Are you searching for delicious, hearty, and gluten free breakfast casserole ideas? Breakfast casseroles are the perfect way to start your morning with a balanced meal that’s easy to prepare and can feed a crowd or keep you fueled for the day. Whether you’re gluten intolerant, following a gluten-free diet, or just want a wholesome, comforting dish, this collection of 16 gluten free breakfast casserole recipes has you covered.
From veggie-packed options to cheesy, meaty favorites, these casseroles are versatile and simple to make ahead. Get ready to transform your mornings with these tasty, satisfying casseroles that everyone will love.
Why Choose Gluten Free Breakfast Casseroles?
Many traditional breakfast casseroles use bread or flour, which contain gluten. Gluten can trigger digestive issues for people with celiac disease or gluten sensitivity. These gluten free casseroles use wholesome ingredients like potatoes, vegetables, eggs, and gluten free flours or grains, making them safe and healthy alternatives.
Gluten free casseroles also tend to be naturally rich in protein and fiber, giving you sustained energy throughout the day. Plus, casseroles are perfect for meal prepping — just assemble, bake, and enjoy leftovers all week long.
16 Complete Gluten Free Breakfast Casserole Recipes
Below, you’ll find a variety of recipes, from classic egg and sausage casseroles to creative vegetarian and dairy-free options. Each one is carefully crafted to be 100% gluten free and packed with flavor.
1. Classic Sausage and Egg Gluten Free Breakfast Casserole
Ingredients:
- 1 lb gluten free breakfast sausage
- 8 large eggs
- 1 cup milk (or dairy-free alternative)
- 2 cups shredded cheddar cheese
- 1 small onion, diced
- Salt and pepper to taste
Instructions:
- Preheat oven to 350°F (175°C).
- Brown sausage in a skillet, drain excess fat.
- In a large bowl, whisk eggs and milk, then stir in cheese, onion, sausage, salt, and pepper.
- Pour mixture into greased 9×13 baking dish.
- Bake 35-40 minutes until set and golden.
- Let cool slightly before serving.
2. Gluten Free Sweet Potato and Spinach Breakfast Casserole
Ingredients:
- 3 cups peeled and diced sweet potatoes
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cups fresh spinach, chopped
- 8 eggs
- 1 cup milk (or coconut milk)
- Salt and pepper
Instructions:
- Preheat oven to 375°F (190°C).
- Toss sweet potatoes with olive oil, roast 20 minutes.
- Sauté onion until translucent, add spinach just until wilted.
- Whisk eggs and milk, season.
- Combine all in greased casserole dish.
- Bake for 35 minutes until firm.
3. Gluten Free Bacon and Cheese Breakfast Casserole
Ingredients:
- 8 slices bacon, cooked and crumbled
- 8 eggs
- 1 cup shredded mozzarella
- 1/2 cup gluten free bread crumbs
- 1 cup milk
- Salt, pepper, and garlic powder
Instructions:
- Preheat oven to 350°F.
- Mix eggs, milk, and spices.
- Stir in bacon, cheese, and bread crumbs.
- Bake 40 minutes until set and bubbly.
4. Vegetarian Gluten Free Breakfast Casserole with Mushrooms and Bell Peppers
Ingredients:
- 1 cup sliced mushrooms
- 1 cup diced bell peppers (red and green)
- 8 eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper
Instructions:
- Sauté mushrooms and peppers until tender.
- Whisk eggs, milk, salt, and pepper.
- Combine vegetables, cheese, and egg mixture.
- Bake at 350°F for 35 minutes.
5. Gluten Free Zucchini and Ham Breakfast Casserole
Ingredients:
- 2 cups grated zucchini, squeezed dry
- 1 cup diced ham
- 8 eggs
- 1 cup shredded Swiss cheese
- 1/2 cup gluten free flour (almond or coconut flour)
- Salt and pepper
Instructions:
- Preheat oven to 350°F.
- Mix all ingredients well.
- Pour into greased dish, bake 35-40 minutes.
6. Gluten Free Breakfast Casserole with Quinoa and Veggies
Ingredients:
- 1 cup cooked quinoa
- 1 cup diced tomatoes
- 1 cup chopped kale
- 8 eggs
- 1/2 cup milk
- 1 cup shredded cheese
- Salt and pepper
Instructions:
- Preheat oven to 375°F.
- Combine all ingredients in a bowl.
- Pour into casserole dish.
- Bake 40 minutes until firm.
7. Gluten Free Mushroom, Onion, and Sausage Breakfast Bake
Ingredients:
- 1 lb gluten free sausage
- 1 cup mushrooms, sliced
- 1 cup diced onions
- 8 eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
Instructions:
- Brown sausage, set aside.
