Gluten free breakfast casserole

Name: Gluten free breakfast casserole Recipe
Yield: 12
Ingredients: 0.5 cup half and half cream; 0.5 cup 2% milk; 8 large eggs; 1 tsp salt; 16 oz Polish Pork Sausage; 1.5 cup Water; 4 oz package of Shoney's Hashbrowns; 1.5 cup Kraft Finely Shredded Sharp Cheddar Cheese; 1 tsp Dry Mustard; red pepper and paprika to taste (optional just a dash)

(1)

Number of Servings: 12

Ingredients

0.5 cup half and half cream0.5 cup 2% milk,8 large eggs1 tsp salt16 oz Polish Pork Sausage1.5 cup Water4 oz package of Shoney's Hashbrowns 1.5 cup Kraft Finely Shredded Sharp Cheddar Cheese1 tsp Dry Mustardred pepper and paprika to taste (optional, just a dash)

Directions

Preheat oven to 350 and grease a 9x13 in casserole pan. Combine all ingredients in a bowl. Transfer to pan and bake for 30 minutes, or until eggs are set - they should bubble a little bit.

I like to leave the cheese out, and melt a smaller amount over the top at the end for a lighter version... but most other people agree the cheese in the casserole is better.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 403.7
Total Fat: 29.6 g
Cholesterol: 177.3 mg
Sodium: 977.5 mg
Total Carbs: 19.3 g
Dietary Fiber: 0.0 g
Protein: 15.3 g

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Member Reviews

CD13227244
Where's the recipe? - 1/28/13

Reply from JABOU200 (5/21/13)
I didn't realize this was a shared recipe - meant to just use to get my own calorie count... but I always like to share with fellow gluten free recipe seekers :-) so I've added the ingredients for you... Can make the night before and keep in the fridge, just add 15 mins to the baking time.