Gluten Free Breakfast Casserole Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Prepare baking dish: Preheat your oven to 375ºF and spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Layer potatoes: Spread half of the creamy shredded potato mixture evenly on the bottom of the prepared baking dish.
- 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.
- 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.
- 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
Find it online: https://spatulaqueen.com/gluten-free-breakfast-casserole-recipe/
