Gluten-Free Breakfast Casserole
Delicious gluten-free breakfast casserole that's easy to make, customizable, and ideal for busy mornings or brunches.
Ingredients
- ½ pound chicken breakfast sausage
- 1 shallot chopped
- 6 large eggs
- 2 cups unsweetened almond milk
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- 6 slices Udi's Gluten-Free Whole Grain Bread cut into cubes
- 2 ½ cups sharp cheddar cheese, divided (2 cups for the mixture, 1/2 cup for topping)
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the sausage: In a skillet over medium heat, cook the chicken breakfast sausage until browned, breaking it up into small pieces. Add the chopped shallot and sauté for 2-3 minutes until fragrant.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, unsweetened almond milk, Italian seasoning, salt, and black pepper.
- Combine the ingredients: Fold the cooked sausage, bread cubes, and 2 cups of sharp cheddar cheese into the egg mixture.
- Transfer to a baking dish: Pour the mixture into a greased 9x13-inch baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Cool and serve: Let the casserole cool for 5-10 minutes before serving. Optionally, garnish with fresh parsley.