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