10 Mar 2017
gluten free breakfast casserole

Oh No, we lose an hour sleep on Day Light Savings Morning!   Well, not really if you make this easy, Breakfast Strata (Casserole). This delicious Strata is literally put together, the night before. Just pop this lovely prepared dish, into the oven the next morning.   You will have breakfast before you realize it.

Gluten Free Breakfast Casserole

Ingredients for Strata

  • 8 slices gluten-free bread, your choice
  • 8 tsp dijon mustard
  • 2 TBS olive oil
  • 2 TBS butter
  • breakfast sausage (see recipe)
  • 1 cup onions, chopped
  • 1 cup spinach, chopped
  • 1 cup mushrooms, sliced
  • 8 ozs Extra Sharp Cheddar Cheese, shredded. (I like Cabot)
  • 12 large eggs, beaten and seasoned with salt
  • 1 1/2 cups whole milk
  • 2 cherry peppers, chopped

Homemade Breakfast Sausage

  • 1.25 lb ground Pork
  • 1/4 c brown sugar
  • 2 Tbs ground sage
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/4 tsp red pepper flakes

Directions for Sausage: 

1.  Mix all ingredients together in a bowl and put aside.

Directions:

1.  Spray large baking dish with cooking spray.

2.  Spread 1 tsp dijon mustard on top of each slice of bread.  Place in baking dish (mustard side up).  Cut bread if needed to fit, covering bottom of dish.

3.  In large skillet heat oil and butter on med/high.  Add sausage mixture.  Cook until almost browned.  Add onions, spinach and mushrooms.  Season with salt and pepper.  Sauté until veggies are soft.  Approx. 8-10 mins.  Pour on top of bread in baking dish.

4.  Shred cheese.  Sprinkle on top of sausage/veggie mixture

5.  Beat eggs and milk in bowl.  Season with salt.  Pour over top of cheese.  Shake dish to assure egg mixture gets in between slices of bread.  Top with chopped cherry peppers.

6.  Cover with aluminum foil and refrigerate overnight.

7.  Next morning:  Preheat oven to 350 degrees.  Bake covered for 30 mins.  Remove cover and bake for an additional 25-30 mins, or until egg is completely cooked.

Serves 8-10

 

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I was raised in and around an Italian family. All my life I cooked and everyone around me cooked. It was my life and still is.  In 2013 I had to go gluten-free for health reasons. I was devastated to learn that I can no longer enjoy bread and pasta, that I was so used to eating every day. Can you imagine an Italian girl not eating bread or pasta? During the last few years, I have experimented with all kinds of different products. Searching for a good tasting bread has been a struggle because there was not much available. I was super excited to find Three Bakers Rye Style bread while visiting CT, my home State. I was even more excited to learn it is available locally here in FL. It is absolutely amazing!