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Spicy Breakfast Casserole

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Gluten-Free Spicy Breakfast Casserole
Gluten-Free Spicy Breakfast Casserole

Gluten Free Spicy Breakfast Casserole

9d5921b583832ce39641dff3e64c6159?s=30&d=mm&r=gClaire Laurel
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Prep Time 15 minutes
Cook Time 1 hour
8 hours
Total Time 9 hours 15 minutes
Course Appetizer, Main Course
Cuisine American
Servings 12 servings


  • 1 tsp oil or as needed
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 1 lb chorizo sausage
  • 8 eggs
  • 2 cups milk
  • 1/2 tsp ground mustard
  • salt and pepper to taste
  • 2 cups cheddar cheese divided
  • 1 16oz frozen hashbrown potatoes thawed
  • 3 tbsp Smokin' Ts with a Kick


  • Grease a 9×13 inch baking dish. Heat a skillet over medium-high heat and add oil, onion, and bell pepper. Cook until onion is soft and translucent, about 5 minutes. Remove from heat. Empty skillet contents into a bowl and set aside.
  • Heat the skillet over medium-high heat and cook chorizo until browned on the outside, about 5 minutes. Continue cooking, chopping chorizo with a spatula, until it becomes loose like ground meat, about 5 minutes more. Drain and discard grease. Place in bowl with onion and bell pepper.
  • Whisk eggs, milk, mustard, salt, Smokin' Ts and pepper together in a large bowl. Stir in 1 1/2 cups Cheddar cheese, cooked onion mixture, chorizo, and hash brown potatoes. Pour mixture into the prepared baking dish, cover with aluminum foil, and refrigerate overnight.
  • Remove casserole from the refrigerator 30 minutes ahead of time. Preheat the oven to 350 degrees F (175 degrees C).
  • Bake covered casserole in the preheated oven for 30 minutes. Uncover and sprinkle remaining 1/2 cup Cheddar cheese on top. Return to the oven and bake until a fork inserted in the middle comes out clean, about 30 minutes more.
Keyword casserole, chorizo, gluten free, overnight, spicy
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