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Gluten-Free Egg Casserole

This gluten-free egg casserole is such an easy and filling breakfast. Plus it’s an easy egg bake to modify to be dairy-free or low-nickel.

Gluten-Free Egg Bake - Can be Modified to be Dairy-free and Low-Nickel - Tayler Silfverduk, celiac dietitian

Gluten-Free Egg Casserole

Luckily for the gluten-free community, it’s easy to make a gluten-free egg casserole. It’s basically combining vegetables and meat of choice with eggs and baking them in a casserole dish.

For this gluten-free egg bake I browned gluten-free sausage and slice peppers in a pan. Once browned, I combined them with cracked and beaten eggs in a casserole dish, topped it with shredded cheese, and baked for 30 minutes. It was literally that simple to make this amazing breakfast bake.

If you’re lactose intolerant with celiac, make this egg casserole recipe dairy-free by omitting the cheese topping. If you don’t want to miss out on the flavor, consider topping it with pickled jalepenos, banana peppers, or vegan cheese.

If you are following a low-nickel diet due to a nickel allergy, make this a low-nickel breakfast by omitting the sausage and using ground turkey seasoned with salt and black pepper.

Gluten-Free Egg Casserole - Can be Modified to be Dairy-free and Low-Nickel - Tayler Silfverduk, celiac dietitian

How to Enjoy this Gluten-Free Breakfast Casserole

There are many ways  to enjoy this gluten-free egg casserole. From preparing it ahead of time for easy breakfasts throughout the week, to serving it with different sauces, dips, and sides to make it interesting. You are sure to never get bored making this egg bake for breakfast.

First, gluten-free breakfast casseroles in general, are the perfect breakfast to meal-prep for the week. Either make a big batch of this egg casserole and store squares of it away in containers in the fridge for quick grab and go breakfasts.

Or instead of combining the sausage and bell pepper mixture with beaten eggs in a casserole dish, combine them in a big bowl. Then portion out that egg mixture into a lined muffin tin for gluten-free egg muffins to grab and go with.

Other ways to enjoy this gluten-free egg casserole include:

  • Serving it with fresh guacamole (yum).
  • Enjoy a gluten-free piece of toast on the side. (I like Schar because most of their breads have a good source of gluten-free fiber)
  • Top it with pickled onions, jalepenos, banana peppers, olives or other flavorful foods for an extra boost of flavor (not that this recipe needs it…)
  • Cover it hot sauce or salsa (my favorite way… though my mom did drink salsa when she was pregnant with me so I might forever biased towards salsa…)

Ultimately, enjoy this gluten-free egg bake in a way that’s easiest and yummiest for you. Whether that be as-is or with extra toppings and sauces.

Gluten-Free Egg Casserole

A quick and easy gluten-free breakfast casserole recipe
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Main Dish
Cuisine: Dairy-Free, Gluten-Free, low nickel
Keyword: Gluten-Free Egg Bake, Gluten-free Egg Casserole, Low-Nickel Breakfast
Servings: 8 people
Calories: 295kcal


  • 10 eggs
  • 2 bell peppers, sliced (I used 1 green and 1 red)
  • 16 oz ground sausage (use ground turkey if making this low-nickel)
  • 1/4 cup shredded cheese (omit to make this a dairy-free egg casserole)


  • Preheat your oven to 350F
  • In a large pan, brown the sausage and pre-cook the sliced bell pepper
  • Once the sausage and bell pepper are browned, in a lined or greased casserole dish, crack 10 eggs
    Crack the eggs into the casserole dish
  • Using a spatula or whisk, beat the eggs until well mostly combined
    Beat the eggs with a spatula in the casserole dish
  • Add in the sausage and bell pepper mixture and gentle mix to evenly distribute the bell pepper and sausage into the egg mixture. Sprinkle with shredded cheese
    Top the egg casserole dish with cheese
  • Bake the egg casserole for 30 minutes, or until well-done in the oven and enjoy!
Gluten-Free Egg Casserole with Sausage and Bell Pepper - Can be Modified to be Dairy-free and Low-Nickel - Tayler Silfverduk, celiac dietitian

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