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Gluten Free Breakfast Casserole

This Gluten Free Breakfast Casserole with bacon, cheese, eggs and potatoes is made quickly using frozen potatoes and hard-boiled eggs.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Servings: 10 servings
Calories: 424kcal
Author: Julie Clark


White Sauce:

  • 2 tablespoons butter
  • 2 tablespoons tapioca flour or all-purpose flour
  • 2 cups milk 2% or higher
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1/2 teaspoon ginger
  • 1 teaspoon sage
  • Dash of paprika

Other Ingredients:

  • 30 ounces (about 7 cupfrozen shredded hash brown potatoes
  • 6 large hard-boiled eggs peeled
  • 2 cups shredded cheddar cheese
  • 12 ounces bacon cooked and crumbled


  • Pour the frozen shredded potatoes into a large bowl.
  • To make the white sauce, melt the butter in a saucepan over medium-low heat. Once the butter is melted, add the tapioca flour and whisk until clumps are gone.
  • With the saucepan over medium heat, add 1 cup of milk and whisk until smooth.
  • Add the remaining milk and heat until slightly thickened, whisking often so the milk does not scorch. With tapioca flour, this only took 3-4 minutes. (If you use all-purpose flour, it will take longer.)
  • Remove from the heat and stir in salt, pepper, ginger, sage and paprika. Pour the white sauce over the shredded potatoes, mix and set aside.
  • Heat the oven to 375 degrees.
  • Spray a 9x13 baking pan with cooking spray.
  • Pour and spread half of the shredded potatoes on bottom of the baking pan.
  • Slice each hardboiled egg lengthwise, making 4 slices for each egg, equaling 24 slices.
  • Lay the egg slices down flat, covering the potatoes.
  • Pour and spread the remaining potato mixture over the eggs.
  • Sprinkle the cheese overtop the potatoes.
  • Then sprinkle the cooked & crumbled bacon over the cheese.
  • Bake at 375 for 30 minutes.


Serving: 222g | Calories: 424kcal | Carbohydrates: 18g | Protein: 25g | Fat: 28g