Tulo

Gluten-Free Breakfast Casserole Recipe

A golden baked breakfast casserole in a glass dish, sliced into squares showing layers of diced potato, bacon, and melted cheddar over set eggs.
Photo by Larysa Stratiichuk on Pexels

Diced potatoes go into the dish raw and cook through in the oven alongside the eggs, so there's no separate boiling step, and every ingredient in this build is naturally gluten-free as long as the bacon and hash browns are checked for additives, making it an easy make-ahead breakfast for mixed diets.

Prep
20 min
Cook
50 min
Total
70 min
Servings
8

Ingredients

Servings8
  • 8 slices bacon, chopped
  • 4 cups frozen diced potatoes (certified gluten-free)
  • 8 large large eggs
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Nutrition per serving

Calories
324
Protein
18g
Carbs
17g
Fat
19g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. 2Cook the chopped bacon in a large skillet over medium heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate, leaving about 1 tablespoon of fat in the skillet.
  3. 3Add the diced onion and bell pepper to the skillet with the reserved bacon fat and cook, stirring occasionally, until softened, about 5 minutes.
  4. 4Spread the frozen diced potatoes evenly across the bottom of the prepared baking dish. Scatter the bacon and sautéed vegetables over the top.
  5. 5In a large bowl, whisk the eggs, milk, garlic powder, smoked paprika, salt, and pepper until fully combined and no streaks of egg white remain.
  6. 6Pour the egg mixture evenly over the potato layer, then sprinkle the shredded cheddar cheese over the top.
  7. 7Bake uncovered for 45-55 minutes, until the eggs are fully set in the center and the top is golden.
  8. 8Let the casserole rest for 10 minutes before slicing into squares.
How to Bake Bacon in the Oven

Tips & variations

  • Swap the bacon for gluten-free breakfast sausage, crumbled and browned the same way; double-check the sausage label since some blends use wheat-based fillers.
  • Stir a couple of handfuls of chopped fresh spinach into the vegetable mixture for added color and nutrition; wilt it in the skillet for a minute before layering.
  • Swap the cheddar for pepper jack and add a diced jalapeño with the onion and bell pepper for a spicier version.
  • Use certified gluten-free hash browns rather than plain grocery-store bags, since some brands dust the potatoes with a wheat-based starch to prevent sticking.

Storage & reheating

Refrigerate leftovers, covered, for up to 4 days. Reheat individual portions in the microwave for 60-90 seconds, or reheat the whole dish covered in a 350°F (175°C) oven for about 15 minutes. To freeze, cool completely, cut into squares, wrap individually, and freeze for up to 2 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • Assemble the casserole the night before, cover tightly, and refrigerate unbaked; bake straight from the fridge, adding 5-10 extra minutes to the bake time.
  • If the top browns too quickly before the center is fully set, tent it loosely with foil for the last 15 minutes of baking.

FAQ

Is this breakfast casserole actually gluten-free?

Yes, every ingredient in the base recipe is naturally gluten-free. The only place gluten can sneak in is processed add-ins: some flavored bacon, frozen hash browns, and pre-shredded cheese use wheat-based glazes, starches, or anti-caking agents, so check labels or look for products marked certified gluten-free.

Can I use fresh potatoes instead of frozen diced ones?

Yes. Dice raw potatoes into 1/2-inch cubes and parboil them for about 5 minutes so they finish cooking through in the oven at the same rate as the frozen version.

Can I make this dairy-free as well as gluten-free?

Swap the whole milk for unsweetened plain almond or oat milk and use a dairy-free shredded cheddar alternative; the texture will be slightly less rich but the casserole will still set properly.

Why is my casserole watery in the center?

This usually means it came out of the oven too early or the potatoes released extra moisture. Bake until a knife inserted in the center comes out clean, and let the casserole rest for the full 10 minutes before cutting so the eggs finish setting.

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