Gluten Free Spicy Breakfast Casserole
Ingredients
- 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
Instructions
- Grease a 9x13 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.
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