Best 2 Gluten Free Breakfast Casserole Recipes

If you're looking for a hearty and delicious gluten-free breakfast casserole that will fuel your morning and keep you satisfied until lunchtime, you've come to the right place. Whether you're cooking for a special occasion or simply want to enjoy a tasty and nutritious meal, these recipes are sure to hit the spot. From classic egg and cheese casseroles to veggie-packed options and sweet and savory variations, there's something for everyone in this collection. With easy-to-follow instructions and helpful tips, you'll be able to whip up a delicious gluten-free breakfast casserole in no time.

Let's cook with our recipes!

GLUTEN-FREE BREAKFAST CASSEROLE

Gluten-Free Breakfast Casserole image

This gluten-free breakfast casserole was perfected by Leslie Fennell for Rebecca Steele and everyone else who visits "Isle Be Back"!

Provided by LeslieFSU

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h25m

Yield 12

Number Of Ingredients 13

Ingredients

cooking spray (such as Pam®)
1 pound mild breakfast sausage
1 medium sweet onion, chopped
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 (20 ounce) package Southwest-style hash browns (such as Simply Potatoes®), thawed
2 cups grated Cheddar cheese, divided
3 plum tomatoes, chopped
1 (4 ounce) can chopped green chiles
8 large eggs
½ cup milk
salt and ground black pepper to taste
1 dash hot sauce (such as Tabasco®), or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Cook and stir sausage, onion, bell pepper, and jalapeno pepper in a skillet over medium-high heat until sausage is browned and crumbled and vegetables are translucent, 5 to 7 minutes. Drain well.
Combine drained sausage mixture, hash browns, 1 1/2 cups Cheddar cheese, tomatoes, and green chiles in a bowl; stir gently to combine. Pour into the prepared dish.
Beat eggs with milk in a bowl and add salt, pepper, and hot sauce. Pour egg mixture over potato mixture.
Bake in the preheated oven for 50 minutes. Top with remaining Cheddar cheese. Continue to bake, 5 to 10 minutes more. Remove from the oven and let stand for 5 minutes. Cut into squares and serve.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 7.8 g, Cholesterol 170.6 mg, Fat 19.4 g, Fiber 1 g, Protein 16.4 g, SaturatedFat 8.8 g, Sodium 754 mg, Sugar 2.5 g

BACON BREAKFAST CASSEROLE (GLUTEN FREE)

Bacon Breakfast Casserole (Gluten Free) image

This is a simple recipe, easy to make. Really nice when you have company over in the morning. Get it ready, pop it in the oven and you have time to socialize while it's cooking! I cut this recipe in half and place it in a pie plate and bake uncovered for 45 minutes for breakfast for a smaller family; it tastes very much like a crustless quiche and my husband loves it! That is how it is shown in the picture.

Provided by Naomi

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h50m

Yield 10

Number Of Ingredients 10

Ingredients

1 pound bacon
2 cups milk
8 eggs
1 teaspoon seasoned salt
1 teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 onion, chopped
1 green bell pepper, chopped
3 red potatoes, thinly sliced
5 mushrooms, sliced

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon into pieces.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with reserved bacon grease.
Place milk, eggs, seasoned salt, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and pale, about 5 minutes. Add bacon pieces, Cheddar cheese, onion, and green bell pepper; beat until combined, about 1 1/2 minutes more.
Layer potato slices in the bottom of the casserole dish. Pour egg mixture over potatoes. Arrange sliced mushrooms on top. Cover casserole with aluminum foil.
Bake in the preheated oven, about 35 minutes. Remove aluminum foil and bake until eggs are set, about 30 minutes more.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 8.1 g, Cholesterol 192.8 mg, Fat 18.8 g, Fiber 0.9 g, Protein 18.7 g, SaturatedFat 8.7 g, Sodium 654.8 mg, Sugar 4.2 g

Tips:

Prep Ahead: To save time in the morning, consider assembling the casserole the night before and refrigerating it overnight. Simply bake it in the morning for a quick and easy breakfast.
Use a Variety of Veggies: Feel free to mix and match your favorite vegetables in this casserole. Some popular options include diced bell peppers, mushrooms, spinach, and zucchini.
Add Some Protein: For a more protein-packed casserole, consider adding cooked sausage, bacon, or crumbled tofu. This will make it a more satisfying and balanced meal.
Choose Your Cheese Wisely: The type of cheese you use will greatly impact the flavor of your casserole. For a creamy and mild casserole, use a mozzarella or cheddar cheese. For a more flavorful casserole, try using a sharp cheddar or Parmesan cheese.
Don't Overcook: Be careful not to overcook the casserole, as this can make it dry and rubbery. The casserole is done when the center is set and the top is golden brown.

Conclusion:

A gluten-free breakfast casserole is a delicious and easy way to start your day. With its hearty combination of eggs, vegetables, cheese, and seasonings, this casserole is sure to satisfy your appetite and keep you feeling full until lunchtime. Plus, it's a great way to sneak in some extra vegetables into your diet. Whether you're serving it for breakfast, brunch, or dinner, this gluten-free breakfast casserole is sure to be a hit.