American · Breakfast
Sausage and Egg Breakfast Casserole (Gluten-Free)
A baked breakfast casserole layering browned pork breakfast sausage with a custard of whisked eggs, milk, and sharp cheddar over cubed gluten-free bread. Seasoned with mustard powder, black pepper, and scallion, the mixture sets soft in the center with a golden top. Served warm as a hearty morning main.
$4
15 minsPrep
45 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
819Calories
49.6gProtein
60.4gFat
16.9gCarbs
8.4gSugar
1gFiber
2094mgSodium
954mgChol
21.5gSat Fat
348mgPotassium
412mgCalcium
2.8mgIron
1.2mcgVitamin B12
2.1mgVitamin C
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Grease a small baking dish with butter, heat oven to 350F, and scatter the cubed gluten-free bread evenly across the base.
2
Brown
Cook the sausage in a skillet over medium-high heat for 6 to 8 minutes, breaking into crumbles, until no pink remains and edges brown.
3
Whisk
Beat the eggs, milk, mustard powder, salt, and pepper together for about 1 minute until uniform and slightly frothy.
4
Build
Scatter the browned sausage, thinly sliced scallion, and grated cheddar over the bread, then pour the egg mixture evenly on top.
5
Bake
Bake in the center of the oven at 350F for 35 to 40 minutes until the custard sets with no wobble and the top turns golden. Rest 10 minutes before serving warm from the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork breakfast sausage, casings removed
- 66 large eggs
- 1 cup240ml whole milk
- 2.8 oz80g sharp cheddar cheese
- 2.8 oz80g gluten-free bread
- 22 scallion
- 1 tsp1 tsp mustard powder
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp butter, for greasing
