Gluten Free Breakfast Casserole

closeup of a breakfast casserole with potatoes, cheese and bacon

4.58 from 14 votes

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.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast

Cuisine: American

Keyword: breakfast and brunch, breakfast casserole, gluten free casserole

Servings: servings

Calories: 396kcal

Author: Julie Clark

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, 1/2 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 9x13 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