This savory breakfast casserole is a hearty, crowd-pleasing dish packed with flavor. Made with Proud Sponsor Jones Dairy Farm sausage, gluten-free bread, and your choice of dairy or non-dairy milk and cheese, it’s perfect for holiday mornings, weekend brunches, or make-ahead weekday meals.
PrintBreakfast Casserole
(No Ratings Yet)
Loading…
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
Ingredients
- 1 1/2 pounds Jones Dairy Farm Breakfast Sausage Patties, chopped
- 1/2 cup onions, diced
- 3 slices gluten-free bread, torn or cubed into 1-inch pieces
- 3 cups gluten-free bread mix
- 1 teaspoon mustard powder
- 6 eggs, beaten
- 2 cups milk or non-dairy alternative
- 1 pound cheddar cheese, shredded (or non-dairy alternative)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large skillet, cook the sausage with the onions over medium heat until the sausage is browned and the onions are soft. Drain excess fat.
- In a large bowl, combine the cooked sausage and onions with the gluten-free bread cubes, gluten-free bread mix, mustard powder, beaten eggs, and milk (or non-dairy alternative). Mix until well combined.
- Pour the mixture into an 11×17-inch baking pan or two smaller pans.
- Top evenly with the shredded cheddar cheese or non-dairy alternative.
- Bake for 40 minutes, or until the center is set and the top is golden.
- Let cool slightly, then cut into squares and serve warm.
- Store leftovers in the refrigerator for up to one week, or cut into squares and freeze for later.
