One Pot Breakfast– and it is gluten free
This is a good hot breakfast we have often on Saturday mornings. I usually cook extra sausage or bacon when I am cooking it through the week and use what ever is leftover for this, ham works too.
- Prep Time : 15 minutes
- Cook Time : 30 minutes
- Yield : 6
- Large Potatoes - 4, shredded
- Medium Onion - 1/2, diced
- Vegetable Oil
- Cooked Sausage, Bacon, Ham etc. - 1- 2 cups
- Eggs - 4
- Cream or Milk - 2 tablespoon
- Shredded Cheese of your choice - 2 cups
In an oven safe pan, cook the shredded potatoes and onion in a tablespoon or 2 of vegetable oil, season with salt and pepper as you like. Once the potatoes are tender and begin to brown, add a layer of sausage, bacon etc. Then add a layer of shredded cheese. Next whisk eggs and milk or cream for 1-2 minutes then pour over all the other layers and bake at 350 degrees until the eggs become firm and golden brown, about 25 minutes.
This makes about 6-7 servings.