Tamari

To make the white sauce, melt the butter in a saucepan over medium-low heat. Once the butter is melted, whisk in the tapioca flour until any clumps are gone. 2 tablespoons salted butter, 2 tablespoons tapioca flour

With the saucepan over medium heat, add 1 cup of milk and whisk until smooth. Add the remaining milk and heat until slightly thickened, whisking often so the milk does not scorch. This should take about 3-4 minutes. 2 cups 2% milk

Remove from the heat and stir in salt, pepper, ginger, sage and paprika. Mix well. ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon ground ginger, 1 teaspoon ground sage, Dash of paprika

Place the frozen shredded potatoes into a large bowl. Pour the white sauce over the shredded potatoes, mix and set aside. 30 ounces frozen shredded hash brown potatoes

Preheat the oven to 375ºF. Spray a 9×13 baking dish with cooking spray.

Spread half of the creamy shredded potatoes on bottom of the baking pan.

Slice each hardboiled egg lengthwise, making 4 slices for each egg, equaling 24 slices. Lay the egg slices down flat, covering the potatoes. 6 large eggs

Pour and spread the remaining potato mixture over the eggs. Sprinkle the cheese overtop the potatoes. Then sprinkle the cooked & crumbled bacon over the cheese. 2 cups shredded sharp cheddar cheese, 12 ounces bacon

Bake for 30 minutes or until heated through.