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When your house is as busy as mine is, you need an easy breakfast recipe that will feed a crowd. This gluten-free breakfast casserole is made with sausage, eggs, hashbrowns, and cheese for a delicious savory meal. I made things easy by using gluten-free Bisquick as a binder. This fuss-free gluten-free casserole is a family favorite!
Gluten-Free Breakfast Casserole Recipe
This gluten-free breakfast casserole recipe is an all-in-one breakfast that can be made ahead of time, feeds a crowd, is great for leftovers, and reheats well. If you enjoy my Gluten-Free Sausage Balls, you will love this gluten-free breakfast casserole. It has all the same flavors but in an easy-to-make breakfast casserole.
Ingredients
- Gluten-Free Pork Sausage Roll (bulk pork sausage): The sausage adds both texture and a savory meaty flavor to the breakfast casserole. You can also use ground turkey sausage.
- Onion Powder & Ground Sage: These two seasoning bring out the flavor of the sausage.
- Gluten-Free Frozen Shredded Hash Brown Potatoes: The shredded hashbrowns add both flavor and texture to the breakfast casserole. I like Great Value (Walmart) or Ore Ida frozen shredded hashbrowns.
- Shredded Cheddar Cheese: The cheese adds both texture and a salty flavor to the casserole.
- Large Eggs: The eggs are both for flavor and a binder for the casserole recipe.
- Gluten-Free Bisquick: Acts as a binder and crust for the casserole.
- Brown Sugar: Adds a sweet maple flavor.
- Pepper: Brings out the flavors of the main ingredients.
- Milk: Adds moisture and softness to the crust of the casserole.
Tips and Notes
- Make sure to grease the casserole dish. I use gluten-free olive oil cooking spray.
- Do not stir the gluten-free Bisquick mixture into the sausage mixture. Just pour the gluten-free Bisquick on top of the sausage mixture.
- You can easily substitute ground turkey sausage for the ground pork sausage.
- This easy gluten-free casserole recipe can also be adaptable to your favorite types of meats, cheeses, vegetables, and seasonings.
- Allow the gluten-free breakfast casserole to cool for 5 minutes before slicing and serving.
Storage Instructions
- To make ahead of time: prepare the casserole as directed until baking. Cover the casserole and store the unbaked casserole in the refrigerator overnight or for up to one day. Bake the breakfast casserole in the morning according to the recipe instructions.
- To reheat: place individual servings in the microwave and cook in 30-second increments until warmed through.
- To freeze: prepare the breakfast casserole in a freezer-safe pan. Cover the pan with plastic wrap and then tinfoil and freeze for 2-3 months. Allow the breakfast casserole to thaw overnight in the refrigerator. Then allow it to come to room temperature before baking according to recipe instructions.
More Gluten-Free Breakfast Recipes To Try!
Easy Gluten-Free Breakfast Casserole
Ingredients
- 1 16-ounce gluten-free pork sausage roll (bulk pork sausage)
- 1 tablespoon onion powder
- 1 tablespoon 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 teaspoon pepper
- 2 cups milk
Instructions
- Pre-heat your oven to 400°F. 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!
- Store leftovers in an airtight container in the refrigerator.
Notes
- To make ahead of time: prepare the casserole as directed until baking. Cover the casserole and store the unbaked casserole in the refrigerator overnight or for up to one day. Bake the breakfast casserole in the morning, according to the recipe instructions.
- To reheat: this gluten-free breakfast casserole can be reheated in the microwave.
- To freeze: prepare the breakfast casserole in a freezer-safe pan. Cover the pan with plastic wrap and then tinfoil and freeze for 2-3 months. Allow the breakfast casserole to thaw overnight in the refrigerator. Then allow it to come to room temperature before baking according to recipe instructions.
- Mama says, “always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Breakfast Casserole Step-by-Step
Preheat your oven to 400°F. Grease a 13 x 9-inch baking dish. I use gluten-free cooking spray. Cook the 16 ounces of gluten-free bulk pork 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 1 tablespoon of onion powder and 1 tablespoon of ground sage to the cooked sausage.
Pour the cooked sausage into the prepared 9 x 13-inch baking dish.
Add 3 cups of frozen shredded gluten-free hash browns and 2 cups of shredded cheddar cheese to the baking dish and stir together with the cooked sausage until the ingredients are evenly combined.
In a large bowl, whisk 4 large eggs until fully combined and smooth.
Add 1 cup of gluten-free Bisquick, ¼ cup of brown sugar, ¼ teaspoon of black pepper, and 2 cups of 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!
Can I replace the gluten free bisquick with a healthier alternative?
Hi Alyssa! Unfortunately this recipe has only been tested using gluten free Bisquick, but you could perhaps try using a different gluten free pancake mix.
Another recipe from Mama that is absolutely delicious!! The flavors compliment each other. It’s not too sweet but has that hint of sweetness that my kids love. We made it for dinner and I am excited for the leftovers for breakfast!
This recipe was amazing! I made it dairy free too and even my family loved it!
Loved the breakfast casserole!! I substituted bacon for sausage and it was so good. It was perfect but next time I may try a little broccoli in it to change things up a little. Thinking about making it for Christmas morning!
Hi,
When you used the bacon did you pre cook it first? I also prefer the bacon over sausage but my daughter would like the sausage. I am new to this site but so far I love the recipes and can’t wait to make more recipes. I am so excited to make this casserole and the pizza dough to. Oh and the fried chicken also.
Hi Patti, we recommend fully cooking the bacon first!