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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

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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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11 Responses:

 
Nancy Eaton
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said this on
11 Nov 2007 2:27:35 AM PDT
Scott you do wonderful work! Thank you so much for all the years.

 
Barbara Bell
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said this on
11 Nov 2007 9:37:41 AM PDT
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

 
Marlou Meredith
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said this on
11 Nov 2007 10:53:00 AM PDT
Can't wait to try this recipe. I find your column very helpful.

 
Harriet Polejes
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said this on
11 Nov 2007 11:52:01 AM PDT
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.

 
Jackie Schaab
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said this on
11 Nov 2007 4:24:19 PM PDT
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.

 
john morgan
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said this on
14 Nov 2007 11:00:08 AM PDT
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.

 
Linda Adams
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said this on
19 Nov 2007 12:55:14 PM PDT
Sounds like a great change for a different kind of breakfast that I could make. Thank you.

 
Denise Stevens
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said this on
24 Nov 2007 12:05:14 PM PDT
We loved this version! It will be our Christmas morning breakfast from now on. Thanks for your comprehensive website!

 
Barbara Vogt
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said this on
04 Dec 2007 1:04:39 PM PDT
Sounds great can't wait to try the breakfast casserole Thanks

 
Phyllis Brighton
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said this on
07 Dec 2007 7:28:10 PM PDT
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.

 
No Gluten for Me
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said this on
19 Jan 2008 6:23:07 PM PDT
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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VSL #3 is safe and powerful probiotic. You get it at Costco in pharmacy or online. Metamucil is too hard on my system too. Psyllium husk is easier on the system and I tolerated it a little better. It did nothing for my husband because it was too gentle for him.

You might want to have your GI test for SIBO. Similar gut symptoms, common in celiacs, often agrivated by probiotics because you are adding more microbes to the overgrowth (FYI, the overgrowth is typically good bacteria is the wrong place). That's one of the next things they look for in a celiac still having symptoms.

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