GLUTEN-FREE BREAKFAST CASSEROLE

Gluten-Free Breakfast Casserole image

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

Provided by LeslieFSU

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h25m

Yield 12

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 754 mg, Sugar 2.5 g