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breakfast casserole gluten free

(1 rating)
Recipe by
Julie Biver
West Union, IA

I had a favorite family breakfast casserole but when I was DXed with celiac disease I needed to update it so this is it family says its better then the orgional

(1 rating)
yield 6 -8
prep time 30 Min
cook time 1 Hr 15 Min

Ingredients For breakfast casserole gluten free

  • 8 slices of gluten free bread toasted
  • 10-12 eggs
  • 1/2 cup whole milk
  • 10oz shredded cheese (i used spicy co-jack)
  • 1/2 pound of ground sausage (i used italian)
  • 1/4 cup chopped onion and green pepper
  • 10oz frozen hash browns thawed (make sure they are gluten free)

How To Make breakfast casserole gluten free

  • 1
    take hash browns out of freezer to defrost brown the sausage till cooked making sure that it is crumbled pretty finely while that is cooking chop the green pepper and the onion let the sausage cool a little bit
  • 2
    mix the eggs and the milk together to make scrambled eggs (do not cook) cut the gluten free bread into cubes
  • 3
    place the bread into a 9x13 greased pan, top with defrosted hash browns and a couple handfuls of cheese. and the sausage the onions and the green peppers. top with more cheese and then pour the egg mixture on top. using a knife if needed to make holes of the egg mixture to go down. Cover with foil and place in fridge over night.
  • 4
    In the morning turn oven to 325 F place pan in oven and bake for 55-60 min remove foil place rest of cheese on top of casserole and bake until knife inserted off center comes out clean
  • 5
    my family tops it with hot salsa and sour cream

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