Make this breakfast potato casserole for your next breakfast potluck. Loaded with eggs, bacon, cheese, potatoes and sautéed vegetables, it’s a gluten free breakfast casserole that’s sure to please a crowd.
Breakfast Potato Casserole is a filling breakfast that can feed a crowd
Looking for a go-to recipe for your next breakfast potluck or brunch party? Look no further than this crowd-pleasing egg and potato casserole.
I especially love it as this casserole is:
- A gluten free breakfast casserole
- Easily made the morning of or prepped the night before
- Packed with flavor from the bacon, cheese, and sauteed vegetables
Plus, with 12 servings, it’s an easy and inexpensive way to feed a large group.
Let me show you how to make this egg and potato casserole for a hearty, filling breakfast that the whole family will love.
This is a Gluten Free Breakfast Casserole
This is a savory breakfast casserole, no bread required.
Unlike many other egg casseroles, this recipe uses potatoes instead of bread. This simple swap not only gives the casserole a great texture, but it also makes it gluten-free.
While my family doesn’t need to avoid gluten, I always like having a few gluten free recipes up my sleeve for potlucks and brunch parties where someone might have an allergy or sensitivity.
Plus, I just love potatoes for breakfast.
Ingredients in this egg and potato casserole
There’s nothing fancy about this potato egg casserole. Instead, all you need are just a handful of simple ingredients:
- Salad potatoes
- Red and green bell peppers
- Salt, pepper, paprika, and garlic
- Whole milk
- Grated cheese
For the cheese, I use a mix of cheddar and Monterey Jack. You could also use pepperjack to make it a bit spicy, or a blend of cheddar and mozzarella for a more classic flavor.
TIP: Use waxy potatoes (salad potatoes) or all-purpose potatoes, such as red, fingerlings or Yukon Gold, as they hold up better in cooking and don’t get mushy like russet or other starchy potatoes.
How to make this breakfast potato casserole
To make this egg and potato casserole, you’ll need:
- 9-inch x 13-inch baking dish
- Mixing bowl
This is a bit of a splurge, but I love this casserole dish for breakfast bakes. It’s the one I use in the photos, and it comes with a handy lid that doubles as a serving platter.
Make this brunch in 4 easy steps
The full recipe with details can be found below, but to give you an idea, this breakfast potato casserole is made in 4 easy steps.
Step 1: Cook the bacon in a skillet, using tongs to flip several times until fully cooked.
Step 2: In a skillet, cook potatoes with a splash of water until softened. Once soft, add in the remaining vegetables and spices.
TIP: Cooking vegetables beforehand helps to get rid of extra moisture in them and prevents your breakfast casserole from becoming soggy.
Step 3: Whisk together the milk and eggs together.
Step 4: Layer the bacon, vegetables and cheese in a baking dish, pour eggs on top, and bake for 40-50 minutes or until cooked through. Super easy.
Let your baked egg and potato casserole rest before slicing
When you take this potato egg casserole out of the oven, it’ll be hard to resist digging in right away. But trust me, it’s worth waiting for at least 5 minutes after taking it out of the oven.
Letting your casserole rest will give it time to absorb any remaining moisture, making slices easier to cut.
Can I prepare this gluten free breakfast casserole the night before?
Yes! The good news about this breakfast potato casserole is that you can make it the morning of or the night before, unlike breakfast casseroles that use bread and require soaking. That’s another benefit of making this no bread breakfast casserole.
To make it ahead of time:
- Simply cook all the ingredients and assemble the casserole.
- Then, instead of baking it, let it cool slightly.
- Next, cover with foil or plastic wrap and place it in the fridge overnight.
Just note that it will likely need to bake an extra 10 minutes if going in the oven straight from the fridge.
Here’s another gluten-free breakfast casserole that can be made the morning of: English Breakfasts Baked Omelette.
How do you reheat breakfast potato casserole?
You can also cook the entire casserole a day or two ahead of time and then reheat the entire pan.
When taken straight from the fridge, cover the casserole with foil and bake at 325°F for about 20 minutes or until heated through.
Make this as a quick hearty weekday breakfast
You also don’t need a crowd to make this breakfast potato casserole. I like to make a batch on Sunday and reheat slices throughout the week for a quick and filling breakfast.
To reheat a single slice, simply microwave it for about 30-45 seconds, or until hot.
Looking for the perfect breakfast potluck recipe to bring?
I love breakfast potlucks. Rather than one person being responsible for all the cooking, it’s a fun way to spread out the work while also getting to try new recipes and flavor combinations.
If you’re looking for just the right recipe to make, you can’t go wrong with this breakfast potato casserole. Afterall, bacon is always a hit!
More reasons to make this casserole for your next breakfast party or potluck:
- Safe for gluten-free guests
- Transports well
- Hearty and filling
- Can be made ahead of time
- Is bursting with flavor
TIP: To make it even easier to transport, I love this casserole carrier bag. It’s the perfect size for a 9-inch x 13-inch pan and keeps your casserole nice and hot for several hours.
Other breakfast casseroles to bring to a potluck
If you’re wanting more savory, crowd-pleasing recipes, then be sure to check out my other breakfast casseroles on The Worktop, including:
- Sausage and Egg Casserole
- Overnight Bacon Breakfast Casserole
- Croissant Breakfast Casserole
- Ham and Cheese Breakfast Casserole with Tater Tots
Breakfast Potato Casserole is a savory breakfast recipe that your friends and family will love
Whether you make this egg and potato casserole for your next potluck or to reheat throughout the week, I really hope this breakfast recipe makes it on your table soon. It’s definitely a recipe we make when we’re craving a hearty start to the day.
Any questions? Feel free to ask in the comments below or email firstname.lastname@example.org
Breakfast Potato Casserole (Gluten Free)Print Recipe
- 12 slices bacon (American streaky bacon)
- 3 cups diced waxy potatoes (salad potatoes) (cut into 1/2-inch cubes) (750 grams)
- 1 cup white mushrooms – chopped
- 1/2 large onion – diced
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic granules
- 8 large eggs
- 1/2 cup whole milk
- 1 1/2 cups grated cheese (I use a mix of cheddar and Monterey Jack)
- Lightly oil a 9-inch x 13-inch baking dish. Preheat the oven to 350°F / 175°C.
- Lay the bacon strips in a large 12-inch (30-cm) skillet so they are not overcrowded. Place the pan on the stove and cook the bacon on medium heat. As the bacon cooks, it should start to release grease. Flip the bacon with tongs several times as it cooks, until the bacon is cooked through, about 5 minutes. Remove the bacon with tongs and set aside.
- Turn the heat to medium high. Add in the potatoes with 1 tablespoon of water to deglaze the pan. Cook for about 5 minutes, until the potatoes just start to soften.
- Add in the mushrooms, onions, bell peppers, salt, paprika, black pepper and garlic granules. Continue to cook for another 5-7 minutes, stirring frequently to help the steam escape and the vegetables to lose water content. This will prevent the breakfast casserole from being too wet.
- In the meantime, whisk the eggs and milk together. Set aside.
- When the potatoes and vegetables are done, stir the bacon back in. Gently transfer the potatoes and vegetables into the baking dish. Layer the cheese on top.
- Gently pour the egg mixture on top.
- Place the casserole in the middle of the oven. Bake for 40-50 minutes, until the eggs are set. If the breakfast casserole is browning too quickly, cover with a foil for the last bit of baking time.
- Let the casserole sit for at least 5 minutes before cutting and serving.