Gluten Free Sausage, Potato, Spinach Breakfast Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 12 ounces Jones uncooked bewakfast sausage roll (my family likes double the sausage so I make 2 packages)
  • 8 eggs
  • ½ cup milk
  • ¼ teaspoon oregano
  • ¼ teaspoon marjoram
  • ¼ teaspoon rosemary
  • ¼ teaspoon basil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup gluten free Panko breadcrumbs
  • 1½ pounds russet potatoes, peeled and shredded
  • 8 ounces Gruyère cheese, shredded
  • 5 ounces baby spinach
  • 3 tablespoons butter, divided
Instructions
  1. Preheat the oven to 350℉
  2. Add a little water to a skillet and cook sausage crumbling up the sausage with a spatula while it sautés, about 8 - 10 minutes. Remove from heat and let cool.
  3. Whisk the eggs, milk, and spices in a large mixing bowl.
  4. Add the shredded potatoes, shredded cheese, and cooked sausage. Stir. Then fold in the spinach. Mix until combined. Transfer to casserole dish. Melt 2 tablespoons of butter in the skillet and then mix in 1 cup panko bread crumbs until the butter is thoroughly absorbed. Sprinkle the mixture evenly over the casserole. Dot the top with the remaining 1 tablespoon of butter, cut into small pieces. Cover and bake for 30 minutes. Remove cover and bake an additional 20- 25 minutes until golden brown on top. Let stand for 10 minutes to allow moisture to be absorbed. Cut into slices and serve.
Recipe by Gluten Free Homestead at http://www.glutenfreehomestead.com/2014/12/gluten-free-sausage-and-potato-breakfast-casserole/