Sausage, Hashbrown and Egg Breakfast Casserole

Breakfast casseroles are a great way to feed a crowd, or in my case, my family for a day or two for breakfast.  They come together easily and reheat well.  If you’re short on time in the morning, you can prepare the casserole and refrigerate overnight, removing ½ hour before baking.

Several years ago I needed to make a breakfast casserole for a group so I started looking into recipes since I had never made one.  I was appalled at the lack of egg in the egg casserole!  Three or four eggs, milk and a bunch of bread was not my idea of an egg casserole.  As you will see, I use a lot of eggs and instead of using gluten free bread, I prefer to substitute hashbrowns.

If you prefer to shred potatoes by hand (which I do a ton!) make sure to shred the potatoes just before combining everything and bake right away.  Russet or Yukon gold potatoes would work well.  I made the mistake of using fresh potatoes in an egg casserole and refrigerating overnight once.  Let’s just say it came out of the fridge burnt orange and was immediately dumped!  Potatoes begin an oxidation process once they’re cut, resulting in a pink color.  That’s why your preshredded frozen hash browns are coated in lovely things to keep them from discoloring and caking.

Print Recipe

Gluten Free Sausage, Hashbrown and Egg Breakfast Casserole

Author: Just As Good Gluten Free

Ingredients

• 1 lb. gluten free breakfast sausage
• 1 cup chopped red bell pepper
• 3 cups gluten free frozen shredded potatoes aka hashbrowns
• 1 ½ cups shredded cheddar cheese
• 10 eggs
• 2 cups whole milk
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• 1 teaspoon ground mustard
• ½ teaspoon paprika
• ¼ cup chopped green onion optional

Instructions

• Preheat oven to 350 degrees F. Lightly coat a 9 x 13 baking dish with cooking spray and set aside.
• In a skillet over medium-high heat, cook the breakfast sausage until brown, crumbling the meat as you go. Once browned, add the chopped red bell pepper and cook for 1-2 minutes until softened. Remove from heat and add shredded potatoes. Place sausage mixture in the prepared 9 x 13 dish, spreading evenly. Spread shredded cheddar cheese over the sausage.
• In a medium bowl, whisk eggs. Add milk, black pepper, salt, ground mustard, and paprika and combine. Pour egg mixture evenly over sausage mixture.
• Bake for 40-45 minutes, or until a knife inserted in center comes out clean. Remove from oven and allow to cool for 5-10 minutes before serving. Serve with green onion on top if desired.