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Gluten-Free Breakfast Casserole
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Gluten-free Southwestern breakfast casserole: easy to make, flavorful.
Ingredients:
  • cooking spray (such as Pam®)
  • 1 pound mild breakfast sausage
  • 1 medium sweet onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 (20 ounce) package Southwest-style hash browns (such as Simply Potatoes®), thawed
  • 2 cups grated Cheddar cheese, divided
  • 3 plum tomatoes, chopped
  • 1 (4 ounce) can chopped green chiles
  • 8 large eggs
  • 0.5 cup milk
  • salt and ground black pepper to taste
  • 1 dash hot sauce (such as Tabasco®), or to taste
Instructions:
  • Preheat the oven to 350°F (175°C) and generously coat a 9x13-inch baking dish with cooking spray.
  • In a skillet over medium-high heat, sauté sausage, onion, bell pepper, and jalapeno pepper until sausage is browned and crumbled and vegetables are translucent, for 5 to 7 minutes. Drain excess fat.
  • Gently mix the drained sausage mixture, hash browns, 1 1/2 cups of Cheddar cheese, tomatoes, and green chiles in a bowl until well combined. Transfer the mixture into the prepared dish.
  • In a bowl, whisk together eggs and milk. Season with salt, pepper, and hot sauce. Pour the egg mixture evenly over the potato mixture.
  • Bake in the preheated oven for 50 minutes, then sprinkle with the remaining Cheddar cheese and bake for an additional 5-10 minutes. Remove and let stand for 5 minutes before cutting into squares and serving.

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