Gluten Free Breakfast Casserole

Choosing my favorite recipe would mean sharing my apple pie recipe and I have a few secret ingredients that I use; needless to say I'm not going to share that one. But I will share this one, which is pretty good if I do say so myself. I don't cook very much because my boyfriend loves cooking. When I do cook it is for the two of us and he has celiac, which means he can't eat gluten. This breakfast casserole is good even for dinner.

3 large potatoes

1lb Breakfast Sausage

7 eggs

8 oz. Cheddar Cheese

Butter

Prep:

Peel potatoes (can leave skin on)

Preheat the oven to 375.

Spray or butter 8x8 pan.

1. Remove the sausage from the casing and brown slightly. It doesn't need to be fully done because it will be going into the oven.
2. Slice the potatoes into thin slices. It is okay to leave the skin on, but many opt to peel them.
3. Lay one layer of breakfast potatoes, about the amount of one potato. Add a layer of sausage, cover with more potatoes, then add a final layer of sausage and potatoes.
4. Mix up the eggs. Feel free to add milk if you want, but it is not needed if you beat the eggs well.
5. Cover the casserole with the eggs. Jostle the pan to make sure that the egg gets into all of the layers. Cover with the cheese.
6. Bake for 30-45 minutes, until the cheese is melted and the potatoes are done. Enjoy!