Try This for Your New Year's Hangover

Try This for Your New Year's Hangover

Ah, the ghosts of New Year's past. Most everyone has a New Year's celebration somewhere in their past that they'd like to forget...or better yet, remember. It probably began innocently enough but soon followed with one too many cocktails and a pounding headache on New Year's Day. Back in our twenties, my friends and I seemed impervious to hangovers. There wasn't any amount of revelry that couldn't simply be cured by a greasy cheeseburger and a few hours of reality TV. Nowadays, it seems to take days to recover from a late night of celebrating - at least, for me.

With one of the most celebrated evenings of the year almost upon us, I'm sure one of the last things on your mind is the hangover potentially waiting for you the following morning.

But if you do find yourself on the couch on New Year's Day, watching Patrick Swayze in Road House and wishing you hadn't had that 5th glass of champagne, here is a great recipe to help cure what ails you. This breakfast casserole has protein, carbs, and a little grease to set you right. It is hearty but not too heavy, and with the vegetables, you can still feel like you are starting the New Year off on a positive note. This casserole is delicious without any cheese, but as my husband said after taste testing it this morning, "if you sprinkled a little cheese in there it would be the bomb!"

You can saute the vegetables and cook the bacon beforehand, so all you need to do is assemble the casserole and bake in the morning. This also makes a great menu item for a New Year's Day brunch or any time of year.

Happy New Year!

Gluten Free and Dairy Free Breakfast Casserole

2 cups Ore Ida Hash Browns
4 tbsp canola oil
6 slices of bacon , cooked and crumbled into bite sized pieces (Hormel Uncured Bacon is gluten free and free of nitrites)
1/2 cup mushrooms, chopped
1/2 red bell pepper, chopped
1 cup spinach, chopped
4 eggs
1/2 cup Silk Almond Milk (original flavor)
1 tsp French's yellow mustard
Salt and pepper
(optional) 1/2 cup Daiya cheddar style shreds (dairy free) or regular cheddar cheese

Preheat oven to 375 degrees. Spray a 10-inch pie plate or casserole dish with gluten free cooking spray. In a skillet on medium heat, cook hash browns in oil approximately 5 minutes until lightly browned, flipping in between. Remove hash browns from skillet and place on the bottom of greased pie plate or casserole dish. In the same skillet, saute mushrooms, bell pepper and spinach for 4-5 minutes, adding more oil to the pan if needed. Remove from skillet and place on top of potatoes in casserole dish. Take bacon crumbles and spread on top of vegetable mixture. In a bowl, whisk eggs, almond milk and mustard. Add salt and pepper. If using cheese, add to egg and milk mixture. Pour egg mixture over vegetable and bacon mixture. Place casserole dish into oven and bake 30-35 minutes or until edges are slightly golden and center is set.

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