Gluten Free Breakfast Casserole
This gluten free breakfast casserole is hearty, cheesy, and perfect for weekends, holidays, and meal prep. It’s loaded with eggs, sausage, potatoes, and veggies—no gluten required!
Ingredients
Base Layer
- 3 cups gluten free bread cubes or hash browns or diced cooked sweet potatoes
- 1 cup cooked sausage bacon or ham
- ½ cup diced onions
- ½ cup bell peppers
- ½ cup mushrooms or spinach optional
Egg Mixture
- 8 large eggs
- 1 ¼ cups milk or dairy-free milk
- 1 cup shredded cheese cheddar or mozzarella
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
Optional Toppings
- Additional cheese
- Green onions
- Fresh herbs
Instructions
Prepare Casserole Dish
- Grease a 9x13 pan. Add your choice of gluten free bread cubes, hash browns, or sweet potatoes.
Layer the Add-Ins
- Sprinkle cooked sausage or ham over the base. Then add onions, peppers, mushrooms, or spinach.
Mix the Egg Custard
- In a bowl, whisk eggs, milk, cheese, salt, pepper, garlic powder, and paprika until smooth.
Pour and Bake
- Pour the egg mixture evenly over the dish. Gently smooth the top.
Bake
- Bake at 350°F (175°C) for 35–40 minutes or until set and lightly golden.
Serve
- Let rest 5–10 minutes before slicing. Top with herbs or extra cheese if desired.
Notes
- Make ahead: Assemble the casserole the night before, refrigerate, and bake fresh in the morning.
- Dairy-free option: Use almond or coconut milk + dairy-free cheese.
- Veggie boost: Add zucchini, broccoli, or kale.
- Protein swap: Try turkey sausage or plant-based options.
Nutrition
Calories: 310kcalCarbohydrates: 22gProtein: 17gFat: 18gFiber: 2gSugar: 4g
Tried this recipe?Let us know how it was!
