Gluten Free Breakfast Casserole Recipe

Introduction

This Gluten Free Breakfast Casserole is a comforting and hearty dish perfect for weekend mornings or brunch gatherings. Packed with creamy potatoes, savory bacon, eggs, and melted cheddar, it’s a satisfying recipe that’s naturally gluten-free and easy to prepare ahead.

Ingredients

• 2 tablespoons salted butter
• 2 tablespoons tapioca flour (or all-purpose flour)
• 2 cups 2% milk (2% or higher)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground ginger
• 1 teaspoon ground sage
• Dash of paprika
• 30 ounces frozen shredded hash brown potatoes
• 6 large eggs (hard-boiled and peeled)
• 2 cups shredded sharp cheddar cheese
• 12 ounces bacon (cooked and crumbled)

Instructions

1. Step 1: Melt the butter in a saucepan over medium-low heat. Whisk in the tapioca flour until smooth and no clumps remain.
2. Step 2: Gradually add 1 cup of milk, whisking continuously until smooth. Add the remaining milk and cook over medium heat, stirring often, until the sauce thickens slightly, about 3-4 minutes.
3. Step 3: Remove the sauce from heat and stir in salt, pepper, ground ginger, ground sage, and paprika until well combined.
4. Step 4: Place the frozen shredded potatoes in a large bowl. Pour the white sauce over the potatoes and mix thoroughly. Set aside.
5. Step 5: Preheat the oven to 375ºF (190ºC). Grease a 9×13-inch baking dish with cooking spray.
6. Step 6: Spread half of the creamy potato mixture evenly on the bottom of the prepared baking dish.
7. Step 7: Slice each hard-boiled egg lengthwise into 4 slices, totaling 24 slices. Arrange the egg slices evenly over the potato layer.
8. Step 8: Spread the remaining potato mixture over the eggs. Sprinkle shredded cheddar cheese evenly on top, then add the cooked and crumbled bacon.
9. Step 9: Bake uncovered for 30 minutes or until the casserole is heated through and the cheese is melted.

Tips & Variations

• For extra flavor, add diced bell peppers or onions to the potato mixture before assembling.
• Use smoked gouda or Monterey Jack cheese instead of cheddar for a different taste.
• Substitute cooked sausage for bacon to change up the protein.
• If you prefer a spicier casserole, sprinkle a pinch of cayenne pepper into the white sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed throughout, or reheat the entire casserole covered with foil in a 350ºF (175ºC) oven for 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole dairy-free?

Yes, substitute the milk with a dairy-free alternative like almond or oat milk, use dairy-free butter, and choose a non-dairy cheese to keep it gluten-free and dairy-free.

Can I prepare this casserole in advance?

Absolutely. Assemble the casserole the night before, cover tightly, and refrigerate. Bake it the next morning, adding a few extra minutes to the baking time if it’s coming straight from the fridge.

Gluten Free Breakfast Casserole Recipe

Print Recipe

★★★★★

4.6 from 133 reviews

This Gluten Free Breakfast Casserole is a hearty and delicious morning meal featuring a creamy white sauce, tender shredded hash browns, hard-boiled eggs, sharp cheddar cheese, and crispy bacon. Perfect for a comforting brunch or a make-ahead dish that satisfies the whole family while being free from gluten.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

White Sauce Ingredients

• 2 tablespoons salted butter
• 2 tablespoons tapioca flour (or all-purpose flour)
• 2 cups 2% milk (2% or higher)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground ginger
• 1 teaspoon ground sage
• Dash of paprika

Main Ingredients

• 30 ounces frozen shredded hash brown potatoes
• 6 large eggs (hard-boiled and peeled)
• 2 cups shredded sharp cheddar cheese
• 12 ounces bacon (cooked and crumbled)

Instructions

1. Make the white sauce: Melt the butter in a saucepan over medium-low heat. Once melted, whisk in the tapioca flour until smooth and free of lumps.
2. Add milk and thicken: With the saucepan over medium heat, slowly add 1 cup of milk while whisking to keep the sauce smooth. Then add the remaining milk and continue heating, whisking frequently to prevent scorching, until the sauce thickens slightly, about 3-4 minutes.
3. Season the sauce: Remove from heat and stir in salt, black pepper, ground ginger, ground sage, and a dash of paprika. Mix well to combine all the flavors.
4. Combine potatoes and sauce: Place the frozen shredded hash brown potatoes into a large bowl, pour the prepared white sauce over them, and mix until evenly coated. Set aside.
5. Prepare baking dish: Preheat your oven to 375ºF and spray a 9×13 inch baking dish with cooking spray to prevent sticking.
6. Layer potatoes: Spread half of the creamy shredded potato mixture evenly on the bottom of the prepared baking dish.
7. Add sliced eggs: Slice each hard-boiled egg lengthwise into 4 slices, giving a total of 24 slices, and lay them flat over the first potato layer.
8. Top with remaining ingredients: Spread the remaining potato mixture over the eggs. Sprinkle the shredded sharp cheddar cheese evenly over the potatoes, then add the cooked and crumbled bacon on top of the cheese layer.
9. Bake: Place the casserole in the preheated oven and bake for 30 minutes or until heated through and the cheese is melted and bubbly.

Notes

• Hard-boiling eggs ahead of time makes this recipe easy to assemble.
• You can substitute tapioca flour with all-purpose flour if gluten is not an issue.
• For extra flavor, consider adding sautéed onions or bell peppers to the potato mixture.
• Use cooked sausage or ham in place of bacon for a different variation.
• Allow the casserole to cool for 5-10 minutes before serving for easier slicing.

Keywords: gluten free breakfast casserole, breakfast casserole with bacon, cheesy hash brown casserole, baked breakfast casserole, hard boiled egg casserole