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This hearty gluten free breakfast casserole is packed with eggs, milk, savory vegetables, smoky meat, and held together with pancake mix and hash browns for structure.
It’s my go-to make-ahead dish for holiday brunches like Mother’s Day—just assemble the night before and bake fresh in the morning. Use whatever meats and veggies your family loves!
“This breakfast casserole is really good! My family loves it. We put some maple syrup on top after baked and it was delicious!”
“This is a great base, we’ve made it with both home made and store bought hash browns. We usually add some leftover meat and/or veggies.”
my take
Why You’ll Love This Casserole
Satisfying texture – Thicker than gluten free quiche, thanks to hash browns and pancake mix. No crust needed!
Savory flavor – Rich, deep flavors from mushrooms, onions, and pancetta.
Quick prep – Sauté, mix, and bake—ready in about 30 minutes.
Make-ahead friendly – Assemble the night before, refrigerate, and bake fresh in the morning.
Customizable – Swap in your favorite vegetables or proteins. Works for breakfast, brunch, or even dinner.
Ingredients You’ll Need
- Pancake mix – Adds structure. I use my homemade gluten free pancakes mix, but any trusted brand works.
- Eggs – Give the casserole structure, moisture, and lift.
- Milk – Adds moisture and a bit of richness.
- Hash browns – Provide both structure and creaminess.
- Cheddar cheese – Binds everything together and adds bold flavor.
- Pancetta – Lends smoky flavor and chewy texture. Bacon or sausage also work.
- Onion – Brings depth and sweetness.
- Mushrooms – Add savory umami and texture.
- Olive oil – For sautéing and richness.
- Salt – Enhances and balances all the other flavors.
How to make this casserole
1. Cook the meat and vegetables
In a sauté pan, cook pancetta or bacon until browned and the fat has rendered. Remove and let cool. Sauté onions and mushrooms in the rendered fat with a bit of olive oil and salt until soft. Let them cool, too.
2. Whisk the base
In a large bowl, whisk together the eggs, milk, and pancake mix until smooth.
3. Add cheese and hash browns
Stir in the hash browns and most of the shredded cheddar (reserve some for the top).
4. Combine everything
Fold in the cooled meat and vegetables. Transfer the mixture to a greased 9×12-inch casserole dish.
5. Top and bake
Sprinkle the remaining cheese on top. Bake at 375°F for about 30 minutes, until set and lightly browned on top.
Ingredient substitutions and swaps
Hash browns
I usually buy frozen hash browns from Alexia or Ore Ida—both are reliably gluten free. You can also try tater tots or even cauliflower rice for a lower-carb option.
Dairy free
Use an unsweetened plant-based milk with some fat (I like almond milk). For cheese, try dairy free cheddar-style shreds from Daiya, Violife, Follow Your Heart, or So Delicious.
Egg free
I haven’t tested egg replacements here, but Just Egg (the liquid kind in the refrigerated section) is the most promising option.
Pancake mix
I use my homemade gluten free pancake mix, but any trusted store-bought gf mix will work. Use what you have on hand.
Meat
Use cooked sausage or leftover ham instead of pancetta or bacon. Or skip the meat entirely and sauté extra vegetables in olive oil.
Vegetables
Swap the mushrooms for other vegetables like diced sweet peppers or carrots. Try shallots or leeks instead of onion.
Cheese
Sharp cheddar gives the most flavor, but you can use any semi-hard cheese like Gouda, Gruyère, Havarti, Monterey Jack, or Colby.
Expert Tips for Success
Shred your own cheese
Pre-shredded works, but freshly shredded cheese melts more smoothly and browns beautifully on top.
Adjust the pancake mix
Use anywhere from 1 1/4 to 1 5/8 cups of pancake mix. Less makes a slightly looser casserole; more gives a firmer, sliceable texture.
Make hash browns from scratch
Can’t find frozen hash browns? Microwave 2 pounds of Idaho potatoes until a fork just pierces the center. Let cool, peel, and shred.
