This easy gluten-free and dairy-free breakfast casserole is filled with sausage, hash browns, green peppers, onions, and eggs and can be prepped the night before and then baked in the morning. Make this for every day or for special occasions. It’s so good and will make getting breakfast ready a breeze. For an additional fun breakfast recipe to serve with this be sure to try my Gluten-Free Apple Cider Donuts.
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I love easy recipes like this that are simple to put together and bake. Whoever gets up first in the morning can pop this casserole in the oven and let it bake while the family wakes up to the wonderful aroma of this baking. Perfect for holiday mornings or when having guests.
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Ingredients
Sausage: Pork or turkey sausage; just be sure it’s labeled gluten-free.
Frozen Hash browns: I used (just under 4 cups) Ore-Ida Diced Hash Browns
Nutritional yeast: Nutritional yeast has a cheesy flavor and is perfect to use in dairy-free recipes where you would like to add a little cheesy flavor. I like to use Non-Fortified Nutritional Yeast.
10 eggs
Diced onion
Diced green pepper
Almond milk
Gluten-free Dijon mustard
Salt & pepper
Additions: If you have some family members who can have dairy, you could sprinkle shredded cheddar cheese over a portion of the casserole about halfway through baking.
For a Christmas breakfast casserole, use half green pepper and half red pepper to add some festive color.
Instructions
In a large skillet, brown the sausage, breaking it up as it cooks. When most of it is browned, add the diced onions and green peppers. Continue cooking until the onion looks transparent. Drain off any excess fat if needed.
Place the eggs, almond milk, nutritional yeast, and Dijon mustard into a large mixing bowl and whisk until combined.
Add in the hash browns, sausage mixture, salt, and pepper, and mix thoroughly.
Spread into a lightly sprayed 9 x 13-inch casserole dish.
To Bake in the Morning: Cover with plastic wrap and refrigerate overnight. In the morning, preheat the oven to 350°, take the casserole out of the refrigerator, and remove the plastic wrap. Place in the heated oven and bake for 55-60 minutes until the center is set.
To Bake Immediately: Preheat oven to 350°. Bake in the heated oven for 55-60 minutes until the center is set.
Storage and leftovers
Refrigerator: Cooled leftovers can be stored in the refrigerator for about 3-4 days. Or frozen for up to 3 months.
Reheating: To reheat the casserole, cover it with aluminum foil and reheat in a preheated oven at 350° for 15-20 minutes or until heated through.
Freeze baked casserole: Completely cool the baked casserole and cover it tightly with plastic wrap and then a layer of aluminum foil and freeze for up to 2 months. To thaw the frozen baked casserole, place it in the refrigerator overnight and then follow the reheating instructions above, making sure to remove the layer of plastic wrap.
Freeze unbaked casserole: Cover the casserole with plastic wrap and then a layer of aluminum foil and freeze for up to 2 months. To thaw the unbaked casserole, place it in the refrigerator overnight and then follow the original baking instructions; make sure to remove both plastic wrap and aluminum foil before baking.
More gluten-free recipes you’ll enjoy
Gluten-Free Dairy-Free Breakfast Casserole
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Oven
- Diet: Gluten Free
Description
This easy gluten-free dairy-free breakfast casserole can be prepped the night before and then baked in the morning. Perfect for when having guests or for holiday mornings.
Ingredients
- 1 lb gluten-free sausage, pork or turkey
- 1 medium green bell pepper, diced
- 1 medium onion, diced
- 10 eggs
- 1 ½ cups almond milk
- ¼ cup nutritional yeast*
- 2 teaspoons Dijon mustard, gluten-free
- 20 oz. diced hash browns, frozen (just under 4 cups)
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a large skillet, brown the sausage, breaking it up as it cooks. When most of it is browned, add the diced onions and green peppers. Continue cooking until the onions look transparent. Drain off any excess fat if needed.
- Place the eggs, almond milk, nutritional yeast, and Dijon mustard together in a large mixing bowl and whisk until combined.
- Add in the hash browns, sausage mixture, salt, and pepper, and mix thoroughly.
- Spread into a lightly greased 9 x 13-inch casserole dish.
- To Bake in the Morning: Cover with plastic wrap and refrigerate overnight. In the morning, preheat oven to 350°, take the casserole out of the refrigerator, and remove the plastic wrap. Place in the heated oven and bake for 55-60 minutes until the center is set.
