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Tuesday, July 23, 2013

Breakfast Egg Casserole

Breakfast egg casserole is great for a crowd.... Our family friends stayed over night after our 3rd of July Party and my mom whipped up this delicious breakfast for us the next morning! 

*Muffins were not gluten free.  I just enjoyed the casserole and watermelon!

My Mom's Egg Casserole:
1 bag frozen hasbrowns
8 eggs
1 packaged pre-cooked bacon (diced)  *could also sub ham
2 1/3 cups milk
1 tablespoon dijon mustard
1/3 cup diced red pepper
1/3 cup diced orange/green pepper
1/2 cup diced onion
salt and pepper to taste
basil and tarragon to taste
1/2 teaspoon cumin
2 cups grated cheese

In a 9x9 greased baking dish - place the frozen hashbrowns until your pan is about 2/3rds full.  Sprinkle on salt and pepper.  Add diced meat to top of hashbrowns. 

In a bowl combine all other ingredients/seasoning (except eggs and cheese).  In a separate bowl beat the 8 eggs until combined.  Add the eggs to the seasonings, peppers, and onions.  Mix to combine.  Pour over the hashbrowns in the baking dish, then top with the two cups of grated cheese. 

Bake at 350 degrees for 45-60 minutes.  (until set and the top is browned).

Let sit for 10-15 minutes before serving. 


Always, J ♥