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Gluten Free Breakfast Casserole

Gluten-Free Breakfast Casserole Recipe

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb bulk breakfast sausage (pork or turkey)
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 20 oz bag frozen shredded hash browns, thawed
  • 8 large eggs
  • 1 cup whole milk
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 2 cups shredded sharp cheddar cheese
  • Sliced green onions, for serving

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 baking dish. Brown sausage in a skillet over medium-high heat until cooked, 6–8 minutes; drain.
  2. Sauté onion and bell pepper in a bit of oil until softened, about 5 minutes.
  3. Spread hash browns in the dish, top with sausage, peppers, onions, and 1½ cups cheese. Season lightly.
  4. Whisk eggs, milk, salt, pepper, garlic powder, and paprika. Pour evenly over the layers, pressing down to moisten.
  5. Bake 45–50 minutes until golden and set. Rest 5 minutes, top with remaining cheese and green onions, then serve.

Notes

Assemble the casserole up to 24 hours ahead, cover, and refrigerate. You may need to add 5 to 10 minutes to the bake time when cooking straight from the fridge.