Gluten-Free Breakfast Casserole

This gluten-free breakfast casserole was perfected by Leslie Fennell for Rebecca Steele and everyone else who visits “Isle Be Back”!

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step: 2

Cook and stir sausage, onion, bell pepper, and jalapeno pepper in a skillet over medium-high heat until sausage is browned and crumbled and vegetables are translucent, 5 to 7 minutes. Drain well.

Step: 3

Combine drained sausage mixture, hash browns, 1 1/2 cups Cheddar cheese, tomatoes, and green chiles in a bowl; stir gently to combine. Pour into the prepared dish.

Step: 4

Beat eggs with milk in a bowl and add salt, pepper, and hot sauce. Pour egg mixture over potato mixture.

Step: 5

Bake in the preheated oven for 50 minutes. Top with remaining Cheddar cheese. Continue to bake, 5 to 10 minutes more. Remove from the oven and let stand for 5 minutes. Cut into squares and serve.

Per Serving: 271 calories; protein 16.4g; carbohydrates 7.8g; fat 19.4g; cholesterol 170.6mg; sodium 754mg.

Eating healthy breakfast to start the day has become a good habit. It’s a fabolous way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and gives me power to take on the morning. Sugar is often vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your stomach system and make keep you feel full all day , and less likely grab a side food out of the street food before break .

Make fruit a morning habit is easy . Simply put the fruit in your fridge next to the sweet drink or on the table next to your grain bowl , or move your coffee maker or tea kettle — somewhere where you’ll find it. Before you eating the rest of your food , eat your fruit. If you’re not normally a breakfast person.