Yum! This is awesome. My mom used to make it before anyone was gluten-free in our house. But since then she’s adapted the recipe to accommodate our lifestyle change.
1 big package of gf shredded hash brown potatoes (or 2 packages of Simply Potatoes)
1 stick of butter (may not need the whole stick)
18 large eggs
1 1/2 cup milk or half and half
1 1/2 cup of shredded cheese (we use marble jack)
1 package of Little Sizzlers Sausage (must be pre-cooked and cut up)
1-2 tsp Italian seasoning (personal preference)
Heat oven to 350 degrees.
Spray 9 x 13 pan with cooking spray. Precook the (thawed if frozen) hash browns with a light coating of melted butter, (plus a few dollops on top) in the oven for approximately 15 minutes.
During that baking time, combine your eggs, milk or half and half, cheese and seasoning.
After 15 minutes in the oven, remove the pan from the oven and push or form the hash browns to the pan like a crust. Then add your egg mixture on top. Once the egg mixture is in, you can place in the sausage.
The egg bake should bake in the 350 degree oven for 50 minutes to 1 hour. You can check the “doneness” of the egg bake by sliding a knife into the egg bake. If it comes out clean it’s done. If it’s still mucky, it needs more time. When the egg bake is done, take it out of the oven and let it set for 10 minutes, then serve.
**Remember to always double check the ingredients for the potatoes. Not all potatoes are created equal. Some brands are potatoes only, others add fillers, in some cases flour or wheat. Also, be sure you are using an Italian seasoning blend that is gluten-free.
**Also try a different version of this egg bake with ham, cheese and green pepper.