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Breakfast Casserole

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  • Author: Meghan Donnelly
  • 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

  1. Preheat oven to 350 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. Pour the mixture into an 11×17-inch baking pan or two smaller pans.
  5. Top evenly with the shredded cheddar cheese or non-dairy alternative.
  6. Bake for 40 minutes, or until the center is set and the top is golden.
  7. Let cool slightly, then cut into squares and serve warm.
  8. Store leftovers in the refrigerator for up to one week, or cut into squares and freeze for later.

Find it online: https://eat-gluten-free.celiac.org/breakfast-casserole/