Gluten Free Breakfast Casserole
- prep: 20 min
- cook: 30 min
- total: 50 min
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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
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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
