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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Breakfast Casserole -- Gluten free Recipe

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This recipe for Breakfast Casserole -- Gluten free is from Slayton Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Frozen Hash Browns (about 1/2 package/thawed)
1/2 onion diced
1/2 bell pepper diced
6 eggs
1/3 cup milk
shredded cheese
salt & pepper
optional: add cooked bacon or sausage to the egg mixture
Directions:
Directions:
Spray a pie plate with non-stick spray. Press hash browns in plate to form the crust. Spray potatoes and cook for 5-10 minutes to brown potatoes.
Saute the onions and peppers.
Beat the eggs with the milk. Salt and pepper to taste.
Add sauted onions and peppers to the egg mixture.
Pour into pie crust and top with desired amount of shredded cheese. Shake a little so cheese partially sinks into the eggs.
Cook for 40 minutes at 350º
Let rest about 5 minutes before cutting.

 

 

 

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