Make Ahead Sausage and Egg Casserole
Gluten free Make Ahead Sausage and Egg Casserole is the simple and satisfying breakfast bake that everyone will enjoy.
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Ingredients
- 1 lb sausage, cooked & crumbled (I like Jimmy Dean regular or varieties with sage)
- 8 large eggs
- 6 full sized loaf slices gluten free bread (I use Canyon Bakehouse gluten free)
- 2 cups milk or unsweetened dairy free substitute (I use Ripple for this recipe)
- 3 cups shredded sharp cheddar or dairy free shreds
- 3 medium scallions (trimmed & chopped)
- 1 tsp Salt
- 1 tsp dry ground mustard
- pepper to taste
Instructions
- Grease a large casserole dish or 9x13 pan. I like to use a metal pan so that it can go directly from the fridge to the oven. That kind of sudden temp change can cause a glass or ceramic dish to crack. So let it warm up a bit at room temp before putting a glass or ceramic dish in the oven.
- Cook sausage in frying pan over medium high heat until no pink remains. Break it apart as it cooks into crumbles or small chunks. Drain and let cool slightly before moving on to the next step.
- Combine all ingredients in a large bowl. Pour into your greased dish. Cover and store in the fridge overnight. Or- if using a glass/ceramic dish, store mixture in the bowl and wait to pour it into your baking dish until you are ready to bake.
- Preheat your oven to 350 degrees. Bake for 45-60 minutes, until the center no longer jiggles and it is browned nicely. Remove from the oven & enjoy right away!
Nutrition
Calories: 525kcalCarbohydrates: 16gProtein: 28gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 281mgSodium: 1110mgPotassium: 349mgFiber: 1gSugar: 5gVitamin A: 949IUVitamin C: 1mgCalcium: 440mgIron: 2mg
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