Breakfast Casserole

Gluten-Free

This breakfast casserole recipe combines pork sausage, store-bought hash browns, mixed veggies, cheddar cheese, and eggs. It’s an easy make-ahead gluten-free breakfast option that reheats wonderfully!"

– Mamagourmand

Ingredients

Frozen Hash Browns Butter | Olive Oil Pork Sausage Red Pepper | Onion Eggs | Milk Sharp Cheddar

Mix the hash browns, oil, butter and seasonings together in a bowl. Press into a baking pan. Bake for 35 minutes or until browned.

Let's Make It!

Brown sausage in a skillet over medium heat. Transfer cooked sausage to a paper towel lined plate to soak up excess grease.

Add the pepper and onion to a skillet and cook until softened. Remove rom heat and set aside.

In a large bowl, whisk together the eggs. Pour over the hash browns, followed by cheese, sausage and veggies.

Bake the casserole for about 30 minutes or until eggs are set. Let stand for 10 minutes before serving.

Can I Make This Ahead Of Time?

Yes! Follow all the steps normally until right before cooking, then cover and refrigerate. The next morning, bake for about 30 minutes. It will need to bake for a little longer since the dish chilled overnight.

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