In the mood for an easy gluten-free breakfast casserole that everyone in the family will love? We have our famous go-to recipe right here.
You can prep it in minutes, and it doesn't take long to bake either.
I love baking this easy dish for something different than the everyday granola or smoothie I often make. (Although I do love those both too!) 🙂
I occasionally eat the leftovers for lunch or even dinner. My hubby likes taking this for his lunch during the week too. So it never goes to waste.
I also like adding different ingredients to spice things up once in a while.
You can add your favorites too! Such As:
- Spinach
- Mushrooms
- Kale
- Red/Orange/Green Peppers
- Jalapeno Peppers
- Broccoli
- Cauliflower
- Onions
- Avocados
- Ham
- Bacon
- Tofu
The options are endless.
You can also top your breakfast casserole to your liking by using the suggested ingredients.
- Pepperjack cheese
- Top with sour cream
- Salsa
- Guacamole
I prefer to shred my potatoes to add to the casserole. I am not a big fan of the store-bought frozen ones since they can contain gluten.
Start by browning 1 pound of natural pork sausage. (I choose one that doesn't have nitrates or other added ingredients.)
Once fully cooked, set aside.
In a large bowl, whisk 8 organic eggs, 1/2 teaspoon pepper, and 1 teaspoon sea salt.
Mix in 4 cups of shredded potatoes and 6 oz—sharp cheddar cheese. I love my salad shooter to do this easily.
Then add in your cooked sausage and stir until all the ingredients are coated.
Pour your mixture into a buttered 9×13 glass baking dish.
Add an additional cup of cheddar cheese over the top.
Make sure to cover your dish with foil and bake at 350° for approx. 60-75 minutes or until the center is cooked thoroughly.
Take off foil and cook the casserole for the last 5 minutes to get a nice golden brown crust formed on the top of the casserole.
Let casserole stand for 5 minutes. Dish out and serve warm.
You can save the leftovers in individual serving size glass containers that are easy to reheat in. You can also freeze them in these containers. We suggest these glass containers.
Enjoy! 🙂
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Gluten-Free Breakfast Casserole
Ingredients
- 1 Pound Pork Sausage
- 8 Organic Eggs
- 1 Tsp. sea salt
- 1/2 Tsp. Black Pepper
- 8 Oz. Sharp Cheddar Cheese
- 4 Cups Shredded Potatoes Fresh
Instructions
- Preheat oven to 350°.
- Brown sausage until thoroughly cooked.
- Set aside cooked sausage.
- Shred 4 cups of potatoes with a shredder.
- In a large bowl, whisk 8 organic eggs, 1/2 teaspoon pepper, and 1 teaspoon sea salt.
- Mix in 4 cups of shredded potatoes and 6 oz—sharp cheddar cheese.
- Then add in your cooked sausage and stir until all the ingredients are coated.
- Pour your mixture into a buttered 9x13 glass baking dish.
- Add an additional cup of cheddar cheese over the top.
- Make sure to cover your dish with foil and bake at 350° for approx. 60-75 minutes or until the center is cooked thoroughly.
- Take off foil and cook the casserole for the last 5 minutes to get a nice golden brown crust formed on the top of the casserole.
- Let casserole stand for 5 minutes. Dish out and serve warm.
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