This hearty gluten free sausage casserole is the perfect start to your day. It's loaded with hashbrowns, cheese, eggs, sausage, and even a few vegetables! Whether you make it ahead of time or the morning of, this is a recipe the whole family will love.
Breakfast casserole is one of those dishes that is always sure to please a crowd. It's so easy to throw together and pop in the oven. Each bite of creamy egg, savory sausage, and crispy hash brown is heaven. What's not to love? The great thing about this sausage casserole is that, like this make-ahead chocolate pie, you can prepare it the night before you want to serve it, then just get up in the morning and put it straight into the oven. It's a delicious, no-fuss breakfast that's popular with kids and adults!
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Table of contents
Why this recipe is the best!
After you try it, I'm sure this gluten free sausage casserole will soon be on your list of top breakfast recipes. Not only is it so delicious and satisfying, the time and effort it requires just can't be beaten! Here are a few more reasons you'll love this recipe:
- This casserole is both gluten and dairy free.
- You can easily double the recipe and bake it in a 9"x13" dish to feed the whole family.
- It can be frozen and reheated for a quick breakfast or snack.
- The leftovers are just as delicious when reheated in the oven.
💭Pro tips for making this casserole
1. Use shredded hashbrowns
I highly recommend using the shredded style of hash browns in this casserole for the best texture.
2. Double the recipe to feed a crowd
If you need to feed more than 4-6 people, simply double the recipe and bake the casserole in a 9"x13" baking dish.
3. Make it ahead of time
This is an amazing make-ahead dish. Prepare it in the dish the night before, pop it into the refrigerator, and it'll be ready to go into the oven in the morning!
4. Freeze it for an always-ready breakfast
This casserole can also be frozen so that you always have a delicious breakfast on hand. Just defrost it in the refrigerator and then bake it as directed.
5. Helpful tools
Here are a few tools that will help you make this casserole:
- 8"x8" baking dish (or 9"x13" dish if doubling the recipe)
- Medium skillet
- Large bowl
Ingredients & substitutions
- Pork sausage - There is no alternative for the pork sausage.
- Diced red pepper - The red pepper can be omitted if desired.
- Chopped spinach - The spinach can be omitted if desired.
- Dried minced onion - The dried onion can be substituted with ⅓ cup of fresh, chopped onion.
- Frozen hash browns - I highly recommend using the shredded style of hash browns.
- Salt - The salt can be omitted if you are following a low salt diet.
- Pepper - There is no alternative for the pepper.
- Almond milk - The almond milk can be swapped with another plant milk, or dairy milk if you can tolerate dairy.
- Dairy free shredded cheddar cheese - This is the brand tested in the recipe. Regular cheese can also be used if you can tolerate dairy.
Measurements for each ingredient, along with instructions for making the casserole are in the recipe card below.
Note about dairy
The wonderful thing about this recipe is that it's customizable! If you can tolerate dairy and want to use it in this casserole, feel free to use dairy milk and cheese. If not, go for the dairy free products and you'll be all set!
Start by spraying an 8"x8" baking dish with cooking spray and set aside. Heat a medium skillet on medium heat and add the sausage and red pepper (step 1 above). Break up the sausage while it cooks for 2-5 minutes or until it's no longer pink. Add the spinach and cook for 1 minute or until the leaves have softened (step 2). Remove from the heat and sprinkle on the dried minced onion (step 3). Set aside. In a large bowl, add the hash browns, eggs, salt, pepper, almond milk, and cheese (step 4). Mix until combined (step 5). Stir in the sausage mixture (step 6). Scrape the mixture into the baking dish, cover, and place it in the refrigerator.
Baking & serving
Remove the dish from the refrigerator 30 minutes before baking, and preheat the oven to 350F. Bake the casserole, uncovered, for 30-35 minutes or until the eggs are completely set. Stick a knife into the middle and make sure it comes out without any runny egg on it. Serve and enjoy immediately!
The casserole can be stored in the refrigerator for up to 2 days. To reheat, bake in the oven at 250F for 25 minutes.
Yes! Even though this is a great recipe to make ahead, you don't have to. If you have a last-minute hankering for casserole, you can prepare and bake the casserole right away!
Leftovers will last up to 2 days in the refrigerator, but longer in the freezer.
Yes - this is an excellent dish to freeze. It reheats really well. Just make sure you defrost it completely in the refrigerator first, then bake it as instructed.
Other breakfast recipes you may like!
Make-Ahead Gluten Free Sausage Casserole (Dairy Free)
- 8 ounces pork sausage
- ⅓ cup red pepper diced
- 1 cup spinach chopped
- 1 Tablespoon dried minced onion
- 6 ounces hashbrowns frozen, shredded
- 5 eggs
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup almond milk
- ½ cup dairy free shredded cheddar cheese
- Spray an 8" x 8" baking dish with cooking spray. Set aside.
- Heat a medium skillet to medium heat. Add the sausage and red pepper. Break up the sausage and cook for 2-5 minutes, until sausage is no longer pink.
- Add the spinach and cook for another minute until the green leaves have softened.
- Remove from the heat and sprinkle with dried minced onion. Set aside.
- In a large bowl, add the hashbrowns, eggs, salt, pepper, almond milk and cheese. Mix until combined.
- Add the sausage mixture to the bowl and stir.
- Scrape mixture into the baking dish and cover. Place in the refrigerator.
- Remove from the refrigerator 30 minutes before baking. Preheat oven to 350F.
- Bake, uncovered, for 30-35 minutes or until eggs are completely set and a knife stuck into the middle comes out without any runny egg.
- Serve immediately.
- This recipe serves 4-6. Recipe can be doubled and baked in a 9" x 13" baking dish.
- The shredded style of hash browns are recommended in this recipe.
- The dried onion can be substituted with ⅓ cup fresh, chopped onion.
- The salt can be omitted.
- Casserole can be made and baked the same day.
- Store leftover casserole covered in the refrigerator for up to 2 days. Reheat, covered, in the oven at 250F for 25 minutes.
- Casserole can be frozen. Defrost completely in the refrigerator then bake as directed.