How should I reheat this casserole?

This casserole is actually great reheated in the microwave. Just pop a piece on a plate and into the microwave for about a minute.

Can I make this casserole ahead of time?

You can! I recommend making the gravy (steps 2-4) ahead of time and compiling/baking the casserole right before you plan on serving it. Just store the gravy in an air-tight container in the refrigerator for up to 3 days.

Do I have to add the vegetables?

You don't! Just skip the vegetable cooking steps and go straight to cooking the sausage. We recommend giving the veggies a chance, though (at least the onions!). They're super tasty!

Egg and Sausage Gravy Casserole

Description

This egg and sausage gravy casserole is kind of like biscuits and gravy in casserole form, but shredded hash browns take the place of the biscuits, so it's a totally gluten-free breakfast casserole. I also added mushrooms and peppers to squeeze some veggies in, and they're totally delicious.

Ingredients

Scale

For the sausage gravy layer:

1 tablespoon of cooking oil (we use avocado)

1/2 sweet onion, diced

1 orange, yellow, or red bell pepper, diced

8 ounces mushrooms, sliced

1 pound ground breakfast sausage

1 cup milk (we use 2%)

2 tablespoons cornstarch

1/4 teaspoon salt

1/2 teaspoon black pepper

For the egg layer:

6 eggs

1 cup sharp cheddar cheese, shredded

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground cayenne (optional; omit if you don't like spicy food)

1/4 teaspoon paprika

1/4 teaspoon dried oregano

1/4 cup milk (we use 2%)

Everything else:

1 pound frozen shredded hash browns

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F.
Add oil to a large pan over medium heat. Add onions and peppers and cook, stirring occasionally, until they begin to soften, about 4 minutes. Then add mushrooms to the pan and cook another 4 minutes, or until they start to brown and the excess moisture in the pan has cooked out.
Add sausage, breaking it up with a spoon as you mix it in. Cook until browned, about 6 minutes.
In a small bowl, mix together milk, salt, black pepper, and cornstarch until no lumps remain. Then add it to the pan with the sausage. Stir to combine and cook until the milk has thickened, a couple of minutes. Remove the pan from the heat and set aside.
Add all of the egg layer ingredients to a large mixing bowl. Whisk until everything is combined.
Spray the bottom of a 9x13 inch casserole dish with nonstick spray. Add frozen hash browns to the bottom of the dish, sprinkle with a dash of salt and pepper, then spread the sausage gravy mixture evenly over the top. Once the gravy is evenly distributed, dump the egg mixture over the top. Bake in the oven for 25-30 minutes, or until the eggs have set up.
Serve! This is great with hot sauce on top.

Notes

Nutritional information is only an estimate.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Stovetop and Baking
Cuisine: American

Nutrition

Serving Size: 1/8th of casserole
Calories: 370
Sugar: 4.4 g
Sodium: 632.1 mg
Fat: 22.8 g
Carbohydrates: 18 g
Protein: 22.8 g
Cholesterol: 212.2 mg