Gluten-Free Breakfast Casserole gluten free breakfast a hearty and crowd-pleasing breakfast recipe. Prepped in minutes then baked until golden brown and bubbly! This post may contain affiliate links.
Raise your hand if you like hot breakfasts! Raise the other if you like ’em easy to prepare! The past several years I’ve skirted around creating new recipes for Thanksgiving because, as I mentioned on Wednesday, most of the people I know, including my family, don’t change their menu up a whole lot from year to year. How many of you crave something above and beyond your typical yogurt, oatmeal or, more likely, cereal breakfast on Thanksgiving morning? Something you can savor by a crackling fire. Macy’s parade on TV showcasing singers you’ve never heard of.
Seriously, are those people legit entertainers, or am I just getting too old to recognize the current cool cats of showbiz? Anyway, feed said craving with a hot and hearty Gluten-Free Breakfast Casserole for Thanksgiving this year. Frozen hash browns marry with browned sausage and shallots, eggs, sharp cheddar cheese, and tangy sour cream to create a crowd-pleasing breakfast casserole that’s perfect for gluten-free and non-gluten-free eaters alike. This recipe is b e y o n d simple and simply delicious.
Thanksgiving and have a lot of cooking ahead of you later that day. Top your portion with salsa, guacamole, and a dash or 10 of hot sauce. This can be done the night before to save time! 2 teaspoon pepper in a very large bowl.
If the mixture seems a little too dry, whisk another one or two eggs with a splash of milk then add that in. 8oz block for the whole recipe. Cover the dish with foil then pop it into a 350 degree preheated oven and bake for 1 hour, to 1 hour and 15 minutes, or until the center is set and cooked through. Remove the foil then bake for another 5 minutes or until the cheese is bubbly. Let the gluten-free breakfast casserole sit for 5 minutes before slicing and serving.
We’ve been eating it as leftovers for a few days around here and it reheats beautifully after a minute or two in the microwave. Directions Preheat oven to 350 degrees then spray a 9×13″ baking dish with nonstick spray and set aside. Whisk eggs, salt, and pepper in a very large bowl, add sour cream and milk, and then whisk until smooth. Pour mixture into prepared baking dish then smooth with a spatula until liquid is evenly distributed. Sprinkle remaining cheese on top then cover with foil and bake for 1 hour, to 1 hour and 15 minutes, or until a knife inserted into the center comes out clean. Notes If the mixture seems a little too dry before pouring into the casserole dish, add another one or two eggs whisked with milk. Can it be made ahead and refrigerated till morning?
One of my favorite breakfast casseroles I have prepared. I took a tip from a few other reviewers and assembled the night before and let everything meld together in the fridge. I added a bit of dry mustard powder which gave it extra flavor. Cook time took way longer than advised. Give yourself 2 hours to ensure it is fully cooked.