Gluten-free breakfast casserole
An overnight egg, sausage and cheddar casserole with gluten-free bread, assembled the night before and baked on Christmas morning.
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Ingredients
- 450 g gluten-free breakfast sausage
- 400 g gluten-free bread, cut into cubes, about 6 cups
- 10 eggs
- 500 ml whole milk
- 200 g cheddar cheese, shredded
- 4 green onions, sliced
- 1 red bell pepper, diced
- 1 tsp dry mustard
- 1 tbsp olive oil
- ½ tsp salt
Method
- Brown the sausage in olive oil, breaking it up.8 min timer
- Whisk the eggs with milk, mustard and salt.
- Layer bread, sausage, pepper, onions and cheese in the dish.
- Pour the egg mixture over and press down gently.
- Cover and refrigerate overnight so the bread soaks.480 min timer
- Bake at 350°F until puffed and golden, about 50 minutes.50 min timer
Why it works
- Celiac disease: Cubes of gluten-free bread soak up the custard, and the sausage has no hidden gluten.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.
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This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Gluten-free recipes, Crohn’s and colitis recipes, Gluten-free Christmas recipes, Gluten-free breakfast recipes.