This easy, overnight Gluten-Free Breakfast Casserole With Sausage is the perfect dish for a springtime brunch!
I walked into the store with zero plan—just an armful of spring veggies and a vague idea that I wanted to bake something ridiculously good for breakfast. The next thing I knew, I had a pan full of layers. Layers of sausage, layers of pillowy-soft gluten-free bread, layers of fresh, bright veggies, and the kind of savory, velvety eggs that make you close your eyes for a second when you take a bite. This casserole wasn’t just breakfast. It was a moment.
But, honestly, this recipe wasn’t just about throwing things together in a pan. It was about making sure my husband didn’t feel left out at Easter brunch. Mr. FFF recently went gluten- and dairy-free, which means the days of him casually devouring whatever’s on the table are sadly over. This year, I needed something that wouldn’t just be “safe” for him to eat but would actually make him excited to dig in. Oh, and there was one more obstacle—my dad. The man side-eyes anything labeled “healthy,” like it personally insulted him. But when my mom texted me that he tried my cauliflower tots and didn’t hate them? I knew I was onto something. If this casserole can win over my skeptical dad and make my husband feel included, trust me, it belongs on your table, too.
Is This Gluten-Free Breakfast Casserole With Sausage Healthy?
As far as breakfast casseroles go, this one is pretty darn healthy. The lean chicken sausage and eggs are packed with protein to keep you full and avoid the dreaded mid-morning crash. The almond milk keeps the dish dairy-free while providing some vitamin E, vitamin D, and calcium. Gluten-free bread is often high in fiber, and the veggies pack even more benefits into the mix: more fiber, vitamin C, vitamin K, folate, and other antioxidants.
Essentially, when you consider that many breakfast casseroles are loaded with cheese, dairy, and other fatty ingredients, this is a rendition you could eat on repeat and always feel great about it.
Your GF Friends Will Fall In Love
Have you ever tasted a gluten-free casserole before? I have to admit, most of them leave a lot to be desired. It’s not uncommon for them to turn out dense, weirdly crumbly, and straight-up sad. It was my goal to make your GF friends’ faces light up when they take a bite out of this recipe.
Soft, fluffy, and loaded with flavor, this casserole is so good that even the gluten-eaters at the table will be going in for seconds. If you’ve ever watched a gluten-free friend stare longingly at a plate of croissants or freshly baked cookies, just know that showing up with this will instantly make you their favorite person.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days. When you’re ready for round two, just reheat a slice in the microwave for about a minute, or pop it in the oven at 350 degrees Fahrenheit for 10 minutes. If you want to freeze your leftover casserole, wrap individual portions tightly in plastic wrap and store in the freezer for up to 3 months.
Serving Suggestions
If we’re going to do a breakfast casserole, it’s only fitting that we put on a breakfast—or brunch—spread that will please a crowd. A side of Air-Fryer Bacon, Scrambled Eggs, or Breakfast Sausage would all suit gluten-free diners. Prefer something sweet? Try some Fluffy Gluten-Free Pancakes or Gluten-Free French Toast. And, of course, don’t forget the Mimosas!
Recipe
Ingredients
- 1/2 pound chicken breakfast sausage 95% lean
- 6 slices gluten free whole-grain bread crusts removed
- 1 cup unsweetened almond milk
- 4 large eggs
- 1 tablespoon Italian seasoning
- 3/4 teaspoon salt
- pinch pepper
- 1 cup broccoli cut into very small pieces
- 3/4 cup asparagus tips cut into small pieces
- 1/2 cup carrot grated
- 2 cups fresh spinach
- fresh basil for garnish
Instructions
- Line an 8×8-inch pan with parchment paper.
- Heat a large, nonstick skillet over medium heat and cook the chicken sausage, breaking it up as it cooks, until no longer pink inside. This takes about 6-8 minutes.
- While the sausage cooks, place the slices of bread in the bottom of the prepared pan, in a single layer not overlapping. You may have to cut some in half to really make them fit.
- In a large bowl, whisk together the almond milk, eggs, Italian seasoning, salt, and pepper. Stir in the broccoli, asparagus tips, and carrot.
- Remove the sausage from the pan and spread over the bread evenly. Finally, place the spinach into the hot pan (leaving any fat from the chicken in the pan) and cook for 1 minute, just until wilted. Stir it into the egg mixture.
- Pour the egg mixture over the bread/sausage and spread evenly. Really press the vegetables down so that you can see the egg mixture sink into the bread. Cover and refrigerate for at least 4 hours, up to overnight.
- Bake at 350 degrees Fahrenheit until the top feels set, about 50 minutes to 1 hour.
- Let stand for 10 minutes to cool, then garnish with fresh basil and enjoy.
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