Loaded Breakfast Casserole is a hearty breakfast or brunch option that is loaded with flavour and goodness.  

Serve it paired with a fruit salad and some cinnamon buns for a complete meal.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

Before I started making the base for the casserole I took the time to dice all the ingredients for the egg layer.  This step could also be done a day ahead.

I diced some mushrooms, yellow onion, turkey sausage and some red,  yellow and orange peppers.

These are the turkey sausages that I used.  They are handy to have in the freezer because they are fully cooked.

I set aside all the diced ingredients and prepared the base for this casserole.

Next I dumped some Gluten Free Bisquick mix and some shortening into a mixing bowl.

Using a fork, I blended them together until no large lumps remained.

Then I added an egg and some almond milk to the base mixture.

I used the fork again to stir until a soft dough was formed.

For spreading the sticky dough, in a greased 9x13 inch baking pan, I used a piece of plastic wrap to make it easier to spread it evenly.

When the dough was ready I put it in the preheated 375F oven for 5 minutes.

While the base was cooking I broke 15 eggs into a large mixing bowl.  I then added some almond milk, salt and pepper.

I used a wire whisk to beat the eggs until they were frothy.

At this point I dumped in all the ingredients that I had chopped up earlier and set aside.  I also added some bacon bits.

Using a large rubber spatula, I stirred the egg mixture together well.

I also prepared the topping by dumping frozen hash browns, grated marble cheese and a jar of mild chunky salsa into a medium mixing bowl.

Using a wooden spoon, I stirred the topping ingredients until all were coated with the salsa.

After 5 minutes I removed the base from the oven. It was just starting to stiffen.

Then I poured the egg mixture over top of the base and returned it to the 375F oven for 15 minutes.

At the 15 minute mark I removed the casserole from the oven and spread the topping mixture evenly over the top of the eggs.

Then I returned the casserole to the oven again for about 50-60 minutes or until it was cooked in the center and a toothpick came out clean.

This deep dish casserole can serve 8-10 people depending on what you are serving as sides.  

Consider fruit salad and cinnamon buns to complete your brunch menu.

Loaded Breakfast Casserole is bursting with flavour and goodness; covering all the food groups.  

For those diners that need an added zip of flavour make some extra salsa available on the table.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make this Loaded Breakfast Casserole:

• Base:
• 1 cup Gluten Free Bisquick
• ¼ cup shortening
• ⅓ cup almond milk
• 1 egg, large
  Egg Layer:
• 15 eggs, large
• ½ cup almond milk
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 yellow pepper, diced
• 1 red pepper, diced
• 1 orange pepper, diced
• ½ a yellow onion, diced
• 2 oz mushrooms, diced
• ¾ cups bacon bits
• 12 turkey sausages
  Top Layer:
• 4 cups hash browns
• 22 oz (650 ml) jar mild chunky salsa
• 2 cups shredded marble cheese

How to Make Loaded Breakfast Casserole:

1. Preheat oven to 375F and grease a 9x13 inch baking pan.
2. To prepare the base, combine the Gluten Free Bisquick and the shortening in a mixing bowl. It will be crumbly.
3. Add the almond milk and the egg. Mix until forms a dough.
4. Spread the dough out evenly in the prepared baking pan. Use plastic wrap to help with this.
5. Bake in the preheated 375F oven for 5 minutes.
6. To prepare the egg layer measure the second amount of almond milk, salt and pepper into a large mixing bowl and whisk to combine.
7. Add the diced peppers, mushroom, onion, bacon bits and turkey sausage. Stir to combine.
8. Pour the egg mixture over the baked base and place in the 375F oven for 15 minutes.
9. To prepare the topping dump the hash browns, grated marble cheese and salsa in a mixing bowl. Stir to combine.
10. After removing the casserole from oven spread the topping evenly over the egg mixture.
11. Return to oven and bake for another 50-60 minutes or until a toothpick inserted in center comes out clean.