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Gluten free egg and sausage casserole freshly baked in a glass dish

Gluten-Free Egg and Sausage Casserole

A hearty and customizable gluten free egg and sausage casserole, perfect for busy mornings, meal prep, or weekend brunch.
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Course: Breakfast, Brunch, Main
Cuisine: American, Gluten-Free
Keyword: Easy gluten free egg and sausage casserole, Gluten free egg casserole no meat, gluten-free egg casserole no potatoes
Prep Time: 15 minutes
Cook Time: 40 minutes
Make-Ahead Resting Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Calories: 325kcal
Cost: $10

Equipment

  • 1 9x13 inch baking dish
  • 1 Skillet
  • 2 Mixing bowls

Ingredients

  • 12 large eggs
  • 1 pound gluten-free sausage breakfast-style
  • 2 cups shredded cheddar cheese
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 1 medium onion diced
  • 1 bell pepper red or green, diced
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon paprika
  • 0.25 teaspoon dried thyme

Instructions

  • Preheat oven to 350°F and grease your 9x13-inch baking dish.
  • Cook sausage in a skillet over medium-high heat until browned. Add onion, bell pepper, and garlic; sauté until soft. Drain.
  • Whisk eggs, milk, cream, salt, pepper, paprika, and thyme in a large bowl until smooth.
  • Layer cooked sausage and vegetables in dish, top with 1.5 cups cheese, pour egg mixture over. Sprinkle remaining cheese.
  • Bake for 35–40 minutes until set and golden. Let rest 5–10 minutes before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 325kcal | Carbohydrates: 4g | Protein: 18g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 275mg | Sodium: 680mg | Potassium: 270mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 920IU | Vitamin C: 12mg | Calcium: 210mg | Iron: 1.6mg