Gluten Free Breakfast Casserole Recipe
This Gluten Free Breakfast Casserole is a hearty, customizable, make-ahead dish perfect for busy mornings or holiday brunches. With crispy hash browns, fluffy eggs, and melted cheese, it’s comfort food made simple for everyone at the table.
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Servings: 8
Calories: 295kcal
Cost: $12
Equipment
- 9x13 inch baking dish Glass or ceramic recommended
- Large mixing bowl For eggs and milk mixture
- Whisk To mix eggs evenly
- Cheese grater Use for fresh cheese
- Aluminum foil Prevents over-browning
- Spatula To press hash browns
Ingredients
- 4 cups frozen hash browns Thawed and drained
- 1 tablespoon olive oil Or butter
- 10 large eggs Room temperature
- 1 cup milk Or dairy-free alternative
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika Optional for color
- 2 cups shredded cheese Cheddar, mozzarella, or dairy-free
- 1 pound cooked sausage or bacon Optional for protein
- 1 cup bell peppers Diced
- 0.5 cup onion Diced
- 1 cup spinach or kale Optional
- 0.5 cup shredded cheese For topping
- 1 tablespoon fresh herbs For garnish (parsley or chives)
- salt and pepper To taste
Instructions
- Preheat oven to 375°F and grease your baking dish.
- Spread hash browns, drizzle with oil, and bake 15 minutes.
- Whisk eggs, milk, and seasonings together.
- Layer meat, veggies, and cheese over the potatoes.
- Pour egg mixture evenly on top.
- Sprinkle extra cheese and bake covered 30 minutes.
- Uncover and bake 15–20 minutes until golden.
- Let rest 10 minutes before slicing and serving.
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
Nutrition
Serving: 200g | Calories: 295kcal | Carbohydrates: 14g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 225mg | Sodium: 610mg | Potassium: 480mg | Fiber: 2g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 25mg | Calcium: 220mg | Iron: 2mg