Gluten-Free Breakfast Casserole
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!
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 9x13 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.
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