Tag Archives: breakfast casserole

Gluten-free Sausage and Egg Breakfast Casserole Recipe

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by Sandy Kirby Quandt

Here is an easy gluten-free sausage and egg breakfast casserole recipe you can make ahead of time.

Serves 12

  • 2 (12 oz) pkg bulk pork sausage
  • 1 C chopped bell pepper
  • 1/2 C chopped onion
  • 3 C frozen hash brown potatoes
  • 2 C shredded Cheddar cheese
  • 1 C Gluten-free Bisquick mix
  • 2 C milk
  • 1/4 tsp pepper
  • 4 eggs

Heat oven to 400 degree F. Cook sausage, bell pepper and onion over medium heat, stirring occasionally. Drain. Combine sausage mixture, potatoes and 1 1/2 cup cheese in greased 13X9 baking dish.

Stir Bisquick mix, milk, pepper and eggs together. Pour into baking dish.

Bake uncovered 40-45 minutes. Sprinkle with remaining cheese. Bake 1-2 minutes until melted.

Enjoy!

I wish you well.

Sandy

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Gluten-free Breakfast Sausage Casserole Recipe

Posted on by

by Sandy Kirby Quandt

The first time I ate this yummy breakfast sausage casserole was at my Aunt Docia’s home in Kentucky. It wasn’t gluten-free, but decades later by substituting gluten-free bread I can still fix it. It is a convenient fix-ahead breakfast casserole for mornings when you need to feed a lot of people but don’t want to spend hours in the kitchen preparing the meal. I’ve found it works great for Christmas morning.

  • 6 slices gluten-free bread
  • 1 pound cooked bulk sausage (we use Jimmy Dean)
  • 2 cups shredded Cheddar cheese
  • 1 tsp dry mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • 8 eggs
  • 2 cups milk
  • softened margarine

Spread margarine on one side of bread, cut into cubes.

Combine bread, cooked sausage, cheese, dry mustard, salt and pepper. Stir well.

 

In a separate bowl beat eggs until foamy and stir in milk. Add to the bread mixture, stirring well.

Pour into greased 9X13 inch baking dish, cover and refrigerate overnight.

 

Bake uncovered at 350 degrees F for 1 hour or until golden brown.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Cheesy Hash Brown Breakfast Casserole Recipe

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by Sandy Kirby Quandt

Pilot recently made this delicious gluten-free cheesy hash brown breakfast casserole and I’d like to share the recipe with you.

  • 8 frozen hash brown patties
  • 6 eggs
  • 2 cups milk
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp ground mustard
  • 1/4 tsp black pepper
  • 6 slices bacon, crisply cooked and crumbled
  • 8 oz shredded Cheddar cheese
  • 3 green onions, thinly sliced

Place hash brown patties in single layer in 13X9 inch baking dish sprayed with no-stick cooking spray.

Bake in preheated 450 F oven 20 minutes or until browned, turning hash browns after 10 minutes.

 

Remove from oven.

Let stand 5 minutes.

Reduce oven to 350 F.

Beat eggs in large bowl with wire whisk.

 

Add milk, sour cream and spices.

Mix well.

Stir in bacon, 1 1/2 cups cheese, and onions.

Pour over hash brown patties.

 

Sprinkle with remaining 1/2 cup cheese.

Bake 40-50 minutes or until center is set and edges are golden brown.

 

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

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