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A spatula lifting a slice of ham egg and cheese casserole from the baking dish.
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Gluten-Free Breakfast Casserole

This gluten-free breakfast casserole is loaded with ham, eggs, hash browns, sharp cheddar, and red bell pepper. Built on a hash brown base with no bread substitute needed. Easy to make ahead for holiday brunch or weekday meal prep.
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Prep Time 5 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Metric - US Customary

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)

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat your oven to 375°F. Grease a 9x13-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.
    A large measuring cup with a egg, milk and black pepper mixture with a whisk in it.
  • 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.
    A cast iron skillet with sautéed cubed ham and red bell pepper with a spatula in it.
  • 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.
    A cast iron skillet with hash browns, diced red bell pepper, shredded cheese, and cubed ham all mixed together.
  • Spread the hash brown mixture evenly into the greased baking dish.
    A white baking dish with hash browns, cheese, cubed ham, diced bell pepper before baking in the oven.
  • Pour the egg mixture over the top. Do not stir. Just make sure the liquid is evenly distributed.
    A measuring cup pouring an egg mixture over hash browns, red bell pepper, cubed ham and cheese in a baking dish.
  • Sprinkle remaining 0.5 cups (56.5 g) shredded sharp cheddar cheese over the top.
    A 9x13-inch white baking dish with hash browns, eggs, cubed ham, cheese, red pepper, and green onions before baking in the oven.
  • Bake at 375°F for 45-50 minutes, or until the top is golden brown and the center is no longer jiggly.
    An overhead view of a 9x13-inch baking dish filled with a gluten free breakfast casserole topped with green onions.
  • Let the casserole rest for 5-10 minutes before slicing.
    A single slice of gluten free breakfast casserole with ham, red bell pepper and green onion on a plate with a fork next to it.

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.

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
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