Gluten Free Cheesy Sausage & Biscuit Breakfast Casserole

Gluten Free Cheesy Sausage & Biscuit Breakfast Casserole

Casseroles are always a great go-to for quick weekday or weekend meals. Hosting brunch? This casserole is also perfect for when you want to serve a larger group of people. This breakfast dish has all of the favorites- sausage, saw mill gravy, biscuits, and potatoes- but with the bonus of being grain and egg free for those with allergies.

This casserole is a hearty breakfast, comfort food at its best. It's one of those dishes you'll find friends and family asking you to make over and over again. It reminded me of the delicious cheesy potato casserole that my mom made us on special occasions growing up. It was a thrill to recreate that taste and experience- in a healthier - multi allergen free way.

Cheesy Sausage & Biscuit Breakfast Casserole.


  • 5 cups frozen hash brown potatoes (see note below for paleo option)
  • 2 cups cheddar cheese (Real Cheese or Dairy Free Daiya)
  • For the gravy
  • 1 lb Breakfast Sausage (removed from the casing)
  • 1/2 teaspoon Sage
  • 1/2 teaspoon Smoked Paprika
  • pinch of Black Pepper
  • 1 cup Milk (dairy or dairy free- any variety)
  • 1/4 cup Blanched Almond Flour
  • 1 Tablespoon Starch (Potato, Tapioca or Arrowroot)
  • 1/4 teaspoon Salt
  • For the Biscuit topping
  • 3 packed cups Blanched Almond Flour
  • 1 Tablespoon Baking Powder (I use double acting)
  • 1/4 teaspoon Salt
  • 4 Tablespoons Water
  • 3 Tablespoons Potato Starch (Tapioca or Arrowroot will work too- but the texture wont be as good)


  1. Preheat oven to 350 degrees.
  2. Put a teaspoon of oil is a skillet, add the sausage and cook fully. (Break the sausage up as you cook it)
  3. Once the sausage is cooked, add the sage, paprika, pepper, milk, almond flour, and starch and whisk until combined and a the mixture thickens into a gravy. Set aside.
  4. For the biscuits: mix the almond flour, baking powder, salt, water, and potato starch until they form a crumbly dough.
  5. In a 2.5 Quart Casserole dish, assemble a layer of potatoes on the bottom, add the gravy, then the cheese, and then the biscuit topping. Add a little extra cheese on top if you prefer.
  6. Cover the casserole with tinfoil and bake for 1 hour.


  • Instead of white potatoes- you could try using shredded sweet potatoes, shredded turnips and shredded parsnips. (I have not yet tried any of these in this specific recipe- but have had great success using them in other recipes).
  • Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour. If your biscuits turn green- then try using less baking powder in the recipe than I have called for.
  • To make your own Nut or Seed flour: simplyrun the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.)
  • Coconut flour or any of the starchy grain based flours will NOT work in this recipe as a replacement for the almond flour.
  • I suggested Daiya for this recipe as the dairy free replacement as it is one of the few cheeses made without rice flour. It fits within the grain free category. Of course real cheese is a delicious option too.. Trader Joes sells a fabulous raw sharp cheddar which is much easier to digest than your average conventional cheese.


Brittany Angell

13 comments | Leave your own

  1. Phyllis Strickland

    Thank you so much for this fabulous recipe! I am so excited to find a recipe for “real” breakfast that won’t make me ill. I might even make it for dinner tonight!

  2. stephanie

    Is there almond flour in the gravy? I don’t see it in the list of ingredients, but its in the instructions.

    “Once the sausage is cooked, add the sage, paprika, pepper, milk, almond flour, and starch and whisk until combined and a the mixture thickens into a gravy. Set aside.”

  3. MeganTheBaroness

    Thank you for sharing, Brittany! This looks delicious — and is the perfect recipe for all my dietary issues! Breakfast is always so sad for me as an egg-free gal. But no more!

  4. Annie

    Wish this didn’t have nut flours in it πŸ™ I almost got excited. Looks really good though.

  5. Heather

    Annie, In am sure you can use another GF flour blend. So you say real cheese for people who are.not dairy free?

  6. Carla

    Brittany – if we are not egg free do you think adding eggs would mess with this at all or just be fine? Thanks! YUMO!

  7. Vivian

    Made this for a brunch yesterday and it was SO yummy! Thank you for sharing! It’s so hard to find good GF, DF, egg free recipes out there- I love your site, Brittany! Even the non-GF guests liked this casserole! The gravy layer was soooo delicious, I’m going to just make the gravy with toast some time. Mine came out a little more crumbly, I think because my casserole dish was too deep, not wide enough so the top layer didn’t get enough gravy to soak in, but it was still so delicious. It was my first event in 2 years to feel full after and get compliments on something GF I made. Thanks!

  8. Meg

    Do you think hemp hearts would make a good flour? I have problems with most other nuts and seeds, especially almonds, hazelnuts, sunflower seeds and sesame seeds.

  9. Nicole Chu

    Do you think this could be prepared through step 5 the night before, refrigerated and then bake in the morning? Thanks!

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