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Gluten-Free Breakfast Casserole: Easy & Wholesome Option

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients
  

  • 10 large eggs
  • 1 cup milk (dairy or unsweetened almond milk)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional, but adds great flavor)
  • 1 tablespoon olive oil or butter
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cups baby spinach, chopped
  • 2 cups frozen hash brown potatoes, labeled gluten-free (shredded or diced), thawed and patted dry
  • 12 ounces gluten-free breakfast sausage or turkey sausage, casings removed (or use cooked, crumbled bacon)
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 2 green onions, thinly sliced (optional)
  • Cooking spray or extra butter for greasing the baking dish

Instructions
 

  • Prep the oven and dish: Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.
  • Cook the sausage: In a large skillet over medium heat, cook the sausage, breaking it into crumbles, until browned and cooked through. Transfer to a plate lined with a paper towel.
  • Sauté the veggies: In the same skillet, add olive oil or butter. Sauté onion and bell pepper with a pinch of salt until soft, about 5 minutes. Stir in spinach and cook until wilted, 1–2 minutes. Remove from heat.
  • Dry the potatoes: If using frozen hash browns, make sure they’re thawed and patted dry. Excess moisture can make the casserole watery.
  • Whisk the eggs: In a large bowl, whisk eggs, milk, salt, pepper, garlic powder, and smoked paprika until smooth.
  • Layer the base: Spread potatoes evenly in the baking dish. Top with the cooked sausage and sautéed veggies.
  • Add cheese: Sprinkle about 1 cup of the shredded cheese over the sausage and veggies.
  • Pour and top: Pour the egg mixture evenly over everything. Sprinkle the remaining 1/2 cup cheese on top. Add green onions if using.
  • Bake: Bake uncovered for 35–45 minutes, or until the center is set and the top is lightly golden. A knife inserted near the center should come out clean.
  • Rest and serve: Let the casserole rest for 10 minutes before slicing. This helps it set and makes cleaner pieces.