Description

This Gluten Free Breakfast Casserole is a hearty, comforting dish perfect for a weekend brunch or a special breakfast gathering. Made with creamy seasoned shredded hash browns, hard-boiled eggs, sharp cheddar cheese, and crispy bacon, it combines rich flavors and satisfying textures into a warm, oven-baked casserole that everyone will love.

Ingredients

Scale

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
½ teaspoon ground ginger
1 teaspoon ground sage
Dash of paprika

Main Casserole

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

Make White Sauce: Melt the salted butter in a saucepan over medium-low heat. Whisk in the tapioca flour until smooth and free of clumps, creating a roux base for the sauce.
Add Milk: Gradually whisk in 1 cup of the 2% milk over medium heat until smooth, then add the remaining milk. Continue heating and whisking for 3-4 minutes until the sauce thickens slightly, making sure it does not scorch.
Season Sauce: Remove the saucepan from heat and stir in salt, black pepper, ground ginger, ground sage, and a dash of paprika to infuse the sauce with warm spices and flavor.
Combine Potatoes and Sauce: Place the frozen shredded hash browns in a large mixing bowl. Pour the seasoned white sauce over the potatoes and stir gently to evenly coat. Set aside.
Prepare Baking Dish: Preheat your oven to 375ºF (190ºC). Lightly grease a 9×13 inch baking dish with cooking spray to prevent sticking.
Layer Potatoes: Spread half of the creamy potato mixture evenly on the bottom of the prepared baking dish, creating a sturdy base layer.
Add Egg Slices: Slice each of the 6 hard-boiled eggs lengthwise into 4 slices each, making 24 slices total. Arrange these slices flat over the potato layer to create a protein-rich layer.
Top with Remaining Layers: Spread the remaining potato mixture over the eggs. Sprinkle the shredded sharp cheddar cheese evenly on top, then scatter the crumbled cooked bacon over the cheese for a savory finish.
Bake: Place the casserole in the preheated oven and bake for 30 minutes, or until thoroughly heated through and the cheese is melted and bubbly.

Notes

Use tapioca flour to keep this casserole gluten-free, but all-purpose flour can be used if gluten is not a concern.
Hard-boil the eggs a day ahead to save prep time on the day of baking.
Make sure the hash browns remain frozen until mixing to avoid excess moisture in the casserole.
Allow the casserole to rest for 5 minutes after baking before serving to set the layers for easier slicing.
This casserole can be prepared the night before and baked in the morning for convenience.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: gluten free breakfast casserole, hash brown casserole, baked breakfast dish, savory breakfast bake, breakfast with eggs and bacon