Marie Saba

From My Kitchen To Yours

Gluten-Free Egg Casserole

This gluten-free egg casserole is perfect as a make-ahead breakfast for the week, or for a crowd on special occasions. It’s easy to make, and so hearty that it will keep you satisfied for hours!

In this casserole, instead of using standard egg, sausage and bread combo, we use shredded potatoes in instead of the bread. You can find uncooked, pre-shredded potatoes in the refrigerator or freezer section of most grocery stores.

For serving, we love this gluten-free egg casserole with salsa or avocado, or alongside a simple green salad. Asparagus would also be lovely.

Need a bigger batch? Feel free to double the casserole below and use a 9×13 pan.

Looking for some other easy breakfast ideas? Try our Easy Egg Cups, Air Fryer Scones, Epic French Toast, Favorite Coffee Cake, or Buttermilk Pancakes. Yum!

Gluten-Free Egg Casserole

Ingredients

Butter or cooking spray
1 pound (453 g) bulk breakfast sausage
2 Tablespoons maple syrup (optional)
7 large eggs
3/4 cup (180 ml) milk
1 bag (15 oz., 425 g) uncooked shredded hash brown potatoes
1 cup (90 g) grated cheese, divided into ½ cup portions
Salt and pepper

Instructions

Grease an 8×8 pan with butter or cooking spray. Preheat oven to 350 F (176 C).
Cook the sausage in a pan over medium heat, breaking it up into pieces as it cooks. When cooked through and crumbly, add maple syrup and stir to combine. Remove from heat and let cool for about 15 minutes.
In a large bowl, stir together eggs and milk with a fork. Add ½ cup grated cheese and potatoes and stir again.
Add cooled sausage to egg mixture, season with salt and pepper, and stir to combine. Pour mixture into greased pan. Sprinkle remaining ½ cup grated cheese over top. Cover pan with aluminum foil. Bake for 30 minutes.
After 30 minutes, take casserole out of the oven. Remove foil. Return casserole to oven and bake 15-20 minutes more, or until center is set and cheese is melted and bubbly. Switch oven to broil and cook 1-2 minutes (watching carefully to avoid burning!) until browned in spots. Cool 10-15 minutes and serve.

Make-Ahead Tip: You can bake the casserole up to 24 hours in advance. Bake for the initial 30 minutes; then cool completely and refrigerate. About 30 minutes before serving, remove foil and bake 15-20 minutes to warm through.

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