Friday, February 17, 2012

Gluten Free Breakfast Casserole

I love breakfast casserole. It is my favorite breakfast dish ever. But every time I tried to make it myself, I never could get it quite right. That was until my cousin shared her breakfast casserole recipe with me. It's delicious! Here's the recipe GF!

2-3 slices of GF bread (I use Udi's GF white sandwich bread and may use 4 pieces, since they are smaller than the regular loaves)

1 lb GF bulk sausage, browned and broken up (I use Ingles Markets Gluten Free Italian Bulk Sausage)

1 cup shredded cheese

6 eggs

2 cups milk

Tear bread into pieces and place in bottom of baking dish.

Sprinkle cooked sausage over bread.
Sprinkle grated cheese over sausage.

In a separate bowl, whisk eggs and milk together.

Pour over bread, sausage, and cheese.

Refrigerate. You could refrigerate overnight and cook for breakfast. I have also put this together in the morning, refrigerated it all day and cooked it for supper.

Cook for 1 hr @350. (I usually cook it about 5 minutes longer, just keep an eye on it till it's done)


This recipe is linked to...


  1. Thanks for the mention! I think our in-house gluten free sausage is really good!

    1. I have tried both the regular and Italian sausage, and they are both great, but I LOVE the Italian! Was thrilled to find that!

  2. I'm with you, I love breakfast casseroles! I ave used hashbrowns as a "crust" before too. Thanks for sharing this week at Allergy-Free Wednesdays! We hope to see you back again next week.
    Have a great weekend!
    ~Michelle, AFW Hostess