Gluten-Free Breakfast Casserole

01Method

1. 1

   Heat the oven to 350°F (175°C) and coat a 9x13-inch baking dish with cooking spray.

2. 2

   In a skillet over medium-high heat, cook the sausage, onion, bell pepper, and jalapeño together, breaking up the meat, until the sausage is fully browned and the vegetables are softened, about 5 to 7 minutes. Drain off any excess fat.

3. 3

   In a large bowl, combine the drained sausage mixture with the hash browns, about three-quarters of the cheddar, the tomatoes, and the green chiles. Stir gently, then transfer to the prepared baking dish.

4. 4

   In a separate bowl, whisk together the eggs and milk, then season with salt, pepper, and hot sauce. Pour the egg mixture evenly over the potato and sausage layer.

5. 5

   Bake for 50 minutes, then scatter the remaining cheddar over the top and continue baking for another 5 to 10 minutes. Allow the casserole to rest for 5 minutes before cutting into squares and serving.