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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.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Breakfast
Cuisine American
Servings 15
Calories 384 kcal

Ingredients
  

  • 1 lb. cooked meat, drained you can use bacon, ham or bulk pork sausage
  • 3-4 medium to large potatoes scrubbed
  • 1 dozen eggs
  • 2 cups 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. pepper
  • 1/8 tsp. paprika
  • 1/8 tsp. dill weed
  • 1/8 tsp. garlic salt or powder
  • 1 tbsp. chives
  • 1 tbsp. parsley
  • 1/2 stick butter or coconut oil for frying potatoes (1/4 cup)
  • 1/2 cup chopped onions or green onions
  • 1 bell pepper chopped, (red, orange or yellow)
  • 4 oz. can sliced mushrooms drained

Instructions
 

  • Cook sausage in skillet until thoroughly done.
  • Drain on paper towels.
  • Press out all fat.
  • Melt butter or coconut oil in skillet.
  • 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.
  • Mix milk and eggs.
  • 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 chilies 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
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Nutrition

Calories: 384kcalCarbohydrates: 20gProtein: 17gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 264mgSodium: 660mgPotassium: 379mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 31.4mgCalcium: 190mgIron: 2mg
Keyword bread, breakfast, breakfast casserole, casserole, cheese, eggs, gluten free, main dish, mushrooms, potatoes, sausage
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