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!
Add oil to a large pan over medium heat. Add
onions and bell peppers, stirring occasionally, until they begin to soften, Then add mushrooms to the pan and cook 4 minutes, or until they start to brown.
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. Remove the pan and set aside.
In a large mixing bowl, combine eggs, shredded cheese, milk, salt, black pepper, ground cayenne, paprika, and dried oregano. 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.
A: 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.
A: 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.
A: 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!
A: 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!