Gluten-Free Sheet Pan Breakfast Bake (Easy Recipe!)

Morning routines can be hectic, but getting a tasty breakfast on the table doesn’t have to be. This recipe is also perfect for breakfast for dinner, which we plan at least once every single week! This easy gluten-free sheet pan breakfast bake is the ultimate solution to busy mornings or for making a quick 20-minute dinner, also known as “brinner”.

Tossing everything onto a sheet pan lets your oven do all the heavy lifting while you can decompress from the day or get ready to start your day. This meal provides hearty, comforting flavor with cooked eggs, sausage, and potatoes that the entire family will love. Plus, it’s all prepped and made right on a sheet pan!

Table of contents

• What is Gluten-Free Sheet Pan Breakfast Bake?
• Why You’ll Love this Recipe
• Ingredient Notes
• How to Make Gluten-Free Sheet Pan Breakfast
• Quick Tips for Best Results
• Variations and Substitutions
• Frequently Asked Questions
• Serving Suggestions
• Storage Tips
• More Breakfast Recipes

What is Gluten-Free Sheet Pan Breakfast Bake?

Gluten-Free sheet pan breakfast bake is an all-in-one meal consisting of frozen hash browns, cooked ground sausage, diced vegetables, eggs, and pantry seasonings all on one baking sheet. We love this recipe because it’s naturally gluten-free, ready in just about 20 minutes, and it’s a protein-packed meal. We love to cut ours into squares and stack it up, kind of like lasagna but breakfast style!

Why You’ll Love this Recipe

• Ready to eat in less than 30 minutes!
• Naturally gluten-free, but as always check all ingredients before using.
• All made on one baking sheet!
• Kid-friendly and easy to customize.
• Perfect for meal prep throughout the week.
• Feeds a crowd!

Ingredient Notes

• Frozen Hash Browns – This is used as the crispy base of the breakfast bake.
• Ground Breakfast Sausage – Use cooked, ground breakfast sausage as the protein of this recipe. Alternatively, you can also use cooked turkey sausage or cooked bacon.
• Sweet Onion – Provides a sweet caramelized flavor to the breakfast bake.
• Bell Pepper – Any color of bell pepper adds a tasty crunch to the breakfast bake.
• Eggs – Whisk together with the milk to bind the bake together.
• Milk – Adds a creamy layer when paired with the eggs.
• Salt – Provides flavor to the breakfast bake.
• Black Pepper – Paired with salt for additional flavor.
• Onion Powder – Gives zesty flavor to the bake, giving it a savory finish.
• Garlic Powder – Paired with onion powder for the savory finish.
• Shredded Cheddar Cheese – Melts over the breakfast bake to add a rich, sharp flavor.
• Olive Oil Cooking Spray – Adds just enough oil to crisp up the breakfast bake without adding significant amounts.

How to Make Gluten-Free Sheet Pan Breakfast

1. Preheat oven to 350°F.
2. Using a half-sheet pan, cover the pan with foil, parchment paper, or coat with nonstick baking spray.
3. Add the hashbrowns evenly to the sheet pan.
4. Top with cooked ground sausage, peppers, and onions evenly over the hashbrowns.
5. Add the eggs, milk, salt, pepper, onion powder, and garlic powder to a large mixing bowl. Whisk well to fully combine.
6. Pour the egg mixture on top of the entire dish, making sure to get every area of the sheet pan with a thin layer of egg.
7. Coat the dish with a light spray of olive oil cooking spray.
8. Top the entire dish with shredded cheese.
9. Bake at 350°F for 20 minutes or until the eggs are set.
10. Once done baking, carefully remove and cut into squares. We layer the thin squares on top of each other when serving.
11. Serve.

Quick Tips for Best Results

• Always use a rimmed baking sheet; do not use a flat cookie sheet. The eggs will be poured into the pan and need to be held by the rims of the baking sheet.
• Add a little olive oil cooking spray to brown up the ingredients.
• Whisking the eggs with a fork works better than a traditional whisk.
• Let the potatoes thaw for about 5 minutes on the counter if needed just to loosen them up before pouring onto the sheet pan.
• We like to cut squares and then stack them or layer them like lasagna.

Variations and Substitutions

• Swap the Protein – Use cooked bacon or turkey sausage if preferred instead of sausage.
• Add More Veggies – Use diced mushrooms, spinach, or tomatoes if preferred.
• Add More Spice – Use red pepper flakes or cayenne pepper to make it spicy!

Frequently Asked Questions

Yes, the hash brown patties can be laid across the sheet pan as the base.

This will be best served fresh, but can be made in advance and stored in an airtight container in the fridge until ready to serve.

The breakfast bake is done when the egg whites are completely white and opaque, and the yolks have changed to a solid state. This typically takes 8 to 10 minutes.

No, not all frozen hash browns are gluten-free. ALWAYS check all ingredients. We use Ore-Ida Frozen Hash Browns for this recipe.

Serving Suggestions

Gluten-Free Blueberry Muffins

Gluten-Free Belgian Waffles

Fruit Salad

Toasted Gluten-Free Bread

Iced Mocha Coffee

Iced Latte Coffee

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. When ready to reheat, heat in the microwave for 1 to 2 minutes on a microwave-safe plate until warm or in the air fryer at 350°F for 3 to 4 minutes.

This Gluten-Free Sheet Pan Breakfast Bake is a go-to meal for a busy morning or weeknight and is ready to eat in about 30 minutes or less! Use the proteins you have on hand and whip up a delicious take on a breakfast casserole.

More Breakfast Recipes

• 

  Quick and Easy Scone Recipes (Gluten-Free Options!)

• Gluten-Free Sheet Pan Breakfast Bake (Easy Recipe!)

• Heart Shaped Cinnamon Rolls with Refrigerated Dough

• 

  EASY Christmas Breakfast Recipes