Eggless Breakfast Casserole
This eggless breakfast casserole is a cozy, satisfying favorite for busy mornings. It is easy to serve and brings everyone together around the table.
Equipment
- 9x13-inch baking dish
- large skillet
Ingredients
For the Casserole
- 1 lb Breakfast Sausage
- 1 Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 4 cups Frozen Shredded Hash Browns, thawed
- 2 cups Shredded Cheddar Cheese
- 2 Green Onions, sliced
For the Savory Batter
- 1 1/2 cups Chickpea Flour
- 1 3/4 cups Whole Milk
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/4 tsp Turmeric
- 2 tbsp Olive Oil
Instructions
- Preheat the oven to 375 F and grease a 9x13 inch baking dish.
- Cook the breakfast sausage in a large skillet over medium heat for 6 to 8 minutes, breaking it into crumbles until browned. Add the onion and red bell pepper and cook 4 more minutes until softened. Drain any excess grease.
- In a large bowl, whisk together the chickpea flour, milk, baking powder, salt, black pepper, garlic powder, turmeric and olive oil until completely smooth with no lumps. Let it rest for 5 minutes.
- Spread the thawed hash browns evenly in the baking dish. Scatter the sausage mixture and 1 1/2 cups of the cheddar cheese over the top.
- Pour the chickpea batter evenly over everything, pressing lightly with a spatula so it seeps between the layers. Sprinkle the remaining 1/2 cup cheese on top.
- Bake uncovered for 40 to 45 minutes until the top is golden, the edges are bubbling and the center is set when gently pressed.
- Let rest for 10 minutes, sprinkle with green onions, then cut into squares and serve warm.
Nutrition
Serving: 1servingCalories: 474kcalCarbohydrates: 24gProtein: 23gFat: 31g
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