Home › Gluten-Free Recipes › Breakfast

Gluten-Free Breakfast Casserole

By Audrey Roberts

Published Feb 21, 2026

4.6

Read 13 Reviews

Prep 20 minutes mins

Cook 40 minutes mins

Servings 12 servings

Jump to RecipeShare

This gluten-free breakfast casserole is an easy, make-ahead meal baked together into one hearty dish. Layered with eggs, pork sausage, gluten-free hash browns, and melty cheese. I used gluten-free Bisquick as a simple binder to help the casserole hold its shape while staying soft and satisfying. It’s a savory gluten-free breakfast that feeds a crowd, works for busy mornings or brunch, and comes together with minimal prep

When your house is as busy as mine, having an easy breakfast that can feed a crowd without a lot of extra work is a must. If you enjoy my gluten-free sausage balls, this gluten-free breakfast casserole has that same savory, comforting vibe, just baked into one simple dish. I make it whenever I need something reliable for weekends, holidays, or mornings when everyone is hungry at once. It’s the kind of breakfast you can prep ahead, pop in the oven, and know it’s going to come out hearty, filling, and exactly what everyone wants.

Notes from the Test Kitchen

• Don’t overmix the eggs. Whisk just until combined. Overmixing can make the casserole dense and rubbery instead of light and tender.
• Thaw and drain the hash browns well. If they’re very wet, gently press out excess moisture to prevent a soggy casserole.
• Layer the Bisquick, don’t stir it in. Pour the gluten-free Bisquick mixture evenly over the sausage mixture without stirring. This helps the casserole set properly as it bakes.
• Grease the baking dish generously. I use gluten-free olive oil cooking spray to prevent sticking and make serving easier.
• Let it rest before slicing. Allow the casserole to cool for about 5 minutes, so it sets and slices cleanly.

4.60 from 5 votes

Easy Gluten-Free Breakfast Casserole

By: Audrey Roberts

Servings: 12 servings

Prep: 20 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr

An easy recipe for gluten-free breakfast casserole. This easy gluten-free breakfast casserole recipe is made with sausage, egg, hash browns, and cheese. You can make it ahead of time, so it’s the perfect breakfast casserole for the holidays!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Email *

Save Recipe

Ingredients 

1x2x3x

• ▢ 1 16-oz. gluten-free pork sausage roll, (bulk pork sausage)
• ▢ 1 tbsp onion powder
• ▢ 1 tbsp ground sage
• ▢ 3 cups frozen shredded gluten-free hash brown potatoes
• ▢ 2 cups shredded cheddar cheese
• ▢ 4 large eggs
• ▢ 1 cup gluten-free Bisquick
• ▢ ¼ cup brown sugar
• ▢ ¼ tsp pepper
• ▢ 2 cups milk

US Customary – Metric

Instructions 

• Preheat your oven to 400°F (204°C). Grease a 13 x 9-inch baking dish. I use gluten-free cooking spray.
• Cook the gluten-free sausage, in a large skillet over medium-high heat until no longer pink. Make sure to chop the sausage into small pieces (similar to ground beef). Drain the grease from the sausage.
• Stir in the onion powder and ground sage to the cooked sausage.
• Pour the cooked sausage into the prepared 9 x 13-inch baking dish.
• Add the frozen shredded hash browns and cheddar cheese to the baking dish and stir together with the cooked sausage until the ingredients are evenly combined.
• In a large bowl, whisk the eggs until fully combined and smooth.
• Add the gluten-free Bisquick, brown sugar, pepper, and milk to the eggs and mix until well combined and it becomes a smooth batter.
• Pour the gluten-free Bisquick mixture evenly over the cooked sausage mixture. Do not stir the mixture.
• Bake on the middle rack of the oven uncovered for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
• Let the casserole stand for 5 minutes before serving. Enjoy!

Notes

• Ground turkey sausage works just as well as pork sausage for a lighter option.
  
• This easy gluten-free casserole is flexible—feel free to change up the meats, cheeses, vegetables, or seasonings based on what you have on hand.

Nutrition

Serving: 1servingCalories: 231kcalCarbohydrates: 23gProtein: 10gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 86mgSodium: 304mgPotassium: 279mgFiber: 1gSugar: 8gVitamin A: 355IUVitamin C: 5mgCalcium: 225mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American

Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

How To Make Gluten-Free Breakfast Casserole Step by Step

Gather the Ingredients: Gather all the ingredients together. Preheat the oven to 400°F (204°C) and grease a 9×13-inch baking dish with gluten-free cooking spray.

Brown the sausage: In a large skillet over medium-high heat, cook one 16-ounce (455g) roll of gluten-free pork sausage, breaking it up into small pieces as it cooks, until no longer pink. Drain off any excess grease. 

Finish the sausage mixture: Stir 1 tbsp (8g) onion powder and 1 tbsp (2g) ground sage into the cooked sausage until evenly coated.

Add the first layer: Transfer the seasoned sausage to the prepared baking dish. Add 3 cups (350g) frozen shredded gluten-free hash brown potatoes and 2 cups (225g) shredded cheddar cheese to the dish, then stir everything together until well combined.

Whisk the eggs: In a large bowl, whisk 4 large eggs until fully combined and smooth.

Mix the batter: Add 1 cup (120g) gluten-free Bisquick, ¼ cup (50g) brown sugar, ¼ tsp (1g) pepper, and 2 cups (480ml) milk to the eggs, mixing until a smooth batter forms.

Finish the casserole: Pour the gluten-free Bisquick mixture evenly over the sausage mixture in the baking dish. Do not stir.

Bake the casserole: Bake uncovered on the middle rack for 40 to 45 minutes, or until the center is set and a knife inserted in the middle comes out clean.

Rest and serve: Let the gluten-free breakfast casserole stand for 5 minutes before slicing and serving. Enjoy!

Serving Suggestions

I usually serve this gluten-free breakfast casserole as part of a relaxed brunch spread, especially when feeding a group. It pairs perfectly with something fresh, like a fruit salad, to balance the savory flavors. Gluten-free croissants or gluten-free cinnamon rolls for a little something sweet. When we’re hosting, I’ll add coffee or a round of mimosas and keep things simple with a light green salad on the side. Almond flour banana muffins are another favorite if you want to round out the table without making it feel overdone.

More Gluten-Free Breakfast Bakes

Crustless Ham and Cheese Quiche: This crustless ham and cheese quiche is one of my favorite easy, gluten-free meals. I bake eggs, cream, savory ham, and melty cheese together until just set and lightly golden, giving it that rich, creamy quiche texture without the crust.

Gluten-Free Eggs Benedict Casserole: I love eggs Benedict, but making it can feel like a lot of work. This gluten-free eggs Benedict casserole gives me all the classic flavor with way less fuss by baking gluten-free bread, Canadian bacon, and a rich egg custard into one easy, golden breakfast bake.

Crustless Zucchini Quiche: When I want a light but satisfying meal, this crustless zucchini quiche is one of my favorites. I love how it’s packed with tender zucchini, creamy eggs, and melty cheese without the hassle of a crust. It’s an easy, low-carb, gluten-free breakfast I can make for the week or serve at a special brunch.

Gluten-Free Cinnamon Roll French Toast Casserole: When I’m craving the sweetness of a cinnamon roll without all the work, this casserole is my go-to. I soak cubes of gluten-free bread in a rich egg and vanilla mixture, layer in brown sugar and cinnamon, and finish it with a buttery crumb topping and simple glaze.

Our Gluten-Free Breakfast Casserole recipe was originally published 10/18/19. It was retested, reworked, and republished to be better than ever 2/21/26.