Mar 4, 2011

Breakfast Casserole (Dairy Free)

  • 4 thick gluten-free bread heels, cubed (or enough bread to cover the bottom of the dish)
  • 12 cooked sausage links (or other breakfast meat to cover the bread)
  • 10 large eggs
  • 1 1/2 c. milk or milk substitute (I used Almond Breeze original almond milk)
  • 1 tsp. herbes de Provence (or other blend of herbs that you like with eggs)
  • salt & pepper to taste
Grease the bottom and sides of a 9 x 13 inch baking dish.  Place the gluten-free bread cubes in the bottom of the dish.  Put the sausage or other meat on top.

In a large bowl, combine the eggs, milk, herbs, salt & pepper.  Beat well with a fork, whisk or immersion blender.  Pour over top the bread and meat.  Cover and refrigerate until morning.

Bake at 350° for about 30 minutes or until the egg is set.

Recipe from www.glutenfreehomemaker.com

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