Gluten-Free Sausage and Egg Casserole

A hearty and comforting breakfast casserole featuring savory crumbled sausage, fluffy eggs, and a rich, cheesy custard. This dish offers a satisfying blend of textures, from the tender sausage to the creamy interior, making it a perfect start to any day.

Prep: 15 min Cook: 55 min Total: 80 min Serves: 4

At a glance: This medium breakfast recipe yields 4 servings in about 1h 20m (15 min prep, 55 min cook). It uses 8 ingredients — including gluten-free breakfast sausage, eggs, milk — and walks through 6 steps. Updated October 25, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Sausage and Egg Casserole: When preparing this breakfast recipe, breakfast sausage is the main hidden-gluten risk, since many use wheat rusk or breadcrumb binders, so cook sausage labeled gluten-free in a clean skillet. Pre-shredded cheddar and milk need a quick label check before baking.

Gluten-Free Notes for Gluten-Free Sausage and Egg Casserole: This recipe is naturally gluten-free, relying on whole ingredients and avoiding any gluten-containing grains. Always ensure your breakfast sausage is gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free breakfast sausage. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1 lb gluten-free breakfast sausage Shop
6 large eggs
1.5 cups milk
1 cup shredded cheddar cheese
0.5 cup chopped onion
0.25 cup chopped bell pepper (any color)
0.5 tsp salt
0.25 tsp black pepper

Instructions

1 Preheat your oven to 375°F (190°C) and lightly grease a 9-inch square baking dish. In a large skillet over medium heat, cook the gluten-free breakfast sausage, breaking it up with a spoon, until it is browned and cooked through, about 8-10 minutes. Drain off any excess grease and set the cooked sausage aside.
2 In the same skillet, sauté the chopped onion and bell pepper over medium heat until they begin to soften, approximately 5-7 minutes. You want them to be tender but not mushy, releasing their sweet aroma.
3 In a large mixing bowl, whisk together the 6 large eggs, 1.5 cups of milk, 0.5 tsp salt, and 0.25 tsp black pepper until well combined and slightly frothy. This mixture will form the creamy base of your casserole.
4 Add the cooked gluten-free breakfast sausage, sautéed onion and bell pepper, and 1 cup of shredded cheddar cheese to the egg mixture. Gently stir everything together until all ingredients are evenly distributed throughout the liquid.
5 Pour the entire mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 35-40 minutes (start checking at 30), or until the center is set and reads 160°F (71°C) and the top is golden brown and slightly puffed. A knife inserted into the center should come out clean.
6 Let the casserole rest for 5-10 minutes before slicing and serving. This allows the casserole to firm up, making it easier to cut and serve. Enjoy this warm, comforting gluten-free breakfast.

Tips & Notes

Sausage is the main gluten risk here. Some sausages, especially British-style ones, use breadcrumbs or rusk as filler, so choose one labeled gluten-free and reread the label each time you buy it.
To make the casserole ahead, assemble it the night before, cover and refrigerate, then bake from the fridge, adding 10-15 minutes. Refrigerate leftovers within 2 hours, eat within 3-4 days and reheat slices to 165°F (74°C).
After draining the cooked sausage, blot it with paper towels. Extra grease pools on top of the custard.

Common questions

What cross-contamination risk is specific to Gluten-Free Sausage and Egg Casserole?

Check gluten-free breakfast sausage, eggs, milk before they go into Gluten-Free Sausage and Egg Casserole. Breakfast sausage is the main hidden-gluten risk, since many use wheat rusk or breadcrumb binders, so cook sausage labeled gluten-free in a clean skillet. Pre-shredded cheddar and milk need a quick label check before baking.

How should leftover Gluten-Free Sausage and Egg Casserole be stored?

To make the casserole ahead, assemble it the night before, cover and refrigerate, then bake from the fridge, adding 10-15 minutes. Refrigerate leftovers within 2 hours, eat within 3-4 days and reheat slices to 165°F (74°C).

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