Healthy Ham and Cheese Hash Brown Casserole (Gluten-Free Recipe) (2024)

This simple and satisfying Ham and Cheese Hash Brown Casserole recipe transforms shredded potatoes, spinach, Canadian bacon, white cheddar cheese, and eggs into a crowd-pleasing protein-packed crustless quiche. It’s customizable from top to bottom, so you can use your family’s favorites and build the ultimate gluten-free breakfast casserole.

Is hash brown casserole gluten-free? 🤔 If we’re talking about the old-school version made with cream of “something” soup, it’s probably not gluten-free. Sure, there are good canned gluten-free condensed soup options, but I find that this healthier gluten-free hash brown casserole doesn’t need any canned soup at all.

Instead, I used my favorite breakfast food, eggs, and seasoned them with Dijon, paprika, salt, and pepper, plus a half-cup of good quality cheddar cheese for the entire dish. As a result, not an ounce of the irresistible flavor and texture was sacrificed.

The rest of this hearty hash brown casserole consists of refrigerated shredded potatoes (of course), Canadian bacon, and fresh spinach. Needless to say, there’s no shortage of protein and fiber. For my IIFYM friends, you can adjust the egg-to-egg white ratio and modify the meat, so a portion of gluten-free hash brown casserole perfectly aligns with your protein goals. You can boost the protein even more by adding a couple more eggs.

If you’re on team breakfast all day with me, don’t miss other healthy breakfast recipes like my Gluten-free Eggs Benedict, Ultimate Breakfast Sandwich, Gluten-free Quiche, and Belgian Protein Waffles -but first, healthy hash brown casserole!

Why You'll Love This Recipe

• It’s made with a short list of real-food ingredients that are easy to modify to your preference.
• There are only a few minutes of hands-on work before your oven takes over.
• Perfect make-ahead breakfast, brunch, lunch, and dinner loaded with lean protein and fiber to keep you feeling full for hours.
• There’s no condensed soup or fussy roux. This is seriously SO easy!

Ingredients You'll Need

• Olive oil – Just a bit to cook the spinach. You can also use butter here.
• Fresh baby spinach – Omit if greens in hash browns aren’t your thing.
• Ham – I used Canadian bacon because it’s lean and flavorful, but this hash brown casserole is also an excellent way to repurpose leftover holiday ham.
• Refrigerated hash browns – AKA pre-shredded potatoes. The added ingredients vary between brands, so always check for gluten-free certification. Simply Potatoes are readily available brands in grocery stores.
• Sharp white cheddar cheese – I’m a big fan of Cabot's sharp white cheddar cheese in this recipe. Extra sharp cheese adds great flavor. Feel free to switch things up with yellow cheddar, monterey jack, or gouda shredded directly from the block.
• Eggs – They bind the ingredients together, creating a cohesive, fluffy casserole.
• Spices and seasonings – I used Dijon mustard, paprika, salt, and pepper, and that’s it!

How To Make A Healthy Hashbrown Casserole

Step 1: Sauté spinach and ham. Heat olive oil in a pan over medium heat. Add spinach and cook until just wilted. Add the chopped ham and cook for another minute or two.

Step 2: Assemble the casserole. Spread shredded hash browns evenly in the bottom of an 8x8” greased casserole dish and spray with olive oil spray. Add the spinach-ham mixture, then sprinkle the cheese on top.

Step 3: Add eggs and seasonings. In a large bowl, whisk eggs, dijon, paprika, salt, and pepper until combined, then pour the mixture over the casserole.

Step 4: Bake casserole. Transfer to a 375°F preheated oven and bake until the casserole is golden and puffy and the eggs are set (about 40 minutes). Enjoy!

Recipe Tips

• You can use a combination of egg whites and whole eggs to reduce the calories and fat, or add a couple more whole eggs to the mix for an added protein boost.
• Before cutting into the casserole, let it rest for 5-10 minutes to ensure the eggs are fully set.
• For a more indulgent version, add ¼ cup heavy cream or full-fat sour cream to the egg mixture and double the cheese.

Variations

Making breakfast casseroles, quiches, and frittatas is an opportunity to clean out the vegetable crisper and use the meats you already have. There are no rules!

• To deepen the savory flavors, saute diced onion, bell pepper, and minced garlic in the skillet before wilting the spinach.
• Instead of Canadian bacon, you can use ground breakfast sausage, seasoned ground beef, chopped bacon, and even chopped chicken. Just be sure to brown uncooked meats before combining them with the egg mixture and adding them to the casserole.
• Use your favorite vegan cheese or nutritional yeast to make a dairy-free hash brown casserole.

Make Ahead and Storing

Meal prep and storing: After baking, let the casserole cool completely to room temperature, then cut it into four even squares. Store the squares in a shallow airtight container or zip-top bag in the refrigerator for 4-5 days or in the freezer for 2-3 months. To reheat, just pop a portion in the microwave until heated through.

Make ahead: This gluten-free hash brown casserole is an excellent make-ahead meal. The night before or the morning of, assemble the ingredients in the baking dish, cover it with plastic wrap, and keep it in the refrigerator. Then, remove the plastic wrap and bake as instructed immediately before mealtime.

Recipe FAQs

More Gluten Free Breakfast Casserole Recipes

• Gluten-free Cheesy Ham Casserole
• Corned Beef Hash Breakfast Casserole
• Sausage and Egg Breakfast Casserole
• Loaded Potato Breakfast Casserole