This is the gluten-free breakfast casserole to make when you want to feed a crowd and please everyone at the table. Hash brown breakfast bakes are as simple as it gets, naturally gluten-free and made without any specialty ingredients – grab everything at your local grocery store. My recipe combines pork sausage, store-bought hash browns, peppers, cheddar cheese, and eggs. Bonus: it’s a make-ahead breakfast that reheats like a dream.
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Our Family’s Favorite Gluten-Free Breakfast Casserole Recipe
A make-ahead breakfast casserole is essential around the holidays or when entertaining. With overnight guests, Christmas breakfast, and festive get togethers we need an egg bake to feed a crowd, as well as gluten-free guests or family.
I particularly love this gluten-free breakfast bake because it uses easy ingredients I can pick up anywhere – shredded hash brown potatoes, sausage, eggs, cheese, and peppers. Affordable and readily available is always a win when it comes to tons of GF breakfast ideas.
My sausage and egg casserole layers crispy hash brown potatoes with cheese, bell peppers, onions, and breakfast pork sausage. It feeds a crowd so it’s a go-to choice for us holiday mornings. Below I also include make-ahead notes on the recipe to make your morning a little less stressful.
If you’d like to prep it the morning of, I recommend browning the sausage and veggies before. You can even pre-bake the hash brown layer. Then when it’s time to enjoy, throw it all together with beaten eggs, cheese, and pop it in the oven.
Typically we serve it with fluffy homemade gluten-free english muffins, a side of fruit, and other breakfast meats, like crispy bacon. If it’s an extra special holiday morning I’ll pull out all the stops with sticky pull-apart gluten-free monkey bread. It really doesn’t get any better.
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Ingredient Tid Bits
- Breakfast Sausage – Use one pound of fresh pork sausage, but it can also be swapped out with a pound chopped and cooked bacon or ham.
- Veggies – The recipe calls for red bell peppers and onions, but use whatever vegetables you’d prefer, like mushrooms, spinach (squeezed dry), canned artichokes, or broccoli.
- Hash Browns – There are widely-available brands labeled gluten-free, like Idaho Spuds, Ore-Ida, and Simply Potatoes.
- Cheese – Use any preferred grated cheese, such as sharp cheddar cheese, swiss, pepper jack, mozzarella, colby jack, or a mixture.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Crispy hash brown layer
Mix together thawed hash browns, butter, oil, salt, and pepper, then press down as firmly as possible in a greased baking dish. Smother it in butter for bonus yum points. Bake in a 400℉ oven until the hash browns start to crisp up.
Cook veggies and sausage
Meanwhile while the potatoes are baking, first cook the sausage in a skillet until no longer pink. Transfer that out to a bowl and in the same skillet cook the peppers and onions until softened.
Layer with eggs, cheese, and bake
Whisk together eggs, milk, salt, and pepper then pour over the baked hash browns. Sprinkle on some of the cheddar cheese, all of the cooked sausage with veggies, and finish with the rest of the cheese. Bake at 375℉ for about 30 minutes.
Once this comes out of the oven, it will hold for quite awhile before serving. Let is rest for up to 30 minutes while you finish up other dishes or gluten-free breakfast breads, like muffins or scones. Plus it helps that a lot of the casserole prep requires hands-off oven time.
Bonus Yummy Variations
The beauty of a breakfast bake with hash browns is how it can morph into many more versions. Sometimes I’ll make a Mexican-style casserole, swapping out the sausage for chorizo and pepper jack for the cheese. You can even add in some diced jalapeños.
