Easy Gluten Free Breakfast Casserole for Busy Mornings
This versatile and time-saving breakfast casserole is packed with savory sausage, crunchy veggies, creamy eggs, and melted cheese. It's perfect for busy mornings, meal prep, or family gatherings. The dish can be easily customized to accommodate dietary preferences, ensuring everyone enjoys a nutritious start to the day.
Equipment
- - Large skillet
- - 9x13-inch baking dish
- - Mixing bowls
- - Whisk
- - Oven
Ingredients
- - 1 lb pork breakfast sausage or vegetarian alternative
- - 20 oz frozen hashbrowns about 4 cups
- - 2 cups shredded Cheddar cheese
- - 1/4 cup diced green onion
- - 12 large eggs
- - 1 cup milk or dairy-free alternative
- - Kosher salt and black pepper to taste
- - Optional: 2 tablespoons fresh parsley
Instructions
- **Prepare the Base:**
- - Preheat the oven to 375°F (190°C).
- - In a large skillet, brown the sausage over medium heat. Transfer to a bowl and set aside.
- **Sauté Vegetables:**
- - In the same skillet, sauté 3 cups of broccoli florets and 6 minced garlic cloves until tender and fragrant.
- **Layer the Ingredients:**
- - Grease a 9x13 inch baking dish.
- - Layer the cooked sausage at the bottom, followed by sautéed broccoli and garlic.
- - Sprinkle shredded Cheddar cheese evenly on top.
- **Prepare the Egg Mixture:**
- - In a mixing bowl, whisk together eggs, milk, parsley, salt, and pepper.
- - Pour the egg mixture over the layers in the baking dish.
- **Bake:**
- - Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden brown.
- - Let the casserole cool slightly before serving.