Man, I have really been slackin’ on updates this month, haven’t I?!
Egg bakes are great because they only take about an hour to prepare and you can feed 8 people with them. Or if you are like me and only cook for a couple people, you have leftovers for the next few days!
I kept the ingredients for this recipe really simple. I hate it when there are 20 different ingredients when you can get a dish that tastes just as good with less than ten. So, this particular recipe uses 6 main ingredients, not counting spices, and is really full of flavor. It combines many ingredients that are already naturally gluten-free, and then a piece of gluten-free bread, chopped up.
I used Crispy Crowns by Ore-Ida as the potatoes in this dish, but you could use whatever hash brown potatoes you like/have on hand. Crispy Crowns have just been a favorite of mine for awhile now…
Ingredients (serves 8):
- 8 eggs
- 1 package (30 oz.) hash brown potatoes (I used Crispy Crowns)
- 1 package of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 slice of gluten-free bread, toasted and chopped up
- 1.5 cups of milk
- 1/4 teaspoon of Cayenne pepper
- 1/2 teaspoon of Salt
1. Cook the hash browns about half as long as the package calls for. (They will finish cooking as part of the bake.) Remove from oven and pour into a large bowl.
2. Add the bacon, 1/2 cup of cheese, cayenne pepper and salt to the bowl. Mix together.
3. Dump the hash brown/bacon mixture into a 9 x 13 in. baking dish.
4. Add the gluten-free bread pieces on top of the hash brown mixture.
5. In a different bowl, beat the eggs and milk together until blended.
6. Pour the egg mixture into the baking dish.
7. Preheat oven to 350 degrees.
8. Bake uncovered for 45 minutes. Halfway through the cooking, sprinkle the last half cup of cheese evenly on top and place back in the oven.
9. Remove from oven. Allow to cool for 5 minutes, then cut into smaller portions.
10. Serve and enjoy!