Who says you have to wait until nightfall to start celebrating Halloween? I see no reason that you can’t start the day off just as ghoulishly creepy as it ends.
The casserole part of this is a gluten free copy cat of that cheesy hash brown recipe from Cracker Barrel. Oh, how I used to miss them – I was always so jealous when someone got a big portion with their breakfast when we stopped on a road trip (and I sadly sat there eating a poached egg with tomato slices).
But since it’s Halloween, the recipe needed a little freak factor and some protein since it’s bound to be a long, sugar-filled day. I nestled thin slices of Canadian bacon into the potatoes when baking then added pastured eggs for the last 10 minutes of baking. And of course the eggs needed to be bloodshot – easy peasy with the help of a little ketchup!
Gluten Free Eyeball Breakfast Casserole Recipe
Gluten free non-stick cooking spray
2 pounds gluten free frozen hash browns (such as Ore Ida), thawed
½ cup unsalted butter, melted
1 (10-ounce) can or box of gluten free cream of chicken soup
2 cups sour cream
1 bunch green onions, chopped
1 teaspoon kosher salt
½ teaspoon ground black pepper
8 slices thin Canadian bacon
8 pastured eggs
Preheat oven to 350 degrees. Spray a 13 by 9 inch baking dish with cooking spray.
In a mixing bowl, combine the thawed hash browns, melted butter, soup, sour cream, green onions, salt, and pepper. Pour mixture into the prepared baking dish.
Arrange the Canadian bacon in pairs on top of the mixture, pressing down to create a little cup. Bake for 50 minutes or until bubbly and starting to brown. Break an egg into each of the Canadian bacon cups and bake for another 10 minutes or until the eggs are just set.
Put some ketchup in a small food storage bag, snip off the end and pipe the ketchup onto the eggs so they look bloodshot.
A gluten free recipe that serves 4 – 8 depending on appetite
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