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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?
3 from 74 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Cuisine Gluten Free
Servings 12
Calories 373 kcal

Ingredients
  

  • 16 ounces Ground Pork Breakfast Sausage cooked and drained
  • 1 30 ounce bag Shredded Hash Browns
  • 3 cups Milk
  • 2 cups Shredded Cheddar Cheese divided
  • 2 Green Bell Pepper diced
  • 1/2 cup Green Onion diced
  • 2 Tomato diced
  • 12 Egg
  • salt and freshly ground black pepper

Instructions
 

  • 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 9x13 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.

Nutrition

Calories: 373kcalCarbohydrates: 11gProtein: 21gFat: 24gSaturated Fat: 8gSodium: 456mgFiber: 2gSugar: 4g
Keyword Baked, Baking, Breakfasts, Brunches, Easy, Eggs, Gluten Free, Gluten Free Baking, Make Ahead, Sausage
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