Gluten Free Sausage and Egg Casserole with Veggies
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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.
Recipe type: Breakfast or Main Dish
Serves: 8-10 servings
  • 1 pound bulk sausage
  • 1 tsp unrefined sea salt
  • ¾ tsp 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
  • ½-1 cup frozen chopped spinach
  • ½ cup frozen diced red peppers
  • (For grain-free, add ½ cup veggies.)
  1. Brown and crumble sausage in a skillet. Season sausage with sea salt and ground mustard. Spread sausage over the bottom of a 9x13 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.
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.
Recipe by Yankee Homestead at