Breakfast Casserole with Sausage and Oats

Breakfast Casserole with Sausage and Oats at

Son:  “What’s that?”

Husband: “Try it.  It’s good.  It doesn’t look great, but it’s got sausage and eggs and oatmeal. And it’s good. Try it.”

I was glad to hear that this breakfast casserole was going over so well with my husband.  It’s really a combination of baked oatmeal and a more classic breakfast casserole which uses bread.

For a special occasion, I think I would still prefer the one with bread, but from a nutritional standpoint, I prefer this one with gluten-free oats.  Not that this one is inferior, it simply has a different texture.

5.0 from 2 reviews
Breakfast Casserole with Sausage and Oats
Recipe type: Breakfast
  • 1 pound bulk sausage
  • 2 cups gluten-free rolled oats (non-instant)
  • 8 large eggs
  • 1½ cups milk or milk substitute
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper or to taste
  1. Preheat your oven to 350° and grease a 9 x 13 inch baking dish.
  2. Crumble and cook the sausage until done. Drain.
  3. Put half of the oats in the bottom of the dish and spread them out evenly.
  4. Place the crumbled sausage on top.
  5. Sprinkle the remaining oats over the sausage.
  6. Combine the eggs, milk, salt and pepper in a bowl, beating them together with a fork. Pour over the sausage and oats in the dish, being sure to cover all the oats.
  7. Bake for 25 minutes or until the casserole is set in the middle.


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I bet this is healthy (with a sausage substitution), and would be an easy one to cook and then reheat for a quick breakfast. Many Doctors, both secular and Biblical, agree that pork is unhealthy due to the chemical make up and how it is processed by the human body. There are organic chicken and turkey sausages on the market that would be good for this recipe or others. I will try it!

Hi Terrie,

I do limit the amount of pork we eat and often use turkey substitutes. Since most of the time they work the same way in a recipe, I don’t specify. I had us on a pork free diet for a number of years and didn’t notice any health improvements from not eating it nor any worsening after eating it again. Like I said, I do try to limit it. We like turkey sausage and ham, but turkey bacon is just not the same!

I know what you mean. I miss pork bacon terribly as I used to use it to flavor many dishes. The thing is tho, that we do not feel the benefit or damage immediately after eating foods like pork, like we do with accidental gluten ingestion, and what we eat now affect where we will be (nursing home or still active) in old age. People in nursing homes are there due to eating pesticides, GMO, and the list goes on. I will take the word of those who study health (and not the MDA or FDA) and not eat it. As the years go on and I read more, I limit my diet more. There are times I wish I did not know what I know and could just eat anything and junk like others do.

Linda, Thank you for sharing your recipe. My husband even bought the supplies and asked me to make it again. It’s great to be able to not skip breakfast & yet not have to cook each morning too.

I’ve just discovered this fantastic recipe. I use a package of frozen chopped broccoli in place of the sausage. I also put cheese on top at the end of baking until melted. It’s a family favorite