Gluten Free Breakfast Casserole

If you are looking for an easy breakfast casserole dish, this is it. It makes a perfect breakfast for a crowd simply by doubling or multiplying the ingredients. Bring it to a potluck or serve at a holiday brunch.

I love this gluten free breakfast casserole because of its versatility! 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!

Link You May Need:

Hollandaise Sauce Recipe

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Serves 4 - 5

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.

Ingredients:

1/2-pound gluten-free sausage, casings removed or gluten-free ham or bacon bits
1 (32-ounce) package gluten-free frozen hash browns*
1/2 cup finely chopped yellow onion (optional)
6 large eggs, at room temperature, beaten
1/3 - 1 cup shredded cheddar cheese
Salt and pepper, to taste
Hollandaise sauce (see above recipe link) (if using ham, optional)

Instructions:

Preheat oven to 350°F.
Break up and brown sausage in a large, ungreased skillet. Transfer sausage to a paper towel-lined plate to drain. Set aside. (If using cooked bacon, bacon bits, or ham, skip this step.)
In the same skillet, brown potatoes, along with onion, if using. Cook for 10 minutes, flipping sections as they brown.
Spray oil or oil a 9 x 9-inch casserole dish (or deep pie dish). Add hash browns and sausage, but reserve some sausage for the top. Season with salt and pepper. Sprinkle the top with the reserved sausage. Evenly distribute beaten eggs over the top. Sprinkle on shredded cheese. You may also stir cheese into the potatoes if desired.
Bake on center rack of oven for 25 - 30 minutes or until egg is set. If you wish a browner top, place under broiler until it reaches your desired color.
If using ham, make hollandaise sauce to serve on top, much like eggs Benedict;; serve immediately. Cover and refrigerate leftovers.

Tips

*If using fresh potatoes, prepare them in advance and freeze. Frozen potatoes brown to a crisp, but unfrozen do not work as well for frying. Just peel, shred, rinse under cold water, and pat dry 2 pounds of potatoes, about 4 large. Freeze overnight.

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View Comments

Gluten Free Recipes says:

April 13, 2014 at 12:22 pm

Facebook Comment - April 13, 2014,

"Indeed, Perfection!"

~J.L.
Hope says:

December 28, 2013 at 8:25 pm

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.
- Gluten Free Recipes says:
  
  December 28, 2013 at 8:40 pm
  
  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.
  
  Enjoy!
  Carla
Cheri Coe says:

December 22, 2012 at 6:55 pm

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.
Thanks,
Cheri
- Gluten Free Recipes says:
  
  December 23, 2012 at 10:44 am
  
  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!
  Carla
Amy says:

December 22, 2012 at 1:07 pm

Do you beat the eggs prior to baking?
- Gluten Free Recipes says:
  
  December 22, 2012 at 2:07 pm
  
  Amy,
  
  Yes. You beat the eggs. Thanks for noticing. The recipe is now updated.
  
  Happy holidays!
  Carla
Eddy Nalls says:

January 29, 2012 at 9:49 am

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!
brenda says:

August 9, 2011 at 8:21 pm

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!
- Gluten Free Recipes says:
  
  August 9, 2011 at 8:26 pm
  
  Sounds yummy, especially with the sour cream. And a skillet version is perfect for summer! Thanks for sharing, Brenda!
Laura Andrson says:

January 20, 2011 at 11:11 am

This looks really good! Has anyone else made it with Ham instead of sausage? I am going to use ham.
Lisa says:

December 21, 2010 at 8:29 pm

Hi, I am just wondering how many servings this makes? I'm guessing 4-6? Thanks in advance!
- GFRB Staff says:
  
  December 21, 2010 at 9:17 pm
  
  Hi Lisa,
  
  This recipe serves about 5, but it always depends upon what you would consider a portion size. Happy holidays to you! Carla
Judy Meadows says:

December 14, 2010 at 4:12 pm

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"???
- GFRB Staff says:
  
  December 14, 2010 at 9:01 pm
  
  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!