Gluten-Free Breakfast Casserole Recipes
These gluten-free breakfast casserole recipes are flavorful, easy to prep ahead, and perfect for busy mornings. Includes veggie-packed, quick-fix, and classic versions.
Equipment
- Casserole Dish
- Mixing Bowl
- Whisk
- Oven
Ingredients
Base Ingredients
- 3 cups gluten-free hash browns thawed if frozen
- 6 large eggs
- 1 cup unsweetened almond milk or any milk of choice
Protein Options
- 1 cup cooked ground turkey or chicken sausage (gluten-free)
Vegetables
- 1 cup spinach chopped and squeezed dry
- 1/2 cup diced bell peppers any color
- 1/4 cup diced red onion
Cheese & Seasonings
- 1/2 cup cheddar cheese optional, shredded
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- to taste salt and pepper
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13 inch casserole dish.
- Spread the hash browns evenly at the bottom of the casserole dish.
- Layer in your protein of choice (cooked ground turkey or sausage) and chopped vegetables.
- In a separate bowl, whisk together eggs, almond milk, seasonings, and shredded cheese if using.
- Pour the egg mixture evenly over the layered ingredients in the casserole dish.
- Bake for 35–40 minutes or until the center is set and the top is golden brown.
- Let it cool slightly before slicing. Serve warm or store for later.
Notes
You can swap the hash browns with cooked quinoa or cauliflower rice for a low-carb version. Freeze leftovers in portions for quick weekday breakfasts.