Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Breakfast Casserole (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    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



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    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.

    0

    User Feedback

    Recommended Comments

    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

    Share this comment


    Link to comment
    Share on other sites

    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.

    Share this comment


    Link to comment
    Share on other sites

    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.

    Share this comment


    Link to comment
    Share on other sites

    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.

    Share this comment


    Link to comment
    Share on other sites

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

    Share this comment


    Link to comment
    Share on other sites
    Guest Phyllis Brighton

    Posted

    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.

    Share this comment


    Link to comment
    Share on other sites
    Guest No Gluten for Me

    Posted

    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!

    Share this comment


    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    2 pounds ground chuck
    1 large egg
    1 package Lipton onion soup mix
    2/3 cup gluten-free ketchup
    ½ cup grated Parmesan cheese
    ½ teaspoon pepper
    ½ teaspoon garlic powder
    Mix everything in a large bowl, shape into a loaf. Place on greased baking foil inside a 9 x13 pan. Spread about 2 T. more ketchup on top, if desired, as well as another little sprinkle of garlic powder. Tent more foil loosely over top. Bake at 350 for 40 minutes. Remove foil tent and bake another 15 minutes. Remove from oven and allow to sit for 10 minutes before slicing.
    I am able to find gluten-free ketchup at my local health food store. I have al...

    Jefferson Adams
    Make the best holiday turkey ever with this turkey brine recipe. Any knowledgeable chef will tell you that brining is the key to roasting a moist, flavorful bird. Brining a turkey is easy. With a big clean bucket, a big stock pot, some broth, some herbs and some salt, and you've got the basics for a good brine. Some recipes add fruit juices or other exotic components, but this brine is simple, easy, and guaranteed to produce a tasty, juicy turkey that yields pan drippings that will make a delicious gravy. This brine will work for any type of poultry. This recipe makes two gallons, enough brine for a 12 to 20 pound turkey.
    Ingredients:
    1 gallon vegetable...

    Jefferson Adams
    Fall means apples. Go into the stores now, and you will find a good variety of delicious apples to choose from. Baked apples are one of the easiest, tastiest, gluten-free treats to make during the holidays. I prefer Granny Smiths or Pippins, as their tartness combines well with the sweetness of the filling, and they hold their shape well. But, I've had success with Golden Delicious and Jonathans. I recommend serving these delicious treats with a big helping of vanilla ice cream. Make as many apples as you have people to serve. Scale stuffing accordingly.
    Ingredients:
    4 large tart baking apples, such as Granny Smith, Golden Delicious, Pippin, Jonathan...

    Jefferson Adams
    Celiac.com 03/12/2015 - What to do with leftover corned beef and cabbage? Why, prepare an amazing brunch feast that will have your guests smiling.
    Making this corned beef hash Benedict is a simple matter of quickly combining a few ingredients.
    Ingredients:
    4 medium potatoes, boiled firm and cubed or roughly mashed 2 cups corned beef 2 tablespoons butter ¾ cup onions, cooked, reserved from corned beef ¾ cup cabbage, cooked, reserved from corned beef ½ cup red or yellow bell pepper, diced salt and pepper 8 eggs, poached Hollandaise sauce, see recipe below Directions: