|gluten free breakfast casserole|
This is a super easy recipe for a brunch or even supper. It's filling and tasty and goes a long way when paired with some gluten free pumpkin cream cheese muffins or ginger peach coffee cake and fruit! The leftovers are great too.
You can get a little creative with this recipe if you like. Swap the bacon for ham or chopped up breakfast sausage or add some peppers and mushrooms to the onions. Just make sure the frozen hash browns (and sausage if you're using it) are gluten free, and you should be good to go!
(makes one square baking pan. double the recipe for a larger dish)
4-6 strips of Chopped Bacon (or sausage, ham, etc)
1/4 cup Diced Onion
1/2 cup Milk
2 1/2 cups Frozen Hash Browns
1/2 cup Shredded Cheddar
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Dill Weed (optional)
Cook bacon or other meat in a frying pan.
Saute onions in drippings or microwave until translucent.
In a bowl, beat eggs with milk and spices.
Spread the frozen hash browns around on the bottom of the dish.
Sprinkle bacon and onions evenly over hash browns.
Pour egg mixture over hash browns (it should just barely cover them)
Sprinkle cheese on top.
Bake at 350 for about 1 hour (until knife inserted in the centre comes out clean)
|place hash browns in baking dish|
|sprinkle sauteed onions and bacon evenly over hash browns|
|beat eggs with milk and spices|
|pour egg mixture over hash browns and sprinkle with cheese|
|bake at 350 for 1 hr|
|serve with fruit and muffins or coffee cake|