Gluten-Free Spicy Breakfast Casserole

Try this recipe for a spicy, flavorful alternative to the typical sausage and egg breakfast casserole. It is gluten free, too!

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 351 Calories

Ingredients

• 8 eggs
• 2 cups milk
• 1 red bell pepper, diced
• salt and ground black pepper to taste
• ½ teaspoon ground mustard
• 2 cups shredded Cheddar cheese, divided
• 1 medium onion, diced
• 1 (16 ounce) package frozen hash brown potatoes, thawed
• 1 teaspoon oil, or as needed
• 1 pound chorizo sausage

Recipe Instructions

Step 1

Grease a 9x13-inch baking dish and set aside.

Step 2

Heat a skillet over medium-high heat and add oil, onion, and bell pepper. Cook until onion is soft and translucent, about 5 minutes. Remove from heat.

Step 3

Heat a second skillet over medium-high heat and cook chorizo until browned on the outside, about 5 minutes. Continue cooking, chopping chorizo with a spatula, until it becomes loose like ground meat, about 5 minutes more. Drain and discard grease. Set aside.

Step 4

Whisk eggs, milk, mustard, salt, and pepper together in a large bowl. Stir in 1 1/2 cups Cheddar cheese, cooked onion mixture, chorizo, and hash brown potatoes. Pour mixture into the prepared baking dish, cover with aluminum foil, and refrigerate overnight.

Step 5

Remove casserole from the refrigerator 30 minutes ahead of time. Preheat the oven to 350 degrees F (175 degrees C).

Step 6

Bake covered casserole in the preheated oven for 30 minutes. Uncover and sprinkle remaining 1/2 cup Cheddar cheese on top. Return to the oven and bake until a fork inserted in the middle comes out clean, about 30 minutes more.