Gluten Free Breakfast Casserole

INGREDIENTS

2 cups grated raw potatoes

½ cup onion, chopped

2 tbs margarine, melted

¾ cup cooked ground sausage (optional)

1/3 cup cheddar cheese, shredded

1/3 cup mozzarella cheese, shredded

4 eggs

6 egg whites

1 tsp. dried basil

1 tsp. dried oregano

½ tsp. dried parsley

DIRECTIONS

Crust

Preheat oven to 425° F.

Grease a casserole dish.

Mix potatoes and chopped onion together.

Press potato mixture evenly over the bottom and sides of the casserole.

Pour margarine evenly over the potatoes.

Bake for 30 minutes.

Filling

Spread cooked sausage (If you are using it) evenly over the crust.

Sprinkle cheeses evenly over the sausage.

In a separate bowl, beat eggs, egg whites, and spices.

Pour egg mixture evenly over the cheeses.

Lower oven temperature to 350°.

Bake for 40-45 minutes or until the center is set and knife inserted comes out clean.

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