Gluten-Free Breakfast Casserole is a breakfast dish that is both hearty and popular with a large number of people. Preparation takes only a few minutes, and then baking till bubbling and golden brown!
If you enjoy having a hot breakfast, please raise your hand. Raise the other one if you prefer how simple it is to prepare them! And acceptable to the masses! Not only is it hearty and cheesy, but it is also perfect for the holidays. Okay, we’ve ran out of limbs because of this.
Over the course of the past few years, I have avoided coming up with new recipes for Thanksgiving.
This is due to the fact that, as I indicated on Wednesday, the majority of the people I know, including my family, do not make significant changes to their menu from one year to the next with regard to Thanksgiving. Instead of trying to reinvent the wheel, I prefer to pave the road under it with auxiliary recipes for the remainder of the holiday season. It is because there are millions (seriously, Google that ish) of great recipes for turkey, mashed potatoes, and cranberry sauce that are available on the internet. That is something that I have been wanting to communicate for what seems like years now.
For example, breakfast is an insane point! On the morning before Thanksgiving, how many of you have a need for something that goes beyond the normal breakfast of yogurt, oatmeal, or cereal, which is more likely to meet your needs? Something that can be enjoyed when sitting in front of a fire crackling. There is no work to be done. Friends and family to take pleasure in. The parade of Macy’s on television features singers that you have never heard of before. On a serious note, are those individuals really entertainers, or am I simply getting too old to recognize the cool cats of the entertainment industry at the moment?
Whatever the case may be, satisfy that hunger by preparing a substantial and piping hot gluten-free breakfast casserole for Thanksgiving this year.
The combination of frozen hash browns, browned sausage and shallots, eggs, sharp cheddar cheese, and tangy sour cream results in a breakfast casserole that is sure to please a large number of people and is suitable for both gluten-free and non-gluten-free consumers. This is a recipe that is not only easy to make but also incredibly delicious.
I kept the list of ingredients short in order to reduce the amount of work involved, which is especially important if you are preparing this dish for Thanksgiving and have a lot of cooking to do later on that day. Having said that, you are free to add mushrooms that have been sautéed, use maple sausage instead of ordinary sausage, use green onions instead of shallots, use smoked cheddar instead of sharp cheddar, and so forth. You get the picture. A dash or ten of hot sauce, salsa, and guacamole should be added to your amount before serving. Whatever the case may be, this recipe will satisfy everyone’s desire for a warm and unique holiday meal!
A Guide to Making a Breakfast Casserole That Is Gluten-Free
Put one pound of pork sausage and one chopped shallot (or a small onion) into a big skillet and cook them over medium-high heat until they are browned. The night before, you can get this done to save yourself some time!
During the time that you are whisking six eggs, one teaspoon of salt, and half a teaspoon of pepper in a very large bowl, set the sausage by itself to cool down slightly. Next, add eight ounces of sour cream and three-quarters of a cup of milk (of any sort), and whisk until smooth.
Finally, add the browned sausage, six ounces of shredded sharp cheddar cheese, and four cups (about twenty ounces) of shredded hash browns that have been frozen and then thawed. Give everything a thorough toss to ensure that everything is evenly coated. After whisking an additional one or two eggs with a splash of milk, add that to the mixture if it appears that the mixture is a little bit too dry.
Pour the mixture onto a baking dish that has been sprayed with nonstick spray and measures 9 inches by 13 inches. After that, sprinkle it with an extra 2 ounces of cheddar cheese (you will use one 8 ounce block for the entire recipe). Wrap the dish in aluminum foil, then place it in an oven that has been prepared to 350 degrees and bake it for one hour to one hour and fifteen minutes, or until the center is firm and cooked all the way through. After removing the foil, give the cheese another five minutes in the oven, or until it reaches the bubbling stage.
Before cutting the gluten-free breakfast casserole into slices and serving it, you should wait five minutes for it to rest. Within this household, we have been consuming it as leftovers for a few days, and after a minute or two in the microwave, it reheats well. Best wishes to each of you!
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