hosted by Laverne Diede & Rhonda Fitterer
Gluten Free Sausage Hashbrown Breakfast Casserole
- 1 lb. pork breakfast sausage
- 3/4 cup red pepper, diced
- 3/4 cup onion, diced
- 10 oz. frozen hashbrowns
- 1-2 cups spinach, finely chopped
- 10 eggs
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup milk
- 1 cup shredded sharp cheddar cheese, plus more for topping
Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking dish. Heat skillet over medium-high heat. Add the sausage, onion, and red pepper. Break up sausage into small pieces and cook until the vegetables have softened, and the sausage is no longer pink. Drain any excess grease. Add spinach and cook for another 1-2 minutes. Remove from the heat and let cool slightly. In a large bowl, combine the remaining ingredients. Add the sausage mixture and mix until totally combined. Pour into prepared baking dish. Top with the remaining cheese. Bake for 25-30 minutes, uncovered until the eggs are set. Let cool slightly before serving.
Gluten Free Blueberry Coffee Cake
- 1 box gluten free cake mix or coffee cake mix
- 1 cup blueberries
Topping:
- 1/2 cup sugar
- 1/2 cup brown sugar
- 4 Tbsp. butter
- 1 tsp. cinnamon
Preheat oven to 350 degrees. Grease an 8×8-inch pan or 13×9-inch pan (follow the cake mix recommendations.) Prepare the cake per box instructions. In a small bowl, combine all the topping ingredients. Work with a fork until the mixture is crumbly. In your greased pan, pour half of the cake mix. Put a layer of blueberries and crumb topping in the middle. Top with the rest of the cake mix, blueberries and crumb topping. Bake for 20-35 minutes (or per box instructions) or until toothpick comes out clean.
