Gluten Free Sausage, Potato, Spinach Breakfast Casserole
A lovely casserole filled with fresh organic eggs, shredded potatoes, Gruyère cheese, delicious sausage, and baby spinach topped with gluten-free breadcrumbs.
- 1 12 ounces Jones uncooked breakfast sausage roll my family likes double the sausage so I make 2 packages
- 8 eggs
- ½ cup milk
- 1/4 teaspoon oregano
- 1/4 teaspoon marjoram
- 1/4 teaspoon rosemary
- 1/4 teaspoon basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup gluten free Panko breadcrumbs
- 1 1/2 pounds russet potatoes peeled and shredded
- 8 ounces Gruyère cheese shredded
- 5 ounces baby spinach
- 3 tablespoons butter divided
Preheat the oven to 350℉
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.
Whisk the eggs, milk, and spices in a large mixing bowl.
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.