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Breakfast Casserole (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Mary Burgdorff.
2 packages (16 oz.) frozen has browns, thawed (or substitute refrigerated-style)
2 cups chopped cooked ham
½ - 1 cup sliced green onions
3 cups shredded cheddar cheese
10 eggs, beaten
1½ - 2 cups milk
1 teaspoon salt
2 teaspoons dry mustard
Dash cayenne pepper
Paprika to taste
Preheat oven to 350F degrees.
Layer bottom of 13” x 9” pan with hash browns. Sprinkle ham, green onions and cheese evenly over potatoes. In bowl, combine eggs with milk, salt, mustard and cayenne. Pour over all. Sprinkle with paprika. Bake in preheated oven 40-45 minutes or until firm. You can add additional ingredients, such as mushrooms, peppers, etc., but then allow about 60 minutes to bake. Makes 12 large servings.
Note: Casserole can be assembled the night before, cover and refrigerate until ready to bake.
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