It’s perfect for busy school mornings, meal prep, weekend brunch, and even Christmas morning. This casserole can be baked right away or prepped the night before for an easy, flavorful morning. As always, it can easily be made dairy-free too!

Why You’ll Love This Breakfast Casserole:

Super simple and only takes 15 minutes to throw together
Make-ahead friendly for busy mornings
Completely gluten-free and easily dairy-free
Packed with hidden veggies like peppers, spinach, onion
Creamy, cheesy, and hearty

It’s comfort food that loves you back and it’s always a winner in our house!

The Best Make-Ahead Meal

This is the easiest make-ahead breakfast option. My daughters LOVE this casserole and request multiple times a month. You can easily assemble the entire casserole the night before, cover tightly, and refrigerate. In the morning, simply pop it in the oven while you sip coffee and enjoy the relaxed morning.

Or you can assemble the casserole, bake it fully, then slice into portions and refrigerate. Reheat individual squares throughout the week for a protein-packed breakfast that’s ready in minutes. It reheats and holds together perfectly.

Steps to Making this Breakfast Casserole:

What Makes It So Good:

Hearty Hashbrowns: Golden hashbrowns form the base, giving the casserole structure and that classic breakfast texture we all love.

Savory Sausage: Seasoned sausage adds richness and depth with the eggs and veggies. You can easily swap the sausage for any protein to your liking too.

Sneaky Veggies: Finely chopped peppers, spinach, and onions melt right into the mix and add SO much flavor. Plus, you can easily sneak in other veggies like zucchini, squash, kale, mushrooms, and anything else you like.

Creamy Cheese: Melty cheese ties everything together for that irresistible, cozy bite.

Dairy-Free? I just swap the cheese for plant-based shredded cheese like Daiya. I also swap the milk for unsweetened almond milk, cashew milk, or oat milk. I’ve even used coconut milk and it still tastes heavenly. Also, make sure your sausage is dairy-free (most are, but it’s always worth checking labels).

No Food Allergies?

This breakfast casserole is so versatile and can easily be made with regular milk and shredded cheese. Trust me, everyone will love this breakfast either way!

Serving Ideas

This casserole is filling on its own, but I love to serve it with:

Fresh fruit
Biscuits, rolls, or sourdough toast (learn how to make your own Gluten-Free Sourdough here)
Avocado slices on the side is delicious and a favorite of mine
A simple green salad for a brunch meal
Salsa, hot sauce, ketchup, green onions, and sour cream make great toppings

Whether you’re hosting family for the holidays or just trying to make weekday mornings smoother, this gluten-free breakfast casserole is one of those simple recipes you’ll come back to again and again.

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Gluten-Free Breakfast Casserole

By: Nikki Ross – Simple Life with Nikki

This Gluten-Free Breakfast Casserole is a hearty, high-protein dish loaded with savory sausage, fluffy eggs, crispy hashbrowns, creamy melty cheese, and plenty of sneaky veggies tucked inside for extra flavor and nutrition. It's perfect for busy school mornings, meal prep, weekend brunch, and even Christmas morning. This casserole can be baked right away or prepped the night before for an easy, flavorful morning. As always, it can easily be made dairy-free too!

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Prep Time 15

Cook Time 35

Total Time 50

Course Breakfast

Servings

Calories 375 kcal

Ingredients

1 pound sausage
1 onion diced
1 bell pepper diced
2 1/4 cups frozen hashbrowns
2 cups spinach chopped
10 eggs
1 tsp sea salt
1/2 tsp ground black pepper
1/2 cup dairy-free milk
1 cup shredded cheddar cheese (reserve 1/4 cup for the top)

Instructions

Preheat the oven at 350F and grease a 9×13 baking pan.
Next, cook the sausage, pepper, and onion over medium heat in a skillet until cooked through and veggies are soft.
Then, add the spinach and cook for a couple minutes just until the spinach is broken down. Let cool while you prepare the rest of the ingredients.
Next, whisk the eggs in a large bowl. Add the salt, black pepper, milk, potatoes, and cheese whisking to combine well. Then, add the sausage mixture and stir to combine.
Pour mixture into the baking dish and bake for about 30-40 minutes or until the eggs are set. Let cool slightly before cutting & serving.

Notes

Substitutes: We like to use Daiya dairy-free cheese and dairy-free unsweetened coconut milk. If not dairy-free, just sub regular milk & cheese. We also like to use frozen, diced hashbrowns and Jimmy Dean’s regular sausage, wild game sausage, or turkey sausage!

To Make-Ahead: Pour mixture in pan, then cover with plastic wrap & refrigerate overnight. The next morning, remove the plastic wrap and continue baking instructions.

Store in an airtight container with a lid in the freezer for up to a few months. Let thaw for about 24 hours, then reheat at 350F for about 30 minutes.

Nutrition

Calories: 375kcalCarbohydrates: 14gProtein: 21gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 260mgSodium: 849mgPotassium: 512mgFiber: 2gSugar: 2gVitamin A: 1709IUVitamin C: 28mgCalcium: 175mgIron: 3mg

Nutrition Disclosure:

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

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