Gluten Free Breakfast Casserole Recipe
Ingredients
- 6 ounces cubed pancetta, diced bacon or bulk sausage, (bulk sausage is just sausage with casings removed)
- 2 tablespoons (28 g) extra virgin olive oil
- 1 medium yellow onion, peeled and diced
- 8 ounces white or baby bella mushrooms, sliced
- ½ teaspoon kosher salt
- 1 ¼ cups (10 fluid ounces) whole milk, at room temperature
- 3 (150 g (weighed out of shell)) eggs, at room temperature
- 1 ⅝ cups (230 g) gluten free pancake mix, (See Recipe Notes)
- 2 cups (240 g) frozen hash brown potatoes, (See Recipe Notes)
- 8 ounces sharp cheddar cheese, shredded
Instructions
- Preheat your oven to 375°F. Grease a 9×12-inch baking dish (an oval dish works, but will produce a thicker casserole).
- In a medium skillet, cook pancetta, bacon, or sausage over medium-high heat until browned and the fat has rendered (about 3 minutes).
- Remove the meat and leave the fat in the pan. Add 1 to 2 tablespoons olive oil—more if using pancetta, less for bacon.
- Add onion, mushrooms, and salt. Stir, cover, and cook until the vegetables are soft (about 5 minutes). Let cool.
- In a large bowl, whisk the milk and eggs. Add pancake mix and whisk until smooth.
- Stir in the hash browns and about 6 ounces of cheese.
- Add the cooled meat and vegetables. Stir gently to combine.
- Pour into the prepared dish and sprinkle the remaining cheese on top.
Make Ahead Option
- Cover tightly and refrigerate overnight. Before baking, let it sit at room temperature for 10 minutes.
Bake
- Bake uncovered for 30 minutes, or until browned on top and firm in the center. Let rest for 5 minutes before slicing and serving.
Notes
Use your favorite gluten free pancake mix—anywhere from 1¼ to 1⅝ cups works. More mix creates a firmer, sliceable casserole. To make your own: whisk together
- 1½ cups (210g) gluten free flour blend without xanthan gum
- ¼ tsp xanthan gum
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 2 tbsp sugar
Microwave 2 pounds of Idaho potatoes until just fork-tender (1½–2 minutes). Let cool, peel, and shred with a box grater. Use just like frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Make ahead & storage tips
Refrigerate leftovers
Store baked and cooled casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven—or enjoy cold!
Make it ahead
Assemble the casserole fully, cover, and refrigerate overnight. Let it sit at room temperature for 10 minutes before baking the next day.
Freeze before baking
You can freeze the unbaked casserole. Wrap tightly and freeze with the hash browns still frozen to avoid texture issues from thawing and refreezing.
FAQs
Some are! Always check labels—wheat flour is sometimes added to keep the potatoes from sticking.
Nope. It’s fine to use them frozen, and also fine if they thaw while you prep the rest of the dish.
Try frozen tater tots or even cauliflower rice. Just make sure they’re labeled gluten free.
Yes—use a gluten free flour blend and add:
• 1½ tsp baking powder
• ¼ tsp baking soda
• (optional) ½ tsp kosher salt + 2 tbsp sugar
• Note: If your blend doesn’t contain xanthan gum, add ¼ tsp for better structure.
More baking time is needed if using frozen hash brown potatoes. The top was firm & browned, but the middle was liquid.
Were your hash browns icy and in a clump, Esther? If you mix the frozen hash brown potatoes fully into the liquid ingredients, they bake along with everything else.
This sounds good, am going to try it.
I hope you enjoy it, Janet!
I really love the assortment of gluten free foods … the recipes are great to follow. Thank you Nicole
Regards
Nancy
You’re very welcome, Nancy!
Love this recipe and it’s perfect for Mother’s Day coming up, with some of your GF tortillas! Sometimes I add some cubed ham to the diced bacon and any veggie in the fridge that looks ready to be added!
Thank you!
That’s so great to hear, Mimi! Love that you’re adding cubed ham and clean-out-the-fridge vegetables. That’s absolutely the perfect way to make this casserole. Thanks for sharing that, Mimi!
This breakfast casserole is really good! My family loves it. We put some maple syrup on top after baked and it was delicious!
So great to hear, Janice! Maple syrup is a great idea. Thanks for sharing that!
This is a great base, we’ve made it with both home made and store bought hash browns. We usually add some leftover meat and/or veggies as suggested above.
Great ideas all around!