Gluten-Free Potato and Egg Casserole

This reminds me of breakfast tacos...mmm. Again, this is a very modified (and improved) recipe.

6 beaten eggs
2 c milk
1 tsp salt
1 tsp dry mustard
1-2 cloves garlic (minced)
1/4 cup green onions (chopped)
1/4 cup dried onions
1/2 cup corn tortilla crumbles (or tortilla chips if you can't find them)
3 cups shredded potatoes
butter (for frying potatoes)
1 cup shredded sharp Cheddar

Preheat oven to 350*. Fry up the potatoes in a skillet until browned. Place potatoes in the bottom of a casserole dish. Mix remaining ingredients (except cheese) and pour over the potatoes. Mix together. Bake uncovered for 20 min. Remove and add the cheese. Put back in the oven and bake for a remaining 20 min.


Serve with:
Green chili/tomatilla salsa (HEB has a really good one!)