Gluten-Free Ham and Cheese Breakfast Casserole

Gluten-Free Ham and Cheese Breakfast Casserole

Diced ham and melted cheddar bake into a creamy egg custard studded with golden potatoes.

Total 8 hr 20 min Makes 8 servings Calories 365/serving

Dietary

Wheat free, Nut free

Allergens

Dairy, Eggs, Red meat

This make-ahead casserole layers cubed ham, sharp cheddar, and crispy hash browns in a savory egg custard, baked until set and golden. It's built on certified gluten-free ingredients, making it safe for celiac diets without sacrificing richness. Perfect for holiday brunches or feeding a crowd with minimal morning effort.

Ingredients

  • 4 cups frozen gluten-free shredded hash browns, thawed
  • 2 cups diced cooked ham
  • 2 cups sharp cheddar cheese, shredded
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons unsalted butter, melted, for greasing
  • 2 tablespoons green onions, sliced, for garnish

Method

  1. Grease a 9x13-inch baking dish with the melted butter.

  2. Spread the thawed hash browns evenly across the bottom of the prepared dish.

  3. Scatter the diced ham over the hash browns, then sprinkle the shredded cheddar evenly on top.

  4. In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, garlic powder, onion powder, and smoked paprika until smooth and fully combined.

  5. Pour the egg mixture evenly over the hash browns, ham, and cheese, making sure it seeps down through the layers.

  6. Cover the dish tightly with plastic wrap and refrigerate to let the layers set.

  7. Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats to 350°F (175°C).

  8. Bake uncovered until the center is set and the top is golden, 50 to 60 minutes.

  9. Let the casserole rest for 10 minutes before slicing. Garnish with sliced green onions and serve warm.

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Gluten-Free Ham and Cheese Breakfast Casserole

This make-ahead casserole layers cubed ham, sharp cheddar, and crispy hash browns in a savory egg custard, baked until set and golden. It's built on certified gluten-free ingredients, making it safe for celiac diets without sacrificing richness. Perfect for holiday brunches or feeding a crowd with minimal morning effort.

8 hr 20 min 8 servings 365 cal

Ingredients

  • 4 cups frozen gluten-free shredded hash browns, thawed
  • 2 cups diced cooked ham
  • 2 cups sharp cheddar cheese, shredded
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons unsalted butter, melted, for greasing
  • 2 tablespoons green onions, sliced, for garnish

Method

  1. 1

    Grease a 9x13-inch baking dish with the melted butter.

  2. 2

    Spread the thawed hash browns evenly across the bottom of the prepared dish.

  3. 3

    Scatter the diced ham over the hash browns, then sprinkle the shredded cheddar evenly on top.

  4. 4

    In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, garlic powder, onion powder, and smoked paprika until smooth and fully combined.

  5. 5

    Pour the egg mixture evenly over the hash browns, ham, and cheese, making sure it seeps down through the layers.

  6. 6

    Cover the dish tightly with plastic wrap and refrigerate to let the layers set.

  7. 7

    Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats to 350°F (175°C).

  8. 8

    Bake uncovered until the center is set and the top is golden, 50 to 60 minutes.

  9. 9

    Let the casserole rest for 10 minutes before slicing. Garnish with sliced green onions and serve warm.