This gluten-free egg casserole can be assembled the night before and refrigerated – just add 5 – 10 minutes to the baking time. You can also cook it ahead of time and reheat individual servings in the oven or microwave.
Ingredients:
- 14 oz frozen hash browns (half of a 28 oz bag)
- 1 C grated cheese (I use a mexican blend)
- 8 large eggs
- 2 C milk
- Additions as desired, such as bacon crumbles or sausage (cook thoroughly before adding) and/or red pepper and onion (saute until soft before adding)
Preheat oven to 375 degrees.
Grease 11 x 13 baking dish. Spread hashbrowns in dish. Put half of the cheese over the hashbrowns.
Mix eggs and milk. Pour evenly over hashbrowns and cheese. Add additional meat and vegetables as desired. Top with remaining cheese. Bake uncovered for 35 – 40 minutes or until knife inserted in center comes out clean.
Enjoy!
