This gluten-free breakfast casserole bake is light and airy, protein-packed, low carb, with Whole30 options! A savory breakfast dish with your favorite vegetables and breakfast sausage floating above a hash brown crust, turns the entire package into a golden brown, light and fluffy casserole that anyone will wake up for!
Best Gluten-Free Breakfast Casserole!
This breakfast recipe has a little bit for everyone who wants to indulge in a warm, savory breakfast.
Creamy eggs are swirled around your favorite sauteed vegetables, spiced just right, and then baked to fluffy, golden perfection.
And to top it off, underneath it all is a sneaky bottom layer crust made up of golden hash browns!
So….. who’s in?!?
Breakfast Casserole Pairings:
The BEST things to pair this casserole dish with is to place it next to some perfectly crispy Air Fryer Bacon and a big spoonful of Air Fryer Potatoes!
Casserole Ingredients:
- 1/2 bag of gluten-free hash browns
- olive oil
- minced garlic
- pre-cooked breakfast sausage crumbles (gluten-free)
- mushrooms, chopped
- 1 bell pepper, chopped
- sweet onion, chopped
- cherry or grape tomatoes, sliced in half
- baby spinach leaves
- 10 large eggs
- milk of choice
- grated parmesan cheese
- garlic powder
- onion powder
- salt and pepper to taste
Gluten-Free Breakfast Bake Directions:
- Place the hashbrowns in an even layer on the bottom of a 9 x 13 casserole dish, pressing down firmly. Bake in the preheated oven set at 450*F for 20-22 minutes or until crisp and browning along the edges.
- While the hashbrowns are baking, heat the oil in a large skillet over medium heat. Add the minced garlic and the onions and cook until fragrant and the onions are translucent. Add the peppers and mushrooms and sauté until soft, approximately 2-3 minutes. Add the spinach and saute until wilted, then sprinkle with salt and pepper to taste and remove from heat.
- While the vegetables are cooking, you can make the egg mixture by whisking together the eggs, milk, parmesan cheese, salt, pepper, garlic and onion powder, in a large bowl, until smooth.Reduce the oven temperature to 400 degrees.
- Top the baked hash brown crust with the veggie/sausage mixture, then pour the egg mixture all over evenly.Bake in the preheated oven for 22-25 minutes or until the center is set and the casserole puffs up and the edges or the casserole have turned a warm golden brown. Remove from heat.
- Allow the casserole to cool for 2-4 minutes before cutting into 12 slices and seving whlie still warm.
Recipe Pro Tips:
Do not let your breakfast casserole bake to overcook – you would recognize this if the top of your casserole has turned brown.
For a Whole30 compliant breakfast casserole bake, substitute the milk of choice with the liquid portion of full-fat coconut milk and the parmesan cheese with nutritional yeast!
You can also substitute the potato hash browns with sweet potato hash browns if you would like.
Storing Leftover Casserole:
For starters, make sure that your casserole has cooled completely down to room temperature before attempting to store it safely away.
Then, find yourself a food-safe airtight storage container.
Place your leftover breakfast bake inside and seal it up.
Place it in the fridge for up to 3 days.
Reheating Your Leftovers:
To reheat your leftover gluten-free casserole squares, simply place a square in a microwave-safe dish with a loose-fitting cover on it so that your microwave doesn’t get splattered.
Microwave on high power for 45-90 seconds, depending on how hot you like your leftovers to be.
Then enjoy this dish a second time!
Other Gluten-Free Breakfast Ideas:
Protein-Packed Goat Cheese Egg Bake
If you make my Gluten-Free Breakfast Casserole, let me know in the comments! Enjoy enjoy enjoy!
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Gluten-Free Breakfast Casserole Bake
This gluten-free breakfast casserole bake is light and airy, protein-packed, low carb, with Whole30 options! A savory breakfast dish with your favorite vegetables and breakfast sausage floating above a hash brown crust, turns the entire package into a golden brown, light and fluffy casserole that anyone will wake up for!
Ingredients
- 1/2 bag of gluten-free hash browns
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- 1 1/2 - 2 cups precooked breakfast sausage crumbles (gluten-free)
- 1/2 cup mushrooms, chopped
- 1 bell pepper, chopped
- 1/2 medium sweet onion, chopped
- 3/4 cup cherry or grape tomatoes, sliced in half
- 3 cups baby spinach leaves
- 10 large eggs
- 1/3 cup milk of choice
- 4 Tablespoons grated parmesan cheese
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- salt and pepper to taste
Instructions
- Place the hashbrowns in an even layer on the bottom of a 9 x 13 casserole dish, pressing down firmly. Bake in the preheated oven set at 450*F for 20-22 minutes or until crisp and browning along the edges.
- While the hashbrowns are baking, heat the oil in a large skillet over medium heat. Add the minced garlic and the onions and cook until fragrant and the onions are translucent. Add the peppers and mushrooms and sauté until soft, approximately 2-3 minutes. Add the spinach and saute until wilted, then sprinkle with salt and pepper to taste and remove from heat.
- While the vegetables are cooking, you can make the egg mixture by whisking together the eggs, milk, parmesan cheese, salt, pepper, garlic and onion powder, in a large bowl, until smooth.
- Reduce the oven temperature to 400 degrees. Top the baked hash brown crust with the veggie/sausage mixture, then pour the egg mixture all over evenly.
- Bake in the preheated oven for 22-25 minutes or until the center is set and the casserole puffs up and the edges or the casserole have turned a warm golden brown. Remove from heat.
- Allow the casserole to cool for 2-4 minutes before cutting into 12 slices and seving whlie still warm.
Notes
For a Whole30 compliant breakfast casserole bake, substitute the milk of choice with the liquid portion of full-fat coconut milk and the parmesan cheese with nutritional yeast!
This post was first published on May 20, 2015 and last updated on May 26, 2020.
Thanks so much for stopping in, commenting, and co-hosting the link up! Also, thanks so much for joining up with our little link up! much appreciated!
Thanks for sharing at the Thursday Favorite Things Blog Hop! This looks delicious!