Every December the same old conundrum hits. How to be a great hostess when your guests all get up at different times. How can you whip up something delicious for breakfast that can stay tasty all morning long while you get on with other things. Around Christmas we love to dish up a breakfast casserole. It is hot, satisfying, and perfect for a chilly winter morning. This breakfast casserole is gluten-free, making it perfect if you have company that has to avoid gluten. You can whip this up the night before and bake it in the morning if you like.
November 27th through December 31st we are running a very special feature here at The Whisk And The Spoon. We are bringing you oodles of recipes to help you survive the holidays gluten-free. So far we have a pomegranate cake, and now a breakfast casserole. Survive the holiday season gluten-free.
Hash Brown Breakfast Casserole
4 cups frozen hash browns
1/2 lb. ground sausage, browned and drained
2 Roma tomatoes, chopped
1/2 cup chopped bell pepper
5 eggs, whisked
3 Tbsp. half & half or whole milk
1/2 tsp. salt
1/2 tsp. hot chili pepper
1/4 tsp. ground pepper
3/4 cup grated cheese
Preheat oven to 375 degrees F. Prepare 7”x10” baking pan by spraying with cooking spray.
Spread hash browns in bottom of pan. Sprinkle sausage, tomatoes, and bell pepper over hash browns.
Whisk together eggs, half & half, salt, chili pepper and pepper. Pour over hash brown mixture. Top with grated cheese.
Bake for 30 minutes. Let set for 5-10 minutes and serve.