Shredded hash brown potatoes makes this egg bake gluten-free, easy-peasy and delicious. In this recipe, the salty prosciutto is balanced by the sweet red bell pepper and onions.
Hash browns make this egg bake gluten free and delicious
It’s that time of year…it’s time to get a little “eggy”. I love brunch and breakfast foods. Similar to a frittata, using shredded hash brown potatoes makes this egg bake gluten-free, easy-peasy and delicious. In this recipe, the salty prosciutto is balanced by the sweet red bell pepper and onions. Chop and prepare all the ingredients the night before. Cover them with plastic wrap and keep in the fridge for easy assembly in the morning. Don’t forget to defrost the shredded potatoes in the fridge overnight as well. To keep all ingredients gluten-free, buy a block of sharp cheddar cheese and shred it yourself. Pre-shredded cheese has a coating of flour on it to keep it from lumping and sticking in the bag. Cheese you’ve shredded yourself also is more flavorful.
Eggs!
Let’s talk eggs
Does it matter what kind of eggs you use? Yes, it most certainly does! When the egg is featured in your recipe for flavor, be sure to use organic, free range or cage free eggs. Happy chickens produce a far more flavorful and colorful egg.
How do you know the chickens are happy? Well…wouldn’t you be happier if you didn’t have to spend your life in a tiny box, never allowed to move or go outside and fed god knows what…not what chickens naturally eat when they’re outside? Ok, enough said about this topic…you know “eggs-actly” where I stand. 😉
White or brown?
The color of the egg itself whether brown, white or other is a result of the breed of chicken. So, it doesn’t matter if they’re brown eggs or white. What matters is how the chicken is raised, fed and how much room they have to roam.
Fresh out of the oven
Prosciutto, cheese and potato egg bake
Shredded hash brown potatoes makes this egg bake gluten-free, easy-peasy and delicious. In this recipe, the salty prosciutto is balanced by the sweet red bell pepper and onions.
8 eggs
3/4 cup whole milk
2 1/2 cups frozen hash browns ((plain shredded potatoes), defrosted)
3/4 cup sharp shredded cheese (plus 3/4 more for topping)
1/2 cup prosciutto or ham (diced)
2-3 tbsp green onions (diced)
1/2 cup red bell pepper (diced)
1 pinch salt and pepper
Preheat the oven to 350 F.
Grease a shallow baking pan well and set aside. I used a 9 x 9 square pan. In a mixing bowl, beat the eggs and milk with a whisk until well blended and frothy. In another mixing bowl combine the shredded potatoes, prosciutto, green onions and red bell pepper. Season with a pinch of salt and pepper.
Combine the egg mixture into the shredded potato mixture and mix. Pour into the prepared baking pan and top with the remaining ¾ cup of shredded cheese.
Bake in the oven for about 40 minutes or until a knife comes out clean when inserted into the center.
Source: northwestspoon.wordpress.com
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