- To Bake Immediately: Preheat oven to 350°. Bake in the heated oven for 55-60 minutes until the center is set.
Notes
*I like to use non-fortified nutritional yeast. I have a link in the post on the brand I use.
Refrigerator: Cooled leftovers can be stored in the refrigerator for about 3-4 days. Or frozen for up to 3 months.
Reheating: To reheat the casserole, cover it with aluminum foil and reheat in a preheated oven at 350° for 15-20 minutes or until heated through.
Freeze baked casserole: Completely cool the baked casserole and cover it tightly with plastic wrap and then a layer of aluminum foil and freeze for up to 2 months. To thaw the frozen baked casserole, place it in the refrigerator overnight and then follow the reheating instructions above, making sure to remove the layer of plastic wrap.
Freeze unbaked casserole: Cover the casserole with plastic wrap and then a layer of aluminum foil and freeze for up to 2 months. To thaw the unbaked casserole, place it in the refrigerator overnight and then follow the original baking instructions; make sure to remove both plastic wrap and aluminum foil before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 267
- Sugar: 0.9 g
- Sodium: 526.7 mg
- Fat: 17.7 g
- Carbohydrates: 12.8 g
- Protein: 13.6 g
- Cholesterol: 217.8 mg
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Stormy
I’m excited to try this recipe! It looks so yummy!! Currently sautéing and making this for our newly gluten, dairy free family for dinner!
MamaShire
That’s great! I hope you all enjoy it.
Megan
We are trying this tonight! I’m excited to have a breakfast casserole my whole family can eat! I plan to split it in two and do half with cheese and half without. We’ll see how it goes.
Sarah
This recipe is a hit in our house! I’m gluten free and my husband is dairy free so we are always hunting for allergy friendly recipes. This was a favorite with our kids and guests (who all thought it had cheese in it 🙂
MamaShire
That’s wonderful! I’m so glad it’s a hit for you all!
Meg C-W
This was delicious. Fed everyone a banana bread to tide them over until this had time to cook, then we paused in opening presents to eat breakfast when it was ready. Delicious! Everyone enjoyed it and ate two or even three pieces. Also loved that it was relatively easy and simple. I wish I had made it up the night before but I’ll aim to do that next time. Would definitely make this again. I used red pepper instead of green (don’t care for green peppers), and wished that I had spinach to saute and add, but it was still very good as it was.
MamaShire
I’m so glad it was enjoyed! I like the idea of the red pepper and spinach.
Keisha
I am gluten and dairy free, also an allergy to eggs. I made this with plant based “ Just Eggs” and turkey sausage and added some diced jalapeños. This is delish!! Will definitely make this again.
MamaShire
I’m so glad you enjoyed it and thank you for letting us know your substitutions!
Britt
Hi! excited to try. wondering if I could use shredded hashbrowns instead of cubed? would that make any difference with the baking?
Thank you!
MamaShire
I haven’t tried it with shredded hashbrowns but I imagine it would work. You would need to check it a few times as it bakes to see how it’s working.
Sharon S
Anyone made this with ham?
MamaShire
I think diced ham would work great in this too.
Stacy
Is the mustard really needed?
MamaShire
The mustard adds flavor. You can leave it out if you prefer.
Sher
Wondering about using shredded sweet potatoes in place of the hash browns? We don’t feel good on white potatoes.
MamaShire
I haven’t tried sweet potatoes but I think it could work.
G
I made a couple tweaks to your delicious recipe. I air fried the hash browns until they were a nice brown and then I poured the eggs, meat and veggie mixture over them. Gave it a lovely crusty frittata like quality.
MamaShire
That does sound lovely. Thanks for the tip.
Anonymous
Anonymous
Anonymous
Carolanne
Can you substitute something for the nutritional yeast due to food sensitivity to yeast? Thanks
MamaShire
You could leave it out. It gives the food a slightly cheesy taste. But it isn’t necessary.
Judy Bishko
I made this breakfast casserole and my husband and I both loved it! I am now gluten/dairy free and this recipe is a winner. I did substitute zucchini for the green pepper which I do not like, and it came out just fine.
MamaShire
I’m so glad you both loved it! And good idea about the zucchini!