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
Servings: 10 servings
- 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
- 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