Welcome! You’ve made your way to our very first blog post. We are Kevin and Adrianne, a husband-and-wife blogging team that’s still getting used to a gluten-free lifestyle. Please feel free to read more about us in the “about” pages, but I imagine that what you’re here for is today’s recipe! We thought it would be a great idea to begin writing at the beginning of the day: with breakfast.
This sausage and egg breakfast casserole has been a staple in my family for early-morning functions – which primarily means holidays, or any other occasion that we all have to get out of bed and get together before noon. It’s easy to make, and it’s a crowd-pleaser. The best part is, it’s a naturally gluten free dish, so no one will even notice if you’re catering to a gluten free diet. Kevin was SO happy we could keep this in the rotation with no changes necessary when he was diagnosed as having a gluten intolerance.
- 2 c. frozen hash brown potatoes
- 2 Tbsp. chopped onion
- 2 Tbsp. butter
- 2 c. shredded cheddar cheese (check ingredients to avoid gluten)
- 1 lb. country sausage (check ingredients to avoid gluten)
- 5 eggs
- ½ c. low-fat milk
- ½ tsp. salt
- ¼ tsp. pepper
- Preheat oven to 350F
- In a small skillet, brown and drain your sausage, and set aside.
- In a large skillet, fry frozen potatoes and onion in butter until browned. (This can be done while your sausage is cooking in the other skillet.)
- Layer cooked potato and onion mixture in the bottom of an 8 inch square baking dish.
- Layer half the cheese (1 cup) over potatoes. Spread the sausage in a layer over the cheese.
- Whisk together eggs, milk, salt & pepper, and pour evenly over the sausage layer. Sprinkle the remaining 1 cup of cheese on top.
- Bake uncovered for 30-40 minutes, until the egg mixture is fully cooked.