This easy gluten-free dairy-free breakfast casserole can be prepped the night before and then baked in the morning. Perfect for when having guests or for holiday mornings.
1 lb gluten-free sausage, pork or turkey
1 medium green bell pepper, diced
1 medium onion, diced
1 1/2 cups almond milk
1/4 cup nutritional yeast
2 teaspoons Dijon mustard, gluten-free
20 oz. diced hash browns, frozen (just under 4 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
In a large skillet brown the sausage, breaking it up as it cooks. When most of it is browned add the diced onions and green peppers. Continue cooking until the onions look transparent. Drain off any excess fat if needed.
Place the eggs, almond milk, nutritional yeast, and Dijon mustard together in a large mixing bowl and whisk until combined.
Add in the hash browns, sausage mixture, salt, and pepper and mix thoroughly.
Spread into lightly greased 9 x 13-inch casserole dish.
To Bake in the Morning: Cover with plastic wrap and refrigerate overnight. In the morning preheat oven to 350° and take the casserole out of the refrigerator and remove the plastic wrap. Place in the heated oven and bake for 55-60 minutes until the center is set.
To Bake Immediately: Preheat oven to 350°. Bake in the heated oven for 55-60 minutes until the center is set.
Keywords: gluten-free breakfast casserole, gluten-free dairy-free overnight breakfast casserole, gluten-free breakfast recipes