Gluten-Free Breakfast Bake

I’m always on the hunt for new, tasty, gluten-free breakfast ideas.

While there are plenty of gluten-free pancake and waffle recipes out there, I prefer breakfast that includes protein and fresh veggies.

And since I have a toddler, it’s even better if they are kid-friendly and can be easily prepared and stored.

This breakfast bake does the trick! It’s delicious, perfect for little ones and can be prepped in just a few minutes.

Ingredients

1lb sausage (you can use any kind, we prefer turkey)

1 large shallot or 1 small onion, chopped

6 large eggs

1 teaspoon salt

1/2 teaspoon pepper

8oz sour cream

3/4 cup milk

8oz shredded sharp cheddar cheese, divided

4 cups (about 20oz,) frozen shredded hash browns, thawed

1 cup fresh veggies (broccoli, cauliflower, peppers, tomatoes, mushrooms and zucchini all work well)

Directions

1. Preheat oven to 350 degrees then spray a 9×13″ baking dish with nonstick spray and set aside.

2. Brown sausage with shallot in a large skillet over medium-high heat then drain if desired and set aside to cool slightly (I usually do this the night before)

3. Whisk eggs, salt, and pepper in a very large bowl, add sour cream and milk, and then whisk until smooth.

4. Add 3/4 of the shredded cheese (about 6oz,) the cooked sausage, veggies, and thawed hash browns to the bowl then stir to combine.

5. Pour mixture into prepared baking dish then smooth with a spatula until liquid is evenly distributed.

6. Sprinkle remaining cheese on top then cover with foil and bake for 1 hour, to 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.

7. Remove foil then bake for 5 more minutes or until top is golden brown.

8. Let sit for 5 minutes before cutting and serving.
This recipe is great with added guacamole or salsa, or if you’re my kid, with a dash of maple syrup! Switch it up by using different combinations of sausage and shredded cheese, and by alternating fresh veggies. It’s also great with black olives sprinkled on top!

I usually wait until it cools and then cut portions to freeze in ziplock bags. For my son’s breakfast I pop them in the microwave and they heat up beautifully!

This recipe was originally found at iowagirleats.