Impossibly Easy Breakfast Bake

As the title of this recipe suggests, it is impossibly easy!  I was nervous to use gluten-free and lactose-free cheese, but it actually tasted pretty good!  I won’t convert over to this cheese permanently, but it is nice to know that it doesn’t taste like plastic.  Hope you enjoy this recipe as much as my hungry belly did this morning!

Learning To Cook For Two Breakfast Bake

Ingredients

1 package (16 oz) gluten-free bulk pork sausage (I used Jimmy Dean, All Natural, Gluten Free Pork Sausage)

1 medium red bell pepper, chopped

1 medium onion, chopped

3 cups frozen hash brown potatoes

2 cups gluten-free shredded Cheddar cheese (I used Go Veggie! Cheddar Flavor Shreds, Lactose and Gluten Free)

6 eggs

2 cups milk (I used skim milk)

3/4 cup Bisquick Gluten Free mix

1/4 teaspoon pepper

Ingredients for Casserole

Directions (directly from Betty Crocker Gluten-Free Cooking)

  1. Heat oven to 400 degrees. Spray 13×9-inch (3-quart) glass baking dish with cooking spray (without flour).  In 10-inch skillet, cook sausage, bell pepper, and onion over medium heat, stirring occasionally, until sausage is no longer pink; drain.  In baking dish, mix sausage mixture, potatoes, and 1 1/2 cups of the cheese.
  2. In medium bowl, stir eggs, milk, Bisquick mix, and pepper until blended. Pour over sausage mixture in baking dish.
  3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese.  Bake about 3 minutes longer or until cheese is melted.  Let stand for 5 minutes before serving.

Impossibly Easy Breakfast Bake

Servings: 6

Weight Watcher Points Per Serving: 10

Emily

Recipe:  Betty Crocker Gluten-Free Cooking

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