Gluten-free Cheesy Hash Brown Breakfast Casserole Recipe

by Sandy Kirby Quandt

Pilot recently made this delicious gluten-free cheesy hash brown breakfast casserole and I’d like to share the recipe with you.

  • 8 frozen hash brown patties
  • 6 eggs
  • 2 cups milk
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp ground mustard
  • 1/4 tsp black pepper
  • 6 slices bacon, crisply cooked and crumbled
  • 8 oz shredded Cheddar cheese
  • 3 green onions, thinly sliced

Place hash brown patties in single layer in 13X9 inch baking dish sprayed with no-stick cooking spray.

Bake in preheated 450 F oven 20 minutes or until browned, turning hash browns after 10 minutes.


Remove from oven.

Let stand 5 minutes.

Reduce oven to 350 F.

Beat eggs in large bowl with wire whisk.


Add milk, sour cream and spices.

Mix well.

Stir in bacon, 1 1/2 cups cheese, and onions.

Pour over hash brown patties.


Sprinkle with remaining 1/2 cup cheese.

Bake 40-50 minutes or until center is set and edges are golden brown.



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I wish you well.


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