Gluten Free Breakfast Casserole

Good gluten-free recipes are hard to come by. I’ve tried so many different ones and sometimes they are good and sometimes they are not. As a matter of fact, I’ve tried so many different recipes for breakfast casseroles that are full of gluten that I decided maybe I could make a few substitutions and possibly come up with one that might work. 

After I came up with this one, I tried it out a few times to see what the consensus would be. First time it was great and the second time, even better!

I thought I’d share it with you all!

Gluten Free Breakfast Casserole
Write a review
Print
Ingredients
  1. Coconut Oil Spray (for greasing the pan)
  2. 3 Tbsp Olive Oil (divided)
  3. 1 32oz bag of frozen Ore Ida Diced Hashbrown potatoes
  4. 1lb of Turkey Breakfast Sausage
  5. 1 white onion, chopped
  6. 1 red bell pepper, chopped
  7. 1 loaf of Udi's Gluten Free Bread (or whatever brand of GF bread you like), cut into 1 inch pieces
  8. 2 cups grated sharp cheddar cheese
  9. 6 large eggs
  10. 2 cups milk (I used 2%)
  11. 1/2 cup heavy whipping cream
  12. 1/2 cup half & half
  13. 1 tsp kosher salt
  14. 1 tsp fresh ground black pepper
Instructions
  1. Heat 2 Tablespoons of olive oil in a large skillet.
  2. Add potatoes and cook through. Empty potatoes from skillet into a bowl and set aside. Let cool.
  3. Heat 1 Tablespoon of olive oil in the same skillet.
  4. Add the turkey sausage, onion and red pepper and saute until turkey sausage is cooked through.
  5. Pour into a large bowl, set aside and allow to cool.
  6. Add the turkey sausage mixture, the potatoes, one cup of cheese and stir together to combine.
  7. In a medium sized bowl, whisk together the eggs, milk, cream and half & half. Season with 1 tsp of salt and 1 tsp of fresh ground black pepper.
  8. Spray 9x13 glass pan with coconut spray and add the bread pieces to the pan. Spread evenly throughout the pan.
  9. Evenly distribute potato and sausage mixture over the bread. Then pour the egg mixture over evenly. Sprinkle with the remaining cup of shredded cheese.
  10. Cover the pan with plastic wrap and place in the refrigerator overnight. (Or at least 1 hour)
  11. When you are ready to bake the casserole, pull it out of the refrigerator and let come to room temperature- for at least 30 minutes.
  12. Preheat oven to 375 degrees.
  13. Remove plastic wrap and place pan in the oven and bake for 1 hour.
  14. Cut into squares and serve.
Notes
  1. (Depending on the depth of your 9x13 pan, you may need to make two casseroles. I have noticed that if I use disposable aluminum pans- I usually have to divide this casserole into two pans)
  2. You can substitute the loaf of gluten free bread with a loaf of french bread as well.
  3. I've even gone as far as using up WHATEVER bread I have in the house that needs to be used up. I've even cut up dinner rolls and one time I had one piece of naan bread that made it in there too!
My Kitchen Is Open http://mykitchenisopen.com/


This casserole is such a crowd pleaser. I’ve made it for several birthday breakfasts at church and IF there’s any left over, just store it in the fridge. In my opinion, it’s even better as a reheat- if you don’t mind leftovers. It’s great for breakfast, lunch or dinner too so don’t worry about it sitting in the fridge for too long.

My favorite way to eat it is with a dollop of sour cream and a spoonful of my homemade salsa on top!

~Mrs Galvan~

One thought on “Gluten Free Breakfast Casserole

Leave a Reply