How to Make Gluten-Free Impossibly Easy Breakfast Bake
Try our tasty version Gluten-Free Impossibly Easy Breakfast Bake pancake & baking mix.
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Ingredients
Serves: –+
- Bulk gluten-free Pork sausage 1 Package
- Red Bell Pepper 1 Medium
- Onions 1 Medium
- Frozen hash brown potatoes 3 Cups
- Cheddar cheese 2 Cups
- Gluten-Free pancake & baking mix ¾ Cup
- Milk 2 Cups
- Black Pepper ¼ Teaspoon
- Eggs 6 Pc
Per serving
Calories: 260 kcal
Proteins: 13 g
Fats: 15 g
Carbohydrates: 20 g
Method
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Heat oven to 400°F. Spray a 13×9-inch (3-quart) glass baking dish with cooking spray. In a 10-inch skillet, cook sausage, bell pepper, and onion over medium heat, stirring occasionally, until sausage is no longer pink; drain. Mix the sausage mixture, potatoes, and 1 1/2 cups of the cheese in the baking dish.
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In medium bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour over sausage mixture in baking dish.
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Bake 30 to 35 minutes or until a knife inserted in the center comes out clean. Sprinkle with the remaining 1/2 cup cheese. Bake about 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Allow the gluten-free breakfast bake to rest for about 5–10 minutes before slicing so it sets properly. This dish is perfect for make-ahead breakfasts and can be served warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, and serve with fresh fruit or a simple green salad for a complete meal.
