Gluten Free Breakfast Casserole
Gluten Free Breakfast Casserole
  • prep: 20 min
  • cook: 30 min
  • total: 50 min
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  • servings:
  • Summary

    This Gluten Free Breakfast Casserole with bacon, cheese, eggs and potatoes is made quickly using frozen potatoes and hard-boiled eggs.

    Ingredients

    • 2 tablespoons butter
    • 2 tablespoons tapioca flour (or all-purpose flour)
    • 2 cups milk (2% or higher)
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon ginger
    • 1 teaspoon sage
    • Dash of paprika
    • 30 ounces (about 7 cups) frozen shredded hash brown potatoes
    • 6 hard-boiled eggs, peeled
    • 2 cups shredded cheddar cheese
    • 12 ounces bacon, cooked and crumbled

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 3120 % Daily Value *
    • Total Fat: 245 g 377.23%
    • Saturated Fat: 123 g 615.3%
    • Trans Fat: 1 g %
    • Cholesterol: 1033 mg 344.3%
    • Sodium: 15746 mg 656.07%
    • Calcium: 282 mg 28.15%
    • Potassium: 364 mg 10.41%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 3.12%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 15 g %
    • Dietary Fiber: 1 g 3.15%
    • Sugar: 4 g
    • Protein: 242 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 13.39%
    • Vitamin C 0.05%
    • Vitamin D 18.16%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat37
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat36
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total1 oz-eq

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