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Overhead view of Plant-Based Breakfast Casserole in a white rectangular casserole dish on a light whitewash wood table
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3.25 from 4 votes

Gluten-Free Plant-Based Breakfast Casserole

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Servings: 8 servings
Author: Gluten Free & More

Ingredients

  • Gluten-free nonstick cooking spray
  • 1 (30-ounce) package frozen gluten-free hash browns
  • 1 onion , diced
  • 1 red bell pepper , seeded, deveined, and diced
  • 8 ounces sliced mushrooms , baby bellas (cremini) or white
  • 2 cups chopped kale or spinach
  • 1½ jars Loca Foods Potato Queso , mild or spicy
  • Smoked paprika
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees. Spray a 9x12-inch casserole dish with cooking spray.
  • In a large bowl, combine the hashbrowns with the onion, bell pepper, mushrooms, and kale. Add the queso and mix well. Pour into the prepared dish and sprinkle with paprika. Bake for 30-40 minutes or until everything is hot.