Thanksgiving and Christmas are getting closer and closer, so I wanted to share a new holiday-ready breakfast casserole recipe with a twist. Friday night I was having drinks with two of my best gal pals when one asked, “Do you have a fun breakfast casserole recipe? I’m sick of making the same one over and over and want a different idea for the holidays.” Little did she know that just a few hours prior I’d finished testing my Roasted Poblano and Sausage Breakfast Casserole!
If you’ve got a brunch crowd to feed this holiday season, have this breakfast casserole baked and ready to go when family members wake up or trickle through the door. It’s great straight out of the oven, or even close to room temperature. My Mom always has a breakfast casserole baked and on a warming tray, or in the crock pot, for the holidays and we love smelling breakfast the minute we walk through their door.
But back to this breakfast casserole – which is make ahead, too! Eggs, hash browns, milk, salt, and pepper are combined with roasted poblano peppers (which are a CINCH to make) and spicy cheese to create a savory, filling breakfast or brunch with just a hint of warming spice. Assemble then bake right away, or stash in the refrigerator overnight and bake same as fresh in the morning. Couldn’t be simpler and, while we love my regular gluten-free breakfast casserole, this easy, tasty twist is spectacular.
Start by roasting 2 large or 3 small poblano peppers. I’ve used poblano peppers a couple times here on IGE – once in this 3-bowl worthy stoup, and again in these mouthwatering enchiladas – and I fall more in love with them each time I use them. Poblano peppers are very mild and just provide a hint of warming chili flavor in the final dish. You can get them right at the regular grocery store by the jalapeno peppers.
Rub the peppers with a little bit of oil then roast on a foil lined baking sheet for 20 minutes at 425, or until the skin is uniformly charred, flipping halfway through. Immediately transfer the peppers to a large Ziplock bag then seal and let them steam for 10-15 minutes. This will make peeling the skin off very easy.
Once the peppers are cool enough to handle, peel off the outside skin then open the peppers up and scrape out the seeds.
Chop the peppers up, then you’re done! So easy, right?
Meanwhile, brown 1lb gluten-free pork breakfast sausage (I used Jimmy Dean,) then drain if there’s a lot of excess fat and set aside to cool slightly.
Last step is to whisk together 8 large eggs, 3/4 cup milk (any kind – I used unsweetened almond milk,) 1 teaspoon salt, and 1/2 teaspoon pepper. Then stir in 1/2 cup chopped green onions, the chopped poblano peppers, 6oz shredded Pepper or Monterey Jack cheese (or a combo – just depends on how spicy you want the casserole!) and 4 cups shredded frozen hash browns that have been thawed.
Scoop the mixture into a nonstick sprayed 9×13″ casserole dish then sprinkle with another 2oz shredded cheese, cover with foil, and bake for an hour and 10 minutes at 350 degrees. Remove the foil then bake for another 10-15 minutes or until the casserole is set in the center, and brown and bubbly on top.
If you want to make the casserole ahead of time, cover with foil then refrigerate overnight. In the morning, pop it right into a preheated oven and bake per usual. Easy!
Since this breakfast casserole has a chili/Tex-Mex twist, I served it topped with chopped avocados and salsa. Unbelievably delicious!
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Gluten-Free Roasted Poblano and Sausage Breakfast Casserole (Make Ahead!)
Gluten-Free Roasted Poblano and Sausage Breakfast Casserole is deliciously filling with a warming, mild spice. Easy to make ahead, too!
- 2 poblano peppers
- 1lb gluten-free pork breakfast sausage
- 8 large eggs
- 3/4 cup milk (any kind)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- couple dashes green Tabasco sauce, optional
- 1/2 cup chopped green onions
- 8oz shredded Monterey Jack or Pepper Jack (or a mixture!) cheese, divided
- 4 cups (about 20oz,) frozen shredded hash browns, thawed
- Preheat oven to 425 degrees then line a baking sheet with foil. Rub poblano peppers lightly with oil then place on baking sheet and roast for 20 minutes, flipping halfway through, or until poblano pepper skin is evenly charred. Immediately transfer peppers to a plastic ziplock bag then let steam for 10-15 minutes. Once cool enough to handle, peel away skin then open peppers and remove the seeds. Chop the peppers then set aside.
- Meanwhile, brown sausage in a large skillet over medium-high heat then drain if necessary, and then set aside to cool slightly.
- In a very large bowl, whisk together eggs, milk, salt, pepper, and Tabasco sauce (if using.) Add the green onions and chopped peppers then whisk to combine. Add the cooked sausage, hash browns, and 3/4 of the shredded cheese then stir to combine. Pour mixture into a nonstick sprayed 9x13" baking dish then sprinkle remaining cheese on top and cover with foil.
- Turn oven down to 350 degrees then bake casserole, covered, for 1 hour and 10 minutes (it's ok if some liquid remains on top.) Remove foil then continue baking until cheese is golden brown and bubbly, 15-20 more minutes.
- To make ahead: follow directions up to covering baking dish, then refrigerate up to 24 hours before baking per instructions.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Keep the casserole warm by placing a piece of foil loosely on top then let your family and guests serve themselves whenever they arrive feeling festive and hungry. :) Hope you all enjoy!