Easy Gluten-Free Breakfast Casserole

slice of gluten free breakfast casserole on a white plate.

5 from 1 vote

Easy Gluten-Free Breakfast Casserole

This easy breakfast casserole is perfect for weekend mornings, holiday brunches, or weekly meal prep. It features sausage, diced veggies, and hashbrowns, and encourages using what you have to create a custom casserole! This gluten-free and easily dairy-free breakfast casserole can also be made ahead of time for quick prep.

Prep Time30

Cook Time40

Total Time1 10

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegetarian

Servings:

Calories: 278kcal

Author: Olivia Parsons

Ingredients

1 lb Italian sausage, removed from casing about 3 large sausages, use hot or mild depending on your preference
1 onion, diced
1 red pepper, diced
7 frozen hash brown patties or 2 cups of shredded hash browns
2 cups chopped spinach
10 eggs
½ cup milk use dairy-free if preferred
1 ½ cup shredded cheese use dairy-free if preferred
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon red pepper flakes optional
3 green onions, sliced optional, for topping

Instructions

Preheat the oven to 375ºF and grease a 9x13" casserole dish.
In a large pan on the stove over medium heat, cook the ground sausage until brown, about 7-8 minutes. Use a spatula to break apart large chunks. Remove the meat to a large bowl, leaving the grease in the pan.
Place the hashbrown patties in the pan and cook in the sausage fat. You may have to do this in 2 batches. Cook for about 7-8 minutes. Don't worry if the patties fall apart. In fact, you'll want to break them up with a spatula. Once golden, remove to a new bowl and set aside.
Add a drizzle of olive oil to the pan if it is dry. Sauté the onion and bell pepper for 4-5 minutes until soft. Remove to the sausage bowl.
Add the spinach to the pan and stir until wilted. Remove to the sausage bowl and stir everything together. Turn off the stove.
In a large bowl, whisk together the eggs, milk, cheese, and spices. You can do this while the previous steps are cooking.
In the greased casserole dish, spread the hashbrowns in a layer covering the bottom. Then top with the sausage and veggie mixture, spreading into an even layer. Pour the egg mixture around the dish, then give it a little shake so the eggs settle evenly. Top with more shredded cheese if desired.
Bake at 375ºF for about 40 minutes. Use a temperature probe to check that the centre has reached 160ºF. Broil for 1-2 minutes to melt the cheese more if desired.
Allow the casserole to cool for 10-15 minutes before cutting and serving, it will be very hot. Slice into 12 pieces and enjoy topped with green onions and hot sauce!

Notes

Dairy-free: Use your favorite plant-based milk and cheese.
Customize: Use what you have on hand in this casserole! Substitute ground beef or pork for the sausage, mushrooms, kale, etc. for the vegetables and greens. Or leave the meat out for a vegetarian casserole. Sauté all veggies beforehand per the above instructions.
Make ahead: Prepare the casserole through the end of step 7. Cover the dish with foil and refrigerate overnight. In the morning, preheat the oven, uncover, and bake.
Storage: Allow leftover breakfast casserole to cool, then place slices in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 375ºF for about 10 minutes or in the microwave for 2 minutes.
Freezing: Place cooled slices in an airtight container and freeze for up to 2 months. When ready to eat, remove desired portions and microwave for 3 minutes, or bake in the oven at 375ºF for 10-15 minutes.

Nutrition facts are an estimation.

Nutrition