Gluten-Free Breakfast Casserole

INGREDIENTS

• 1 lb pork sausage
• 1 large shallot or small onion, chopped
• 6 large eggs
• 1 tsp salt
• 1/2 tsp pepper
• 8 oz sour cream
• 3/4 cup milk
• 8 oz shredded sharp cheddar cheese, divided
• 4 cups (~20oz) frozen shredded hash browns, thawed

INSTRUCTIONS

1. Preheat oven to 350 degrees then spray a 9x13" baking dish with nonstick spray and set aside.
2. 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.)
3. Whisk eggs, salt, and pepper in a very large bowl, add sour cream and milk, and then whisk until smooth. Add 3/4 of the shredded cheese (about 6oz,) the cooked sausage, and thawed hash browns to the bowl then stir to combine. Pour mixture into prepared baking dish then smooth with a spatula until liquid is evenly distributed.
4. Sprinkle remaining cheese on top then cover with foil and bake for 1h10m, to 1h25m, or until a knife inserted into the center comes out clean.
5. Remove foil then bake for 5 more minutes or until top is golden brown. Let sit for 5-10 minutes before cutting and serving.

NOTES