Gouda, Egg and Sausage Breakfast Casserole

gluten free

Comfort food!  Eggs, hash browns, sausage and Gouda cheese baked together in delicious goodness.

But it’s the southwestern-style hash browns that makes this dish a hit!

Finally, my favorite “Simply Hash Brown Potatoes” have declared their “southwestern” hash browns gluten free.

I have been making my Aunt Nancy’s breakfast casserole for years, but once I became gluten free, I stopped using these since it wasn’t clear if it contained gluten.

This breakfast casserole is full of flavor. I opted for Gouda cheese, and will probably continue to do so in the future. It was a perfect compliment to the southwestern flavor.

Gouda, Egg and Sausage Breakfast Casserole

4-6 servings


gluten free
  • 1 bag "Simply Potato Southwestern Style Shredded Hash Browns"
  • 1 lb lean ground turkey sausage - gluten free
  • 2 cups shredded or thinly sliced Gouda cheese
  • 6 whole eggs
  • 1 cup milk
  • 4 oz Ro-Tel Brand diced tomatoes and green chilies, drained


  • Preheat oven to 350 deg F
  • Spray 8" glass baking dish with Original Pam (gluten free)
  • In a large skillet, brown the meat. Drain.
  • In the baking dish, layer half of the hash browns, half of the meat, half of the Ro-Tel and half of the cheese. Repeat.
  • Whisk the eggs and milk together in a bowl. Pour evenly over the casserole mixture and press lightly.
  • Bake for 45-50 minutes - until edges are lightly brown and cheese is slightly bubbly.
  • Let stand 10 minutes before serving.
Prep Time: 10 - 15 Minutes
Cook Time: 45 - 50 Minutes
Total Time: 55 - 1 Hour 5 Minutes
1 Comment and 1 Reply
    • Doreen
    • 08.16.2012

    Have you ever prepared this the night before and baked in the morning? Thanks!


    • I’ve definitely made it and then reheated it in the morning. I haven’t tried to make it ahead of time. Please let me know if you did and how it came out!

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