Gluten Free Breakfast Casserole

Name: Gluten Free Breakfast Casserole
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12
Cuisine: American
Ingredients: 2 lb Ground Pork Sausage (2 pounds ground pork sausage (mild, hot, or a combination)); 1 piece Hash Brown (1 30-ounce package frozen hash browns (thawed, drained)); 1 tsp Table Salt (1 teaspoon salt (divided)); 4 pieces Scallion (4 green onions (chopped, divided)); 2 cup Cheddar Cheese (2 cups freshly shredded cheddar cheese (divided)); ½ tsp Black Pepper (½ teaspoon freshly cracked black pepper); 8 pieces Egg (8 large eggs); 2 cup Whole Milk (2 cups milk of choice (see Notes))

Gluten Free Breakfast Casserole - Breakfast,Main Course (American)

75 minAmerican

Servings12

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Steps

1Preheat oven to 350° Fahrenheit. Lightly grease 9x13 baking dish, then set dish aside.
2Heat large skillet over medium-high heat. When skillet is hot, add 2 pounds ground pork sausage. Cook until sausage is crumbled and no longer pink.
3Drain liquid from skillet. Add hash browns, ½ teaspoon salt, 2 chopped green onions, and 1 cup shredded cheddar to skillet. Stir until ingredients are thoroughly combined, then transfer mixture to greased baking dish. Set skillet aside.
4Crack eggs directly into large mixing bowl. Add 2 cups milk, ½ teaspoon freshly cracked black pepper, and remaining ½ teaspoon salt. Whisk ingredients together until mixture is pale yellow and no longer streaky.
5Pour egg mixture into baking dish, covering sausage mixture evenly. Spread remaining 1 cup shredded cheddar evenly over top of egg mixture.
6Place baking dish in preheated oven. Bake 35 to 40 minutes, or until eggs are set and cheese is melted.
7Remove baking dish from oven. Let casserole sit 5 minutes. After 5 minutes, sprinkle remaining chopped onions over top of casserole to garnish, then slice casserole into 12 squares and serve warm with desired sides.