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GRIT CREEK HASH BROWN CASSEROLE

This is a gluten free breakfast casserole made with sausage, hash browns, eggs, milk and cheese.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
10 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 6 servings

Equipment

  • 1 9*13 deep baking dish
  • 1 frying pan
  • 1 mixing bowl
  • 1 set of measuring cups
  • 1 set measuring spoons
  • 1 mixing spoon
  • 1 whisk

Ingredients
  

  • ½ lb browned breakfast sausage
  • 6 eggs
  • 1 cup milk
  • 1 lb hash browns
  • 8 oz cheddar cheese
  • 8 oz swiss cheese, small diced or shredded or pepper jack
  • 8 oz cottage cheese

Instructions
 

  • Preheat oven to 350°
  • Brown the sausage, if you want - add diced onions and garlic
  • Crack the eggs, whisk and mix in milk. Add the warm sausage and frozen hash browns together in a bowl. Then the cheese and egg mixture. This order is important because the frozen hash browns make everything cold and it does mix well.
    Season with a sprinkle of salt and hefty shake of pepper.
  • Put it in the oven for about 45 minutes. The middle shouldn't wiggle if you jiggle the pan a little. It should also not be soft if you tap the middle. If it is soft or wiggles - leave it in for 10 more minutes, check again.

Notes

This recipe is very forgiving. If you leave it is a little longer than necessary it won't leave it burnt - just toasted. It is a great gluten free make a head breakfast option, but not dairy free. 
Mix this up the morning of or the night before you plan to make it - turns out the same either way. 
We cut this in square for individual servings ready for busy mornings, or put it in a tortilla to eat that day or prep for the week. Also great along side biscuits and gravy, fruit bowl or toast with jam at a brunch!
Make sure it is cooked all the way through (middle doesn't wiggle if you give it a jiggle). 
Keyword Gluten Free, Hash Brown Casserole, Make Ahead Breakfast