Simple Gluten-Free Breakfast Casserole (2024)

Calling all breakfast lovers!!! If you’re like me and love breakfast food, then I think you’ll quickly fall in love with this Simple Gluten-Free Breakfast Casserole. It’s hearty, loaded with flavor, and makes fantastic leftovers! It’s also perfect when you need to feed a crowd!

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Breakfast Casseroles

Personally, I think delicious breakfast casseroles are wonderful served for any meal, any day of the week. However, they definitely come in handy whenever you need to serve a group of people, especially during the holidays.

My daughter, Anna, and her family, also enjoy breakfast casseroles. Anna makes a delicious Healthy Breakfast Casserole and one that’s also naturally gluten-free.

Layers

This Simple Gluten-Free Breakfast Casserole consists of a layer of hash brown potatoes, sausage, onion, red pepper, cottage cheese, eggs, parsley, salt, and pepper, and cheese! Mmmm! So good!

Instructions:

First, preheat your oven to 350 degrees F.

Next, in a large bowl, combine hash browns, melted butter, salt, and pepper. Press mixture into the bottom and slightly up the sides of a greased 2.3-quart casserole dish. Bake for 30 minutes or until the edges are browned.

Meanwhile, in askillet, cook sausage until meat is no longer pink. Spoon off excess grease, then remove the sausage from the skillet and place in a paper towel-lined bowl; set aside.

Next, add onion and red pepper to the skillet and saute just until onions turn translucent. Using a slotted spoon, remove them from skillet and place in the same bowl as the sausage. Let the mixture rest for 5 minutes. Remove paper towels, mix sausage, onion, and red peppers altogether.

In a large bowl, add eggs; lightly beat with awire whisk. Stir in cottage cheese, parsley, and cheese. Add meat mixture; stir until well combined. Pour mixture into the baked hash brown crust.

Bake

Bake at 350 degrees F. for 45 minutes or until the center is set and a knife inserted in the center comes out clean. Remove casserole from the oven; let stand for 5 minutes before cutting. Serve hot.

Yield: 8 - 10 Servings

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Additional Time: 5 minutes

Total Time: 1 hour 45 minutes

This delicious casserole consists of a buttery hash brown bottom crust topped with a cheesy sausage and egg filling.

Ingredients

• 10-ounces gluten-free all-natural shredded hash brown potatoes (*I use Mr. Dell's All-Natural Shredded Hash Browns which as of the writing of this post are gluten-free. Please, always read labels yourself though.)
• 1/3 cup butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pound gluten-free pork sausage (*I use All-Natural Gluten-Free Jimmy Dean Sausage, which as of the writing of this post is gluten-free. Please, always read labels yourself though.)
• 1/3 cup finely chopped onion
• 3/4 cup red pepper, chopped
• 6 eggs, lightly beaten
• 8-ounces cottage cheese (*most brands are gluten-free but always check ingredients on the label)
• 1 tablespoon parsley, either dried or fresh
• 1/2 cup gluten-free American, Colby or Pepper Jack, or Tomato-Basil cheese, chopped into bite-size cubes (*Most of Sargento's cheese is gluten-free but always check the labels.)

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine hash browns, melted butter, salt, and pepper. Press mixture into the bottom and slightly up the sides of a greased 2.3-quart casserole dish. Bake for 30 minutes or until the edges are browned.
3. Meanwhile, in a large skillet, cook sausage until meat is no longer pink. Remove sausage from skillet and place in a paper towel-lined bowl; set aside.
4. Add onion and red pepper to skillet and saute just until onions turn translucent. Using a slotted spoon, remove from skillet and place in the same bowl as the sausage. Let the mixture rest for 5 minutes. Remove paper towels, mix sausage, onion, and red peppers altogether.
5. In a large bowl, add eggs; lightly beat with a wire whisk. Stir in cottage cheese, parsley, and cheese. Add meat mixture; stir until well combined. Pour mixture into the hash brown crust.
6. Bake at 350 degrees F. for 45 minutes or until center is set and a knife inserted in the center comes out clean. Remove casserole from oven; let stand for 5 minutes before cutting. Serve hot.

Thanks for sharing and pinning this tasty recipe!

Enjoy!

Linda

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