Brunch Casserole

Gluten Free
Health score
10%
Brunch Casserole
560 min.
8
465kcal

Suggestions


Are you ready to elevate your brunch game with a dish that’s not only delicious but also gluten-free? Introducing our Brunch Casserole, a hearty and satisfying meal that’s perfect for gatherings or a cozy family breakfast. This casserole combines the savory flavors of spicy pork sausage with the vibrant crunch of red bell peppers and the creamy goodness of two types of cheese. It’s a delightful way to start your day!

Imagine waking up to the enticing aroma of this casserole baking in the oven, filling your home with warmth and comfort. With a preparation time of just 10 minutes and a leisurely overnight refrigeration, this dish is as convenient as it is tasty. Simply assemble the ingredients the night before, and let the flavors meld together while you sleep. The next morning, all you have to do is pop it in the oven and enjoy a stress-free brunch with family and friends.

Each serving is packed with 465 calories, making it a satisfying choice that won’t weigh you down. Plus, the combination of protein, healthy fats, and minimal carbs ensures you’ll feel energized throughout the day. Whether you’re hosting a brunch party or simply treating yourself to a special breakfast, this Brunch Casserole is sure to impress. Don’t forget to sprinkle some fresh cilantro on top for that extra burst of flavor!

Ingredients

  • boxes hash browns betty seasoned skillets®
  • 1.5 lb pork sausage 
  • cups bell pepper red chopped
  • 0.5 cup spring onion chopped
  • oz cheddar cheese shredded
  • oz pepper jack cheese shredded
  • cups milk 
  • 0.5 teaspoon salt 
  • 0.5 teaspoon pepper 
  •  eggs 
  • serving cilantro leaves fresh chopped

Equipment

  • bowl
  • frying pan
  • oven
  • baking pan
  • casserole dish

Directions

  1. Spray 3-quart casserole dish with cooking spray. In 4-quart bowl, cover potatoes with 10 cups boiling water.
  2. Let stand 3 minutes.
  3. Drain well; return potatoes to bowl.
  4. In 12-inch skillet, cook sausage over medium heat 5 minutes.
  5. Add bell peppers; cook 4 minutes, stirring frequently, until sausage is no longer pink and peppers are tender.
  6. Drain.
  7. Add sausage mixture to potatoes in bowl; stir in onions and 1/2 cup of each of the cheeses.
  8. Spread in baking dish.
  9. In medium bowl, beat milk, salt, pepper and eggs until blended.
  10. Pour over sausage-potato mixture; sprinkle with remaining 1/2 cup of each cheese. Cover; refrigerate 8 hours or overnight.
  11. Heat oven to 375°F. Uncover baking dish.
  12. Bake 50 minutes or until light golden brown and cheese is melted.
  13. Let stand 10 minutes before serving.
  14. Sprinkle with cilantro.

Nutrition Facts

Calories465kcal
Protein22.72%
Fat71.79%
Carbs5.49%

Properties

Glycemic Index
34.88
Glycemic Load
1.79
Inflammation Score
-8
Nutrition Score
19.686956488568%

Flavonoids

Luteolin
0.23mg
Kaempferol
0.09mg
Quercetin
0.76mg

Nutrients percent of daily need

Calories:465.25kcal
23.26%
Fat:36.9g
56.77%
Saturated Fat:15.1g
94.4%
Carbohydrates:6.36g
2.12%
Net Carbohydrates:5.38g
1.96%
Sugar:4.88g
5.43%
Cholesterol:218.11mg
72.7%
Sodium:936.62mg
40.72%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.27g
52.54%
Vitamin C:49.47mg
59.97%
Phosphorus:381.94mg
38.19%
Vitamin A:1821.98IU
36.44%
Calcium:314.91mg
31.49%
Vitamin B2:0.49mg
29.03%
Vitamin B12:1.61µg
26.9%
Selenium:17.44µg
24.91%
Vitamin B6:0.49mg
24.37%
Zinc:3.59mg
23.91%
Vitamin B3:4.51mg
22.56%
Vitamin B1:0.31mg
20.76%
Vitamin D:2.61µg
17.38%
Vitamin K:16.32µg
15.55%
Vitamin B5:1.52mg
15.18%
Potassium:468.67mg
13.39%
Folate:43.06µg
10.77%
Iron:1.91mg
10.64%
Magnesium:36.81mg
9.2%
Vitamin E:1.31mg
8.71%
Copper:0.1mg
5.16%
Manganese:0.09mg
4.37%
Fiber:0.98g
3.92%