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Gluten-Free Breakfast Casserole

This hearty gluten-free breakfast casserole combines crispy hash browns, protein-packed eggs, and savory ingredients for a satisfying morning meal that accommodates dietary restrictions. Perfect for weekend brunches or meal prepping for busy weekdays.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 servings
Calories 385 kcal

Equipment

  • 9x13-inch Baking Dish
  • Skillet
  • Mixing Bowl
  • Whisk

Ingredients
  

Base Ingredients

  • 1 lb frozen hash browns thawed (ensure they're certified gluten-free)
  • 8 large eggs
  • 1 cup milk dairy or unsweetened non-dairy alternative

Vegetables & Proteins

  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 small onion finely chopped
  • 2 cups shredded cheddar cheese divided
  • 8 oz breakfast sausage cooked and crumbled (check label for gluten-free certification)
  • 2 cloves garlic minced

Seasonings

  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 2 tbsp fresh chives chopped (plus extra for garnish)
  • cooking spray or olive oil for greasing

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or your preferred cooking spray.
  • Press the thawed hash browns into the bottom of your greased baking dish to form an even layer. For extra crispiness, drizzle 1 tablespoon of olive oil over the potatoes and bake for 15 minutes before adding other ingredients.
  • While the hash browns are pre-baking, cook your breakfast sausage in a skillet over medium heat until browned and fully cooked, about 5-7 minutes. Drain excess fat and set aside.
  • In the same pan, sauté onions, bell peppers, and garlic until softened, about 3-4 minutes.
  • Remove the hash brown base from the oven. Layer the cooked sausage and vegetable mixture evenly over the hash browns. Sprinkle 1 cup of shredded cheese over the meat and vegetables.
  • In a large bowl, whisk together eggs, milk, salt, pepper, and paprika until well combined and slightly frothy. For the fluffiest texture, whisk vigorously for 60 seconds.
  • Pour the egg mixture evenly over the layers in the baking dish, ensuring it seeps down between the ingredients.
  • Sprinkle the remaining cup of cheese and chopped chives over the top of the casserole.
  • Bake in the preheated oven for 35-40 minutes, or until the eggs are set and the top is golden brown. The center should have only a slight jiggle.
  • Allow the casserole to rest for 5 minutes before cutting. Garnish with additional fresh chives before serving.

Notes

For meal prep, cut into individual portions and refrigerate for up to 4 days or freeze for up to 2 months.
Make ahead: Assemble the night before, cover and refrigerate, then bake in the morning (add 5-10 minutes to baking time).
Ensure all packaged ingredients are certified gluten-free if you have celiac disease or severe gluten sensitivity.
For a dairy-free version, use unsweetened plant-based milk and dairy-free cheese alternatives.

Nutrition

Calories: 385kcalCarbohydrates: 18gProtein: 22gFat: 24gSodium: 680mgFiber: 2gCalcium: 320mgIron: 2.5mg
Keyword Gluten-Free, Breakfast Casserole, Hash Brown Casserole, Egg Bake, Make-Ahead Breakfast
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