Gluten-Free Breakfast Casserole
Start your day with this tasty gluten-free breakfast casserole. Packed with your favorite breakfast ingredients like ham, fluffy eggs, and gooey cheese, this casserole is sure to please everyone at the table. It's easy to make ahead, which makes it great for hosting a brunch over the holidays or meal prepping for the week.
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Ingredients
- 12 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 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)
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Instructions
- Preheat your oven to 375°F. Grease a 9x13-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, add the oil and heat over medium-high heat. Sauté the diced ham, green onion 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.
Notes
- 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.
Nutrition
Calories: 245kcal | Carbohydrates: 10g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 213mg | Sodium: 834mg | Potassium: 363mg | Fiber: 1g | Sugar: 2g | Vitamin A: 890IU | Vitamin C: 29mg | Calcium: 194mg | Iron: 2mg
