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Gluten Free Sausage, Potato, Spinach Breakfast Casserole

A lovely casserole filled with fresh organic eggs, shredded potatoes, Gruyère cheese, delicious sausage, and baby spinach topped with gluten-free breadcrumbs.
Course Breakfast
Cuisine American
Keyword best breakfast casserole, gluten free breakfast casserole with potatoes, healthy gluten free breakfast casserole
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 573kcal
Author Barbara Bianchi

Ingredients

  • 1 12 ounces Jones uncooked breakfast sausage roll my family likes double the sausage so I make 2 packages
  • 8 eggs
  • ½ cup milk
  • 1/4 teaspoon oregano
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup gluten free Panko breadcrumbs
  • 1 1/2 pounds russet potatoes peeled and shredded
  • 8 ounces Gruyère cheese shredded
  • 5 ounces baby spinach
  • 3 tablespoons butter divided

Instructions

  • Preheat the oven to 350℉
  • Add a little water to a skillet and cook sausage crumbling up the sausage with a spatula while it sautés, about 8 - 10 minutes. Remove from heat and let cool.
  • Whisk the eggs, milk, and spices in a large mixing bowl.
  • Add the shredded potatoes, shredded cheese, and cooked sausage. Stir. Then fold in the spinach. Mix until combined. Transfer to casserole dish.
    Melt 2 tablespoons of butter in the skillet and then mix in 1 cup panko bread crumbs until the butter is thoroughly absorbed. Sprinkle the mixture evenly over the casserole. Dot the top with the remaining 1 tablespoon of butter, cut into small pieces.
    Cover and bake for 30 minutes. Remove cover and bake an additional 20 - 25 minutes until golden brown on top.
    Let stand for 10 minutes to allow moisture to be absorbed. Cut into slices and serve.

Nutrition

Calories: 573kcal