GLUTEN FREE BREAKFAST CASSEROLE - MAKE AHEAD OF TIME!
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
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
MAKE-AHEAD BREAKFAST BURRITOS RECIPE - BETTYCROCKER.COM
This best breakfast burrito is ready to go when you are! Prepare the night before, bake them in the morning, and start your family's day the right way—with hearty, filling ingredients that come to life with a touch of salsa.
Provided by Jessica Walker
Total Time 8 hours 40 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 8
Steps:
- In 10-inch skillet, cook pork sausage over medium-high heat until no longer pink; drain. Stir in green onions. Remove from skillet; set aside.
- In large bowl, beat eggs until well blended. Wipe skillet clean with paper towels. In same skillet, melt butter. Add eggs; cook, stirring frequently, until scrambled and set. Add sausage and onions; mix gently.
- Heat tortillas as directed on package. Spoon sausage evenly onto each tortilla. Sprinkle each with 2 tablespoons cheese. Fold in sides of each tortilla; roll up to make burritos. Place in freezer container with waxed paper between layers. Freeze 8 hours or overnight.
- Night before use, place burritos in refrigerator to thaw. Next morning, heat oven to 350°F. Wrap each burrito in foil; place on cookie sheet. Bake 10 to 15 minutes or until hot. Serve with salsa and sour cream.
Nutrition Facts : Calories 360 , CarbohydrateContent 21 g, CholesterolContent 230 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 17 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 720 mg, SugarContent 1 g, TransFatContent 1 1/2 g
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