MAKE AHEAD BREAKFAST CASSEROLE GLUTEN FREE RECIPES

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

Steps:

• Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.
• In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
• The next morning, preheat oven to 325 degrees F (165 degrees C).
• Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.