This gluten-free breakfast casserole is loaded with ham, eggs, hash browns, sharp cheddar, and red bell pepper in every slice. The hash brown base means there’s no bread to swap out and no gluten-free bread cube substitute needed. It comes out golden on top with crispy edges and a cheesy, savory center.
The ham is already cooked so there’s almost no prep involved. A quick sauté with the bell pepper and green onion, toss everything together with the hash browns and cheese, pour the eggs over the top, and it goes straight into the oven. About 10 minutes of hands-on work total.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Ham – I buy a cooked ham steak from the refrigerated section and cube it into small pieces. Leftover holiday ham works great here too. Since the ham is already cooked, all it needs is a quick sauté to get a little color on it. If you’re gluten-free, check the label because some brands add gluten in the flavorings. Smithfield ham steak is labeled gluten-free and widely available in many US grocery stores.
- Shredded Hash Browns – Thaw your hash browns before adding them to the casserole. I let them sit at room temperature for about 30 minutes. Use 16 oz (about half a standard 30 oz bag). I weigh mine because you can pack more into a cup when they’re thawed. Ore-Ida is labeled gluten-free.
- Red Bell Pepper – Adds sweetness and color. I sauté it with the ham and green onion for a few minutes so it’s tender before it goes into the casserole. Yellow or orange bell pepper works too.
- Green Onion – Adds a mild onion flavor to the casserole. You can use both the white and green parts of the green onion. I like to add some additional green onions on top as a garnish for added color, texture and flavor.
- Sharp Cheddar Cheese – I shred a block of cheese rather than using pre-shredded. Pre-shredded cheese has a coating that can affect how it melts. The cheese is divided: 1 1/2 cups gets mixed into the hash brown mixture and 1/2 cup goes on top before baking.
- Eggs – 12 large eggs (50g each) bind the casserole together and give it structure. If you use medium eggs, you may need a couple extra.
- Spices – I used a combination of salt, black pepper, onion powder, and garlic pepper. Ham is not pre-seasoned like some breakfast sausages are, so the spices are important to flavor the overall dish. Do not skimp on the spices, but feel free to change it up and use your favorites.
Variations
- Meat: Bacon or breakfast sausage both work in place of ham. Cook them all the way through first and skip the olive oil since both have enough fat to sauté the vegetables.
- Cheese: Monterey jack, pepper jack, swiss, or gouda all work. A mix of two cheeses is good too.
- Vegetables: Mushrooms, spinach, or diced onion are all easy swaps or additions. Sauté them first so they don’t release moisture into the casserole.
Use Leftovers
If you have leftover ham from the holidays, this is a great way to use up the leftovers. You’ll want about 1 lb of ham chopped up into small pieces. If you have other leftover meats, like sausage or bacon, feel free to add them to the casserole, too!
Recipe FAQs
Yes. Assemble everything up to the point of baking, cover the dish with foil, and refrigerate overnight. Let it sit at room temperature for about 30 minutes before baking.
I don’t recommend it. Frozen hash browns release water as they bake and will make the casserole watery. Let them sit at room temperature for about 30 minutes, or thaw in the fridge overnight.
Generally all of the ingredients in breakfast casserole, like ham, eggs, cheese, and hash browns, are gluten-free. However, you may need to look for specific brands of hash browns and ham to ensure that your casserole is gluten-free as some brands can contain gluten.
Expert Tips
Storage Instructions
- Storage: Store leftover casserole in the refrigerator in an airtight container for up to 3-4 days.
- Freezer Option: Cool completely, wrap tightly in plastic wrap then foil. Freeze whole or in individual slices for up to 3 months. Thaw overnight in the fridge. You can also freeze individual slices of casserole in the same way.
- Reheat: Reheat a full casserole in the oven at 350F for 30-40 minutes, until the breakfast bake is heated through and the cheese is melted. Since the casserole is already baked, cover the dish with aluminum foil to prevent it from browning too much during reheating. You can also reheat individual slices in the oven, which will be much quicker to heat through. Alternatively, you can warm individual slices in the microwave for about 2 minutes for a quick breakfast in the morning.
Serving Suggestion
This is what I make when we have family staying over for the holidays or when I’m hosting brunch and want everything done before anyone wakes up. I’ll put this casserole in the center of the table with my gluten-free cinnamon rolls or a plate of gluten-free chocolate chip muffins for something sweet alongside it.
If I want a little more on the table, my chocolate chip coffee cake is easy to slice and serve and can be made the day before too. A pitcher of cranberry mimosas rounds everything out.
Gluten-Free Breakfast Casserole
Ingredients
- 12 (600 g) large eggs
- 1 cup (244 g) whole milk
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 tablespoon (14 g) olive oil
- 1 lb (453 g) cooked ham - about 3 cups cubed, check for gluten-free)
- 1 cup (150 g) red bell pepper - diced
- ½ cup (50 g) green onions - sliced
- 2 cups (226 g) shredded sharp cheddar cheese - divided, about 8 oz total
- 16 oz (453 g) gluten-free shredded hash browns - thawed (about 5 cups, Ore-Idea is labeled gluten-free)
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Instructions
- Preheat your oven to 375°F. Grease a 9×13-inch baking dish. Set aside.
- In a large bowl, whisk 12 (600 g) large eggs, 1 cup (244 g) whole milk, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon black pepper until smooth. Set aside.
- Heat 1 tablespoon (14 g) olive oil in a large skillet over medium-high heat. Add cubed 1 lb (453 g) cooked ham, 1 cup (150 g) red bell pepper, and ½ cup (50 g) green onions. Sauté until vegetables are tender and ham is lightly browned, about 3-4 minutes. Remove from heat.
- Add thawed 16 oz (453 g) gluten-free shredded hash browns and 1.5 cups (169.5 g) shredded sharp cheddar cheese to the skillet with the ham and vegetables. Stir until combined.
- Spread the hash brown mixture evenly into the greased baking dish.
- Pour the egg mixture over the top. Do not stir. Just make sure the liquid is evenly distributed.
- Sprinkle remaining 0.5 cups (56.5 g) shredded sharp cheddar cheese over the top.
- Bake at 375°F for 45-50 minutes, or until the top is golden brown and the center is no longer jiggly.
- Let the casserole rest for 5-10 minutes before slicing.
Notes
- Gluten-Free Note: Not all ham and hash browns are gluten-free. Some brands add gluten in the flavorings or seasonings. Smithfield ham steak and Ore-Ida shredded hash browns are both labeled gluten-free and widely available. Always check labels.
- Ham: I use a cooked ham steak from the refrigerated section, cubed into small pieces. Leftover holiday ham works too. Smithfield ham steak is labeled gluten-free.
- Hash browns: Thaw before assembling. Frozen hash browns release water and will make the casserole watery. Let them sit at room temperature for about 30 minutes or thaw in the fridge overnight. Ore-Ida is labeled gluten-free.
- Cheese: The cheese is divided. 1 1/2 cups gets mixed into the hash brown mixture and 1/2 cup goes on top before baking.
- Make ahead: Assemble everything in the baking dish, cover with foil, and refrigerate overnight. Let it sit at room temperature for 30 minutes before baking.
- Storage: Refrigerate in an airtight container for up to 4 days. Freeze whole or in individual slices for up to 3 months.
Can I make this the night before I bake it
Yes! Make up until you need to put it in the oven. Just wrap the top of the pan with foil and then bake the next morning.