gluten free, dairy free, no processed sugars
1 pound breakfast sausage
1 diced bell pepper
1 diced medium onion
1 tablespoon red wine vineagar
10 eggs
1 1/2 cups coconut milk
1/4 cup nutritional yeast
2 teaspoons Dijon mustard
2-3 cups frozen diced hash browns
2 teaspoons salt
1/4 teaspoon pepper
COOK Brown the sausage in a large pan breaing it up into small bite sized pieces. Once it is cooked add in the diced onion and bell pepper. Cook until they are tender adding in the vinegar at the last minute to lift the browned bits of sausage off the bottom of the pan and enhancing flavor. Set to the set to the side.
MIX In a very large mixing bowl add in eggs, coconut milk, nutritional yeast, dijon mustard, salt and pepper. Mix well.
COMBINE In that same mixing bowl add in all other ingredients (the sausage, onion, pepper and frozen diced potatoes.) Mix together then pour into a lightly greased 9×13 casserole dish.
BAKE Cook in the oven for 55-60 minutes at 350 degrees farenheit. Look to make sure the center is set. Let it cool for 5-10 minutes then enjoy!
GROUND PORK I find it easier to make my own breakfast sausage at home that I know is free from processed sugar and gluten. Check out that recipe here.
VINEGAR Red wine vinegar acts as a solvent to pull any browned sausage from the pan back into the dish as well as balancing and enhancing flavor.
DIJON I use the Maille Dijon Originale. I prefer the simple ingredients and there is no added sugars.
COCONUT MILK The original recipe used almond milk. I think you can use any dairy-free alternative. I used coconut milk because it has a higher fat content adding to the texture and flavor of the end product like half and half cream would.
CREDIT This recipe is modified from this Gluten-Free Dairy-Free Breakfast Casserole from Mama Shire. Check out her post for more information on meal prep and storage ideas.
Find it online: https://tastegoodfeelgood.com/breakfast-casserole/