GLUTEN FREE BREAKFAST CASSEROLE

March 17, 2016

285

This Gluten Free Breakfast Casserole with bacon, cheese, eggs and potatoes is made quickly using frozen potatoes and hard-boiled eggs.

White Sauce:
2 tablespoons butter
2 tablespoons tapioca flour (or all-purpose flour)
2 cups milk (2% or higher)
½ teaspoon salt
½ teaspoon pepper
1/2 teaspoon ginger
1 teaspoon sage
Dash of paprika
Other Ingredients:
30 ounces (about 7 cups) frozen shredded hash brown potatoes
6 hard-boiled eggs, peeled
2 cups shredded cheddar cheese
12 ounces bacon, cooked and crumbled

Pour the frozen shredded potatoes into a large bowl. To make the white sauce, melt the butter in a saucepan over medium-low heat. Once the butter is melted, add the tapioca flour and whisk until clumps are...
See the full directions on my site

Nutritions

Calories
948

Sodium
833mg
34% DV

Fat
55g
84% DV

Protein
25g
50% DV

Carbs
86g
29% DV

Fiber
7g
29% DV