Breakfast casseroles are my go-to for morning entertaining or a light dinner. Easy and convenient, this recipe is the perfect size for a small gathering, but you can double it for larger families (or bigger appetites). Gluten free with no oddball ingredients to purchase, just prep the night before and bake in the morning!
9 servings
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Ingredients:
I love that you can vary the ingredients and have something a little different each time. Today I’m using a mild Italian chicken sausage, but you can sub a spicier sausage, ham or bacon. Shredded hash brown potatoes will give you a smoother consistency, or use the cubed for more definition. Cheddar is a classic choice for this casserole, but any cheese will work. I used my favorite, gruyere. Colorful veggies like bell pepper and broccoli can be added, but be sure to cook them in advance to remove some of their moisture. With extra veggies you may need to extend the cook time.
Ingredients…
- 12 oz. hash brown potatoes, shredded or cubed
- 9 oz. gluten free Italian chicken sausage, or use your favorite
- 1 tsp. olive oil
- 3/4 cup shredded gruyere cheese, or use cheddar
- 7 large eggs
- 1 cup 1% milk
- 1 tsp. gluten free breakfast sausage seasoning or seasoned salt
- paprika
- cooking spray
Preparation:
Coarsely chop the sausage, or pulse in an electric chopper.
Heat 1 tsp. olive oil in a nonstick skillet and brown the sausage. Set aside to cool.
Combine the hash browns and sausage with half of the cheese and mix thoroughly.
Beat the eggs with the milk and seasoning.
Mist an 8 x 8″ square glass baking dish with cooking spray. Spread the potato and sausage mixture evenly in the dish and pour the egg mixture over everything. Top with the remaining cheese and sprinkle with paprika.
Cover tightly with foil and be sure to mist the foil with cooking spray first to prevent sticking. Refrigerate overnight.
In the morning, take the dish out of the refrigerator at least one half hour before baking (so the glass doesn’t crack). Preheat the oven to 350º. Remove the foil and bake for 1 hour. If needed, bake for an additional 10-15 minutes. Note, other items baking at the same time will lengthen the cook time.
The casserole will be golden brown with the sides pulling away from the baking dish. Check the center with a toothpick, it should come out dry.
This casserole is a complete meal, but you can serve it with a nice fruit salad, bacon or ham. Don’t fight over the corners!
Notes ♪♫ Frozen hash brown potatoes are a great convenience, but always check the label for gluten containing ingredients, especially if they are seasoned. Today there are so many options for gluten free sausage, ham and bacon. You should have no problem finding one that your family will enjoy. Always be careful with spice blends, and grate your own cheese for best flavor and no unwanted additives.
It’s hard to find gluten free sausage – And this casserole looks like a satisfying breakfast! Thanks for sharing at the What’s for Dinner party! Have a wonderful week.
You are right Helen, it can be hard to find gluten free sausage, although in the last few years I’m seeing more and more options. Sometimes I make my own, so that I can control the sodium as well as the gluten.
Thank you for sharing at #OverTheMoon. We appreciate your shares. They have been Tweeted Pinned. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn