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Gluten Free Breakfast Casserole

Julie Clark
  • 50 minutes
  • Serves 10

INGREDIENTS

2 tbsp

butter

2 tbsp

tapioca flour (or all-purpose flour)

2 cups

milk (2% or higher)

1/2 tsp

salt

1/2 tsp

pepper

1/2 tsp

ginger

1 tsp

sage

paprika

30 oz

(about 7 cupfrozen shredded hash brown potatoes

6

large hard-boiled eggs (peeled)

2 cups

shredded cheddar cheese

12 oz

bacon (cooked and crumbled)