Gluten Free Holiday Breakfast Casserole Recipe
Servings: 8 people
Calories: 480kcal
Ingredients
- Gluten free nonstick cooking spray
- 1 pound sweet or hot Italian sausage
- 1 medium white or yellow onion
- 10 large cage free eggs
- 1 cup milk
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 (20-ounce) bag gluten free hash browns (defrosted)
- 8 ounces sharp cheddar cheese grated, divided
- 1 red bell pepper seeded, deveined, and diced
- 1 green bell pepper seeded, deveined, and diced
Instructions
- Preheat the oven to 350 degrees. Spray a 9x12-inch baking dish with cooking spray.
- Remove the sausage from the casings and crumble into a large skillet. Add the onion and cook over medium heat until the sausage is no longer pink and the onions are translucent, about 8 minutes. Drain.
- Whisk together the eggs, milk, mustard, salt, and pepper. Add the sausage, hash browns, and 1/2 the grated cheese. Pour into the prepared baking dish. Top with the remaining cheese and the diced peppers. Bake, uncovered, for 45-55 minutes or until the center is just set. Let cool 10 minutes before serving.
Nutrition
Calories: 480kcal | Carbohydrates: 18g | Protein: 24g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 280mg | Sodium: 1003mg | Potassium: 566mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1150IU | Vitamin C: 38.9mg | Calcium: 292mg | Iron: 2.7mg