Gluten Free Breakfast Casserole

This Gluten Free Breakfast Casserole with bacon, cheese, eggs and potatoes is made quickly using frozen potatoes and hard-boiled eggs. 

I’m going to make you drool today. And it isn’t going to be with chocolate cookies, amish donuts or old fashioned pound cake. It’s going to be a savory breakfast casserolevwith potatoes, eggs, cheese and bacon.

Last month I made a hard boiled egg casserole that was such a unique recipe. I took that recipe and turned it into a gluten free breakfast casserole that we ate for breakfast, lunch and dinner.

Let’s talk about these layers.

• White Sauce: I made a simple white sauce with butter, tapioca flour, milk and seasonings. Don’t need gluten free? Switch out the tapioca flour for all-purpose flour. Need dairy free? Use cashew milk. I seasoned this sauce with some of my favorite breakfast turkey sausage seasonings.
• Potatoes: I took the lazy quick route and used store-bought frozen shredded potatoes (a 30-ounce bag). Shred your own if you’d like. You’ll need about 4-5 cups.
• Cheese: Shred your own sharp cheddar cheese. If you’ve been around me at all, you’ll know I recommend this 100% of the time! (OK…sometimes you need a shortcut and must buy shredded. It’s totally fine. 🙂 )
• Bacon: Cook some bacon, chop it and top the casserole with the bacon bits. My favorite brand of bacon? Hormel Natural Choice Uncured Bacon. In the original version of this recipe, I had a buttery, cracker-crumb topping. To make this gluten free, I decided to switch that topping to a bacon topping. Because bacon is just as good (if not better) than buttery crackers.
• Hard-Boiled Eggs: Have you ever had a brunch casserole with hardboiled eggs? This recipe is perfect during the Easter season. It would be a great way to use up those decorated Easter eggs!

How to Make Gluten Free Breakfast Casserole

1. To make the white sauce, melt the butter in a saucepan over medium-low heat. Once the butter is melted, whisk in the tapioca flour until any clumps are gone. 
2. With the saucepan over medium heat, add 1 cup of milk and whisk until smooth. Add the remaining milk and heat until slightly thickened, whisking often so the milk does not scorch. This should take about 3-4 minutes. 
3. Remove from the heat and stir in salt, pepper, ginger, sage and paprika. Mix well. 
4. Place the frozen shredded potatoes into a large bowl. Pour the white sauce over the shredded potatoes, mix and set aside. 
5. Preheat the oven to 375ºF. Spray a 9×13 baking dish with cooking spray.

6. Spread half of the creamy shredded potatoes on bottom of the baking pan.
7. Slice each hardboiled egg lengthwise, making 4 slices for each egg, equaling 24 slices. Lay the egg slices down flat, covering the potatoes. 
8. Pour and spread the remaining potato mixture over the eggs. Sprinkle the cheese overtop the potatoes. Then sprinkle the cooked & crumbled bacon over the cheese. 
9. Bake for 30 minutes or until heated through.

Make it a meal.

Wondering what to serve with this gluten free breakfast casserole? Choose one of these.

• Cinnamon Rolls
• French Toast Casserole
• Cinnamon Buttermilk Muffins

Any of these would pair well with the delicious breakfast casserole for a holiday brunch.

Gluten Free Breakfast Casserole

4.58 from 14 votes

This Gluten Free Breakfast Casserole with bacon, cheese, eggs and potatoes is made quickly using frozen potatoes and hard-boiled eggs.

Servings 10 servings

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

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Ingredients

 

White Sauce:

• 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
• 1/2 teaspoon ground ginger
• 1 teaspoon ground sage
• Dash of paprika

Other 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

 

• To make the white sauce, melt the butter in a saucepan over medium-low heat. Once the butter is melted, whisk in the tapioca flour until any clumps are gone. 2 tablespoons salted butter, 2 tablespoons tapioca flour
• With the saucepan over medium heat, add 1 cup of milk and whisk until smooth. Add the remaining milk and heat until slightly thickened, whisking often so the milk does not scorch. This should take about 3-4 minutes. 2 cups 2% milk
• Remove from the heat and stir in salt, pepper, ginger, sage and paprika. Mix well. ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon ground ginger, 1 teaspoon ground sage, Dash of paprika
• Place the frozen shredded potatoes into a large bowl. Pour the white sauce over the shredded potatoes, mix and set aside. 30 ounces frozen shredded hash brown potatoes
• Preheat the oven to 375ºF. Spray a 9×13 baking dish with cooking spray.
• Spread half of the creamy shredded potatoes on bottom of the baking pan.
• Slice each hardboiled egg lengthwise, making 4 slices for each egg, equaling 24 slices. Lay the egg slices down flat, covering the potatoes. 6 large eggs
• Pour and spread the remaining potato mixture over the eggs. Sprinkle the cheese overtop the potatoes. Then sprinkle the cooked & crumbled bacon over the cheese. 2 cups shredded sharp cheddar cheese, 12 ounces bacon
• Bake for 30 minutes or until heated through.

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe serving 12, with 1 serving being 1/12 of the breakfast casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition

Serving: 222g | Calories: 396kcal | Carbohydrates: 20g | Protein: 17g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 591mg | Potassium: 438mg | Fiber: 1g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 7mg | Calcium: 245mg | Iron: 2mg

Author Julie Clark

Course Breakfast

Cuisine American

Calories 396

Keyword breakfast and brunch, breakfast casserole, gluten free casserole

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