Cheesy Hash Brown Gluten-Free Breakfast Bake with Sausage

This is the gluten-free breakfast casserole to make when you want to feed a crowd and please everyone at the table. Hash brown breakfast bakes are as simple as it gets, naturally gluten-free and made without any specialty ingredients - grab everything at your local grocery store. My recipe combines pork sausage, store-bought hash browns, peppers, cheddar cheese, and eggs. Bonus: it's a make-ahead breakfast that reheats like a dream.

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Author Melissa Erdelac

Ingredients

30 ounce package frozen gluten-free hash browns thawed
4 tablespoons butter melted
2 tablespoons olive oil
1 teaspoon salt divided
½ teaspoon pepper divided
1 pound bulk pork breakfast sausage
1 red pepper diced
1 onion diced
10 large eggs
½ cup milk or dairy-free milk
2 cups grated sharp cheddar

Instructions

Preheat oven to 400°F. Spray a 9X13 baking dish with cooking spray. In a medium bowl mix together thawed hash browns, butter, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Press down as firmly as possible on the bottom and up sides of the prepared baking dish.
30 ounce package frozen gluten-free hash browns, 2 tablespoons olive oil, 4 tablespoons butter
Bake for 35 minutes, or until edges and bottom start to brown. Reduce the oven to 375°F.
While potatoes are baking, brown sausage in a nonstick skillet over medium heat. Break up sausage with a wooden spoon and cook until no longer pink. Transfer cooked sausage to a paper towel lined plate to soak up excess grease.
1 pound bulk pork breakfast sausage
In the same skillet saute peppers and onions for 5 minutes, or until softened. Remove for heat and set aside.
1 red pepper, 1 onion
In a large bowl whisk together eggs, milk, ½ teaspoon salt, and 1/4 teaspoon pepper. Pour eggs over partially cooked hash browns. Sprinkle on 1 cup shredded cheese, then all cooked sausage, peppers, onions, and finish with remaining cheese.
10 large eggs, ½ cup milk
Bake in 375°F oven for 25-30 minutes, or until eggs are set. Insert a knife in the middle to make sure eggs are cooked. Let stand for 10-15 minutes before cutting and serving.

Notes

Make Ahead Breakfast Casserole

Bake the hash brown layer the night before and cool slightly. Pour on the whisked eggs, cheese, cooked sausage, peppers, onions, and additional cheese. Cover and refrigerate overnight.

The next morning preheat the oven and bake for about 30 minutes. It will need to bake for a little longer since the dish chilled overnight.

How to Freeze / Reheat

Freezing Unbaked Breakfast Casserole:

Prepare the recipe as directed until ready to bake with the layers of eggs, potatoes, sausage, and cheese. Wrap tightly with plastic wrap then cover with foil. Freeze up to 2 months.

Thaw one day ahead of time in the refrigerator. Remove plastic and foil and bake as directed. The casserole will have to bake slightly longer. Insert a knife in the middle to make sure eggs are set.

Freezing Baked Breakfast Casserole:

Prepare, bake as directed, and allow the casserole to cool completely. Wrap tightly with plastic wrap then cover with foil. Freeze up to 2 months.

Thaw one day ahead of time in the refrigerator. Remove plastic and cover loosely with foil. Preheat oven to 350 degrees. Bake for 20-30 minutes, or until heated through.

Leftover Breakfast Casserole:

Store leftovers in the refrigerator up to 3 days or wrap in serving sized portions and freeze up to 2 months. Reheat in the microwave at 50% power until almost heated through and then finish at full power.

Nutrition