Gluten-Free Breakfast Casserole - Iowa Girl Eats (2024)

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Raise your hand if you like hot breakfasts! Raise the other if you like ’em easy to prepare! And crowd-pleasing! And hearty, and cheesy, and prefect for the holidaysss…..ok we’ve run out of limbs.

Watch How to Make It!

The past severalyears I’ve skirted around creating new recipes for Thanksgiving because, as I mentioned on Wednesday, most of the people I know, including my family, don’t change their menu up a whole lot from year to year. There’s millions (literally, Google that ish,) of delicious turkey, mashed potato, and cranberry sauce recipes out there on the interwebsso instead of trying to reinvent the wheel, I prefer to pave the road under it with supplemental recipesfor the rest of the holiday. Ifeel like I’ve been wanting to explain that for years now.

Case in insane point, breakfast! How many of you cravesomething above and beyond your typical yogurt, oatmeal or, more likely, cereal breakfast onThanksgiving morning? Something you can savor by a crackling fire. No work to be done. Family and friends to enjoy. Macy’s parade on TVshowcasing singers you’ve never heard of. Seriously, are those people legit entertainers, or am I just getting too old to recognize the currentcool cats of showbiz?

I think “cool cats” says it all.

Anyway, feed said craving with a hot and hearty Gluten-Free Breakfast Casserolefor Thanksgiving this year.

Frozen hash browns marry with browned sausage and shallots, eggs, sharp cheddar cheese, and tangy sour cream to create a crowd-pleasing breakfast casserole that’s perfect for gluten-free and non-gluten-free eaters alike. This recipe is b e y o n d simple and simplydelicious.

I kept the ingredient list low to minimize fuss – especially if you’re making this for Thanksgiving and have a lot of cooking ahead of you later that day. That said, feel free to jazz it up by adding sauteed mushrooms, using maple sausage instead of regular, green onions instead of shallots, smoked cheddar instead of sharp – you get the idea. Top your portion with salsa, guacamole, anda dash or 10 of hot sauce. Regardless, this recipe willappeal to everyone’s craving for a hot and special holiday breakfast!

How to Make Gluten Free Breakfast Casserole

Start by browning 1lb pork sausage and 1 chopped shallot (or a small onion) in large skillet over medium-high heat. This can be done the night before to save time!

Set the sausage aside to cool slightly while you whisk 6 eggs, 1 teaspoon salt, and 1/2 teaspoon pepper in a very large bowl. Next add 8oz sour cream, and 3/4 cup milk (any kind) then whisk until smooth.

Finally, add the browned sausage, 6oz shredded sharp cheddar cheese, and 4 cups (about 20oz) frozen then thawed shredded hash brownsthengive everything a good stir to coat. If the mixture seems a little too dry, whisk another one or two eggs with a splash of milk then add thatin.

Pour the mixture into a nonstick sprayed 9×13″ baking dish then sprinkle with an additional 2oz cheddar cheese (you’ll need one 8oz block for the whole recipe.) Cover the dish with foil then pop it into a 350 degree preheatedoven and bake for 1 hour, to 1 hour and 15 minutes, or until the center is set and cooked through. Remove the foil then bake for another 5 minutes or until the cheese is bubbly.

Let the gluten-free breakfast casserole sit for 5 minutes before slicing and serving. We’ve been eating it as leftovers for a few days around here and it reheats beautifully after a minute or two in the microwave. Hope you all enjoy!

More Filling Breakfast Recipes

• Mini Egg Bites
• Crock Pot Breakfast Casserole
• Roasted Poblano and Sausage Breakfast Casserole
• Gluten Free Pancakes
• Make Ahead Breakfast Bowls

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