Name: Gluten-Free Breakfast Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Cooking spray (such as Pam®) -; Mild breakfast sausage - 1 pound; Sweet onion, chopped - 1 medium; Green bell pepper, seeded and chopped - 1; Jalapeno pepper, seeded and chopped - 1; Southwest-style hash browns (such as Simply Potatoes®), thawed - 1 (20 ounce) package; Grated Cheddar cheese, divided - 2 cups; Plum tomatoes, chopped - 3; Chopped green chiles (Optional) - 1 (4 ounce) can; Eggs - 8 large; Milk - ½ cup; Salt and ground black pepper to taste - ½ cup; Hot sauce (such as Tabasco®), or to taste (Optional) - 1 dash

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Breakfast Casserole

1. Cooking spray (such as Pam®) -

2. Mild breakfast sausage - 1 pound

3. Sweet onion, chopped - 1 medium

4. Green bell pepper, seeded and chopped - 1

5. Jalapeno pepper, seeded and chopped - 1

6. Southwest-style hash browns (such as Simply Potatoes®), thawed - 1 (20 ounce) package

7. Grated Cheddar cheese, divided - 2 cups

8. Plum tomatoes, chopped - 3

9. Chopped green chiles (Optional) - 1 (4 ounce) can

10. Eggs - 8 large

11. Milk - ½ cup

12. Salt and ground black pepper to taste - ½ cup

13. Hot sauce (such as Tabasco®), or to taste (Optional) - 1 dash

How to cook deliciously - Gluten-Free Breakfast Casserole

1. Stage

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

2. Stage

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. Stage

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. Stage

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

5. Stage

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.