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Post Updated: December 20, 2021 Original Post: December 15, 2020
Perfect for a weekend breakfast or holiday brunch, this hearty, gluten-free, dairy-free breakfast casserole is sure to be a crowd-pleaser.
My family loves this gluten-free breakfast casserole. We always make it for our own Thanksgiving breakfast and bring it to Christmas day brunch with my extended family. This recipe is a gluten-free overnight breakfast casserole so I make it the night before and then pop it in the oven when I'm ready to serve breakfast. We prefer this gluten-free breakfast casserole with sausage, but make it exactly to your family's preferences. Just substitute the meat and vegetables you want to add and then follow the recipe.
Follow these instructions to make up this casserole the night before and let it sit in the refrigerator overnight. In the morning, remove from the refrigerator, bake and serve.
To make this recipe dairy-free use dairy-free half-and-half and dairy-free cheddar cheese.
DAIRY-FREE HALF-AND-HALF: Try my recipe for dairy-free half-and-half HERE.
There are several store-bought brands of dairy-free half-and-half substitutes. Many of these brands are available at your local grocery store, Walmart, and Target. Silk makes a dairy-free half-and-half made with almond milk. California Farms has a dairy-free substitute called Better Half, and Ripple has one as well. While all of these brands are dairy-free, just remember to read all labels carefully.
DAIRY-FREE CHEDDAR CHEESE: When it comes to dairy-free cheese there are some options to consider. Treeline is an option that is made from cashews. Follow Your Heart makes dairy-free cheese made from palm oil, and Kite Hill uses almond milk. Daiya makes dairy-free shredded cheese made from cassava and arrowroot plants. Violife’s dairy-free cheese is made with coconut oil.
I like to serve this gluten-free breakfast casserole with something sweet. I recommend serving this with fresh fruit such as berries, or a fruit salad. Try my Easy Fruit Salad Recipe..
Yes. To freeze, prepare your casserole but don't bake it. Cover it with plastic wrap and then foil sealing it tightly. Place your casserole in the freezer and freeze it for up to 3 months.
When you are ready to serve, remove it from the freezer and let it thaw in the refrigerator overnight. Bring it to room temperature and then bake according to the recipe directions.
If you like this recipe try my Sweet Potato Breakfast Hash.
DID YOU MAKE THE CASSEROLE? Let me know how it turned out with a comment below! I love to hear from you.
Blessings, Laura xo