Try this recipe for a spicy, flavorful alternative to the typical sausage and egg breakfast casserole. It is gluten free, too!

Ellenheart
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a 9x13-inch baking dish and set aside.

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  • Heat a skillet over medium-high heat and add oil, onion, and bell pepper. Cook until onion is soft and translucent, about 5 minutes. Remove from heat.

  • Heat a second skillet over medium-high heat and cook chorizo until browned on the outside, about 5 minutes. Continue cooking, chopping chorizo with a spatula, until it becomes loose like ground meat, about 5 minutes more. Drain and discard grease. Set aside.

  • Whisk eggs, milk, mustard, salt, and pepper together in a large bowl. Stir in 1 1/2 cups Cheddar cheese, cooked onion mixture, chorizo, and hash brown potatoes. Pour mixture into the prepared baking dish, cover with aluminum foil, and refrigerate overnight.

  • Remove casserole from the refrigerator 30 minutes ahead of time. Preheat the oven to 350 degrees F (175 degrees C).

  • Bake covered casserole in the preheated oven for 30 minutes. Uncover and sprinkle remaining 1/2 cup Cheddar cheese on top. Return to the oven and bake until a fork inserted in the middle comes out clean, about 30 minutes more.

Cook's Note:

For a spicier option, add some diced jalapenos, chiles, purple onion, or diced red pepper. Use gluten-free Bisquick(R) (3/4 cup) in place of the hash browns. Likewise, you can substitute almond milk or another non-dairy option for regular milk.

Nutrition Facts

351 calories; 27.2 g total fat; 165 mg cholesterol; 667 mg sodium. 11.2 g carbohydrates; 19.8 g protein; Full Nutrition

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/05/2020
I didn't have chorizo - used bulk pork sausage instead. It was a big hit at our New Year's Day brunch. Would make again & would like to try it with the chorizo.. Read More