Gluten Free Breakfast Casserole Recipe
Kristy Still
Gluten free breakfast casserole you can make once for a week's worth of breakfasts. Who doesn't love that?
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Servings 12
Calories 373 kcal
- 16 ounces Ground Pork Breakfast Sausage cooked and drained
- 1 30 ounce bag Shredded Hash Browns
- 3 cups Milk
- 2 cups Shredded Cheddar Cheese divided
- 2 Green Bell Pepper diced
- 1/2 cup Green Onion diced
- 2 Tomato diced
- 12 Egg
- salt and freshly ground black pepper
Preheat the oven to 375°F.
In a large mixing bowl combine the cooked sausage, hash browns, milk, 1 1/2 cups of shredded cheese, peppers, onions, and tomatoes.
Spray a 9x13 casserole dish with non-stick cooking spray and evenly pour out the hash brown mixture.
Crack the eggs individually over the casserole, keeping them intact without whisking.
Sprinkle the remaining cheese evenly over the top.
Bake for 1 hour or until the cheese is melted and the eggs are nicely baked.
Serve with ground peppercorn or salt if preferred.
Calories: 373kcalCarbohydrates: 11gProtein: 21gFat: 24gSaturated Fat: 8gSodium: 456mgFiber: 2gSugar: 4g
Keyword Baked, Baking, Breakfasts, Brunches, Easy, Eggs, Gluten Free, Gluten Free Baking, Make Ahead, Sausage