A comforting gluten-free breakfast casserole made with eggs, sausage, vegetables, and hash browns, perfect for make-ahead meals or brunch.
Ingredients
Scale
8 large eggs
1 cup milk or plant-based milk
2 cups frozen hash browns, thawed
1/2 pound breakfast sausage, cooked and crumbled
1 cup shredded cheddar cheese
1/2 cup diced bell peppers
1/2 cup chopped onion
1 cup chopped fresh spinach
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook onions and bell peppers in olive oil until tender.
- Add spinach and cook until wilted; set aside.
- Brown sausage, crumble, and drain grease.
- Layer hash browns in the dish.
- Top with sausage and vegetables.
- Whisk eggs, milk, salt, pepper, and paprika; pour over layers.
- Sprinkle cheese on top.
- Bake 35–40 minutes until set.
- Let rest 5–10 minutes before slicing.