Description
A hearty breakfast potato casserole that’s gluten free.
Ingredients
Scale
- 4 cups diced potatoes
- 1 cup shredded cheese
- 6 eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
Instructions
- Preheat oven to 350°F (175°C).
- Grease a baking dish.
- In a large bowl, mix diced potatoes, bell peppers, and onions.
- In another bowl, whisk eggs, milk, salt, and pepper.
- Add cheese to the potato mixture.
- Pour the egg mixture over the potatoes and mix well.
- Pour the entire mixture into the baking dish.
- Bake for 45 minutes or until set and golden.
Notes
- Let it cool for a few minutes before serving.
- Store leftovers in the refrigerator.
- This dish can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg
Keywords: breakfast potato casserole, gluten free breakfast casserole