- Sauté mushrooms and onions.
- Mix eggs, milk, sausage, vegetables, and cheese.
- Bake 35-40 minutes at 350°F.
8. Gluten Free Broccoli and Cheese Breakfast Casserole
Ingredients:
- 2 cups steamed broccoli florets
- 8 eggs
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper
Instructions:
- Preheat oven to 350°F.
- Whisk eggs and milk, season.
- Fold in broccoli and cheese.
- Pour into greased dish and bake 35 minutes.
9. Sweet and Savory Gluten Free Apple and Sausage Breakfast Casserole
Ingredients:
- 1 lb gluten free sausage
- 2 apples, peeled and diced
- 8 eggs
- 1 cup milk
- 1 tsp cinnamon
- 1 cup shredded cheddar cheese
Instructions:
- Cook sausage, drain fat.
- Sauté apples lightly.
- Mix eggs, milk, and cinnamon.
- Combine all ingredients, bake 40 minutes at 350°F.
10. Gluten Free Breakfast Casserole with Cauliflower Rice and Spinach
Ingredients:
- 2 cups cauliflower rice
- 2 cups fresh spinach
- 8 eggs
- 1 cup milk
- 1 cup shredded cheese
- Salt and pepper
Instructions:
- Preheat oven to 350°F.
- Sauté spinach lightly.
- Mix eggs, milk, cheese, cauliflower rice, and spinach.
- Bake 35 minutes.
11. Gluten Free Chorizo and Potato Breakfast Casserole
Ingredients:
- 1 lb gluten free chorizo sausage
- 3 cups diced potatoes
- 8 eggs
- 1 cup milk
- 1 cup shredded Monterey Jack cheese
Instructions:
- Cook chorizo, set aside.
- Boil or roast potatoes until tender.
- Whisk eggs and milk.
- Combine all, bake 40 minutes at 350°F.
12. Gluten Free Spinach, Feta, and Tomato Breakfast Casserole
Ingredients:
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 8 eggs
- 1 cup milk
- Salt and pepper
Instructions:
- Preheat oven to 350°F.
- Sauté spinach until wilted.
- Whisk eggs and milk.
- Combine all ingredients and bake for 35 minutes.
13. Gluten Free Sweet Potato, Bacon, and Egg Breakfast Casserole
Ingredients:
- 3 cups cubed sweet potatoes, roasted
- 6 slices cooked bacon, chopped
- 8 eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
Instructions:
- Preheat oven to 350°F.
- Combine all ingredients in a casserole dish.
- Bake 35-40 minutes until set.
14. Gluten Free Mushroom, Spinach, and Goat Cheese Breakfast Casserole
Ingredients:
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- 4 oz goat cheese, crumbled
- 8 eggs
- 1 cup milk
- Salt and pepper
Instructions:
- Preheat oven to 350°F.
- Sauté mushrooms and spinach.
- Whisk eggs and milk.
- Combine all, pour into dish, add goat cheese on top.
- Bake 35 minutes.
15. Gluten Free Ham, Cheese, and Asparagus Breakfast Casserole
Ingredients:
- 1 cup diced ham
- 1 cup chopped asparagus, steamed
- 8 eggs
- 1 cup milk
- 1 1/2 cups shredded Swiss cheese
Instructions:
- Preheat oven to 350°F.
- Combine all ingredients.
- Pour into casserole dish.
- Bake 35-40 minutes.
16. Gluten Free Breakfast Casserole with Polenta and Vegetables
Ingredients:
- 1 cup cooked polenta (cooled)
- 1 cup mixed vegetables (zucchini, bell pepper, onion)
- 8 eggs
- 1 cup milk
- 1 cup shredded mozzarella cheese
Instructions:
- Preheat oven to 375°F.
- Sauté vegetables.
- Whisk eggs and milk.
- Combine polenta, vegetables, and egg mixture.
- Bake 40 minutes.
Tips for Making the Perfect Gluten Free Breakfast Casserole
- Use fresh ingredients for best flavor and texture.
- Don’t overmix the eggs to keep casseroles fluffy.
- Feel free to swap cheeses and vegetables based on your preference.
- Prepare the casserole the night before and refrigerate for a quick morning bake.
- Always check labels for gluten free certification, especially on sausages and processed items.
Conclusion
Breakfast casseroles are a comforting, nutritious way to kickstart your day — and with these 16 gluten free breakfast casserole recipes, you’ll never run out of delicious options. Whether you prefer meat, veggies, or unique combos like sweet potatoes and apples, there’s something here for every taste.
