We love to prep this Gluten Free Breakfast Casserole as a ready to eat breakfast recipe. It’s filling, it’s kid-friendly and the prep is easy peasy!
Every morning when our kids wake up, one of the first things they ask is, “what’s for breakfast?”
And while some days I happily steer them to the pantry for cereal, or to the fridge to grab a yogurt...well, some days you just can’t beat a hot breakfast!
Their eyes never fail to light up when they hear I have a hot Gluten-Free Breakfast Casserole ready for them.
I love that this cheesy, egg and potato breakfast bake is easy as a make ahead breakfast to bake and reheat in the mornings.
I mean, it's practically essential. Make ahead breakfast ideas, that is.
No meal prep is happening before my coffee. My family will fearfully verify this. Let mom have her cup of coffee first. Maybe two if she's looking particularly haggard that morning. They know this. It's part of our family code.
So it's fair to say, I go to great lengths to make sure breakfast can be made ahead of time. From my Make Ahead Oven Baked Eggs recipe to my overnight chia pudding,
This breakfast casserole is perfect for my family and it’s perfect when I’m making breakfast for a crowd, too!
Let’s talk about the prep for this recipe for just a minute…
This may be the easiest breakfast casserole you’ve EVER MADE. For real.
I use frozen hash browns and combine them with a few spices, eggs, cheddar cheese AND mozzarella cheese, and of course a hefty serving of milk.
How to Make Gluten-Free Breakfast Casserole
I’m willing to bet you could make this gluten-free breakfast casserole in five minutes flat. I mean, minus the thaw time for the hash browns!
Speaking of which, here’s how we make this breakfast casserole.
Step 1: Thaw the diced potatoes and spread in a greased casserole dish.
Step 2: Whisk the liquids - eggs, milk, half and half. Let's throw the salt, pepper and onion in there too. I realize they're not liquids, but it's a good time to add them. Mix.
Step 3: Add the cheeses. Mix some more.
Step 4: Pour into your prepared baking dish.
Want To Save This Recipe For Later?
I'll email it to you, so you can come back to it later!
Step 5: Bake!
In a nutshell, the casserole instructions go like this: Spread. Whisk. Mix. Add. Mix. Pour the egg mixture over. Bake.
See, I told you it was easy!!
Recipe Variations
I keep this breakfast casserole recipe pretty basic because, let’s face it, kids can be picky eaters. They will gobble up this hot breakfast as long as I don’t sprinkle it with parsley.
See that photo?? I’m not trying to be overly dramatic or anything, but I think someone actually screamed when they saw I had added chopped parsley.
That being said, I’m sure your family is way more reasonable - I mean - accommodating.
You could add ingredients like:
- Fresh chopped chives
- Cooked breakfast sausage, bacon or ham
- Sliced mushrooms
- Change up the cheeses - use pepper jack cheese for some zing or shredded sharp cheddar for more flavor
- Diced tomatoes or green peppers - this would be super fun for a holiday breakfast or for Christmas morning!
You get the idea, right? This is a basic gluten-free breakfast casserole. You can turn it into whatever your family loves!
It is always, a gluten free egg bake is ALWAYS a crowd-pleaser.
To reheat the breakfast casserole:
If you’re reheating an entire casserole, set the oven to a low heat - around 325 - and cover the pan with foil to gently warm.
For our family’s frantic pre-school and work mornings, we just reheat individual slices as people need them. Cut a portion, transfer to a microwave safe plate and heat it for 15-30 seconds. It doesn’t take much!
Other gluten-free breakfast recipes:
If you make this easy breakfast casserole, leave a comment below to tell me what you think!
Gluten Free Breakfast Casserole
Ingredients
- 20 ounces Southern Style diced potatoes thawed
- 8 large eggs
- 1 cup milk
- ¾ cup half and half
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- 4 ounces shredded mozzarella cheese
- 4 ounces shredded cheddar cheese
Want To Save This Recipe For Later?
I'll email it to you, so you can come back to it later!
Instructions
- Preheat your oven to 350° F. Grease a rectangle casserole dish. Add thawed potatoes and evenly distribute in your pan.
- In a large bowl, add eggs and whisk well. Add milk, half and half, salt, pepper and onion powder. Mix again.
- Add shredded cheeses to the mixture and mix (again!).
- Pour the egg and cheese mixture over the potatoes, taking care to spread the cheeses over the entire breakfast casserole as you pour.
- Bake for 50-55 minutes, until the eggs are set in the center.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Barbara says
Never mind that comment!!! I see it is to be made in a rectangle pan
Barbara says
Can you double and make in 9x13?
Kelly pratscher says
Can you make this the night before and bake in the morning?
Cindy says
Can this be made with oat milk or almond milk? I have gluten and dairy intolerance coming to visit me! Haha
Deanne Frieders says
Yes, either will work. I'm sorry I didn't see this comment sooner!