Are you tired of the same old breakfast routine? Looking for a delicious and easy recipe to switch things up? Look no further than this amazing gluten-free breakfast casserole recipe!
This recipe is perfect for a lazy Sunday brunch or a quick weekday breakfast on the go. With a delicious combination of eggs, cheese, ham and veggies, this casserole is sure to please even the pickiest eaters.
The best part? This hashbrown casserole recipe is super easy to customize! You can add your favorite veggies or switch up the meats to create a casserole that’s perfectly tailored to your tastes. This recipe uses ham, but breakfast sausage or bacon work perfectly in this recipe, too.
With a few simple steps, you can have a tasty breakfast that will keep you going all day long. It’s easy to make ahead of time, so you can reheat it throughout the week for a filling breakfast each morning. It’s also a favorite of mine for entertaining because it can feed a crowd and is quick to throw together.
Can you imagine the smell of this delicious breakfast casserole on Christmas morning for holiday brunch? Better yet, if you have ham for Christmas dinner, use the leftovers in this gluten-free egg casserole for Christmas breakfast!
You’ll love this recipe because:
- Ham – You can use any type of ham for this casserole, including leftover ham from a holiday dinner or sliced deli ham. I like to buy a cooked ham steak from the refrigerated section at the grocery store and cube it into small ¼ inch pieces. If you’re gluten-free, be sure that the brand you choose is gluten-free as some brands add gluten in the flavorings. Smithfield ham steak is labeled gluten-free and widely available at many grocery stores in the U.S.
- Red Bell Pepper – Ingredient note for red bell pepper – Red bell pepper adds a sweet and slightly tangy flavor to the dish. It also adds a pop of color, making the dish more visually appealing. When using red bell pepper, it’s important to remove the stem, seeds, and membranes before chopping it into small pieces. You could use yellow, orange or green bell pepper if you prefer. I like to sauté the bell pepper in oil for a few minutes to make it more tender before adding to the casserole.
- Green Onion – Green onions, also known as scallions, add 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 – Cheese adds flavor and richness to the casserole. I prefer to shred a block of cheese myself rather than use pre-shredded cheese.
- Shredded Hash Browns – Thaw the hash browns before adding to the mixture. I find they defrost in about 30 minutes at room temperature. Use approximately 16 oz of hash browns, which is about 5 cups when frozen. I find it more accurate to weigh out the hash browns since you can pack more into a cup when completely thawed. Most bags of hash browns come in 30oz, so you can also just use about half the bag. If you are gluten-free, ensure that your hash browns are gluten-free as some add flour to the mixture or wheat in the seasonings. Ore-Ida labels their hash browns as gluten-free.
- Eggs – The eggs are the main ingredient that will bind the casserole together. I used large eggs, which are 50g each. If you use medium eggs, you may need more eggs to make the casserole tall and substantial.
- Milk – Milk adds a creamier texture to the eggs. I used whole milk in this recipe, but you can use any milk, even heavy cream or half and half.
- 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. Italian seasoning blend, parsley, paprika, and mustard powder are also great additions.
Meat: I love to use ham in breakfast casserole, because it’s already cooked so really all it needs is to be cubed and then added to the casserole. Since I’m already sautéing some vegetables, I add the ham into the skillet as well to get it lightly browned, but you could skip that if you want.
Bacon and breakfast sausage are also great options for a gluten-free breakfast casserole if you want to use a different breakfast meat. For each of these proteins, you’ll need to cook them all the way through. Both of these meats have enough fat that you can skip the olive oil in the recipe. The vegetables will be sautéed in the fat of either the bacon or breakfast pork sausage.
Cheese: I like sharp cheddar, but you can also use other types of cheese, such as monterey jack, pepperjack, swiss or gouda. A combination of cheeses would also be delicious.
Vegetables: Adding vegetables to the casserole is a great way to add more flavor. You can use any type of vegetables you like, such as onions, bell peppers, mushrooms, or spinach. You will want to sauté the vegetables first to soften them before adding them to the casserole.
Making a gluten free breakfast casserole with ham is so easy with minimal steps, which is exactly why it’s one of my favorite breakfast recipes for entertaining at brunch. The following steps and matching photos are meant to help you see the recipe at various stages and not a complete recipe.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Yes, you can make breakfast casserole ahead of time. You can assemble the casserole the night before and store it covered in the refrigerator until ready to bake. Just make sure to allow the casserole to come to room temperature for about 30 minutes before baking. You can also bake the casserole ahead of time and then just reheat individual slices either in the oven or microwave for a quick breakfast.
Yes, you can freeze breakfast casserole. Once the casserole has completely cooled, wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. When ready to reheat, thaw the casserole in the refrigerator overnight and then bake it in the oven until heated through. You can also freeze individual slices as well and thaw the same way.
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.
hints & tips
- Storage: Store leftover casserole in the refrigerator in an airtight container for up to 3-4 days.
- Freezer Option: Allow the ham breakfast casserole to come down to room temperature. Then, cover it with aluminum foil, plastic wrap or a lid and freeze for 2-3 months. Thaw the casserole in the refrigerator overnight before reheating. 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.
Did you make this recipe?
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Gluten-Free Breakfast Casserole
- 12 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 lb cooked ham (cubed (3 cups cubed, check for gluten-free))
- 1 cup red bell pepper (diced)
- 1/2 cup green onion (sliced)
- 2 cups shredded sharp cheddar cheese (divided (8oz))
- 16 oz gluten-free shredded hash browns (thawed (about 5 cups, Ore-Idea is labeled gluten-free))
- Preheat your oven to 375°F. Grease a 9×13-inch baking dish. Set aside.
- In a large mixing bowl, whisk together the eggs, milk, salt, garlic powder, onion powder, and pepper until well combined. Set aside.
- In a large skillet, sauté the diced ham, green onion, green bell pepper, and red bell pepper until the vegetables are tender and the ham is lightly browned. Turn off the heat.
- Add 1 1/2 cups of the cheese and the thawed hash browns to the ham mixture. Mix until combined.
- Pour the ham and hash brown mixture into the greased baking dish. Set aside.
- Pour the eggs over the ham and hash brown mixture.
- Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top.
- Bake the casserole in the preheated oven for 45-50 minutes at 375°F, or until the eggs are set and the top is golden brown.
- Let the casserole cool for a few minutes before slicing and serving. Top with additional sliced green onions if desired.
- If you have celiac disease or are on a gluten-free diet, be sure to check the labels of your ingredients to ensure that they are gluten-free. Not all brands of frozen hash browns or ham will be gluten-free.
- If you cannot fit the hash browns and cheese in the skillet with the meat and vegetables, use either a large bowl or mix everything together straight in the casserole dish. I like to use the least amount of bowls that I can for easier cleanup.
- Let the egg casserole sit for 5-10 minutes before slicing and serving. This will allow the eggs to set up completely and make it easier to slice.
- Instead of ham, you can use bacon or breakfast sausage instead. You won’t need the olive oil in the recipe because there is enough fat in both of these meats to cook the vegetables.
This recipe was originally posted on November 9, 2014 and updated on March 28, 2023 with new photos, instructions, tips and tricks to help you make this gluten free breakfast casserole perfectly every time.