Gluten-Free Egg Strata

Easter is only a week away and though I don’t celebrate that particular holiday, it is a time when the family gathers to enjoy each others’ company, let the kids play together, have an Easter Egg hunt and generally socialize. This is, by the way, my husband’s family as mine is a lot further away and more spread out. It’s hosted by my sister-in-law and she knows I’m celiac and has known for at least a year.

I’m a very anal planner, I want to know the plan and have the plan abided by. Yes, I’m a pain – I know it, too. But I try hard to not lay it on other people too much. My husband called his sister yesterday to try to get an idea of what the plans were, what she would like us to bring or do, what the kids are doing for eggs, etc. When he asked about food, it was announced that she was making her standard egg strata dish (which includes a half a loaf of crumbled bread) and a cake for the two recent birthdays. This didn’t leave any real choices for me, though.

After a few hours of grumbling, whining and being annoyed, I decided to do something. I had seen a recipe for an egg strata that used tater tots instead of bread and hunted it up. It’s actually included in a fiction book called The Sweetest Thing by Jill Shalvis (a very nice contemporary romance). After talking to my husband, we decided we would try it out today and, if it was good, make it and bring it with us on Easter. Maybe it will be dueling egg strata dishes 🙂

Gluten-Free Egg Strata
(based on the Good Morning Sunshine Casserole from The Sweetest Thing by Jill Shalvis)

Prepare a 9×13 casserole pan by greasing lightly

1 layer GF tater-tots
1 layer chopped ham
1 layer cooked bacon (crumbled)
1 layer grated cheddar cheese

Mix the following and pour on top:

6 beaten eggs
1/2 tsp salt (or to taste – remember the tater-tots will soak up a lot of salt)
1/2 tsp pepper
1 tsp dry mustard
1/2 cup chopped onion (we caramelized ours before adding it)
3 cups milk
2 tsp worcestershire sauce

Drizzle 1/2 cup melted butter over the top (I’ll omit this next time, it was plenty moist)

Cook for one hour, uncovered, at 350 degrees F.

It turned out really well, actually. At least the equal to the standard family recipe. We’ll make it again for Easter brunch and see how it fares. The tater-tots unstick into a sort of hashbrown base. Not the healthiest breakfast choice so I don’t think we’ll make it often but it may keep me from having to brownbag it.

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