GLUTEN FREE BREAKFAST CASSEROLE RECIPES

Name: Gluten Free Breakfast Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 12
Cuisine: American
Ingredients: 1 lb. ground breakfast sausage; 20 oz. frozen hash browns (about 4 cups), thawed; 2 cups shredded cheddar cheese; ¼ cup diced green onion; 12 eggs; 1 cup milk; 1 teaspoon salt; 1 teaspoon ground black pepper

GLUTEN FREE BREAKFAST CASSEROLE - MAKE AHEAD OF TIME!

Gluten Free Breakfast Casserole - Make ahead of time! image

This gluten free breakfast casserole is simple to make and you can use your favorite breakfast sausage, ham, or bacon to make it exactly the way you want. Instructions for making it the night before included.

Provided by Chrystal

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 12

Number Of Ingredients 8

Ingredients

1 lb. ground breakfast sausage
20 oz. frozen hash browns (about 4 cups), thawed
2 cups shredded cheddar cheese
¼ cup diced green onion
12 eggs
1 cup milk
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray; set aside.
In a medium frying pan over medium heat, cook breakfast sausage. Use your spoon or spatula to break the sausage into pieces as it cooks. Once it’s cooked and no pink remains, turn of the heat and remove the pan from the burner.
Add the thawed hash browns, cheese, crumbled cooked breakfast sausage, and diced green onions to a large mixing bowl. Stir to combine. The cheese may start to melt, but don’t worry.
Pour the sausage and hashbrown mixture into your prepared baking dish and spread it until its evenly distributed.
In the same large mixing bowl, whisk the eggs with the milk, salt, and pepper.
Pour the egg mixture over the sausage and hashbrown mixture. The egg mixture will start to sink into the hash brown mixture. No need to stir it.
Bake for one hour, uncovered or until the center is set and the edges are brown.
Remove from the oven and let site for 10-15 minutes before serving.
Store leftovers covered in the refrigerator for up to 3 days. Reheat before serving

Nutrition Facts : Calories 385 calories, CarbohydrateContent 16 grams carbohydrates, CholesterolContent 239 milligrams cholesterol, FatContent 27 grams fat, FiberContent 2 grams fiber, ProteinContent 20 grams protein, SaturatedFatContent 9 grams saturated fat, ServingSize 1 slice, SodiumContent 696 grams sodium, SugarContent 1 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 16 grams unsaturated fat

GLUTEN FREE BREAKFAST CASSEROLE - MAKE AHEAD OF TIME!

Gluten Free Breakfast Casserole - Make ahead of time! image

This gluten free breakfast casserole is simple to make and you can use your favorite breakfast sausage, ham, or bacon to make it exactly the way you want. Instructions for making it the night before included.

Provided by Chrystal

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 12

Number Of Ingredients 8

Ingredients

1 lb. ground breakfast sausage
20 oz. frozen hash browns (about 4 cups), thawed
2 cups shredded cheddar cheese
¼ cup diced green onion
12 eggs
1 cup milk
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray; set aside.
In a medium frying pan over medium heat, cook breakfast sausage. Use your spoon or spatula to break the sausage into pieces as it cooks. Once it’s cooked and no pink remains, turn of the heat and remove the pan from the burner.
Add the thawed hash browns, cheese, crumbled cooked breakfast sausage, and diced green onions to a large mixing bowl. Stir to combine. The cheese may start to melt, but don’t worry.
Pour the sausage and hashbrown mixture into your prepared baking dish and spread it until its evenly distributed.
In the same large mixing bowl, whisk the eggs with the milk, salt, and pepper.
Pour the egg mixture over the sausage and hashbrown mixture. The egg mixture will start to sink into the hash brown mixture. No need to stir it.
Bake for one hour, uncovered or until the center is set and the edges are brown.
Remove from the oven and let site for 10-15 minutes before serving.
Store leftovers covered in the refrigerator for up to 3 days. Reheat before serving

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