Name: Gluten Free Breakfast Casserole Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
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; 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)

Introduction

This Gluten Free Breakfast Casserole is a hearty and comforting start to your day. Combining creamy shredded potatoes, hard-boiled eggs, sharp cheddar, and crispy bacon, it’s perfect for a weekend brunch or holiday breakfast. Easy to prepare and packed with flavor, it will quickly become a family favorite.

This image shows a close-up of a baked dish with three main layers. The bottom layer is white, soft cooked spaghetti noodles intertwined loosely. The middle layer is melted golden-yellow cheese that covers the noodles, with some parts melted deeply into the pasta. The top layer features crispy, dark brown bacon pieces scattered unevenly, adding texture and color contrast. A few green sage leaves lie on top to add a fresh look. The dish is in a clear glass baking dish, and a silver spoon is scooping some creamy, cheesy noodles from the corner. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

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

Step 1: In a saucepan over medium-low heat, melt the butter. Whisk in the tapioca flour until smooth and free of clumps.

Step 2: Increase to medium heat and gradually add 1 cup of the milk, whisking continuously. Add the remaining milk and continue whisking until the mixture thickens slightly, about 3–4 minutes. Be careful not to scorch the milk.

Step 3: Remove from heat and stir in salt, black pepper, ground ginger, sage, and paprika until well combined.

Step 4: Place the frozen hash brown potatoes in a large bowl. Pour the white sauce over the potatoes and mix well. Set aside.

Step 5: Preheat the oven to 375ºF (190ºC). Lightly spray a 9×13-inch baking dish with cooking spray.

Step 6: Spread half of the creamy shredded potatoes evenly in the bottom of the baking dish.

Step 7: Slice each hard-boiled egg lengthwise into 4 slices, for a total of 24 slices. Arrange the egg slices in a single layer over the potato mixture.

Step 8: Pour and spread the remaining potato mixture over the eggs. Sprinkle the shredded cheddar cheese evenly on top, then add the cooked and crumbled bacon.

Step 9: Bake for 30 minutes or until heated through and bubbly.

FAQs

Can I prepare this casserole the night before?

Yes, you can assemble the casserole the night before. Cover it tightly and refrigerate, then bake as directed the next morning. You may need to add a few extra minutes to baking time if it’s cold from the fridge.