Gluten free breakfast casserole
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Gluten free breakfast casserole calories by ingredient
Introduction
also add dash of red pepper and dash of paprika also add dash of red pepper and dash of paprikaNumber of Servings: 12
Ingredients
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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)
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.
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.
Member Ratings For This Recipe
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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.