Gluten Free Breakfast Casserole

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One more useful post before Christmas. If you are scrambling to find something to serve Christmas morning. Look no further!

Breakfast Casserole Foodgawker

When I was little, we gathered on Christmas morning, after opening our gifts, at my Grandma Randall’s house. All of my aunts, uncles and cousins came. We had a breakfast with the entire family. It was my favorite. I loved showing my cousins my new fancy clothes, or my new wicked-awesome roller blades.

Now, I like to host Christmas breakfast at my house. I have a couple folks who don’t do gluten in my family. So I like to have a gluten free option to add to the waffles and french toasts and cinnamon rolls and otherwise gluten-laden foods.

I found this casserole a few years ago and it’s a keeper.

Gluten Free Breakfast Casserole

No bread, no gluten, but all the yummy stuff that breakfast offers. Sausage, potatoes, cheese, eggs. (You just have to make sure your sausage doesn’t contain any sneaky gluten, most sausage doesn’t.)

You can use frozen hashbrowns if you want to cut down on the prep time, but I actually hate frozen hashbrowns. To me, they embody the taste of freezer-burn. So I use real genuine potatoes. You know the ones that grow in dirt?

I prefer to just rinse the potatoes, then boil them whole in a big pot of water. When I pull them out, the skin slips right off. I Let them cool then, run them through the food process with the grating disc. Or just grate by hand.

It is essential that you add salt to the potatoes and butter. Otherwise the potatoes will suck all the flavor from the sausage and cheese topping and you will need to add salt, but you will add it to the top. Not where it needs it. The flavor sucking potatoes.

It also doesn’t matter if you have too many shredded potatoes. Just add a little more butter and salt. Then taste the potatoes to make sure they have enough salt.

I especially love this dish because you make it the night before. This is a must for me on Christmas morning. I don’t want to be stuck making breakfast while I miss out on the Christmas family fun.

Gluten Free Breakfast Casserole

Merry Christmas everybody! Thanks for joining us!

Gluten Free Breakfast Casserole

Prep Time: 45 minutes

Cook Time: 1 hour

Yield: Serves about 8-10

Gluten Free Breakfast Casserole


  • 1 pound sage flavored sausage
  • 1/2 cup onion, diced
  • 3 cups shredded potatoes (Boiled and peeled before shredding)
  • 1/4 cup melted butter
  • 1 teaspoon salt
  • 12 ounces cheddar cheese, shredded
  • 1 16 ounce container small curd cottage cheese
  • 8 large eggs
  • 2 dashes hot sauce (I use Tabasco)
  • 1 teaspoon salt


  1. Brown the sausage in a large skillet. When about halfway done browning, add the diced onion. Stir until the onion is translucent and the sausage is completely browned. Drain and set aside.
  2. Preheat the oven to 375. Lightly grease a 9x13 casserole dish.
  3. Combine the butter, potatoes and 1/2 tablespoon salt. Press into the bottom of the casserole dish.
  4. Whisk the eggs and hot sauce in a large bowl. Add the sausage, onion, cheddar cheese and cottage cheese. Stir to combine.
  5. Pour egg mixture over potatoes in the pan.
  6. Bake for 1 hour in preheated oven.
  7. Let cool for about 15 minutes before serving.


This dish is perfect to make the night before you bake it.

Recipe Source: Adapted from Sausage Casserole

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  1. Denise says

    This sounds delicious. I’m going to pass this recipe on. I know several people that have changed over to gluten free diets and are quite pleased with the results.

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