Gluten Free Living – 2014

This is an awesome Sausage Breakfast Casserole. It’s a really spiffed up version compared to regular breakfast casseroles. This one has gluten free bread on the bottom. Then it’s topped with sausage, seasoned Fried Potatoes, fried bell peppers, mushrooms and green onions and cheddar cheese. Then a scrambled egg/milk mixture is poured over the top. After refrigerating overnight, Sausage Breakfast Casserole bakes up to perfection.

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The first time I ever tasted a “breakfast casserole” was in the early 80s when my children were toddlers. One of the gals in our monthly ladies’ group brought this for our monthly brunch. It was love at first bite! 🙂 But through the years I’ve changed it up a LOT! I never really cared for the dried mustard that’s included in most breakfast casseroles so I omitted it.

One time I needed the casserole to make a little more so I added potatoes to it. Ever since then I’ve made this casserole with potatoes. I added the seasonings, then I started adding onions, then bell peppers, and finally mushrooms. The outcome is magnificent. Everyone always loves my Sausage Breakfast Casserole.

I took my Sausage Breakfast Casserole to a meeting on Saturday where I served breakfast fixings, including Blueberry Coffeecake, Apple Cake and a fruit tray. Everyone loved it. I used to bring this casserole regularly when we served breakfast every Sunday for our Sunday school class. This is a great recipe to make when you’re serving breakfast for dinner, company for breakfast, or for holiday breakfasts. It gives you a dose of protein instead of just sugar.

If you’re looking for a fabulous breakfast entree, than look no farther than Sausage Breakfast Casserole. It’s so tasty and not super difficult. It does take some time to prepare it initially. But all you have to do is pop it in the oven about an hour before breakfast the next morning. Voila! You have an amazing breakfast on your hands that everyone will rave over. 🙂

I chose to make this recipe gluten free because I was serving it to a group of people (2 of whom needed some gluten free options). You can also use any kind of bread you have on hand for this recipe if you’re not gluten intolerant. Why not put Sausage Breakfast Casserole on your Christmas or New Year’s menu this year?

Sausage Breakfast Casserole is one of the BEST breakfast casseroles you’ll ever eat!

This scrumptious casserole is great comfort food!

Sausage Breakfast Casserole is wonderful for holiday breakfasts.

Here’s what I did.

I used these ingredients, except that I changed out regular russet potatoes for red potatoes.

Brown sausage; drain. Place sausage on paper towels to absorb extra grease. Set aside.

Melt butter in large skillet. Add cubed red potatoes and seasonings. Cover with lid and cook potatoes about 10 minutes. Continue flipping potatoes over every few minutes to prevent potatoes from scorching on the bottom.

Add green onions and red bell peppers and saute another 4-5 minutes. (If you have fresh mushrooms, add them here).

Spray a 9×13″ glass casserole dish with cooking spray. Cut crusts off bread and place into casserole dish. This is Rudi’s gluten free bread. My preferred gluten free bread is from Canyon Bakehouse.

Sprinkle sausage over top of the bread.

Add seasoned potatoes, bell peppers and onions.

Top with drained, canned mushrooms.

Sprinkle sharp cheddar cheese over top.

Beat eggs in mixing bowl.

Add milk and stir to combine.

Pour milk/egg mixture over top of the other ingredients in baking dish.

Cover and refrigerate overnight.

Bake, covered with foil, at 350 for about 45 minutes to an hour or until egg mixture is firmly set.

My Sausage Breakfast Casserole has always been a family favorite.

I’ve made this lovely breakfast entree many times when we brought food to our Sunday school class each week.

You’ll be drooling after the first bite. 🙂

Here’s the recipe.

SAUSAGE BREAKFAST CASSEROLE

(My own concoction)

Sausage Breakfast Casserole

Teresa Ambra

This spectacular breakfast casserole is filled with sausage, bell peppers, red potatoes, mushrooms, onions, and cheese. It's terrific for holiday breakfasts like Thanksgiving or Christmas. You simply make it up the night before and pop it in the oven for an hour the next morning. Gluten free.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Breakfast

Cuisine American

Servings 15

Calories 417 kcal

Equipment

• 1 large skillet with lid
• 1 hamburger chopper to chop the meat into small pieces while frying
• 1 sharp knife to cut vegetables
• measuring cups
• measuring spoons
• 1 10x15" glass baking dish
• 1 medium mixing bowl
• 1 whisk

Ingredients

  

1x2x3x

• 1 lb. bulk sausage cooked, (you can also use bacon or ham)
• 3-4 medium to large red potatoes scrubbed
• 12 large eggs
• 2 cups 2% milk or cream
• 2 cups sharp cheddar cheese shredded
• 1 loaf Rudi’s multi-grain gluten free bread crusts removed or Whole wheat bread slices (or use my favorite Canyon Bakehouse GF bread)
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1/8 tsp. paprika
• 1/8 tsp. dill weed
• 1/8 tsp. garlic salt or powder
• 1 tbsp. dried chives
• 1 tbsp. dried parsley
• 1/4 cup butter or coconut oil for frying potatoes (1/2 stick)
• 1/2 cup onions chopped, or green onions
• 1 bell pepper chopped, (red, orange or yellow)
• 4 oz. can sliced mushrooms drained

Instructions

 

• Cook sausage in skillet over medium heat until thoroughly done.
• Use a hamburger chopper to break the meat up into small pieces while frying.
• Transfer meat to paper towel-lined plate.
• Drain sausage between layers of paper towels.
• Press out all fat.
• Clean out skillet with paper towels.
• Melt butter or coconut oil in same skillet over medium heat.
• Add potatoes, salt, pepper, paprika, dill weed, garlic salt, chives, and parsley.
• After cooking for about 10 minutes, add onions and bell pepper.
• (If using fresh mushrooms, add here).
• Cover with lid and cook through, stirring regularly so potatoes don’t stick and spices get evenly distributed among vegetables.
• In sprayed 10x15” baking dish, layer bread slices with crusts removed.
• Sprinkle meat evenly over bread.
• Using slotted spoon, place potatoes, onions and peppers, over meat.
• Then add mushroom slices, if desired.
• Sprinkle with sharp cheddar cheese.
• Whisk milk and eggs in a medium mixing bowl.
• Pour over casserole.
• Cover with foil and refrigerate overnight or for at least 6-8 hours.
• Bake for about 45-60 minutes at 350°, or until casserole is set.

