Breakfast foods tend towards being high in carbohydrates and low in protein. That’s okay for a couple of people in my family, but several of us really need a high protein breakfast, especially if it’s going to be a long day of school or work.
Muffins are great for a quick breakfast, and I often put nuts in them to boost protein, but I prefer to eat eggs with a muffin. Some mornings I want a simple one dish meal that includes both protein and carbs. Most egg dishes, however, include cheese. Since I’m not eating real cheese now, I felt the task was even more difficult.
In the end, I decided to make something very similar to this breakfast casserole, but simply omit the cheese. I made the recipe larger to fit a 9 x 13 inch baking dish and since I was leaving out the cheese, I added more seasoning for flavor. I think this would be fantastic with some onions, peppers, and maybe mushrooms, but since I was preparing it the night before I was just too tired.
You could also vary the meat in this dish. Any breakfast meat would do, just be sure it is pre cooked. I used sausage links, but browned sausage, ham, or bacon would work also.
Gluten-Free Breakfast Casserole
- 4 thick gluten-free bread heels, cubed (or enough bread to cover the bottom of the dish)
- 12 cooked gluten free sausage links (or other breakfast meat to cover the bread, be sure it’s gf)
- 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.