Ahhhh Father’s Day… In the PC (pre-celiac) days, we would have (1) gone out to breakfast, (2) the kids would have trashed the table, floor, and surrounding vicinity, (3) we would have left a very, very generous tip, and (4) we would have vacated the building post-haste. With Celiac Disease, dining out for breakfast is a bit more challenging. Between dreaded cross contamination and way too many menu items with “Toast” in the title, my hubby sweetly agreed to dine in.
So, what to make for our Father’s Day Breakfast Bonanza? A bowl of (gluten-free!) Cocoa Pebbles wasn’t going to cut it. I needed something manly and gut filling. The recipe also needed to be easy because, as I have mentioned previously, my skills in the kitchen are limited. To the rescue comes my Breakfast Casserole! With only four itsy-bitsy ingredients (eggs, bacon, hash browns, and cheese), the chances of me getting distracted during the mixing process was lessened considerably (ooh look, something shiny!).
Hey, when did you get here!? 🙂
Ok, moving on… I’d like to make a disclaimer about this recipe… If you are popping Lipitor like candy and have the American Heart Association‘s website as one of your “Favorites”, please think long and hard about how often you eat this dish. The casserole is definitely gluten-free, but as for “uber-healthy” — not so much.
9 eggs (I use Eggland’s Best)
1 pound Oscar Mayer Center Cut Bacon
15 ounces Ore Ida Hash Browns (the shredded kind)
2 cups of Kraft Shredded Cheddar Cheese
Cook the hash browns (use stove top directions). Put the cooked hash browns in a 9 or 10 inch round casserole dish. Push them on the bottom of the dish and up along the sides. Cook the bacon and crumble it (do this as you are cooking the hash browns — a pound of bacon takes some time to microwave!). In a medium container, whisk the eggs and then add the crumbled bacon and shredded cheese. Stir. Pour mixture into the hash browns that you’ve already put in the casserole dish. Bake at 350 degrees for 50 minutes (uncovered).
*Note – all of these items are gluten free at the time I am writing this post. PLEASE always double check the ingredients list or, if in doubt, call the manufacturer to confirm.