Easy Breakfast Casserole (Gluten Free, No Chopping!)

This easy gluten-free breakfast casserole is made with real-food ingredients and can be thrown together in a flash - no chopping required! The cost is roughly $10 which is great considering it feeds 8 adults (a hearty portion).

We host a church life group in our home every Saturday morning and this casserole worked out perfectly today since I didn't have much time to spend in the kitchen. It was very well-received so I took a quick picture of the last slice to share with you all.

I haven't used frozen hash browns much in the past (I like roasting my own potatoes and was leery of any additives) but I was happy to find that organic ones do exist and the only ingredient is potatoes. Definitely worth the splurge.

Technically, I should call this real-"ish" since it does contain some minimally processed ingredients (frozen potatoes, onion powder, diced canned chilies). But I've found that allowing myself grace and shortcuts keeps healthy eating sustainable.

I hope you find this recipe as handy as I do!

p.s. - If you want to go light on the cheese, just omit the cheddar and sprinkle on a little freshly grated Parmesan (or leave off the cheese altogether).

Recipe: Easy Breakfast Casserole (No Chopping!)

This delicious and simple go-to breakfast casserole uses all "real" ingredients and makes a great quick brunch for a crowd. Just serve with fresh fruit or sliced cucumbers and hot tea or coffee.

Author: Natalia Gill

Prep time: 10 mins

Cook time: 50 mins

Total time: 1 hour

Serves: 8

INGREDIENTS

1 16-oz. package frozen hash browns (look for organic, with only one ingredient - potatoes)
1 stick butter (1/2 cup), melted
1 small can diced green chilies
8 eggs
one cup milk
1 teaspoon garlic powder (or 2 cloves crushed)
1 teaspoon onion powder
½ teaspoon salt
1.5 cups shredded cheddar cheese

INSTRUCTIONS

Preheat the oven to 425.
In a large bowl, toss the frozen hash browns together with the melted butter. Spread in the bottom of a greased (I use butter) 9x13 pan. Spoon the chilies over the potatoes, spreading them around.
Whisk together the eggs, milk, garlic & onion powder and salt. Pour into the pan over the hash browns.
Top with shredded cheese and bake covered for 30 minutes. Uncover and bake for approximately 20 minutes (until the eggs are set and the cheese is starting to get lightly browned). Watch it closely toward the end so that it doesn't overcook.