Gluten-Free Breakfast Casserole recipe

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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
½ cup milk
salt and ground black pepper to taste
1 dash hot sauce (such as Tabasco®), or to taste

Nutrition Info

271.4 calories
carbohydrate: 7.8 g
cholesterol: 170.6 mg
fat: 19.4 g
fiber: 1 g
protein: 16.4 g
saturatedFat: 8.8 g
servingSize: -
sodium: 754 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

  2. Cook and stir sausage, onion, bell pepper, and jalapeno pepper in a skillet over medium-high heat until sausage is browned and crumbled and vegetables are translucent, 5 to 7 minutes. Drain well.

  3. Combine drained sausage mixture, hash browns, 1 1/2 cups Cheddar cheese, tomatoes, and green chiles in a bowl, stir gently to combine. Pour into the prepared dish.

  4. Beat eggs with milk in a bowl and add salt, pepper, and hot sauce. Pour egg mixture over potato mixture.

  5. Bake in the preheated oven for 50 minutes. Top with remaining Cheddar cheese. Continue to bake, 5 to 10 minutes more. Remove from the oven and let stand for 5 minutes. Cut into squares and serve.

Recipe Yield

1 9x13-inch casserole

Recipe Note

This gluten-free breakfast casserole was perfected by Leslie Fennell for Rebecca Steele and everyone else who visits \"Isle Be Back\"!

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