- 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
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