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Start your day with a hearty and delicious Gluten-Free Sausage Hashbrown casserole! Packed with savory sausage, crispy hashbrowns, and a medley of veggies, this dish is perfect for a satisfying breakfast or brunch. It’s easy to make, gluten-free, and can be customized to fit your dietary needs. Whether you’re meal prepping for the week or serving a crowd, this recipe is sure to be a hit!
I first discovered this Gluten-Free Sausage Hashbrown recipe during a family gathering. My cousin, who follows a gluten-free diet, brought this dish, and it was an instant favorite. The combination of flavors and the ease of preparation made it a staple in my kitchen. Now, I love making it for lazy weekends or when I have guests over. It’s a dish that brings everyone together!
Get ready to cook up a storm with this amazing Gluten-Free Sausage Hashbrown recipe. It’s time to gather your ingredients and get started on a culinary adventure that will leave your taste buds dancing!
What to Expect
- Time: Approximately 45 minutes
- Difficulty: Easy
Before You Begin
Before you start cooking, make sure you have all your ingredients prepped and ready to go. This will make the process smoother and more enjoyable. Also, don’t forget to preheat your oven to 350°F and lightly grease your 9×13 baking dish.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Pork breakfast sausage | 1 lb |
| Red pepper, diced | 3/4 cup |
| Onion, diced | 3/4 cup |
| Frozen hashbrowns | 10 oz (2 cups) |
| Spinach, finely chopped | 1-2 cups |
| Large eggs | 10 |
| Kosher salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Whole milk or unsweetened coconut milk | 1/2 cup |
| Shredded sharp cheddar or dairy-free cheese, plus more for topping | 1 cup |
Step-by-Step Guide
- Preheat the oven to 350°F. Lightly grease a 9×13 baking dish.
- Heat a skillet over medium-high heat. Add the sausage, onion, and red pepper. Break up sausage into small pieces and cook until the vegetables have softened and the sausage is no longer pink.
- Drain any excess grease. Add the spinach and cook for another 1-2 minutes. Remove from the heat and let cool slightly.
- In a large bowl, combine the remaining ingredients. Add the sausage mixture and mix until totally combined.
- Pour into the prepared baking dish. Top with the remaining cheese.
- At this point, you can either bake the casserole or refrigerate the casserole and bake the next day.
- Bake for 25-30 minutes, uncovered, until the eggs are set. Let cool slightly before serving. Enjoy!
Pointers for Perfection & How to Store
For a dairy-free version, use vegan cheese (I like Violife brand) in place of the cheddar and dairy-free milk (like coconut milk) in place of the whole milk, just make sure it’s unsweetened! To make ahead, pour the mixture into the prepared pan, cover with plastic wrap, and refrigerate overnight.
The next day, remove the plastic wrap and bake as instructed. Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, I suggest baking it in a disposable aluminum pan. Let cool completely, wrap in plastic wrap, then foil, and freeze for up to 3 months. Thaw for about 24 hours (covered) in the refrigerator, remove the covering, then reheat in a 350°F oven for 25–30 minutes.
For more delicious breakfast ideas, check out this Spinach Egg Muffins With Feta Best Breakfast recipe.
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Gluten-Free Sausage Hashbrown
- Total Time: 60
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This Gluten-Free Sausage Hashbrown Casserole is the ultimate hearty breakfast bake. Featuring a layer of crispy golden hash browns topped with savory browned sausage, fluffy eggs, and melted cheddar cheese, it is a crowd-pleaser that is perfect for holiday mornings or meal-prep breakfasts.
Ingredients
— The Base —
1 bag (20 oz) frozen shredded hash browns, thawed (ensure gluten-free label)
1 lb ground pork breakfast sausage (check label for GF certification)
1 small yellow onion, diced
1 red bell pepper, diced (optional, for color)
2 cups shredded sharp cheddar cheese, divided
— The Egg Mixture —
8 large eggs
1 cup milk (whole milk or half-and-half)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried mustard powder (secret ingredient for depth)
— Garnish —
2 green onions, sliced
Instructions
1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish generousy with butter or non-stick spray.
2. Prep Hash Browns: Squeeze the thawed hash browns in a clean kitchen towel to remove as much excess moisture as possible. (This prevents a soggy casserole).
3. Spread the hash browns evenly in the bottom of the prepared baking dish. Season lightly with a pinch of salt and pepper.
4. Cook Sausage: In a large skillet over medium-high heat, cook the sausage, diced onion, and bell pepper. Break the sausage apart with a spoon until browned and cooked through (about 6-8 minutes). Drain any excess grease.
5. Layer: Spread the cooked sausage and vegetable mixture evenly over the hash brown layer.
6. Sprinkle 1 ½ cups of the cheddar cheese over the sausage.
7. Whisk Eggs: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and mustard powder until smooth.
8. Pour: Evenly pour the egg mixture over the casserole. Use a fork to gently jostle the ingredients slightly so the egg seeps down into the hash browns.
9. Top: Sprinkle the remaining ½ cup of cheese on top.
10. Bake: Bake uncovered for 35–45 minutes, or until the edges are golden brown and the center is set (a knife inserted in the center should come out clean).
11. Rest: Let the casserole cool for 10 minutes before slicing to allow it to set. Garnish with green onions.
Notes
Sausage Safety: Many sausage brands use wheat crumbs as fillers. Always double-check that your breakfast sausage is certified gluten-free.
Crispy Hash Browns: If you prefer an extra crispy crust, you can bake the hash brown layer by itself for 15 minutes before adding the sausage and eggs.
Make Ahead: You can assemble this casserole the night before, cover it tightly, and refrigerate it. In the morning, bake as directed (add 5-10 minutes to the cooking time since it’s cold).
Dairy-Free: Use almond milk and vegan cheddar shreds to make this dairy-free.
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 16
- Cholesterol: 165
Your Burning Questions Answered!
- Can I use a different type of sausage?
- Yes, you can use any type of breakfast sausage you prefer, such as chicken or turkey sausage.
- Can I make this recipe ahead of time?
- Absolutely! You can prepare the casserole the night before and bake it in the morning. Just make sure to refrigerate it overnight.
Can I freeze this Gluten-Free Sausage Hashbrown casserole?
Yes, you can freeze it. Just follow the instructions in the Pointers for Perfection section.
Dig In & Enjoy!
This Gluten-Free Sausage Hashbrown casserole is a versatile and delicious dish that’s perfect for any meal of the day. Whether you’re serving it for breakfast, brunch, or even dinner, it’s sure to be a hit. So, gather your ingredients, follow the steps, and get ready to enjoy a hearty and satisfying meal. For more delicious ideas, follow me on Pinterest.