Are you looking for an easy, gluten-free breakfast casserole? Look no further! This delicious dish is perfect for brunch, pot-lucks, or for using up leftovers. With hash browns or tater tots, eggs, milk, cheese, breakfast meat, and vegetables, this casserole is sure to be a hit. Plus, you can customize it with your favorite ingredients. Enjoy!

Breakfast Casserole

Ingredients

• 10 ounce bag frozen hash brown potatoes or tater-tots, gluten-free

• 1 cup cooked breakfast meat  (sweet Italian sausage, diced ham or bacon work well), cut into bite sized pieces

• 6 eggs

• 1 cup milk 

• 1 tablespoon dried parsley flakes

• 6 ounces cheddar cheese, grated

• 1 large tomato, thinly sliced

• ¼ teaspoon salt

• ¼ teaspoon pepper

Directions

Preheat oven to 175°C (350°F)

Grease a square pan. Line the bottom of the pan with the hash browns.

Sprinkle cooked breakfast meat over potatoes.

Whisk together the eggs, milk, parsley and half of the cheese in a medium bowl. Pour the egg mixture over the sausage.

Lay the tomato slices on top and sprinkle salt and pepper on the tomatoes.

Sprinkle remaining cheese on top  

Bake for 55 minutes or until center is firm.

Let cool for a few minutes before serving. 

Notes

If hash browns are not available, fresh potatoes can be used.  Peel and dice the potatoes into ¼ inch cubes. Boil in a pot of salted water for 5 to 10 minutes until fork tender.  Drain and cool for use in casserole.

For a larger casserole, use a 9” x 13” pan and the following measurements: 16 oz bag of hash brown potatoes, 8 eggs, 1 ⅓ cup milk, 8oz bag of cheddar/mozzarella cheese.