Caprese Sausage Breakfast Bake is an incredibly easy and satisfying gluten-free brunch recipe. Fresh, cheesy, and delicious!
After 20 months of 5 minute showers, being constantly “on”, working around someone else’s schedule, and having my wallet be the only personal item taking up space in my purse (diapers, wipes, books, snacks, and sippy cups – I’m looking at you!) I officially have a completely different outlook on my Mom than I did before (and let’s be real, I did about 5 minutes after giving birth.)
She’s a WARRIOR.
Three kids, no family in town, a husband that traveled, home cooked meals every night, clothes made on the sewing machine, chauffeur, tutor, friend, disciplinarian, patient, loving, giving, kind – I nearly burst into tears when thinking about the kind of Mom I have. Mostly because I’m scared I won’t live up. If Lincoln looks back in 29 years and feels half of what I feel for my Mom, I will consider myself a success.
I might not get dinner on the table every night on time, I might say “just one more minute!” a little too often, and I might take parenthood one day at a time because I have no idea what the haaaaell I’m doing, but while it’s the most difficult thing I’ve ever done, motherhood is the best ride of my life.
To celebrate my Mom this Mother’s Day I made a breakfast bake in her honor. Being a lover of fresh recipes, meals that will feed the whole family, and by God a truly delicious Caprese Salad, I think this Caprese Sausage Breakfast Bake is going to knock her socks off. One of my favorite things about her is that she puts her favorite recipes into page protectors then says, I made the BEST dinner last night!, while waving it in front of my face whenever I go over to my parent’s house. I just know this recipe is page protector bound. I can’t wait for her to try it!
Frozen breakfast sausage links are layered with shredded hash browns, freshly shredded mozzarella cheese, fresh cherry tomatoes, tons of chopped basil, seasoned eggs and more cheese then baked until golden brown and bubbly. Caprese Salad just got a brunch makeover, and just in time for Mother’s Day!
This recipe is sponsored by Jones Dairy Farm which has a ton of certified gluten-free products, including the sausage links I used in this breakfast bake. They are downright decadent and provide a satisfying savory element to this filling breakfast casserole topped with fresh tomatoes, which reduce down and get deliciously sweet while baking in the oven. ‘Cuase my Mama’s got a sweet tooth. I debated putting some chocolate and peanut butter in here just for her, but…didn’t. You’re welcome.
If you are looking for a simple, toss-together brunch idea to celebrate your Mom (or yourself!) this Mother’s Day, promise me you’ll give this Caprese Sausage Breakfast Bake a try. While the recipe feeds 6+ the leftovers reheat beautifully so you can enjoy a serving way past the big day.
Start with those frozen sausage links – no thawing necessary! I As I mentioned I used Jones Dairy Farm All Natural Fully Cooked Sausage which is not only certified gluten-free but seriously, so delicious. Just decadent! They also have GF sausage patties which reheat in under 2 minutes in the microwave. Love ’em.
You’ll need 2, 7oz boxes which you can rip open then arrange in the bottom of a nonstick-sprayed 8×8 glass casserole dish.
Next layer on 3 cups frozen shredded hash browns that have been thawed followed by 3oz freshly shredded mozzarella cheese. I can’t tell you how much I wanted this casserole to work using frozen hash browns, so you could throw it together straight from the freezer, but it took forever to cook and turned out super watery. Oh well – thawing is simple. Just pour the hash browns onto a plate then thaw at room temperature for an hour, or overnight in the fridge.
On top of the cheese sprinkle 1 cup cherry or grape tomatoes that have been sliced in half or into quarters if large, followed by 1/2 cup fresh basil that’s been chopped. By the way, that amount of basil is about one .75oz clamshell!
Next whisk 6 large eggs with lots of salt and pepper then pour into the casserole dish. Give it a little shimmy shake to make sure the eggs settle into an even layer.
Last step is to sprinkle another 3oz shredded mozzarella cheese on top before covering with nonstick sprayed foil and baking for 40 minutes at 375 degrees.
Remove the foil then bake for another 5-10 minutes or until the cheese is golden brown and gooey. Let the bake rest for 15 minutes then brunch is served!
Enjoy this delicious, filling recipe, and happy Mother’s Day to all the Mamas out there!