Sausage Hashbrown Breakfast Casserole (Gluten-Free)
This Sausage Hashbrown Breakfast Casserole is a hearty, gluten-free dish perfect for family breakfasts or holiday brunches. Packed with savory sausage, crispy hashbrowns, and creamy eggs, it’s easy to make and sure to please a crowd.
Ingredients
- 1 lb (450g) breakfast sausage
- 4 cups frozen shredded hashbrowns (thawed)
- 6 large eggs
- 1½ cups milk (or dairy-free alternative)
- 2 cups shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- Cooking spray or butter for greasing
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.In a skillet, cook the sausage over medium heat until browned and crumbled. Drain excess grease and set aside.Spread the thawed hashbrowns evenly in the prepared baking dish. Top with cooked sausage and shredded cheese.In a large bowl, whisk together eggs, milk, garlic powder, paprika, salt, and pepper. Pour the egg mixture over the hashbrowns and sausage.Bake for 40-45 minutes, or until the casserole is set and the top is golden brown.Let cool for 5-10 minutes before serving.
Notes
- For a crispier top, broil the casserole for 1-2 minutes at the end of baking.
- Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
- Reheat in the oven or microwave before serving.