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"!

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 271 Calories

Ingredients

• ½ cup milk
• salt and ground black pepper to taste
• 1 jalapeno pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 8 large eggs
• cooking spray (such as Pam®)
• 2 cups grated Cheddar cheese, divided
• 1 medium sweet onion, chopped
• 3 plum tomatoes, chopped
• 1 pound mild breakfast sausage
• 1 (4 ounce) can chopped green chiles (Optional)
• 1 dash hot sauce (such as Tabasco®), or to taste (Optional)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 2

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.

Step 3

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.

Step 4

Beat eggs with milk in a bowl and add salt, pepper, and hot sauce. Pour egg mixture over potato mixture.

Step 5

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.