Breakfast Casserole in a rectangular glass baking with on a white and gray striped cloth napkin with fresh basil leave around it

Gluten-Free Breakfast Casserole

Made with shredded potatoes and eggs, this Gluten-Free Breakfast Casserole is easy to make and feeds a crowd.

4.5 from 2 votes
Breakfast Casserole in a rectangular glass baking with on a white and gray striped cloth napkin with fresh basil leave around it
Print Recipe

Breakfast Casserole

Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Breakfast
Servings: 12
Calories: 202kcal
Author: Hayley Mason & Bill Staley

Ingredients

  • 20 ounces frozen shredded potatoes
  • ¼ cup (56.5 g) salted butter, melted
  • ¼ teaspoon (0.6 g) paprika
  • ¼ teaspoon (1.5 g) kosher or fine sea salt
  • 6 large eggs
  • ½ cup (120 mL) half-and-half
  • 2 teaspoons (2 g) Italian seasoning
  • 3 cups (300 g) shredded mozzarella cheese
  • ½ cup (10 g) arugula
  • 4 pieces prosciutto
  • ½ tomato , sliced

Instructions

  • Preheat the oven to 425°F.
  • Place the frozen, shredded potatoes in the bottom of a 9x13-inch glass baking dish. Evenly distribute and press up along the edges, too. Brush with the melted butter. Sprinkle potatoes generously with paprika and salt.
  • Bake on convection for 15-20 minutes, or regular bake for 20-25 minutes. The edges should get golden and slightly crispy on the potatoes.
  • Whisk together the eggs, half-and-half, and Italian seasoning. Set aside.
  • When the potato layer is done, lower the oven temperature to 350°F. Top potatoes with about two-thirds of the shredded mozzarella, then a layer of arugula, prosciutto, and finally the tomatoes.
  • Top with the remaining third of cheese, then pour the egg mixture over the entire dish. Bake at 350°F on convection for 35 minutes, or regular bake for 40 minutes.

Nutrition

Nutrition Facts
Breakfast Casserole
Amount Per Serving
Calories 202 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 118mg39%
Sodium 299mg12%
Potassium 285mg8%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 1g1%
Protein 10g20%
Vitamin A 534IU11%
Vitamin C 10mg12%
Calcium 178mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Breakfast Casserole Eggs Potatoes
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