Egg Casserole (Gluten-Free)

INGREDIENTS
  • 1lb pork sausage
  • 1 large shallot onion or 1 small onion, chopped
  • 6 Large eggs
  • 1 Teaspoon Salt
  • ½ teaspoon Pepper
  • 8ml sour cream
  • ¾ cup milk
  • 8oz shredded sharp cheddar cheese, divided
  • 4 cups (about 20oz,) frozen shredded hash browns, thawed.

METHOD

  1. Preheat oven to 350 degrees then spray a 9×13″ baking dish with non-stick spray and set aside. Brown sausage with shallot in a large skillet over medium-high heat then drain if desired and set aside to cool slightly (can be done ahead of time.)
  2. Whisk eggs, salt, and pepper in a very large bowl, add sour cream and milk, and then whisk until smooth.
  3. Add 3/4 of the shredded cheese (about 6oz,) the cooked sausage, and thawed hash browns to the bowl then stir to combine.
  4. Pour mixture into prepared baking dish then smooth with a spatula until liquid is evenly distributed.
  5. 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 centre comes out clean.
  6. Remove foil then bake for 5 more minutes or until top is golden brown. Let sit for 5 minutes before cutting and serving.
  7. Ready to eat!
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