This gluten-free breakfast casserole was perfected by Leslie Fennell for Rebecca Steele and everyone else who visits "Isle Be Back"!
Provided by LeslieFSU
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h25m
Yield 12
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 7.8 g, Cholesterol 170.6 mg, Fat 19.4 g, Fiber 1 g, Protein 16.4 g, SaturatedFat 8.8 g, Sodium 754 mg, Sugar 2.5 g
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