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
