A make ahead or just before casserole that is also a favorite comfort food in our house. I have changed it to make it gluten free and low dairy.
- 1/2 pkg of bacon
- ¼ c chopped onion
- 2 ½ c frozen cubed hash brown potatoes
- 5 large eggs, lightly beaten
- 4 oz shredded sharp cheddar cheese (1 cups)
- 1 ¾ c rice milk
- 1 c baking mix (1 cup gluten free flour,+ 1 1/2 tsp baking powder + 1/2 tsp salt + 1 tbsp veg. oil mix well until crumbly)
- ¼ tsp salt
- ¼ tsp pepper
Cook bacon and onion in large frying pan over medium-high heat for 5 minutes or until meat can be crumbled.
Stir in hash browns, and cook for 5 to 7 minutes or until bacon is no longer pink and hash browns are lightly browned.
Drain mixture well on paper towels.
Spoon mixture into a lightly greased 13 x 9-inch baking dish.
Stir together the lightly beaten eggs, shredded cheese, milk, baking mix, salt and pepper.
Pour evenly over bacon/hash brown mixture.
Cover and chill for 8 hours. Or place directly into oven
Bake covered with foil at 350 degrees for 45 minutes.
Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the middle comes out clean.
Remove from the oven and let stand for 5 minutes.
You can also keep the casserole warm until you are ready to eat by covering it with foil and putting it in a 200 degree oven.
Optional toppings: sour cream, favorite sauce of your choice (picante, hot sauce) You can also garnish it with parsley.