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Egg and Sausage Gravy Casserole

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

Key Ingredients

Eggs Sharp Cheddar Shredded Hashbrowns Breakfast Sausage Salt Pepper Milk

Step 1

Step 1

Preheat your oven to 400°F.

Step 2

Step 2

Add oil to a large pan over medium heat. Add onions and peppers and cook, stirring occasionally, until they begin to soften

Step 2

Step 2

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.

Step 3

Step 3

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.

Step 4

Step 4

Add sausage, breaking it up with a spoon as you mix it in. Cook until browned.

Step 5

Step 5

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.

Step 6

Step 6

Stir to combine and cook until the milk has thickened, a couple of minutes. Remove the pan from the heat and set aside.

Step 7

Step 7

In a large mixing bowl, combine eggs, shredded cheese, milk, and spices. Whisk until everything is combined.

Step 8

Step 8

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.

Step 9

Step 9

Then spread the sausage gravy mixture evenly over the top. Once the gravy is evenly distributed.

Step 10

Step 10

Then dump the egg mixture over the top.

Step 11

Step 11

Bake in the oven for 25-30 minutes, or until the eggs have set up. Enjoy!

Q: Can I make this casserole ahead of time?

A: You can! I recommend making the gravy 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.

Q: Do I have to add the vegetables?

A: You don't! Just skip the vegetable cooking steps and go straight to cooking the sausage.