Leek and Pepper Breakfast Casserole - Gluten Free

Leek and Pepper Breakfast Casserole

Breakfast casseroles are perfect for any time of the week, but they are especially delightful on a cozy Saturday morning! This Leek and Pepper Breakfast Casserole will satisfy your weekend hunger!
Course Breakfast
Cuisine American
Keyword gluten free leek and pepper breakfast casserole
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 326kcal
Author Cindy Gordon (Vegetarian Mamma)


  • 4 Spicy Veggie Breakfast Sausage Patties
  • 2 T Vegan Butter
  • 2 T Gluten Free Flour - All Purpose Flour
  • ¼ t Salt
  • ¼ t Black Pepper
  • cup non-dairy milk
  • 1 cup diced bell pepper I used half yellow and half red
  • 1 cup diced leek white part only
  • 2 cups frozen hash brown cubes


  • Prepare the Spicy Veggie Breakfast Sausages per the directions on the box. Gently dice cooked sausage patties into small pieces. Set aside.
  • Preheat oven at 350 and oil a 2 quart baking casserole dish.
  • Melt 2 T non-dairy butter, stir in gluten-free flour, salt, pepper and blend until smooth.
  • Slowly stir in milk, and stir until thickened.
  • Add bell pepper, leeks and hash browns. Stir to combine.
  • Bake uncovered 30 minutes or until hot and bubbly.
  • Let stand for 5 minutes, then ENJOY!


You can garnish with fresh parsley if you wish to add some more color to your dish!


Calories: 326kcal | Carbohydrates: 29g | Protein: 11g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 526mg | Potassium: 627mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2125IU | Vitamin C: 64.4mg | Calcium: 134mg | Iron: 2.6mg