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This gluten-free breakfast casserole was perfected by Leslie Fennell for Rebecca Steele and everyone else who visits "Isle Be Back"!

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Recipe Summary test

prep:
20 mins
cook:
1 hr
additional:
5 mins
total:
1 hr 25 mins
Servings:
12
Yield:
1 9x13-inch casserole
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Ingredients

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

Directions

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

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  • 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.

  • 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.

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

  • 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.

Cook's Note:

You can use spicy breakfast sausage instead of mild if you like.

Nutrition Facts

271 calories; protein 16.4g; carbohydrates 7.8g; fat 19.4g; cholesterol 170.6mg; sodium 754mg. Full Nutrition
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