We love to prep this Gluten Free Breakfast Casserole as a ready to eat breakfast recipe. It’s filling, it’s kid-friendly and the prep is easy peasy!
8servings
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Ingredients
20ouncesSouthern Style diced potatoesthawed
8large eggs
1cupmilk
¾cuphalf and half
1teaspoonsalt
½teaspoonpepper
½teaspoononion powder
4ouncesshredded mozzarella cheese
4ouncesshredded cheddar cheese
Instructions
Preheat your oven to 350° F. Grease a rectangle casserole dish. Add thawed potatoes and evenly distribute in your pan.
In a large bowl, add eggs and whisk well. Add milk, half and half, salt, pepper and onion powder. Mix again.
Add shredded cheeses to the mixture and mix (again!).
Pour the egg and cheese mixture over the potatoes, taking care to spread the cheeses over the entire breakfast casserole as you pour.
Bake for 50-55 minutes, until the eggs are set in the center.
Keep an eye on the cooking time. Some variations may occur depending on the size of your casserole dish.All milk can be used in place of the milk and half and half. I like the richness it add, but that's just me!
Notes
Keep an eye on the cooking time. Some variations may occur depending on the size of your casserole dish.All milk can be used in place of the milk and half and half. I like the richness it add, but that's just me!