Gluten Free Breakfast Casserole | Hearty & Satisfying
This easy, meaty gluten free breakfast casserole is a heartier version of a crustless quiche with tons of meat, cheese, eggs, and hash browns to satisfy. Customize it so it has all your family's favorites!
Yield: 6 servings
Ingredients
- 6 ounces cubed pancetta or diced bacon
- 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 ¼ cups (200 g) homemade dry gluten free pancake mix
- 3 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-inch x 12-inch baking dish and set it aside.
- In a medium, heavy-bottom sauté pan, cook the cubed pancetta or diced bacon over medium-high heat until the fat is rendered and the meat is cooked through.
- Remove the cooked meat from the pan, leaving behind any rendered fat. If you’ve used cubed pancetta, add 2 tablespoons of olive oil to the pan. If bacon, add just 1 tablespoon of oil.
- Add the diced onion, sliced mushrooms and the salt to the pan, and stir to combine.
- Cover the pan and cook until the onions are translucent and the mushrooms are tender (about 6 minutes).
- In a large bowl, place the milk and eggs, and whisk to combine well. Add the dry pancake mix and whisk until smooth.
- Add the hash brown potatoes and about 6 ounces of the shredded cheese, and mix to combine.
- Add the cooked pancetta or bacon, and the cooked onion and mushrooms, and mix gently to combine.
- Pour the mixture into the prepared baking dish. Scatter the remaining shredded cheese evenly on top.
Make Ahead Option
- At this point, the dish can be covered tightly with plastic wrap and stored in the refrigerator overnight. Uncover and allow to sit at room temperature for about 10 minutes before baking the next morning.
Bake the breakfast casserole
- Place the baking dish in the center of the preheated oven and bake until lightly golden brown on top, and firm to the touch (about 35 minutes). Remove from the oven and allow to set for 5 minutes before slicing and serving warm.
Notes
To make your own hash brown potatoes.
First, wash, dry, and pierce about 2 pounds of Idaho potatoes. Place them on a microwave-safe dish and microwave on high power (or 80% power if your microwave is really high power, like 1200 watts) for 1 1/2 to 2 minutes. They should still be somewhat raw. A fork should pierce the flesh readily, but not very easily.
Allow the potatoes to cool, then peel and shred on a box grater. Use as you would the frozen potatoes.
Originally published on the blog in 2016; text resources added in 2022.