This breakfast casserole recipe is perfect for the holidays when you are hosting family overnight. It’s super easy and you can make it ahead and freeze it which is the best part. The best part is that it’s gluten-free for those of us who have an allergy, or a family member with one.
2 lbs. breakfast sausage
1 30 oz. package of shredded hash browns
6 large eggs
2 cups milk
2 ½ cups shredded sharp cheddar cheese
Sautee the sausage in a large skillet over medium heat until browned. Remove from pan and drain. Cook the hash browns in the same skillet according to package. Turn off the heat and add sausage back into the skillet, and stir. Mix in 1 cup of the shredded cheddar cheese. In a medium mixing bowl, whisk together eggs and milk. Add salt and pepper and whisk again. In a greased 9×13 casserole dish, spread out the sausage and hash brown mixture. Pour the milk and egg mixture evenly over the hash brown and sausage. Top with the remaining cheese and bake at 350 degrees for 35 to 40 minutes.