Leslie Fennell mastered this gluten-free breakfast casserole for Rebecca Steele and everyone else who visits “Isle Be Back”!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- cooking spray (such as Pam®)
- 1 pound mild breakfast sausage
- 1 medium sweet onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- 1 (20 ounce) package Southwest-style hash browns (such as Simply Potatoes®), thawed
- 2 cups grated Cheddar cheese, divided
- 3 plum tomatoes, chopped
- 1 (4 ounce) can chopped green chiles (Optional)
- 8 large eggs
- ½ cup milk
- salt and ground black pepper to taste
- 1 dash hot sauce (such as Tabasco®), or to taste (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-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.
- You can use spicy breakfast sausage instead of mild if you like.
Nutrition Facts
| Calories | 271 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 171 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 9 g |
| Sodium | 754 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
We enjoyed this recipe. I liked the added heat such as the green chilies. Since I had hot green chili, I didn’t add the jalapeño. I am planning on freezing the left-over casserole.
I made this for dinner according to the recipe, except for cutting it in half. It’s really good and very flavorful, due to the green chiles, two different kinds of peppers, and onions. I served this with a simple spinach salad and orange slices. Definitely something I’d make again.
I really enjoyed this recipe. I used white American cheese instead of cheddar (a kitchen mishap). The mistake turned out delicious. I think I’d still prefer cheddar, but I really liked the versatility of this recipe. This was easy and quick to make and lasted quite a while. Everyone enjoyed it. Next time I want to try some of the optional chilies.
The potatoes and sausage go so well together in this recipe. Very versatile dish for any occasion!