Description
A hearty and delicious gluten-free breakfast casserole perfect for family gatherings or meal prep!
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk (any kind)
- to taste salt and pepper
- 1 lb gluten free breakfast sausage (I like Jimmy Dean brand)
- 1 drizzle extra virgin olive oil
- 2 small green bell peppers (seeded and chopped)
- 1/2 yellow onion (chopped)
- 14 6″ gluten free corn tortillas (cut into 1” strips, I like Mission brand)
- 3 Tablespoons butter
- 3 Tablespoons gluten free flour
- 2 cups milk (any kind, at room temperature)
- 8 oz freshly shredded sharp cheddar cheese
Instructions
- Preheat oven to 400 degrees then spray a 9×13” baking dish with nonstick spray and set aside.
- Add eggs, milk, salt, and pepper to a large bowl then whisk to combine and set aside.
- Add breakfast sausage to a large skillet over medium-high heat then brown. Remove to a plate then set aside.
- Add a drizzle of extra virgin olive oil to the skillet then add peppers and onions, season with salt and pepper, and sauté until the peppers are tender, 8-10 minutes, turning heat down slightly if vegetables begin to burn. Remove to a plate then set aside.
- Turn heat down to medium then add whisked eggs to the skillet and scramble until set (do not overcook). Remove to a plate then set aside.
- Add butter to a medium-sized saucepan over medium heat. Sprinkle in flour then whisk for 1 minute.
- Slowly add milk while whisking constantly until smooth. Turn heat up slightly to bring sauce to a simmer while stirring frequently, then turn heat back down to medium and cook, stirring constantly until thickened, 2-3 minutes.
- Remove saucepan from heat then add shredded cheese and stir until smooth. Add salt to taste.
- Add 3/4 cup cheese sauce to the bottom of the baking dish then spread into an even layer. Add half the tortilla strips, half the cooked sausage, half the vegetables, half the scrambled eggs, and half the remaining cheese sauce. Repeat layers.
- Cover the baking dish with nonstick sprayed foil then bake for 30 minutes, or until cheese sauce is hot and bubbly.
- Let sit for 15 minutes before slicing and serving.
Notes
- This casserole can be prepared ahead of time and stored in the refrigerator for easy baking in the morning.
- Feel free to adjust the vegetables according to your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 200mg