For a veggie version without meat, leave out the sausage and load up on the veggies, like well drained chopped spinach, peppers, mushrooms, and artichokes. If you have leftover ham, this is also a great way to use it up. Chop up 2-3 cups and layer with hash browns, eggs, veggies, and cheese.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Cheesy Hash Brown Gluten-Free Breakfast Bake with Sausage
Ingredients
- 30 ounce package frozen gluten-free hash browns, thawed
- 4 tablespoons butter, melted
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- ½ teaspoon pepper, divided
- 1 pound bulk pork breakfast sausage
- 1 red pepper, diced
- 1 onion, diced
- 10 large eggs
- ½ cup milk, or dairy-free milk
- 2 cups grated sharp cheddar
Instructions
- Preheat oven to 400°F. Spray a 9X13 baking dish with cooking spray. In a medium bowl mix together thawed hash browns, butter, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Press down as firmly as possible on the bottom and up sides of the prepared baking dish.30 ounce package frozen gluten-free hash browns, 2 tablespoons olive oil, 4 tablespoons butter
- Bake for 35 minutes, or until edges and bottom start to brown. Reduce the oven to 375°F.
- While potatoes are baking, brown sausage in a nonstick skillet over medium heat. Break up sausage with a wooden spoon and cook until no longer pink. Transfer cooked sausage to a paper towel lined plate to soak up excess grease.1 pound bulk pork breakfast sausage
- In the same skillet saute peppers and onions for 5 minutes, or until softened. Remove for heat and set aside.1 red pepper, 1 onion
- In a large bowl whisk together eggs, milk, ½ teaspoon salt, and 1/4 teaspoon pepper. Pour eggs over partially cooked hash browns. Sprinkle on 1 cup shredded cheese, then all cooked sausage, peppers, onions, and finish with remaining cheese.10 large eggs, ½ cup milk
- Bake in 375°F oven for 25-30 minutes, or until eggs are set. Insert a knife in the middle to make sure eggs are cooked. Let stand for 10-15 minutes before cutting and serving.
Notes
Make Ahead Breakfast Casserole
Bake the hash brown layer the night before and cool slightly. Pour on the whisked eggs, cheese, cooked sausage, peppers, onions, and additional cheese. Cover and refrigerate overnight. The next morning preheat the oven and bake for about 30 minutes. It will need to bake for a little longer since the dish chilled overnight.How to Freeze / Reheat
Freezing Unbaked Breakfast Casserole: Prepare the recipe as directed until ready to bake with the layers of eggs, potatoes, sausage, and cheese. Wrap tightly with plastic wrap then cover with foil. Freeze up to 2 months. Thaw one day ahead of time in the refrigerator. Remove plastic and foil and bake as directed. The casserole will have to bake slightly longer. Insert a knife in the middle to make sure eggs are set. Freezing Baked Breakfast Casserole: Prepare, bake as directed, and allow the casserole to cool completely. Wrap tightly with plastic wrap then cover with foil. Freeze up to 2 months. Thaw one day ahead of time in the refrigerator. Remove plastic and cover loosely with foil. Preheat oven to 350 degrees. Bake for 20-30 minutes, or until heated through. Leftover Breakfast Casserole: Store leftovers in the refrigerator up to 3 days or wrap in serving sized portions and freeze up to 2 months. Reheat in the microwave at 50% power until almost heated through and then finish at full power.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Hello Melissa, I am writing this as I search for gluten-free recipes for Thanksgiving, and I am so grateful that Google brought me to your website! I am hosting 13 people for the holiday, one of them is gluten and nut-free. Having never prepared anything gluten free before, I had a slight moment of panic until I saw your recipes. I’m very excited about tackling these dishes, as you have made them look delicious and “user-friendly”. Your recipes took the intimidation away – I kept saying to myself, “I can do that, it’s not so complicated, I have those ingredients!” You have educated me! I especially love that you show freezer options – that helps take the heat off when planning. Now, granted, I haven’t made anything yet, but I plan on using many of your recipes and making it a Gluten Free Thanksgiving (with a few exceptions, haha). When Thanksgiving is over I will write and let you know how everything went! Thank you in advance!
Oh Jessica, I’m so grateful you wrote! That is exactly what I’m going for so I’m glad it is coming across that way. I’m here if you have any questions. You can DM me on IG or write a comment on the recipe if something comes up. I highly recommend grabbing some Cup4Cup GF flour (from Amazon, Target, or Walmart) because I’ve tested pretty much all the GF flours and that one performs the best with taste and texture. Other than that, you should be able to pick up all the other ingredients at your local grocery store. Thanks for making my day!
Best,
Melissa