Go Back

Gluten Free Breakfast Casserole

Print Recipe

Ingredients
  

  • Coconut Oil Spray for greasing the pan
  • 3 Tbsp Olive Oil divided
  • 1 32 oz bag of frozen Ore Ida Diced Hashbrown potatoes
  • 1 lb of Turkey Breakfast Sausage
  • 1 white onion chopped
  • 1 red bell pepper chopped
  • 1 loaf of Udi's Gluten Free Bread or whatever brand of GF bread you like, cut into 1 inch pieces
  • 2 cups grated sharp cheddar cheese
  • 6 large eggs
  • 2 cups milk I used 2%
  • 1/2 cup heavy whipping cream
  • 1/2 cup half & half
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper

Instructions
 

  • Heat 2 Tablespoons of olive oil in a large skillet.
  • Add potatoes and cook through. Empty potatoes from skillet into a bowl and set aside. Let cool.
  • Heat 1 Tablespoon of olive oil in the same skillet.
  • Add the turkey sausage, onion and red pepper and saute until turkey sausage is cooked through.
  • Pour into a large bowl, set aside and allow to cool.
  • Add the turkey sausage mixture, the potatoes, one cup of cheese and stir together to combine.
  • 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.
  • Spray 9x13 glass pan with coconut spray and add the bread pieces to the pan. Spread evenly throughout the pan.
  • Evenly distribute potato and sausage mixture over the bread. Then pour the egg mixture over evenly. Sprinkle with the remaining cup of shredded cheese.
  • Cover the pan with plastic wrap and place in the refrigerator overnight. (Or at least 1 hour)
  • 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.
  • Preheat oven to 375 degrees.
  • Remove plastic wrap and place pan in the oven and bake for 1 hour.
  • Cut into squares and serve.

Notes

(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)
You can substitute the loaf of gluten free bread with a loaf of french bread as well.
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!