Gluten Free Breakfast Casserole Recipe

Gluten Free Breakfast Casserole Photo

One thing I have noticed lately is that I need more protein in the mornings. I typically lean towards oatmeal in the morning and although that’s a good breakfast (especially this apple cider oatmeal), I need more protein in my breakfast.

That has led me to test the waters with several different breakfast casseroles that I can easily make during the week, then warm up the leftovers all week long.

I knew that with the breakfast casserole, I wanted to add eggs to it obviously, but I wanted to do something different then just scrambling the eggs. For this casserole, I decided to simply crack an egg over it then let the egg bake in the oven.

Gluten Free Breakfast Casserole Picture

A whole dozen eggs can actually be used to crack over the 9×13 casserole. I basically averaged it out so that I would get one egg per serving. By doing this I had some protein in my breakfast but not too heavy on the egg yolks since I am watching my cholesterol too.

I also packed our casserole with garden fresh vegetables. The one thing I love about a good breakfast casserole is that you can really use what you have on hand; we used green peppers and onions along with ground sausage. Roasted broccoli and cauliflower would be awesome too.

I made it one evening, then I heated up the leftovers throughout the week for breakfast. I would also imagine it would be a good casserole to freeze too if you want it to last longer than a week.

Gluten Free Breakfast Casserole Image

I served ours topped with freshly ground black peppercorn and paired it with a warm cup of coffee.

What types of breakfast foods are on your go to menu in the mornings? For us, it is always easy foods, that is why I absolutely love foods I can make ahead and warm up in the mornings.

Gluten Free Breakfast Casserole Photo

Gluten Free Breakfast Casserole Recipe

Kristy Still
Gluten free breakfast casserole you can make once for a week’s worth of breakfasts. Who doesn’t love that?
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Cuisine Gluten Free
Servings 12
Calories 373.33 kcal


  • 16 Ground Pork Breakfast Sausage cooked and drained
  • 1 Shredded Hash Browns
  • 3 Milk
  • 2 Shredded Cheddar Cheese divided
  • 2 Green Bell Pepper diced
  • 0.5 Green Onion diced
  • 2 Tomato diced
  • 12 Egg
  • salt and freshly ground black pepper


  • Preheat the oven to 375°F.
  • In a large mixing bowl combine the cooked sausage, hash browns, milk, 1 1/2 cups of shredded cheese, peppers, onions, and tomatoes.
  • Spray a 9×13 casserole dish with non-stick cooking spray and evenly pour out the hash brown mixture.
  • Crack the eggs individually over the casserole, keeping them intact without whisking.
  • Sprinkle the remaining cheese evenly over the top.
  • Bake for 1 hour or until the cheese is melted and the eggs are nicely baked.
  • Serve with ground peppercorn or salt if preferred.


Calories: 373.33kcalCarbohydrates: 10.71gProtein: 21.04gFat: 24gSaturated Fat: 7.83gSodium: 455.67mgFiber: 1.75gSugar: 3.92g
Keyword Baked, Baking, Breakfasts, Brunches, Easy, Eggs, Gluten Free, Gluten Free Baking, Make Ahead, Sausage
Tried this recipe?Let us know how it was!

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