Breakfast Taco Casserole

Breakfast Taco Casserole SERVES 8-12 8 large eggs 1/4 cup milk, any kind salt and pepper 1 lb 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 8 oz freshly shredded sharp cheddar cheese salt 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. 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. 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. Add 3/4 cup cheese sauce to the bottom of the baking dish then spread into an even layer. Add half the tortilla strips, half the cooked sausage, half the vegetables, half the scrambled eggs, and half the remaining cheese sauce. Repeat layers. Cover the baking dish with nonstick sprayed foil then bake for 30 minutes, or until cheese sauce is hot and bubbly. Let sit for 15 minutes before slicing and serving.