This gluten-free dish is perfect for any day of the week. It makes providing a hot meal very easy. We make dishes like this every month or so to break up the breakfast monotony. It also is a great way to eat on the run – if you have to! You may substitute with your choice of meats, cheeses, and veggies. One of our special favorites is adding a few tablespoons of crushed pineapple with ham!
What you need:
- 2 cups grated raw potatoes
- 2 tbsp butter; melted
- 3/4 cup cooked ground sausage
- 6 eggs
- 1/2 cup onion; chopped
- 1/3 cup cheddar cheese; shredded (soy cheese if on a casein-free diet)
- 1/3 cup part-skim mozzarella cheese; shredded (soy cheese if on a casein-free diet)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried parsley
- EVOO
What to do:
Crust
Preheat oven to 425 degrees F and coat pie pan with EVOO. Mix potatoes and chopped onion in a bowl and press the potato mixture evenly over the bottom and sides of the pie pan. Pour butter evenly over the potatoes and bake for 30 minutes.
Filling
Spread cooked sausage evenly over the crust and sprinkle cheese evenly over the sausage. In a separate bowl, beat eggs and spices, and then pour the egg mixture evenly over the cheese. Lower the oven temperature to 350 degrees F. Bake for 40 to 45 minutes, or until the center is set and the knife inserted comes out clean.