Gluten Free Breakfast Casserole Recipe
Gluten free breakfast casserole you can make once for a week's worth of breakfasts. Who doesn't love that?
Ingredients
- 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
Instructions
- 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.