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    Scott Adams

    Breakfast Casserole (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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



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    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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    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

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    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.

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    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.

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    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.

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

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    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.

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    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!

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  • About Me

    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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