Easy to make Gluten-Free Breakfast Casserole with tater tots, eggs, sausage, bacon, and cheddar cheese! This breakfast casserole is so easy to make and can be made ahead of time. The recipe also has a dairy-free option.
Gluten-Free Breakfast Casserole
My family loves breakfast casseroles. I love how easy they are to make and how they can feed a crowd. (We are a family of six)
I have shared some of my favorite sweet gluten-free breakfast casserole recipes on the blog. Everyone loves my Gluten-Free Cinnamon Roll French Toast Casserole and I make it for Thanksgiving and Christmas morning.
Now I am sharing one of my favorite ways to make a savory gluten-free breakfast casserole. A lot of breakfast casseroles use hash browns in their recipes, but I prefer using tater tots as a base of the casserole.
Not only do the tater tots make a perfect base for the breakfast casserole, but I always have a bag of frozen tater tots in the freezer.
I am a mama to 4 kids, so my kids are big fans of tater tots. I buy the Ore-Ida brand of tater tots, and they are labeled gluten-free.
How To Make Gluten-Free Breakfast Casserole
- Preheat oven to 350°F and spray a 9″ × 13″ baking dish with gluten-free cooking spray.
- Cook bacon in a large skillet over medium-high heat for 3 minutes on each side until brown and crispy.
- Place cooked bacon on a paper towel-lined plate and allow to cool for about 5 minutes. Crumble. Drain bacon grease from the skillet.
- Cook sausage in the same skillet, breaking into crumbles, for 5 minutes until cooked through. Remove to the plate along with the bacon. Allow the sausage to cool and drain.
- Arrange the frozen Tater Tots in a single layer in the greased baking dish. (photo 1)
- In a medium bowl, whisk together eggs, milk, onion powder, salt, and pepper.
- Stir in cooked bacon, sausage, and 2 cups of cheddar cheese. (photo 2)
- Pour the egg mixture over Tater Tots. (photo 3)
- Bake uncovered for 40 minutes until the egg mixture is set.
- Sprinkle the casserole with the remaining 1 cup of shredded cheddar cheese and bake for 5 minutes longer. (photo 4)
- Allow the casserole to cool for 10 minutes before cutting. (photo 5)
- Store leftovers in an airtight container in the refrigerator. Leftovers can be reheated in the oven or microwave.
Can I Make The Gluten-Free Breakfast Casserole Ahead Of Time?
The breakfast casserole can be made ahead of time up to 24 hours before baking. Assemble, cover and place in the refrigerator. Bake as directed.
Can I Freeze The Gluten-Free Tator Tot Breakfast Casserole?
You sure can! Once the casserole is completely cooled, cover with foil or plastic wrap and place it in an airtight freezer-safe container and then freeze. The casserole can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven or microwave.
Can I Use A Different Type of Meat In The Breakfast Casserole?
You sure can! This breakfast casserole is easily adaptable to your personal favorites. You can swap out turkey sausage or bacon, ham or your favorite type of cooked meat.
Dairy-Free Cooking
For the dairy-free option, I used almond milk. You can leave out the cheese or use your favorite brand of dairy-free cheese.
I really like the brand Vilolife “just like Cheddar Shreds”. I have tried different brands, and I think this brand melts the best.
I have also made this breakfast casserole without the dairy-free cheese, and it’s really good with just using the dairy-free milk.
Some of my favorite dairy-free alternatives that I like to cook with are almond, cashew or coconut milk. I also like cooking with coconut oil, olive oil or Smart Balance butter.
Easy Gluten-Free Breakfast Casserole
This easy gluten-free breakfast casserole is a dish that’s perfect for a family breakfast, brunch, or to bring to a potluck! This gluten-free tater tot breakfast casserole is the perfect one-dish breakfast meal. All of your favorite breakfast flavors wrapped up into an easy to make breakfast casserole.
I love making breakfast casseroles because they are so easy and are always a crowdpleaser. I have both savory and sweet breakfast casserole recipes. I have several gluten-free breakfast casserole recipes for you to try!
- Gluten-Free Blueberry Lemon Breakfast Casserole {Dairy-Free Option}
- Cinnamon Roll French Toast Casserole {Gluten-Free, Dairy-Free Option}
- Gluten-Free Pumpkin French Toast Casserole {Dairy-Free Option}
- Eggs Benedict Casserole {Gluten-Free, Dairy-Free Option}
More Gluten-Free Breakfast Recipes For You To Try!
- Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
- Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
- Easy Gluten-Free Apple Cinnamon Crumb Muffins {Dairy-Free Option}
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Gluten-Free Breakfast Casserole
Ingredients
- 1 pound gluten-free bacon
- 1 16-OZ gluten-free sausage roll
- 1 32-ounce package frozen Tater Tots (I like Ore-Ida brand, they are labeled gluten-free.)
- 12 large eggs
- ½ cup milk (, dairy-free use almond, cashew or coconut milk)
- 1 tablespoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cups shredded cheddar cheese (split) (, dairy-free leave out or use your favorite brand of dairy-free cheese)
Instructions
- 1Preheat oven to 350°F and spray a 9" × 13" baking dish with gluten-free cooking spray.
- Cook bacon in a large skillet over medium-high heat for 3 minutes on each side until brown and crispy. Place cooked bacon on a paper towel-lined plate and allow to cool for about 5 minutes. Crumble.
- Drain bacon grease from the skillet.
- Cook sausage in the same skillet, breaking into crumbles, for 5 minutes. until cooked through. Remove to the plate with the bacon. Allow the sausage to cool and drain.
- Arrange the frozen Tater Tots in a single layer in the greased baking dish.
- In a medium bowl, whisk together eggs, milk, onion powder, salt, and pepper.
- Stir in cooked bacon, sausage, and 2 cups of cheddar cheese.
- Pour the egg mixture over TaterTots.
- Bake uncovered for 40 minutes until the egg mixture is set.
- Sprinkle the casserole with the remaining 1 cup of shredded cheddar cheese and bake for 5 minutes longer.
- Allow the casserole to cool for 10 minutes before cutting.
- Store leftovers in an airtight container in the refrigerator. Leftovers can be reheated in the oven or microwave.
Notes
- For the dairy-free option use almond, cashew or coconut milk. You can leave out the cheese or use your favorite brand of dairy-free cheese.
- The casserole can be made ahead of time, up to 24 hours before baking. Assemble, cover and place in the refrigerator. Bake as directed.
- Store leftovers in an airtight container in the refrigerator.
- Leftovers can be reheated in the oven or microwave.
- Mama says, "Please check all of your lables!"
Laura says
The hit of our Mother’s day brunch!I made a double batch, since I was feeding a dozen people. My brothers each had 3 helpings. 😊 Some added a splash of hot sauce….or in my older brother’s case, ketchup!
Jenny says
Excellent! I add diced and sautéed onions (instead of onion powder) and peppers. Even non gluten free people love it! Delicious with out cheese too.
Natalee Caflisch says
Made this on a Friday evening to pop in the oven for Sat. morning this was easy to put together. Next morning Husband and I enjoyed it so very much!! Excellent dish that my husband wants me to make often.