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Sausage Egg Casserole - featured image

Never-Soggy Sausage Egg Casserole: Best Gluten-Free Recipe

  • Author: Olivia
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

A hearty, naturally gluten-free breakfast casserole that stays firm and sliceable, avoiding the common issue of sogginess. It features browned sausage, sharp cheddar cheese, and a fluffy egg base, making it perfect for meal prep and weekend brunches.

Ingredients

Scale
  • 1 pound breakfast sausage (pork or turkey)
  • 10 large eggs
  • 1/2 cup heavy cream or half-and-half
  • 2 cups sharp cheddar cheese, shredded
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 cup diced bell peppers (optional)
  • 1/2 cup chopped onions (optional)
  • 2 tablespoons fresh chives, chopped (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
  2. Heat a large skillet over medium-high heat. Cook the sausage, breaking it up with a spoon, until browned and no longer pink (8-10 minutes). Drain excess grease, leaving about a tablespoon for flavor. If using onions or peppers, sauté them in the sausage fat until soft.
  3. In a large mixing bowl, crack the eggs. Add heavy cream, Dijon mustard, garlic powder, dried thyme, salt, and pepper. Whisk vigorously for about a minute until uniform and slightly frothy.
  4. Pour the egg mixture into the prepared baking dish. Scatter the cooked sausage and shredded cheddar cheese evenly over the top. Do not mix; let the cheese sit on top.
  5. Bake for 45-50 minutes until the edges are set and slightly puffed, and the center is just barely jiggly.
  6. Remove from oven and let rest for 10 minutes to allow the eggs to set completely. Sprinkle with fresh chives if using, then cut into squares and serve warm.

Notes

Shred your own cheese to avoid anti-caking agents that prevent smooth melting. Ensure sausage is drained well to prevent sogginess. Let the casserole rest for 10 minutes before cutting to ensure it holds together. Can be assembled the night before and refrigerated; add 5-10 minutes to baking time if baking from cold.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 square slice
  • Calories: 280
  • Sugar: 1
  • Sodium: 650
  • Fat: 20
  • Saturated Fat: 8
  • Carbohydrates: 2
  • Protein: 22

Keywords: gluten-free breakfast, sausage egg casserole, make-ahead brunch, keto breakfast, high protein breakfast, never soggy casserole

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Find it online: https://fooduku.com/never-soggy-sausage-egg-casserole-best-gluten-free-recipe/