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Gluten Free Sausage and Egg Bake with Veggies

Awesome for breakfast or dinner, this make ahead gluten-free Sausage and Egg Bake is a great way to sneak more veggies into your family's diet.

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If, like me, you love a healthy, hearty breakfast but don’t want to spend much time cooking in the mornings, you’ll love this make ahead Gluten Free Sausage and Egg Bake.

I throw it together while making dinner and stick it in the fridge overnight. There’s nothing better than waking up and remembering that all you have to do is pop a dish in the oven and presto!  Breakfast is ready.

Plus, this Gluten Free Sausage and Egg Bake is hearty enough to serve for dinner with salad and a side of fruit.  And leftovers are easy to reheat.  Oh, and it’s a great way to sneak extra veggies into your family’s diet–use whatever you’ve got on hand!

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Gluten Free Sausage and Egg Casserole with Veggies

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  • Author: Kathleen | Roots & Boots
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 8-10 servings 1x
  • Category: Breakfast or Main Dish

Description

This hearty make ahead breakfast casserole can also stand in for dinner. To make it completely grain-free, use homemade grain-free bread OR omit the bread and add extra veggies and two extra eggs.


Ingredients

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  • 1 pound bulk sausage
  • 1 teaspoon unrefined sea salt
  • 3/4 teaspoon ground mustard
  • 8 eggs (For grain-free, use 10 eggs)
  • 2 cups milk (I use coconut)
  • 6 slices gluten free bread, toasted and cut into cubes (omit for grain-free)
  • 1 cup shredded raw cheddar cheese
  • 1/21 cup frozen chopped spinach
  • 1/2 cup frozen diced red peppers
  • (For grain-free, add 1/2 cup veggies.)

Instructions

  1. Brown and crumble sausage in a skillet. Season sausage with sea salt and ground mustard. Spread sausage over the bottom of a 9×13 glass baking dish.
  2. In a large bowl, beat the eggs; then add milk.
  3. In the baking dish, layer bread cubes over the sausage, then veggies, then cheese.
  4. Pour egg mixture into the dish and use a spoon or spatula to push all ingredients down into the casserole to be covered by the egg mixture.
  5. Cover and refrigerate for about 8 hours or overnight.
  6. Bake uncovered at 350 for about 45 minutes.

Notes

  1. Click here to shopmy favorite kitchen tools and real food ingredients.
  2. Click here to save 15% off my favorite, healthy brand of salt. Use code KEEPITREAL.
  3. Be careful about gluten-free bread; many brands contain junky preservatives and fillers. Our bread comes freshly baked from Amish country in Lancaster, PA. The ingredients include rice flour and black beans, and we store it in the freezer a dozen loaves at a time.

 

 

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Kathleen | Roots & Boots

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>

5 Comments

  1. Forrest on 05/14/2016 at 6:56 am

    I like to mix in more veggies with no bread and bake it in muffin tins!
    My girls don’t even notice the veggies and they are great for on the go!!
    I am loving this site 🙂

    • Kathleen on 05/14/2016 at 12:00 pm

      What a great idea!

  2. ashleyvb on 05/31/2017 at 7:47 pm

    I made this recipe for a brunch bridal shower, taking out bread, using roasted red peppers instead of regular, and subbing almond milk. It was a hit! The bride even asked for the recipe for her sister who is gluten and dairy free.

    • Kathleen on 05/31/2017 at 8:53 pm

      Awesome! I’ve been making it bread-free too. 🙂

  3. Becky on 05/31/2017 at 11:41 pm

    I loved this recipe!!! I actually sell eggs for a living and used your recipe for a demo I did and everyone raved about it! It was so good, i came home tonight and made more for my family for dinner… I happen to be a big believer in Breakfast for dinner! I love that it can be modified for different dietary needs- Thank you for sharing this awesome recipe!

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