Grab and Go Breakfast Casserole

• Gluten free

• Meat

  • 1/2 cup Turkey, gluten free

• Produce

  • 1/3 cup Green pepper
  • 2 Onion greens
  • 1 Tray little potato company microwave ready garlic and parsley creamer potatoes

• Refrigerated

  • 7 Eggs, large

• Baking & Spices

  • 1/3 cup Red pepper
  • 1 Season with salt & pepper

• Dairy

  • 2 tbsp Butter
  • 1 cup Cheddar cheese
  • 1/3 cup Heavy cream

Found on faithfullyglutenfree.com

Description

Ingredients

• 2 tablespoons (30 ml) softened butter (for greasing the pan)
• 1 tray Little Potato Company Microwave Ready Garlic and Parsley Creamer potatoes
• 2 onion greens, chopped
• 1/3 cup (80 ml) chopped green pepper
• 1/3 cup (80 ml) chopped red pepper
• 1/2 cup (125 ml) diced gluten free turkey slices (or use ham, or leftover meat)
• 1 cup (250 ml) shredded cheddar cheese, divided
• 7 large eggs
• 1/3 cup (80 ml) heavy cream (light cream would work as well)
• season with salt & pepper

Directions

• Preheat the oven to 350 degrees F (180 degrees C). Butter the inside of all the cavities on a 12 cup muffin tin. Set aside.
• Cook the Creamer potatoes according to the directions on the package. Allow to cool for 5 minutes while you prepare the other ingredients. Once the potatoes have cooled so that they can be safely handled, cut the potatoes into quarters, so the pieces are small enough to fit into the muffin tin easily.
• Combine the cut up potatoes, onions, peppers, turkey meat, and 1/2 cup (125 ml) cheese in a large bowl. Stir in the seasoning packet that came with the Creamer potatoes. Divide this mixture between the 12 cups of the prepared muffin tin.
• Whisk together the eggs, cream, salt and pepper. Pour over the potato mixture, leaving at least 1/4-inch (1/2 cm) space at the top of the muffin cup. If you overfill, the eggs will bubble over while baking.
• Bake in the preheated oven for 20 minutes. Top with the remaining cheese, and bake just until melted.
• Let the Grab and Go Casserole Bites sit for 5 minutes before removing them from the muffin tin. Serve hot, or allow to cool completely before storing in an air-tight container in the fridge.