Description
This gluten-free breakfast casserole is a hearty, customizable dish perfect for busy mornings, family gatherings, or holiday brunches. Made with hash browns, eggs, cheese, and your favorite protein, it’s simple to prepare, naturally gluten-free, and sure to please a crowd. Whether you’re hosting or meal-prepping, this casserole will quickly become a breakfast favorite!
Ingredients
- 1 lb gluten-free breakfast sausage, ham, or bacon (or vegetarian protein option)
- 6 cups frozen hash browns, thawed and drained
- 2 cups shredded cheddar cheese (or mozzarella, Gouda, or dairy-free cheese)
- 6 green onions, chopped
- 12 large eggs (room temperature)
- 1½ cups milk (full-fat or plant-based alternative)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with butter or non-stick spray.
- Cook the Protein
- In a skillet, cook the sausage or bacon until browned and slightly crispy. If using ham, dice it and set it aside. Drain any excess grease.
- Assemble the Layers
- Spread the thawed hash browns evenly across the bottom of the prepared baking dish.
- Sprinkle the cooked protein over the hash browns.
- Add a layer of shredded cheese, reserving about ½ cup for topping.
- Scatter the green onions evenly over the cheese layer.
- Prepare the Egg Mixture
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture evenly over the casserole, ensuring it coats all the ingredients.
- Bake
- Top the casserole with the remaining cheese.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and the casserole is golden brown.
- Rest and Serve
- Let the casserole rest for 10 minutes before slicing and serving. This allows it to set and makes serving easier.
Notes
- Make Ahead Option: Assemble the casserole the night before, cover, and refrigerate. Bake fresh in the morning, adding 10 extra minutes to the cooking time.
- Vegetarian Alternative: Skip the meat and load up on extra veggies like bell peppers, spinach, or mushrooms.
- Dairy-Free Substitute: Use plant-based milk and vegan cheese for a dairy-free version.
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American