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.
Ingredients:
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)
Directions:
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.
December 20th, 2011 at 7:21 pm
Hi there
This sounds really great! Does the recipe really call for 18 eggs? I am thinking of making it soon and like to know if i need that many eggs. Thanks! Carrie
December 21st, 2011 at 7:30 am
Yes it does! And it’s super good! Enjoy!
April 25th, 2012 at 7:45 pm
I need to make this ahead of time, does it do alright making it 1 day in advance and reheating?
April 26th, 2012 at 8:25 am
Yes! It is FABULOUS for reheating! Good luck!
March 24th, 2013 at 10:52 am
We decided to make two for our family easter, one just as the recipe calls for, and one a veggie version, with a cup of cauliflower florets, and 1 cup of mixed green, red, and yellow bell peppers,cherry tomatoes, with chives and parsley, and a mixed blend of cheeses. Yumm, can’t wait:)
November 27th, 2013 at 7:34 pm
I am planning to make this for the first time for Thanksgiving Day brunch as I have a relative who has Celiac disease. How many ounces or cups of hash browns are needed. The gluten-free ones I found are a family-size of 4 lbs. (64 oz.) Another brand, not g.f. was 32 oz. so I am thinking that may be a more appropriate amount.
I notice the recipe calls for a 9 x 13 pan, but I would like to use a pyrex rather than a metal pan and am wondering if the hash browns will brown in that kind of container. I think it will make a better serving dish, as I have a decorative holder for it.
I know you may not see this in time to help, as Thanksgiving is tomorrow, but I would still appreciate your feedback whenever you see it.
November 27th, 2013 at 11:00 pm
Yes a glass pan works fine you’ll want to try cook them in the pan a little before adding the other ingredients. Also, I just line the pan with the hashbrowns and shape them like a crust into the pan. So I really am not sure how much that is, but I would guess 3-4 cups. Make sure the potatoes are thawed to do this. I have had other people’s egg bake where they have more hashbrowns in it than that. So I don’t think you can mess it up if you add some more.
Worst case, you run out of time and you can put it all in a pan and cook it all together like a hash. I did it tonight in preparation for a quick breakfast before a Thanksgiving 5K we are running in the morning. Good luck!
November 28th, 2013 at 10:24 pm
Thanks for your quick response, Amy. I followed the directions exactly, including pre-baking the hash browns and it turned out great!
I think it will become a favorite recipe for me for company brunches, even when I don’t need gluten free. I used Mr. Dell’s Gluten Free Hash Browns (about 6 cups) and Farmland Gluten Free Fully Cooked Sausage Links, both purchased at Walmart. Hope your run went well.
December 1st, 2013 at 4:24 pm
Great job Carolyn! Glad it all worked out and thanks for the follow up! The run and the rest of Thanksgiving was a blast! Thank you.
December 3rd, 2013 at 12:01 pm
1. How many servings?
2. Can you put it together and refrigerate the night before, then bake in the morning? If so, how long?
3. If you bake and refrigerate the night before, how long to reheat?
Looks great.
Thank you!
July 3rd, 2014 at 8:32 am
1. depends on how big you cut the slices. Big hungry eaters, you could make 6 pieces. But you could make up to 12 if it is just part of a huge breakfast where people will be eating other things as well.
2. I would not put it together the night before, I think it could mess up the potato crust.
3. I would say 20-30 min to reheat. It is pretty thick.