There is something so decadent and comforting about having breakfast food for supper, especially in the fall. It’s even better when it can all be prepared beforehand and put in the oven when you get home from work (or get up in the morning).
Why We Love It
This is a great dish for brunches, lunches, or supper! It can easily be customized depending on what your family likes.
- Cooking spray
- 1 pound (half a kilogram) frozen hashbrown-style potatoes (small dice)
- 6 eggs
- One tsp. butter or margarine
- Salt and pepper
- Approximately half a cup of processed cheese loaf, such as Velveeta (you can use more or less as desired)
- 8 slices gluten-free bacon
- Approximately ½ cup shredded cheddar or mozzarella cheese (you can use more or less as desired)
- Preheat oven to 350°F.
- While the oven is preheating, cook the potatoes and the bacon separately, as directed on each package.
- Crack eggs into a bowl. Whisk with salt and pepper.
- Melt the butter in a medium-size frying pan over medium heat. Once the pan is hot, pour in the eggs. Cook and stir until eggs are set and scrambled (usually about five minutes).
- Cut the processed cheese loaf into small cubes.
- Once all ingredients are prepared, spray a 9×9 inch pan with cooking spray. Put the hashbrowns in the bottom of the dish and pat down. Place cubes of processed cheese on top. Spoon eggs over top of the cheese cubes. Put the bacon slices on top of the eggs. (You can crumble the bacon if you want, but slices work well too.) Top with shredded cheese.
- Cook for 30 minutes.
- Serve and enjoy!
- Don’t forget to read all the labels to make sure all ingredients are gluten-free!
- This dish can be made beforehand and refrigerated. While the oven is preheating, take the dish out of the refrigerator to bring it up to room temperature.
- Feel free to customize this dish to create a theme. For example, to make this dish Mexican-style, you might add paprika, garlic, and cumin, and serve it with salsa. For an Italian flavour, add parsley and oregano to the eggs, and add Parmesan cheese on top.
- For a healthier option, add finely chopped vegetables to the hashbrowns.
- For a bigger crowd, double the ingredients and use a 9×13 pan.