Gluten-Free Breakfast Casserole

Name: Gluten-Free Breakfast Casserole
Total time: 85
Yield: 12
Ingredients: cooking spray (such as Pam®); 1 pound mild breakfast sausage; 1 medium sweet onion, chopped; 1 green bell pepper, seeded and chopped; 1 jalapeno pepper, seeded and chopped; 1 (20 ounce) package Southwest-style hash browns (such as Simply Potatoes®), thawed; 2 cups grated Cheddar cheese, divided; 3 plum tomatoes, chopped; 1 (4 ounce) can chopped green chiles; 8 large eggs; 0.5 cup milk; salt and ground black pepper to taste; 1 dash hot sauce (such as Tabasco®), or to taste

Recipe by LeslieFSU from allrecipes.com

Breakfast 1 Hr. 25 Mins.

Ingredients

12 servings

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cooking spray (such as Pam®)
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1 pound mild breakfast sausage
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1 medium sweet onion, chopped
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1 green bell pepper, seeded and chopped
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1 jalapeno pepper, seeded and chopped
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1 (20 ounce) package Southwest-style hash browns (such as Simply Potatoes®), thawed
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2 cups grated Cheddar cheese, divided

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3 plum tomatoes, chopped
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1 (4 ounce) can chopped green chiles
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8 large eggs
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0.5 cup milk
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salt and ground black pepper to taste
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1 dash hot sauce (such as Tabasco®), or to taste

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Cook and stir sausage, onion, bell pepper, and jalapeno pepper in a skillet over medium-high heat until sausage is browned and crumbled and vegetables are translucent, 5 to 7 minutes. Drain well.
Combine drained sausage mixture, hash browns, 1 1/2 cups Cheddar cheese, tomatoes, and green chiles in a bowl; stir gently to combine. Pour into the prepared dish.
Beat eggs with milk in a bowl and add salt, pepper, and hot sauce. Pour egg mixture over potato mixture.
Bake in the preheated oven for 50 minutes. Top with remaining Cheddar cheese. Continue to bake, 5 to 10 minutes more. Remove from the oven and let stand for 5 minutes. Cut into squares and serve.