Gluten-Free Breakfast Casserole loads savory turkey sausage, tender Southwest-style hash browns, melty Cheddar and fresh tomatoes into a protein-packed baked dish. It’s perfect for weekend brunches, feeding a crowd, or prepping ahead for busy mornings.
Prep Time: 20 mins • Cook Time: 1 hr • Total Time: 1 hr 25 mins
Servings: 12 • Yield: 1 (9×13-inch) casserole
Ingredients
- cooking spray
- 1 lb turkey breakfast sausage (replace pork)
- 1 medium sweet onion, chopped
- 1 green bell pepper, seeded & chopped
- 1 jalapeño, seeded & chopped (optional)
- 1 (20 oz) package Southwest-style hash browns, thawed
- 2 cups grated Cheddar cheese, divided
- 3 plum tomatoes, chopped
- 1 (4 oz) can chopped green chiles (optional)
- 8 large eggs
- ½ cup milk (or unsweetened almond milk for dairy-free tweak)
- salt & black pepper to taste
- dash hot sauce (optional)
Directions
Step 1 — Preheat: Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish.
Step 2 — Cook sausage & veggies: In a skillet, cook turkey sausage with onion, bell pepper, & jalapeño over medium-high until sausage is browned and vegetables soften, 5–7 minutes. Drain.
Step 3 — Assemble base: In a large bowl, stir together drained sausage mixture, thawed hash browns, 1½ cups Cheddar, tomatoes, and green chiles. Transfer to prepared dish.
Step 4 — Egg custard: Whisk eggs, milk, salt, pepper, and hot sauce in a bowl. Pour evenly over potato mixture.
Step 5 — Bake & top: Bake 50 minutes, sprinkle remaining Cheddar, bake 5–10 more until set and golden. Let rest 5 minutes, cut into squares and serve.
Cook’s Note: Make ahead by assembling and refrigerating overnight, then bake in the morning.
Nutrition (per serving): ~271 kcal • 19g fat • 8g carbs • 16g protein