish.
- Layer the cooked sausage and sautéed vegetables over the hash browns.
- In a medium bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Pour the egg mixture evenly over the casserole.
- Sprinkle shredded cheddar cheese over the top.
- Bake for 35–40 minutes, or until the eggs are set and the top is golden brown.
- Let cool slightly before slicing. Garnish with fresh parsley or chives, if desired.
Servings and timing
This recipe yields 8 servings.
Prep time: 15 minutes
Baking time: 40 minutes
Total time: 55 minutes
Calories per serving: 350 kcal
Variations
- Vegetarian: Skip the sausage and add sautéed mushrooms, spinach, or zucchini instead.
- Spicy Version: Use hot sausage or add diced jalapeños for a kick.
- Cheese Variations: Swap cheddar for Monterey Jack, mozzarella, or pepper jack.
- Make It Dairy-Free: Use plant-based milk and a dairy-free cheese substitute.
- Add Greens: Stir in chopped spinach or kale for extra nutrition.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or warm in a 325°F (160°C) oven until heated through.
This casserole can also be frozen after baking. Cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
FAQs
Is this casserole really gluten-free?
Yes, as long as you use certified gluten-free sausage and hash browns. Always check labels to be sure.
Can I make this casserole ahead of time?
Yes, you can assemble it the night before, cover, and refrigerate. Bake fresh in the morning.
Can I use fresh potatoes instead of frozen hash browns?
Yes, just shred and squeeze out the moisture from fresh potatoes before using them in place of frozen hash browns.
What kind of sausage works best?
Breakfast sausage is ideal, but you can use Italian sausage, turkey sausage, or a plant-based alternative.
Can I double this recipe?
Yes, double the ingredients and bake in two 9×13-inch pans or a large roasting pan. Extend baking time slightly as needed.
How do I know when the casserole is done?
The center should be set and no longer jiggly. A knife inserted in the center should come out clean.
Can I use egg whites only?
Yes, substitute with 1 cup of liquid egg whites in place of whole eggs for a lighter version.
What other vegetables can I add?
Mushrooms, spinach, broccoli, or zucchini all work well in this casserole.
Can I bake this in a smaller dish?
Yes, but adjust the number of servings and cooking time accordingly. A smaller dish will result in thicker slices and may take longer to bake.
Is this recipe freezer-friendly?
Yes, this casserole freezes well after baking. Wrap tightly and freeze for future use.
Conclusion
This gluten-free breakfast casserole is a simple, hearty dish that brings comfort and ease to any morning. Packed with savory sausage, crisp hash browns, vibrant veggies, and gooey cheese, it’s a meal that satisfies every time. Whether you’re serving a family brunch, prepping for a busy week, or celebrating a holiday, this reliable, flavorful casserole is a perfect go-to for stress-free mornings.
Print
Gluten-Free Breakfast Casserole
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This Gluten-Free Breakfast Casserole is a hearty, cheesy bake packed with sausage, potatoes, bell peppers, and fluffy eggs. It’s a perfect make-ahead breakfast or brunch dish that’s naturally gluten-free, family-friendly, and ideal for holidays, meal prep, or feeding a crowd.
Ingredients
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1 lb ground breakfast sausage (gluten-free)
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1 tablespoon olive oil
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1 small onion, diced
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1 bell pepper, diced
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3 cups frozen hash browns (gluten-free), thawed
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8 large eggs
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1/2 cup milk (or dairy-free alternative)
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1 teaspoon garlic powder
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1 1/2 cups shredded cheddar cheese
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Fresh parsley or chives for garnish (optional)
Instructions
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Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
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In a skillet, heat olive oil and cook sausage over medium heat until browned. Remove and set aside.
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In the same skillet, sauté onion and bell pepper for 3–4 minutes until tender.
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Spread thawed hash browns evenly in the prepared baking dish. Top with cooked sausage and sautéed veggies.
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In a bowl, whisk together eggs, milk, garlic powder, salt, and black pepper. Pour over the casserole.
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Sprinkle the top with shredded cheddar cheese.
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Bake for 35–40 minutes, or until the eggs are set and the top is golden.
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Let cool slightly before slicing. Garnish with fresh parsley or chives if desired.
Notes
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Use a dairy-free milk and cheese to make it fully dairy-free.
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Can be assembled the night before and baked in the morning.
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Customize with spinach, mushrooms, or your favorite veggies.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
