Gluten-Free Breakfast Casserole
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1 teaspoon salt
- 3/4 cup milk
- 1/2 teaspoon pepper
- 8 oz sour cream
- 6 large eggs
- 1 large shallot or 1 small onion chopped
- 1 lb pork sausage
- 8 oz shredded sharp cheddar cheese divided
- 4 cups (about 20oz ) frozen shredded hash browns, thawed
- Carbohydrate 4.28181352947484 g
- Cholesterol 534.862168754536 mg
- Fat 48.037080608128 g
- Fiber 0.0252401175213675 g
- Protein 35.4876204880879 g
- Saturated Fat 21.1053519365553 g
- Serving Size 1 1 Serving (281g)
- Sodium 883.081610892469 mg
- Sugar 4.25657341195347 g
- Trans Fat 4.44803447257695 g
- Calories 594 calories
Preheat oven to 350 degrees then spray a 9x13" baking dish with nonstick spray and set aside. Brown sausage with shallot in a large skillet over medium-high heat then drain if desired and set aside to cool slightly (can be done ahead of time.) Whisk eggs, salt, and pepper in a very large bowl, add sour cream and milk, and then whisk until smooth. Add 3/4 of the shredded cheese (about 6oz,) the cooked sausage, and thawed hash browns to the bowl then stir to combine. Pour mixture into prepared baking dish then smooth with a spatula until liquid is evenly distributed. Sprinkle remaining cheese on top then cover with foil and bake for 1 hour, to 1 hour and 15 minutes, or until a knife inserted into the center comes out clean. Remove foil then bake for 5 more minutes or until top is golden brown. Let sit for 5 minutes before cutting and serving.
