4.6 from 28 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 Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
10
servings
Calories:
396 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
White Sauce:
- 2 tablespoons butter salted
- 2 tablespoons tapioca flour or all-purpose flour
- 2 cups milk 2% or higher, 2%
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1 teaspoon sage ground
- paprika dash of
Other Ingredients:
- 30 ounces hash brown potatoes frozen, shredded
- 6 large egg hard-boiled and peeled
- 2 cups cheddar cheese shredded sharp
- 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.
Cup of Yum
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 Information
Serving
222g
Calories
396kcal
(20%)
Carbohydrates
20g
(7%)
Protein
17g
(34%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.2g
(10%)
Cholesterol
166mg
(55%)
Sodium
591mg
(25%)
Potassium
438mg
(9%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
520IU
(10%)
Vitamin C
7mg
(8%)
Calcium
245mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 396
% Daily Value*
| Serving | 222g | |
| Calories | 396kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 17g | 34% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 166mg | 55% |
| Sodium | 591mg | 25% |
| Potassium | 438mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 245mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.