Gluten free breakfast casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 403.7
  • Total Fat: 29.6 g
  • Cholesterol: 177.3 mg
  • Sodium: 977.5 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 0.0 g
  • Protein: 15.3 g

View full nutritional breakdown of Gluten free breakfast casserole calories by ingredient
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also add dash of red pepper and dash of paprika also add dash of red pepper and dash of paprika
Number of Servings: 12


    0.5 cup half and half cream
    0.5 cup 2% milk,
    8 large eggs
    1 tsp salt
    16 oz Polish Pork Sausage
    1.5 cup Water
    4 oz package of Shoney's Hashbrowns
    1.5 cup Kraft Finely Shredded Sharp Cheddar Cheese
    1 tsp Dry Mustard
    red pepper and paprika to taste (optional, just a dash)


Preheat oven to 350 and grease a 9x13 in casserole pan. Combine all ingredients in a bowl. Transfer to pan and bake for 30 minutes, or until eggs are set - they should bubble a little bit.

I like to leave the cheese out, and melt a smaller amount over the top at the end for a lighter version... but most other people agree the cheese in the casserole is better.

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  • Bad
    Where's the recipe? - 1/28/13

    Reply from JABOU200 (5/21/13)
    I didn't realize this was a shared recipe - meant to just use to get my own calorie count... but I always like to share with fellow gluten free recipe seekers :-) so I've added the ingredients for you... Can make the night before and keep in the fridge, just add 15 mins to the baking time.

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