Notes

NOTE: You can really make this taste differently by adding or deleting stuff. Use any meat you have on hand. Remove onions, mushrooms and peppers if you don’t want them or have them on hand. You can add diced chiles if you like that flavor. It’s a very versatile recipe. I have also mixed cheeses with whatever I had on hand including Mozzarella or other cheeses besides cheddar.

 

NOTE: If I use bacon I usually microwave it and break it into 1-inch pieces. When I use ham, I buy ham already cooked and diced. Actual baking time is about 1 hour. The additional time is needed to pre-fry the sausage and potatoes.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 417kcalCarbohydrates: 29gProtein: 17gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 206mgSodium: 755mgPotassium: 281mgFiber: 2gSugar: 6gVitamin A: 1604IUVitamin C: 19mgCalcium: 254mgIron: 2mg

Keyword bread, breakfast, breakfast casserole, casserole, cheese, eggs, gluten free, main dish, mushrooms, potatoes, sausage

Tried this recipe?Let us know how it was!

Sausage Breakfast Casserole is a great entree to make for country breakfasts.

The seasonings in Sausage Breakfast Casserole make the difference between a blah breakfast casserole and one that’s amazing!

This casserole is succulent, hearty and so satisfying on cold, winter mornings.

You may also enjoy these delicious recipes!

Sausage, Potato and Veggie Breakfast Burritos

Sausage Gravy and Biscuits

Sausage Apple Pancakes

Sausage Breakfast Casserole

Teresa Ambra

This spectacular breakfast casserole is filled with sausage, bell peppers, red potatoes, mushrooms, onions, and cheese. It’s terrific for holiday breakfasts like Thanksgiving or Christmas. You simply make it up the night before and pop it in the oven for an hour the next morning. Gluten free.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Breakfast

Cuisine American

Servings 15

Calories 417 kcal

Equipment

• 1 large skillet with lid
• 1 hamburger chopper to chop the meat into small pieces while frying
• 1 sharp knife to cut vegetables
• measuring cups
• measuring spoons
• 1 10×15" glass baking dish
• 1 medium mixing bowl
• 1 whisk

Ingredients

  

1x2x3x

• 1 lb. bulk sausage cooked, (you can also use bacon or ham)
• 3-4 medium to large red potatoes scrubbed
• 12 large eggs
• 2 cups 2% milk or cream
• 2 cups sharp cheddar cheese shredded
• 1 loaf Rudi’s multi-grain gluten free bread crusts removed or Whole wheat bread slices (or use my favorite Canyon Bakehouse GF bread)
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1/8 tsp. paprika
• 1/8 tsp. dill weed
• 1/8 tsp. garlic salt or powder
• 1 tbsp. dried chives
• 1 tbsp. dried parsley
• 1/4 cup butter or coconut oil for frying potatoes (1/2 stick)
• 1/2 cup onions chopped, or green onions
• 1 bell pepper chopped, (red, orange or yellow)
• 4 oz. can sliced mushrooms drained

Instructions

 

• Cook sausage in skillet over medium heat until thoroughly done.
• Use a hamburger chopper to break the meat up into small pieces while frying.
• Transfer meat to paper towel-lined plate.
• Drain sausage between layers of paper towels.
• Press out all fat.
• Clean out skillet with paper towels.
• Melt butter or coconut oil in same skillet over medium heat.
• Add potatoes, salt, pepper, paprika, dill weed, garlic salt, chives, and parsley.
• After cooking for about 10 minutes, add onions and bell pepper.
• (If using fresh mushrooms, add here).
• Cover with lid and cook through, stirring regularly so potatoes don’t stick and spices get evenly distributed among vegetables.
• In sprayed 10×15” baking dish, layer bread slices with crusts removed.
• Sprinkle meat evenly over bread.
• Using slotted spoon, place potatoes, onions and peppers, over meat.
• Then add mushroom slices, if desired.
• Sprinkle with sharp cheddar cheese.
• Whisk milk and eggs in a medium mixing bowl.
• Pour over casserole.
• Cover with foil and refrigerate overnight or for at least 6-8 hours.
• Bake for about 45-60 minutes at 350°, or until casserole is set.

Notes

NOTE: You can really make this taste differently by adding or deleting stuff. Use any meat you have on hand. Remove onions, mushrooms and peppers if you don’t want them or have them on hand. You can add diced chiles if you like that flavor. It’s a very versatile recipe. I have also mixed cheeses with whatever I had on hand including Mozzarella or other cheeses besides cheddar.

 

NOTE: If I use bacon I usually microwave it and break it into 1-inch pieces. When I use ham, I buy ham already cooked and diced. Actual baking time is about 1 hour. The additional time is needed to pre-fry the sausage and potatoes.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 417kcalCarbohydrates: 29gProtein: 17gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 206mgSodium: 755mgPotassium: 281mgFiber: 2gSugar: 6gVitamin A: 1604IUVitamin C: 19mgCalcium: 254mgIron: 2mg

Keyword bread, breakfast, breakfast casserole, casserole, cheese, eggs, gluten free, main dish, mushrooms, potatoes, sausage

Tried this recipe?Let us know how it was!