Easy Gluten-Free Breakfast Casserole

Introduction

This Easy Gluten-Free Breakfast Casserole is the perfect make-ahead dish to feed a crowd or fuel your week. It’s hearty, flavorful, and endlessly adaptable, combining savory sausage, vibrant veggies, and eggs baked to perfection. You’ll love how simple it is to throw together for a stress-free morning.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: 12

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
• 1/2 cup milk (use dairy-free if preferred)
• 1 1/2 cup shredded cheese (use dairy-free if preferred)
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp red pepper flakes (optional)
• 3 green onions, sliced (optional, for topping)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. If using frozen hash brown patties, cook them according to package directions. Once cooked, let them cool slightly, then chop them into bite-sized pieces. (If using shredded hash browns, skip this step).
3. In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until browned and cooked through. Remove the cooked sausage with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pan.
4. Add the diced onion and red pepper to the same skillet. Cook for 5-7 minutes, until softened. Stir in the chopped spinach and cook for another 1-2 minutes until wilted. Remove from heat.
5. In the prepared baking dish, spread the chopped hash brown patties (or shredded hash browns) in an even layer.
6. Top the hash browns with the cooked sausage, followed by the sautéed vegetable mixture.
7. In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and red pepper flakes (if using) until well combined.
8. Pour the egg mixture evenly over the layers in the baking dish. Gently press down with a fork to ensure the egg seeps into the layers.
9. Sprinkle the shredded cheese evenly over the top.
10. Bake for 35-40 minutes, or until the casserole is set in the center and the top is golden brown.
11. Let the casserole cool for 10 minutes before slicing. Garnish with sliced green onions if desired, and serve.

Variations

• Serve-it-Yourself: Set up toppings like salsa, sour cream, or hot sauce for a customizable brunch bar.
• Individual Portions: Divide the mixture into a greased muffin tin for easy, grab-and-go breakfast cups, reducing the bake time to 20-25 minutes.
• Crustless Quiche Style: Skip the hash brown layer entirely for a lighter, protein-focused crustless quiche.
• Reverse the Layers: For a crispy, cheesy top, mix half of the shredded cheese directly into the egg mixture and sprinkle the rest on after baking, letting the residual heat melt it.

Tips for Success

• For a less greasy casserole, use a leaner sausage or drain the cooked sausage on paper towels before adding it to the dish.
• Let the casserole rest for the full 10 minutes after baking; this allows it to set completely for cleaner slices.
• To prevent a dry casserole, avoid overbaking. The center should be just set with a slight jiggle when you remove it from the oven.
• If using frozen shredded hash browns, there’s no need to thaw them first; they’ll cook perfectly in the oven.

Storage & Reheating

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 1-2 minutes or in a 350°F oven for 10-15 minutes until warmed through. You can also freeze slices for up to 2 months; thaw overnight in the fridge before reheating.

FAQ

Is this casserole really gluten-free?

Yes, the ingredients as listed are naturally gluten-free. Always double-check your specific brands of sausage, hash browns, and seasonings to ensure no gluten-containing additives were used.

Can I prepare this casserole the night before?

What can I use instead of hash brown patties?

As noted in the ingredients, you can directly substitute 2 cups of frozen shredded hash browns. You can also use thawed and squeezed-dry shredded potatoes.

Can I use fresh spinach?

Yes, absolutely. Two cups of chopped fresh spinach is perfect; just add it to the skillet and cook until wilted as directed.

My casserole is still runny in the middle. What should I do?

Simply return it to the oven and bake in 5-minute increments until the center is set. Cover the top with foil if the cheese starts to brown too much.

Is the milk necessary?

The milk helps create a softer, fluffier egg texture. You can omit it or substitute with water, but the eggs will be firmer and denser.