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