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



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


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

  • 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

271.4 calories; protein 16.4g 33% DV; carbohydrates 7.8g 3% DV; fat 19.4g 30% DV; cholesterol 170.6mg 57% DV; sodium 754mg 30% DV. Full Nutrition