An easy breakfast casserole that's perfect for make ahead meal prep, brunch, or holidays. It's free from from dairy and gluten, and a big hit with the whole family.
16ozshredded hash brownsI used frozen ones and thawed
8eggs
½cupwaterneutral tasting, unsweetened dairy-free milk can be used like rice or almond
1oniondiced
2red bell peppersdiced
1tablespoonolive oilif needed
salt and pepper to taste
Instructions
Cook the sausage
Cook your sausages in a large skillet over medium heat. Remove the sausages when cooked, and place on a paper towel lined plate. Let them sit for a minute or two, then dice and set aside.
Cook the vegetables
Add a tablespoon or two of oil to the pan if it’s too dry. Sauté your peppers and onions in the sausage grease and/or oil until onions just start to brown.
Prepare the casserole
Preheat your oven to 350°F.
Spray or grease a 9 x 13 inch baking dish. Layer your hash browns, sausages, and cooked vegetables.
In a large bowl, scramble your eggs with your water or dairy-free milk. Season with salt and pepper and pour evenly into the pan over the sausage and vegetables.
Bake for about 30 minutes, or until center is cooked through. Serve warm, or let cool completely and refrigerate to reheat later.