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This gluten-free breakfast casserole is packed with crispy hash browns, savory sausage, and fluffy eggs – perfect for a cozy family brunch or a Christmas morning breakfast! With simple ingredients and easy prep, this make-ahead breakfast bake is a favorite for holidays, meal prep breakfasts for busy mornings, or whenever you're craving comfort food without the gluten.
Why You'll Love This Recipe
I'm a sucker for a good breakfast casserole, especially one that has a crispy golden crust of hash browns. This version reminds me of the sausage, egg, and cheese bagel sandwiches I used to love, only it's completely gluten-free, with a dairy-free breakfast casserole option for anyone avoiding cheese.
It's hearty enough to feed a crowd, like my Gluten Free Overnight Eggs Benedict Casserole, easy enough for busy weeknights, and versatile enough to fit into Whole30 and paleo breakfast casserole plans. If you've been looking for an egg casserole with hash browns that's delicious, gluten-free, and easy to make ahead, this recipe has you covered!
For more gluten-free brunch recipes, you have to try my Protein French Toast Casserole and my Roasted Veggie Breakfast Casserole!
Ingredients You'll Need
Here's what goes into this easy breakfast bake.
- Breakfast sausage: Provides rich, savory flavor. You can make your own blend with sage, fennel, and thyme, or use a Whole30 compliant brand like ButcherBox.
- Hash browns: These make the crust of this casserole perfect. For Whole30, I recommend Sprouts brand frozen hash browns, or grate fresh potatoes. They create that crispy layer that keeps the casserole from feeling soggy.
- Eggs: The binder that makes this casserole fluffy and filling.
- Almond or coconut milk: Adds moisture without dairy. Either option works beautifully.
- Green onions: Fresh bite and color to balance the richness.
- Seasonings: Garlic powder, onion powder, sea salt, and everything bagel seasoning bring depth of flavor.
- Dairy-free cream cheese (optional): Kite Hill chive cream cheese melts into creamy pockets for a cheesy breakfast casserole feel without dairy.
Mary's Note:
I always keep a bag of Sprouts frozen hash browns in my freezer just for this recipe. If I'm short on time, they're a lifesaver, but when I really want that extra crispy crust, I'll shred fresh potatoes myself. Either way, this casserole disappears fast in my house – my kids love it just as much as I do!
How to Make This Gluten-Free Breakfast Casserole
Step 1: In a large bowl, whisk the eggs, almond or coconut milk, and seasonings. If making your own sausage, combine the pork with spices in a skillet. Break it apart with a spoon and cook until browned. If using store-bought sausage, cook the same way.
Step 2: Preheat the oven to 350°F. Grease a 9×13 casserole dish with olive or avocado oil. Spread the hash browns in an even layer on the bottom. Sprinkle it with green onions and cooked sausage. Add small spoonfuls of dairy-free cream cheese if using.
Step 3: Pour evenly over the casserole. Use a spatula to spread and gently mix. Bake uncovered for about 50 minutes, until the eggs are set and the edges are lightly golden.
Step 4: Slice, garnish with more green onions, and serve hot with ranch, hot sauce, or ketchup. Enjoy!
Storage, Freezer & Make-Ahead Tips
One of the best parts about this breakfast casserole is how well it stores.
- Fridge: Keep leftovers in an airtight container for up to 5 days. Reheat in the microwave for 2-3 minutes.
- Freezer: Slice, cool, and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat at 325°F for 25 minutes. A true freezer-friendly casserole.
- Make Ahead: This is the perfect make ahead breakfast casserole. All you have to do is assemble the casserole the night before, cover, and refrigerate. Bake fresh in the morning for a stress-free breakfast casserole. It's great for a Christmas morning breakfast, Easter brunch, or even Mother's Day breakfast.
Recipe FAQs
Yes! While the recipe is dairy-free as written, you can add shredded cheddar or your favorite cheese for a classic cheesy breakfast casserole.
Definitely. Just be sure it's Whole30 compliant if needed. Fry, chop, and layer it in place of sausage for a smoky twist.
Use thawed and well-drained hash browns, bake uncovered, and let the casserole rest for 10 minutes before slicing. This helps the eggs set properly.
Yes! For a paleo breakfast casserole, stick with Whole30-compliant sausage and skip dairy. For keto, omit the hash browns and enjoy a lower-carb egg casserole with sausage and cream cheese.
This gluten-free breakfast casserole is cozy, hearty, and endlessly versatile. Whether you're meal prepping breakfast for busy mornings, serving a holiday breakfast casserole, or gathering with family for brunch, it's a dish you'll make again and again.
More Gluten-Free Breakfast Inspiration
Gluten-Free Breakfast Casserole (Whole30, Dairy-Free Option)
Video
Ingredients
- 1 lb breakfast sausage, see below for directions on how to make your own!
- ¼ cup chopped green onions , plus more for garnish
- 1 16 oz package hash browns, thawed, or 3 potatoes peeled and grated
- 12 eggs
- ¼ cup almond or coconut milk
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp everything bagel seasoning
- ½ cup Kite Hill Chive Cream Cheese , optional
Sausage (If making your own)
- 1 lb ground pork
- 1 tsp fennel seeds
- 1 tsp salt
- 2 tsp ground sage
- 1 tsp thyme
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- ½ tsp garlic powder
- ¼ tsp all spice
Instructions
- If making your own sausage, combine all ingredients in a large saute pan. If using store bought sausage, add it to the pan. Use a spoon to break the pork apart and cook/stir for 5-7 minutes until browned and cooked through.
- Preheat oven to 350. Spray a 9×13 casserole dish with olive or avocado oil. Spread the hash browns out evenly on the bottom of the pan until covered. Sprinkle the diced green onions over the hash browns, then add the sausage evenly spread out on top. Place small spoonfuls of cream cheese on top of the sausage (if using).
- In a large bowl, whisk the eggs, almond or coconut milk, and remaining spices together. Pour the egg mixture evenly over the hash browns, sausage, and green onions. Use a spatula to gently mix it together/spread the cream cheese around. Bake for 50 minutes or until the eggs are set. Slice, serve with hot sauce, ranch, or ketchup and more green onions. Enjoy!
Notes
- Fridge: Keep leftovers in an airtight container for up to 5 days. Reheat in the microwave for 2-3 minutes.
- Freezer: Slice, cool, and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat at 325°F for 25 minutes. A true freezer-friendly casserole.
- Make Ahead: This is the perfect make ahead breakfast casserole. All you have to do is assemble the casserole the night before, cover, and refrigerate. Bake fresh in the morning for a stress-free breakfast casserole. It's great for a Christmas morning breakfast, Easter brunch, or even Mother's Day breakfast.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Made this up at our cabin for friends that came to visit. One had celiacs, one is gluten free, and I follow Whole 30. We ALL loved it! I will definitely make it again!
I hadn’t made an egg bake in years because my many attempts had always turned out meh. Decided to give it another try with this recipe and it’s the one! My whole family loved it and have already requested we make again! We’re not DF or GF, so I used Boursin cheese and whole milk, so so so so good!!
Thank you for sharing this recipe! It’s easy and delicious!
Do you pre-bake before freezing?
I’ve made this before & ended up blending cream cheese in with egg mixture & added some chopped bell peppers. Delicious!