Ingredients
- 1 pound gluten-free breakfast sausage
- 1 medium onion, diced
- 1 red bell pepper, diced
- 8 large eggs
- 1 1/2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 4 cups frozen hash browns (check the label is gluten-free)
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 3 green onions, sliced
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the sausage in a large skillet over medium heat, breaking it into crumbles, for 7 to 8 minutes until browned.
- Add the onion and bell pepper and cook 5 minutes more until softened. Drain the excess grease.
- In a large bowl, whisk the eggs, milk, salt, pepper, garlic powder and paprika.
- Spread the frozen hash browns in the dish, top with the sausage mixture, 1 1/2 cups of the cheddar and all the mozzarella.
- Pour the egg mixture evenly over everything and press down any floating pieces with a fork.
- Top with the remaining 1/2 cup cheddar and the green onions.
- Bake uncovered for 40 to 45 minutes, until the center is set and the top is golden. Tent with foil if it browns too fast.
- Rest for 10 minutes before cutting, and garnish with parsley.
Notes
No need to thaw the hash browns. Always check labels on sausage, hash browns and seasonings for hidden gluten.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free