Image: Gluten Free Breakfast Casserole

Gluten Free Breakfast Casserole

I love this gluten free breakfast casserole because it so versatile! And my guests have raved about it, especially when made with bacon. You can skip adding meat altogether or replace the gluten-free sausage with gluten-free bacon or gluten-free ham. You can also skip the onion, add bell pepper or add more cheese. I have made a single recipe in a 7″ deep dish pie pan and a 9×9″ glass casserole dish. I have also 1.5 times the recipe in a 9×13″ glass baking dish. This makes a great brunch dish. Be creative with this one and enjoy!

Gluten Free Breakfast Casserole


Yield: Serves 4-5

Gluten Free Breakfast Casserole

A gluten free breakfast casserole dish that receives rave reviews from all of my guests. Great for making in advance. Just add eggs and cheese prior to baking.


  • 1/2 lb. ground gluten-free sausage, casings removed (or couple handfuls of crumbled gluten-free bacon)
  • 2 lbs. (about 4 large) peeled and shredded potatoes (or 1 package gluten-free frozen hash browns)
  • 6 large eggs, beaten
  • 1/3 -1 cup shredded cheese (your favorite) (I used sharp cheddar)
  • 1/2 cup yellow onion, chopped finely (optional)
  • Sea salt and pepper to taste


  1. Preheat oven to 350°F.
  2. Brown sausage in an a large pan or skillet (non-oiled); drain fat; allow to drain more on paper towels; set aside.
  3. In the same pan or a preheated pan with oil, brown potatoes along with onion, about 10 minutes.
  4. Spray oil or oil a 9x9" casserole dish (I used a deep dish pie dish); fold in hashbrowns, onion, sausage, salt and pepper; sprinkle with additional sausage on the top; pour in raw eggs.
  5. Top with shredded cheese.
  6. Bake for 25-30 minutes or until egg is cooked thoroughly. If you wish a browner top place under broiler until it reaches your desired color.

Visit Carla’s Gluten Free Online Store.

15 comments on “Gluten Free Breakfast CasseroleAdd yours →

  1. Can this be frozen and re-heated later? I live in a dorm and want to keep this in the freezer to be eaten in small portions at a time.

    1. Hope,

      Potatoes get a bit mushy when frozen and defrosted, but if you under-cook them, it may work out better. In addition, if you are going to microwave the portions, be sure to use a “reheat” or low setting. Over-cooked eggs, bacon, and ham become dry.


  2. This recipe looks delicious. Can you make this the night before, refrigerate and cook the next morning? I’m looking for something for Christmas morning.

    Either way, looking forward to trying it out.

    1. Hi Cheri,

      You can definitely make the hashbrowns and shred the cheese the night before, but I would not add the beaten eggs until Christmas morning. Raw eggs are best added the day you’re making it, otherwise the hashbrowns would just become soggy, and I never like to mess with raw eggs, even pasteurized.

      Merry Christmas to you!

  3. This looks fabulous! I cannot wait to try this with the family! Thanks so much for sharing all this information!! Do you really make all of these things everyday? Oh my!!!

    I am so impressed!

  4. I make this all the time as a skillet casserole. Brown the potatoes etc. Toss in the ham for a couple minutes, top with cheese till it melts. Then serve with sour cream!

  5. I’m confused. Are there eggs in this recipe? I don’t see them listed in the ingredient list but it reads “cook until eggs are done”???

    1. Sorry about that Judy. I updated before I saw your comment, though. As I was creating the recipe I could not judge how many eggs would be needed until I added it to the casserole. Then I forgot about it. Again, please accept my apologies!

Leave a Reply

Your email address will not be published. Required fields are marked *