Description
A gluten-free, egg-free breakfast bake combining savory sausage, creamy cheese, and crispy hash browns, perfect for any morning.
Ingredients
Scale
- 1 lb ground breakfast sausage
- 1/4 cup diced onion (or 1/4 tsp onion powder)
- 1.5 Tablespoons cornstarch (or 2 Tbsp all-purpose flour)
- 1.5 cups milk (or dairy-free milk)
- 1.25 cups shredded cheddar cheese (or dairy-free cheese)
- 6 cups frozen shredded potatoes
Instructions
- Preheat the oven to 350°F and spray a 2-quart casserole dish with cooking spray.
- Cook the sausage in a large frying pan over medium heat, stirring frequently.
- Once cooked, stir in the cornstarch and pour in the milk, cooking until the sauce thickens (about 5 minutes).
- Spread the frozen shredded potatoes evenly in the casserole dish and sprinkle with salt if desired.
- Layer ½ cup of cheese over the potatoes, pour the sausage mixture on top, and finish with the remaining ¾ cup of cheese.
- Bake for 45 minutes, until the cheese is bubbly and golden brown.
Notes
Allow milk to come to room temperature for better blending. You can add red pepper flakes for some heat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg