Breakfast Taco Casserole

Ingredients

SERVES 8-12

• 8 large eggs
• 1/4 cup milk, any kind
• salt and pepper
• 1lb gluten-free breakfast sausage
• extra virgin olive oil
• 2 green bell peppers, seeded and chopped
• 1/2 yellow onion, chopped
• 14, 6" gluten-free corn tortillas, cut into 1” strips
• For the cheese sauce (makes 2-3/4 cups sauce):
• 3 Tablespoons butter
• 3 Tablespoons gluten-free flour
• 2 cups milk, any kind, at room temperature
• 8oz freshly shredded sharp cheddar cheese
• salt

Directions

1. Preheat oven to 400 degrees then spray a 9x13” baking dish with nonstick spray and set aside. Add eggs, milk, salt, and pepper to a large bowl then whisk to combine and set aside.
2. Add breakfast sausage to a large, 12” skillet over medium-high heat then brown. Remove to a plate then set aside. Add a drizzle of extra virgin olive oil to the skillet then add peppers and onions, season with salt and pepper, and then saute until the peppers are tender, 8-10 minutes, turning heat down slightly if vegetables begin to burn. Remove to a plate then set aside. Turn heat down to medium them add whisked eggs to the skillet and scramble until set (do not overcook.) Remove to a plate then set aside.
3. For the cheese sauce: Add butter to a medium-sized saucepan over medium heat. Sprinkle in flour then whisk for 1 minute. Slowly add milk while whisking constantly until smooth. Turn heat up slightly to bring sauce to a simmer while stirring frequently, then turn heat back down to medium and cook, stirring constantly until thickened, 2-3 minutes. Remove saucepan from heat then add shredded cheese and stir until smooth. Add salt to taste.
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