Breakfast Casserole (Gluten-Free)

By Scott Adams
Published 11/10/2007
Gluten-Free American, British/UK Recipes
Rating: Unrated

Scott Adams

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 and living happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

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Breakfast Casserole (Gluten-Free)

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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Comments

#1 ( Nancy Eaton) Rating: ratingfull

Scott you do wonderful work! Thank you so much for all the years.

#2 ( Barbara Bell) Rating: ratingfull

I have had to make many changes to the breakfast casseroles I made in the past, it is good to have one that only includes gluten free ingredients. Thank you

#3 ( Marlou Meredith) Rating: ratingfull

Can't wait to try this recipe. I find your column very helpful.

#4 ( Harriet Polejes) Rating: ratingfull

Wondered if cooked cut up chicken could be substituted for the ham as I do not eat ham or perhaps make it only with vegetables.

#5 ( Jackie Schaab) Rating: ratingfull

Thank you, Scott--you paved the way for so many of us. I was only diagnosed in August, '07 ~ and have so much to learn, but thanks to you, it is made much easier. I can't wait to try this recipe.

#6 ( john morgan) Rating: ratingfull

Good stuff, but if you want to assemble the night before, you can beat the eggs slightly (a little foam on top) and add, then let sit overnight...it comes out puffy and is really good with a lively chili sauce.

#7 ( Linda Adams) Rating: ratingfull

Sounds like a great change for a different kind of breakfast that I could make. Thank you.

#8 ( Denise Stevens) Rating: ratingfull

We loved this version! It will be our Christmas morning breakfast from now on. Thanks for your comprehensive website!

#9 ( Barbara Vogt) Rating: ratingfull

Sounds great can't wait to try the breakfast casserole Thanks

#10 ( Phyllis Brighton) Rating: ratingfull

Interesting. Just learned I have celiac disease so this menu looks easy for me to have with all the company I will have for breakfast.

#11 ( No Gluten for Me) Rating: ratingfull

I read somewhere since this past year that I was diagnosed that all pre-packaged 'French fries' have wheat flour to keep them from sticking in bags. I also took the aforementioned to include hash browns as well. The casserole sounds scrumptious, cannot wait to eat hash browns!

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Celiac Disease and Gluten-free Diet Information Since 1995

Breakfast Casserole (Gluten-Free)

Scott Adams

Breakfast Casserole (Gluten-Free)

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