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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Gluten Free Impossibly Easy Breakfast Bake Recipe

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This recipe for Gluten Free Impossibly Easy Breakfast Bake is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (16 oz.) bulk port sausage
1 medium red bell pepper, chopped
1 medium onion, chopped
3 c. frozen hash brown potatoes
2 c. (8 oz.) shredded cheddar cheese
3/4 c. Gluten Free Bisquick mix
2 c. milk
1/4 tsp. pepper
6 eggs
salt to taste
Directions:
Directions:
Preheat oven to 400º. Spray a 9"x13" (3 qt.) glass baking dish with cooking spray.

In 10" skillet, cook sausage, bell pepper and onion over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Mix sausage mixture, potatoes and 1-1/2 c. of the cheese in the prepared baking dish.
In medium bow, stir Bisquick mix, milk, pepper, salt and eggs until blended. Pour over sausage mixture in baking dish.
Bake in 400º oven for 30-35 minutes or until knife inserted in center comes out clean.
Sprinkle with remaining 1/2 c. cheese. Bake about 3 minutes longer or until cheese is melted.
Remove from oven and let stand 5 minutes before serving.

 

 

 

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