This tasty gluten-free breakfast casserole is a great way to start your day. It has eggs, cheese, and fresh veggies all mixed together for a hearty meal.
It’s perfect for busy mornings when you need a quick and filling dish. I love making a big batch and enjoying the leftovers! It’s like a morning hug on a plate! 😊
Key Ingredients & Substitutions
Eggs: These are the star of your casserole, providing protein and structure. If you’re looking for an egg-free option, try a commercial egg replacer or use silken tofu blended until smooth.
Milk: I usually use regular milk for creaminess, but almond or oat milk will work wonderfully if you need a dairy-free choice. Just ensure it’s unsweetened to keep the flavor balanced.
Breakfast Sausage: Look for gluten-free sausage, or you can use turkey or chicken sausage as a lighter option. For a vegetarian twist, try crumbled tempeh or mushrooms seasoned similarly.
Cheese: Cheddar is my favorite for this dish, but any cheese that melts well will do. Mozzarella or Monterey Jack are good substitutes. For dairy-free, choose a brand that melts nicely!
Vegetables: I love using bell peppers and onions, but feel free to add spinach, zucchini, or other veggies you enjoy. Just make sure they’re chopped small for even cooking.
How Can I Ensure My Casserole Sets Perfectly?
Getting the casserole to set is crucial for the right texture. Here’s how to nail it:
- Preheat the oven! This ensures even cooking from the start.
- Cook the sausage and veggies until they’re just tender. You don’t want excess moisture in your dish.
- Mix the eggs and milk well, incorporating air for fluffiness. Whisk until you see bubbles!
- Keep an eye on the time, but check for doneness a few minutes early. It’s ready when the edges are puffed and the center is set—no jiggle!
Letting it cool for a few minutes helps it hold together when cutting. Enjoy your delicious breakfast!
Gluten Free Breakfast Casserole
Ingredients:
- 12 large eggs
- 1 cup milk (or dairy-free milk for dairy-free option)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme or Italian seasoning
- 1 lb breakfast sausage (gluten-free)
- 1 medium onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cups shredded cheddar cheese (or dairy-free cheese)
- 1 cup cooked and crumbled bacon (optional)
- Fresh parsley or chives for garnish (optional)
- Non-stick cooking spray or parchment paper for the baking dish
How Much Time Will You Need?
This delicious gluten-free breakfast casserole will take about 15 minutes to prep and around 35-45 minutes to bake. Altogether, you’re looking at roughly 1 hour for a tasty breakfast that can serve a crowd!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures everything cooks evenly. While it’s heating up, you can prepare your baking dish.
2. Cook the Sausage and Onions:
In a large skillet over medium heat, add the gluten-free breakfast sausage and chopped onion. Cook for about 5-7 minutes or until the sausage is browned and the onion is soft. Make sure to drain any excess fat for a less greasy casserole.
3. Add the Bell Peppers:
Mix in the finely chopped red bell pepper to the skillet with the sausage and onion. Sauté for another 2-3 minutes until the bell pepper is slightly softened. Once done, remove from heat and set aside.
4. Prepare the Egg Mixture:
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, onion powder, and dried thyme (or Italian seasoning). Mix well until everything is combined.
5. Combine the Mixtures:
Stir the cooked sausage mixture and 1 1/2 cups of the shredded cheddar cheese into the egg mixture. Mix until it’s well blended. Make sure you’re getting a bit of everything in each scoop!
6. Pour Into Baking Dish:
Pour the combined egg and sausage mixture into your prepared baking dish, spreading it evenly so it cooks properly.
7. Add Toppings:
Sprinkle the remaining 1/2 cup of shredded cheese and crumbled bacon (if using) evenly over the top. This creates a nice cheesy, crispy crust as it bakes!
8. Bake the Casserole:
Place your dish in the preheated oven and bake uncovered for about 35-45 minutes. You’ll know it’s done when the top is golden brown and the casserole is set—there shouldn’t be any jiggle in the center.
9. Cool and Cut:
Once baked, let the casserole cool for about 5-10 minutes. This makes it easier to cut into squares without falling apart!
10. Garnish and Serve:
Before serving, sprinkle some fresh parsley or chives on top for a burst of color and flavor. Serve it warm, and enjoy your hearty and filling breakfast!
Dig in and enjoy this satisfying gluten-free breakfast casserole that’s perfect for starting your day right!
Can I Use Egg Substitutes in This Recipe?
Yes, you can! If you’re looking for an egg-free option, try using a commercial egg replacer or 1/4 cup of silken tofu blended until smooth for each egg. Keep in mind that the texture may vary slightly, but it should still turn out delicious!
How Can I Store Leftover Casserole?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual portions in the microwave or in the oven at 350°F (175°C) until heated through.
Can I Add More Vegetables?
Absolutely! Feel free to get creative with your veggies. Spinach, zucchini, or mushrooms work great. Just make sure to chop them finely for even cooking and balance with the other ingredients.
Is It Possible to Freeze This Casserole?
Yes, you can freeze the breakfast casserole! Prepare it as directed, but don’t bake it. Cover it tightly with plastic wrap and foil, then freeze for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and bake as directed.
