Gluten-Free Breakfast Casserole

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 package Southwest-style hash browns , 20 ounce
• 2 cups grated Cheddar cheese , divided
• 3 plums tomatoes , chopped
• 1 can chopped green chiles , 4 ounce
• 8 large eggs
• 0.5 cups milk
• salt and ground black pepper to taste
• 1 dash hot sauce , such as Tabasco®

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

2. 2

   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.

3. 3

   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.

4. 4

   Beat eggs with milk in a bowl and add salt, pepper, and hot sauce. Pour egg mixture over potato mixture.

5. 5

   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.