Gluten-Free Breakfast Casserole

Egg Dishes


1 pkg. Simply diced potatoes w/ onions (1 lb. 4 oz. bag)
7 strips of bacon (cooked and crumbled)
1 C. cheddar/Monterey Jack blend cheese
1/2 C. crumbled or shredded Feta cheese
1/2 C. green onions, chopped
4 eggs
1 C. milk
1/2 tsp. salt
2 tsp. black pepper
Optional: mushrooms, green peppers, etc.

Partially cook potatoes in microwaveable bowl, to do this fill bowl with water about halfway covering the potatoes, steam in microwave for about 5 minutes, until potatoes are partially cooked. Drain water and lay potatoes on the bottom of casserole dish. (I use 11x7 glass baking dish). Mix cheese, onion and bacon together and layer on top of potatoes (if you are adding other veggies, add to this layer). Combine eggs and milk in a small bowl, break up yolks and blend together. Add salt and pepper. Pour egg mixture on top of casserole and let it settle for about a minute. So easy to prepare, now you can refrigerate or bake. If you put it in fridge cover with plastic wrap. Preheat oven to 350F. Bake uncovered 40-45 minutes until eggs are cooked and cheese is melted.

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