Calling all breakfast lovers!!! If you’re like me and love breakfast food, then I think you’ll quickly fall in love with this Simple Gluten-Free Breakfast Casserole. It’s hearty, loaded with flavor, and makes fantastic leftovers! It’s also perfect when you need to feed a crowd!

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Breakfast Casseroles

Personally, I think delicious breakfast casseroles are wonderful served for any meal, any day of the week. However, they definitely come in handy whenever you need to serve a group of people, especially during the holidays. 

My daughter, Anna, and her family, also enjoy breakfast casseroles. Anna makes a delicious Healthy Breakfast Casserole and one that’s also naturally gluten-free. 

Layers

This Simple Gluten-Free Breakfast Casserole consists of a layer of hash brown potatoes, sausage, onion, red pepper, cottage cheese, eggs, parsley, salt, and pepper, and cheese! Mmmm! So good! 

Note: See the pretty casserole dish I’m using? One of my dear friends gave me two casserole dishes from the Pioneer Woman’s Collection and I am using the 2.3-quart size dish for this breakfast casserole. The other is a slightly larger  3.6-quart dish. I use them on a regular basis and simply love them! Thanks, Veronica!!! 

Instructions: 

First, preheat your oven to 350 degrees F.

Next, in a large bowl, combine hash browns, melted butter, salt, and pepper. Press mixture into the bottom and slightly up the sides of a greased 2.3-quart  casserole dish. Bake for 30 minutes or until the edges are browned.

Meanwhile, in a skillet, cook sausage until meat is no longer pink. Spoon off excess grease, then remove the sausage from the skillet and place in a paper towel-lined bowl; set aside.

Next, add onion and red pepper to the skillet and saute just until onions turn translucent. Using a slotted spoon, remove them from skillet and place in the same bowl as the sausage. Let the mixture rest for 5 minutes. Remove paper towels, mix sausage, onion, and red peppers altogether.

In a large bowl, add eggs; lightly beat with a wire whisk. Stir in cottage cheese, parsley, and cheese. Add meat mixture; stir until well combined. Pour mixture into the baked hash brown crust.

Bake

Bake at 350 degrees F. for 45 minutes or until the center is set and a knife inserted in the center comes out clean. Remove casserole from the oven; let stand for 5 minutes before cutting. Serve hot.

Yield: 8 - 10 Servings

Simple Gluten-Free Breakfast Casserole

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Additional Time: 5 minutes

Total Time: 1 hour 45 minutes

This delicious casserole consists of a buttery hash brown bottom crust topped with a cheesy sausage and egg filling.

Print

Ingredients

• 10-ounces gluten-free all-natural shredded hash brown potatoes (*I use Mr. Dell's All-Natural Shredded Hash Browns which as of the writing of this post are gluten-free. Please, always read labels yourself though.)
• 1/3 cup butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pound gluten-free pork sausage (*I use All-Natural Gluten-Free Jimmy Dean Sausage, which as of the writing of this post is gluten-free. Please, always read labels yourself though.)
• 1/3 cup finely chopped onion
• 3/4 cup red pepper, chopped
• 6 eggs, lightly beaten
• 8-ounces cottage cheese (*most brands are gluten-free but always check ingredients on the label)
• 1 tablespoon parsley, either dried or fresh
• 1/2 cup gluten-free American, Colby or Pepper Jack, or Tomato-Basil cheese, chopped into bite-size cubes (*Most of Sargento's cheese is gluten-free but always check the labels.)

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine hash browns, melted butter, salt, and pepper. Press mixture into the bottom and slightly up the sides of a greased 2.3-quart casserole dish. Bake for 30 minutes or until the edges are browned.
3. Meanwhile, in a large skillet, cook sausage until meat is no longer pink. Remove sausage from skillet and place in a paper towel-lined bowl; set aside.
4. Add onion and red pepper to skillet and saute just until onions turn translucent. Using a slotted spoon, remove from skillet and place in the same bowl as the sausage. Let the mixture rest for 5 minutes. Remove paper towels, mix sausage, onion, and red peppers altogether.
5. In a large bowl, add eggs; lightly beat with a wire whisk. Stir in cottage cheese, parsley, and cheese. Add meat mixture; stir until well combined. Pour mixture into the hash brown crust.
6. Bake at 350 degrees F. for 45 minutes or until center is set and a knife inserted in the center comes out clean. Remove casserole from oven; let stand for 5 minutes before cutting. Serve hot.

Thanks for sharing and pinning this tasty recipe!  

Enjoy! 

Linda

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