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 caloriescarbohydrate: 7.8 gcholesterol: 170.6 mgfat: 19.4 gfiber: 1 gprotein: 16.4 gsaturatedFat: 8.8 gservingSize: -sodium: 754 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Breakfast Casserole
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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.
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.
Beat eggs with milk in a bowl and add salt, pepper, and hot sauce. Pour egg mixture over potato mixture.
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.