We. Love. Breakfast. Food. Notice I didn’t say we love “breakfast”. I don’t usually have anything for breakfast except a big ‘ole cup of coffee, but you can bet I have some type of breakfast food at some point each day. My favorite thing to eat right now is this delicious loaded hash brown casserole.
My loaded hash brown casserole is an adaptation of my mother’s breakfast casserole. As much as I LOVE hers, I had to stop eating it when I went gluten free because she used whole wheat bread as the base. Y’all. “Sad” doesn’t even describe how bummed I was. Her breakfast casserole has become a tradition during holidays and anytime a big group of family is in town. It felt like I was having to skip out on a family tradition! Then it hit me to try using hash browns as the base, and BAM! It turned into a completely different dish!
1lb breakfast meat (sausage is our favorite, but I bet ham and bacon would be great!)
Splash of milk
1 cup shredded cheddar cheese
15oz frozen hash browns
Salt and pepper
1) Brown your sausage/breakfast meat of choice.
2) Coat a 9×13 baking dish with butter.
3) Spread your hashbrowns in the dish.
4.) Add cooked meat over hash browns.
5) Beat 12 eggs with a splash of milk and salt/pepper to taste. (To make mixing easier, I add about 3/4C of the shredded cheddar cheese to the egg mixture.)
6) Pour egg/cheese mixture over meat and hash browns.
I’ve baked this casserole two ways and definitely prefer one over the other. The first time I baked it I left each ingredient in its own layer. That’s good if you’re not a fan of your food being too mixed up, but to go with the “hash brown casserole” style I like it much better if I stir all of the ingredients up in the dish. Add the other 1/4C shredded chedder cheese and salt/pepper to the top and then pop the dish in the oven! I bake it at 400F for 45 minutes covered, then 5 minutes uncovered at the end.
Now, I said this casserole is gluten free. What I didn’t say is that it’s healthy. So, sorry about that. Ha! We try to eat pretty healthy except for when it comes to breakfast food. This is an easy recipe, though, and lasts us about 3-4 days if the two of us have a piece for brunch every day. Spreading it out definitely makes it cheap, as well. I hope you enjoy it as much as well do!