GLUTEN-FREE BREAKFAST CASSEROLE
This gluten-free breakfast casserole was perfected by Leslie Fennell for Rebecca Steele and everyone else who visits "Isle Be Back"!
Provided by LeslieFSU
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Cook and stir sausage, onion, bell pepper, and jalapeno pepper in a skillet over medium-high heat until sausage is browned and crumbled and vegetables are translucent, 5 to 7 minutes. Drain well.
- Combine drained sausage mixture, hash browns, 1 1/2 cups Cheddar cheese, tomatoes, and green chiles in a bowl; stir gently to combine. Pour into the prepared dish.
- Beat eggs with milk in a bowl and add salt, pepper, and hot sauce. Pour egg mixture over potato mixture.
- Bake in the preheated oven for 50 minutes. Top with remaining Cheddar cheese. Continue to bake, 5 to 10 minutes more. Remove from the oven and let stand for 5 minutes. Cut into squares and serve.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 7.8 g, Cholesterol 170.6 mg, Fat 19.4 g, Fiber 1 g, Protein 16.4 g, SaturatedFat 8.8 g, Sodium 754 mg, Sugar 2.5 g
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deak krisztian
[email protected]I'll definitely be adding this casserole to my regular breakfast rotation.
Tawakalit Seriki
[email protected]This casserole is a great option for a healthy breakfast.
Annette Crosby
[email protected]I would definitely make this casserole again.
Muhammad Rejowan
[email protected]This casserole was easy to make and it tasted great.
Dua Khan
[email protected]I'm not a big fan of gluten-free dishes, but this casserole was really good.
tezthetrex
[email protected]This casserole is a great way to use up leftover vegetables.
Safayet Islam Shanto
[email protected]This was a great recipe! I made it for my family and they loved it.
William Curtis Looper
[email protected]The casserole was too dry. I think I should have added more milk.
Mcboulay
[email protected]This casserole was a bit bland for my taste. I think I'll add some more spices next time.
Abdulbasit Farooqi
[email protected]I've made this casserole several times now and it's always a hit. It's easy to make and it's a great way to use up leftover vegetables.
Lindi Makae
[email protected]This casserole is a great way to start the day. It's packed with protein and fiber, and it's also gluten-free. I love that I can feel good about feeding this to my family.
Prince Nzelu
[email protected]I'm not a huge fan of gluten-free dishes, but this casserole was surprisingly good. The almond flour and tapioca starch gave it a nice texture and the flavor was spot-on.
Tiara Hill
[email protected]This casserole was a hit with my family! The flavors were perfectly balanced and the texture was fluffy and moist. I'll definitely be making this again.