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Gluten-Free Breakfast Casserole

Gluten-Free Breakfast Casserole is a hearty and crowd-pleasing breakfast recipe. Prepped in minutes then baked until golden brown and bubbly!

Raise your hand if you like hot breakfasts! Raise the other if you like ’em easy to prepare! And crowd-pleasing! And hearty, and cheesy, and prefect for the holidaysss…..ok we’ve run out of limbs.


The past several years I’ve skirted around creating new recipes for Thanksgiving because, as I mentioned on Wednesday, most of the people I know, including my family, don’t change their menu up a whole lot from year to year. There’s millions (literally, Google that ish,) of delicious turkey, mashed potato, and cranberry sauce recipes out there on the interwebs so instead of trying to reinvent the wheel, I prefer to pave the road under it with supplemental recipes for the rest of the holiday. I feel like I’ve been wanting to explain that for years now.

Ingredients

  • 1lb pork sausage
  • 1 large shallot or 1 small onion, chopped
  • 6 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8oz sour cream
  • 3/4 cup milk
  • 8oz shredded sharp cheddar cheese, divided
  • 4 cups (about 20oz,) frozen shredded hash browns, thawed


Directions

  • Preheat oven to 350 degrees then spray a 9x13" baking dish with nonstick spray and set aside. Brown sausage with shallot in a large skillet over medium-high heat then drain if desired and set aside to cool slightly (can be done ahead of time.)
  • Whisk eggs, salt, and pepper in a very large bowl, add sour cream and milk, and then whisk until smooth. Add 3/4 of the shredded cheese (about 6oz,) the cooked sausage, and thawed hash browns to the bowl then stir to combine. Pour mixture into prepared baking dish then smooth with a spatula until liquid is evenly distributed.
  • Read more please visit : iowagirleats.com

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