Need an easy, filling breakfast that you can prep ahead and eat all week long? This Gluten-Free Breakfast Casserole is your new go-to. It’s made with Ore-Ida O’Brien hash browns (which include diced potatoes, onions, and bell peppers), eggs, cheese, and whatever extras you love—like sausage, bacon, or even veggies.
It’s gluten-free, freezer-friendly, and perfect for busy mornings or feeding a hungry brunch crowd.
🥔 Ingredients
- 1 (28 oz) bag Ore-Ida O’Brien hash browns (gluten-free verified)
- 8–10 large eggs
- 1 cup milk (any kind)
- 1 1/2 cups shredded cheese (cheddar, colby jack, or your fave)
- 1/2 tsp salt
- 1/2 tsp black pepper
- Optional add-ins:
- 1/2 lb cooked breakfast sausage or bacon
- Diced ham
- Chopped spinach, mushrooms, or extra peppers
👩🍳 Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13” casserole dish.
- Layer hash browns
Spread the full bag of Ore-Ida O’Brien hash browns in an even layer in the bottom of the dish. - Add meat or veggies (optional)
If using sausage, bacon, or extra veggies, layer them evenly over the hash browns. - Whisk eggs
In a mixing bowl, whisk together eggs, milk, salt, and pepper until fully combined. - Assemble
Pour the egg mixture over the hash browns. Sprinkle cheese evenly over the top. - Bake
Bake uncovered for 35–45 minutes or until the eggs are fully set and the top is golden and bubbly. A knife inserted in the center should come out clean. - Cool & serve
Let cool for 5–10 minutes before slicing. Enjoy fresh, or refrigerate for up to 4 days.
🍴 Tips & Storage
- Make it ahead: Assemble the night before, cover, and refrigerate. Bake in the morning.
- Freezer-friendly: Bake, cool, slice, and freeze individual portions for easy reheating.
- Dairy-free? Use a non-dairy milk and dairy-free cheese substitute.
juMOMjia 
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