When you think of this Gluten Free Breakfast Casserole, think of your favorite sausage-egg-cheese-biscuit, just so much easier to make.
We take a classic breakfast sandwich, put it in casserole form and eliminate the biscuit making, sausage frying and sandwich assembling. Everything comes together in a nice big dish with plenty for a crowd or lots of leftovers that are perfect for a quick, yet hearty, breakfast any day of the week.
And when it comes to satisfying the entire family, you can count on this recipe time after time. Everyone loves it, asking for seconds is nearly guaranteed and leftovers are welcome – if you have them.
To make the casserole dairy-free, substitute the cheese with a dairy-free cheese product like Daiya and use a dairy-free milk product like unsweetened coconut milk.
Gluten Free Breakfast Casserole
2 pounds bulk pork sausage (choose an all-natural, gluten-free sausage)
1 cup red onion, diced
1 cup red bell pepper, diced
6 cups frozen shredded potatoes, slightly thawed
2 cups shredded white cheddar cheese
1 cup shredded sharp cheddar cheese
1 cup Laura Lynn GF pancake & waffle mix
2 cups milk
½ teaspoon garlic powder
¼ teaspoon sage
4 large eggs
Paprika, for topping
Preheat your oven to 375F and grease a 9×13-inch glass baking dish.
In a large skillet, cook onion, pepper and sausage together until sausage is nearly cooked through and vegetables are tender, about 12 minutes.
In a large mixing bowl, stir together potatoes, sausage/vegetable mixture and 2 cups of white cheddar cheese. Spoon mixture evenly into the prepared baking pan.
In the mixing bowl where you stirred together the potatoes and other ingredients, whisk the pancake mix, milk, seasonings and eggs until smooth. Pour this mixture over the sausage mixture in the baking dish. Sprinkle remaining cheese on top, evenly, then top with paprika.
Bake 45 minutes to 1 hour, until set and cooked through.
Cool 10-15 minutes before slicing into squares to serve.
You can watch me make this dish here at the Ingles Table!