Gluten-Free Breakfast Casserole with Pork Sausage

I absolutely love breakfast casseroles – they’re a simple dish to prepare, great for feeding a crowd, and easily adapted to be gluten-free (my speciality!) This breakfast casserole recipe combines pork sausage, store-bought hash browns, mixed veggies, cheddar cheese, and eggs. It’s an easy make-ahead gluten-free breakfast option that reheats wonderfully!

Gluten-Free Breakfast Casserole with hashbrowns

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 dish to feed a crowd and safe for gluten-free guests or family.

I particularly love this gluten-free breakfast option because the shredded hash brown potatoes makes it safe for a gluten-free diet, without buying speciality ingredients.

This gluten-free breakfast casserole layers crispy hash brown potatoes with eggs, cheese, bell peppers, onions, and flavorful breakfast pork sausage. Not only is it an ideal gluten-free breakfast for a crowd, but easily adaptable for different veggies, cheese, or breakfast meats.

Similar to this easy breakfast casserole recipe, it effortlessly comes together while visiting with guests, or make ahead of time. The recipe includes my best tips of how to reheat a casserole if you love meal prep dish.

Here you will learn how to make this recipe, step-by-step, along with ingredient substitutions, make-ahead tips, and many more gluten-free breakfast ideas and variations, all with perfectly balanced flavor and texture.

INgredient Notes

Ingredient substitutions are included below, but for more variations, like vegetarian or healthier alternatives see the MODIFICATIONS section below.

• Breakfast Sausage – One pound of fresh pork sausage flavors the casserole with lightly spiced. If preferred, substitute one pound chopped and cooked bacon or ham.
• Peppers – Red bell peppers add color and sweetness to the dish, but alternatively use orange, yellow, or green bell peppers.
• Onions – Chopped onions saute with the peppers. They may be omitted or sprinkle on chopped green onions when pouring on the beaten eggs.
• Hash Browns – Mix frozen hash browns with butter, olive oil, salt, and pepper and bake before adding the egg mixture to get them browned and crispy. This shortcut method is also used in shepherd’s pie with hash brown topping.
• Eggs – Whisk together 10 large eggs with a little milk and pour over potatoes for a custardy filling. Dairy-free milk may also be used.
• Cheese – Use any preferred grated cheese, such as sharp cheddar cheese, swiss, pepper jack, mozzarella, colby jack, or a mixture.

How to Make Gluten-free Breakfast Casserole

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. In a medium bowl mix together thawed hash browns, butter, oil, salt, and pepper. Press down as firmly as possible on the bottom and up sides of the prepared baking pan.
2. Bake for 30-35 minutes, or until the edges and bottom start to brown. 
3. While potatoes are baking, brown sausage in a nonstick large skillet over medium-high heat. Break up sausage with a wooden spoon and cook until no longer pink. 
4. In the same skillet saute peppers and onions for 5 minutes, or until softened. Remove for heat and set aside.
5. In a large bowl whisk together eggs, milk, salt, and pepper. Pour eggs over partially cooked hash browns. Sprinkle on 1 cup shredded cheddar cheese, then all cooked sausage, peppers, onions, and finish with remaining cheese.
6. Bake in 375°F oven for 20-30 minutes, or until eggs are set.

Buying gluten-free Hashbrowns

Wondering if frozen hash browns are gluten-free? Store-bought frozen hash brown potatoes consist of grated potatoes. Some brands contain preservatives, such as dextrose, but these are safe for a GF diet.

Many popular brands, like Idaho Spuds, Ore-Ida, and Simply Potatoes may be picked up at your local grocery store. These are clearly labeled gluten-free and are safe to consume.

Substituting other veggies

If you are looking for something besides onions and peppers (or in addition to), you have a variety of options. Have leftover cooked vegetables? Thrown them in!

If using veggies with high water content, like mushrooms, zucchini, or spinach, it’s best to cook them first to draw out excess water, or you will be left with a soggy casserole. For spinach, be sure to squeeze out excess water first.

How to tell when it’s done

To tell when an egg breakfast casserole is done, insert a knife in the middle to make sure the eggs are set. The knife should come out without runny egg. Let the casserole stand about 10-15 minutes before cutting and serving.

If the hash brown casserole has been refrigerated overnight, it will required a longer baking time, approxmiately 15-20 minutes.

Modifications and variations

The beauty of the this gluten-free breakfast option is how adaptable it is! Below are some of my favorite ways to modify the recipe.

• Mexican Breakfast Casserole – Substitute chorizo for the sausage, use pepper jack cheese, and sprinkle on jalapenos for a spicy kick!
• Veggie Breakfast Egg Casserole – Omit the sausage and load up on the veggies, like well drained chopped spinach, peppers, mushrooms, and artichokes.
• Ham and Cheese Casserole – Have leftover Christmas ham? Chop up 2-3 cups and layer with hash browns, eggs, veggies, and cheese.
• Healthy Breakfast Casserole – Substitute chicken or turkey sausage and use low fat shredded cheese.

Make-ahead instructions

Yet another reason why this makes the perfect gluten-free breakfast casserole recipe!

For 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 than the recipe states since the dish chilled overnight.

Freezing breakfast casserole

Freezing Unbaked:

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 and bake as directed. The casserole will have to bake slightly longer since it is chilled. Insert a knife in the middle to make sure eggs are set.

Freezing Baked:

Prepare, bake as directed, and allow the sausage egg bake 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.

Leftovers:

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.

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step-by-step web story instructions for this recipe!

What to serve with it 

This recipe makes an ideal breakfast or brunch dish, similar to frittatas or quiches. To find more side dishes ideal for this recipe, go to what to serve with quiche. 

• Gluten-Free Muffins
• Fruit Salad
• Gluten-free Crepes
• GF Pancakes or Waffles
• Gluten-Free Biscuits
• Yogurt parfaits with fruit and granola
• Gluten-Free Cheese Scones

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