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Easter Breakfast Casserole
March 25, 2008

Just delicious, and a real keeper! So many egg casseroles contain flour, and I needed a great recipe for my gluten-intolerant friend. This was perfect! I baked the hashbrowns in the greased casserole for about 30 minutes at 425. Meanwhile, I cooked the bacon nice and crisp. Over the potatoes, I layered the crumbled bacon, green pepper, onion, and cheese and poured the egg mixture over all. Then I refrigerated it overnight and baked it as directed in the morning. Some folks may be missing that there are two separate cooking times--45 minutes covered and then 30 minutes uncovered. If you realize this ahead of time, it helps with planning.

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