Gluten Free Holiday Breakfast Casserole Recipe
Waking up on Christmas morning to a warm house full of family is one of the greatest pleasures of the holidays. The air outside is chilly but inside you’re snuggled up around the ones you love, perhaps around a fire with cups of cocoa or opening gifts around the tree. But before you start on the fire or gifts, you’ll need a warm breakfast.
Get the coffee brewing and make this Gluten Free Holiday Breakfast Casserole for a delicious way to nourish yourself and your family before the day grows and the festivities begin.
This breakfast is so simple and there are several ways to reduce the hands-on time the day of.
The first option is to remove the sausage from the casings and dice up the bell peppers and onions the day before, then store in separate airtight containers in the fridge and make the whole recipe the morning you plan to serve it.
The second option is to brown the sausage and combine all the ingredients into the baking dish the day before. The day of, simply top with the remaining cheese and the diced peppers and bake.
And the third option is to make the entire dish and bake it the day before, and then the day of serving, just reheat in individual portions in the microwave or reheat the entire dish in the oven.
Recipe notes: Because this dish is full of eggs, it’s a good idea to use good-quality eggs. I always use cage free, pasture raised eggs from Nature’s Yoke.
- Gluten free nonstick cooking spray
- 1 pound sweet or hot Italian sausage
- 1 medium white or yellow onion
- 10 large cage free eggs
- 1 cup milk
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 (20-ounce) bag gluten free hash browns (defrosted)
- 8 ounces sharp cheddar cheese grated, divided
- 1 red bell pepper seeded, deveined, and diced
- 1 green bell pepper seeded, deveined, and diced
Preheat the oven to 350 degrees. Spray a 9x12-inch baking dish with cooking spray.
Remove the sausage from the casings and crumble into a large skillet. Add the onion and cook over medium heat until the sausage is no longer pink and the onions are translucent, about 8 minutes. Drain.
Whisk together the eggs, milk, mustard, salt, and pepper. Add the sausage, hash browns, and 1/2 the grated cheese. Pour into the prepared baking dish. Top with the remaining cheese and the diced peppers. Bake, uncovered, for 45-55 minutes or until the center is just set. Let cool 10 minutes before serving.
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