by Sandy Kirby Quandt
Pilot recently made this delicious gluten-free cheesy hash brown breakfast casserole and I’d like to share the recipe with you.
- 8 frozen hash brown patties
- 6 eggs
- 2 cups milk
- 1 cup sour cream
- 1 tsp garlic powder
- 1 tsp ground mustard
- 1/4 tsp black pepper
- 6 slices bacon, crisply cooked and crumbled
- 8 oz shredded Cheddar cheese
- 3 green onions, thinly sliced
Place hash brown patties in single layer in 13X9 inch baking dish sprayed with no-stick cooking spray.
Bake in preheated 450 F oven 20 minutes or until browned, turning hash browns after 10 minutes.
Remove from oven.
Let stand 5 minutes.
Reduce oven to 350 F.
Beat eggs in large bowl with wire whisk.
Add milk, sour cream and spices.
Stir in bacon, 1 1/2 cups cheese, and onions.
Pour over hash brown patties.
Sprinkle with remaining 1/2 cup cheese.
Bake 40-50 minutes or until center is set and edges are golden brown.
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I wish you well.
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