If you are looking for an easy breakfast casserole dish, this is it. It makes a perfect breakfast for a crowd simply by doubling or multiplying the ingredients. Bring it to a potluck or serve at a holiday brunch.
I love this gluten free breakfast casserole because of its versatility! My guests have raved about it, especially when made with bacon. You can skip adding meat altogether or replace the gluten-free sausage with gluten-free bacon or gluten-free ham. You can also skip the onion, add bell pepper or add more cheese. I have made a single recipe in a 7″ deep dish pie pan and a 9×9″ glass casserole dish. I have also 1.5 times the recipe in a 9×13″ glass baking dish. This makes a great brunch dish. Be creative with this one and enjoy!
Break up and brown sausage in a large, ungreased skillet. Transfer sausage to a paper towel-lined plate to drain. Set aside. (If using cooked bacon or bacon bits, skip this step.)
In the same skillet, brown potatoes, along with onion, if using. Cook for 10 minutes, flipping sections as they brown.
Spray oil or oil a 9 x 9-inch casserole dish (or deep pie dish). Add hash browns and sausage, but reserve some sausage for the top. Season with salt and pepper. Sprinkle the top with the reserved sausage. Evenly distribute beaten eggs over the top. Sprinkle on shredded cheese. You may also stir cheese into the potatoes if desired.
Bake on center rack of oven for 25 - 30 minutes or until egg is set. If you wish a browner top, place under broiler until it reaches your desired color. Serve immediately. Cover and refrigerate leftovers.
*If using fresh potatoes, prepare them in advance and freeze. Frozen potatoes brown to a crisp, but unfrozen do not work as well for frying. Just peel, shred, rinse under cold water, and pat dry 2 pounds of potatoes, about 4 large. Freeze overnight.