Gluten Free Living – 2014
This is an awesome Sausage Breakfast Casserole. It’s a really spiffed up version compared to regular breakfast casseroles. This one has gluten free bread on the bottom. Then it’s topped with sausage, seasoned Fried Potatoes, fried bell peppers, mushrooms and green onions and cheddar cheese. Then a scrambled egg/milk mixture is poured over the top. After refrigerating overnight, Sausage Breakfast Casserole bakes up to perfection.
The first time I ever tasted a “breakfast casserole” was in the early 80s when my children were toddlers. One of the gals in our monthly ladies’ group brought this for our monthly brunch. It was love at first bite! 🙂 But through the years I’ve changed it up a LOT! I never really cared for the dried mustard that’s included in most breakfast casseroles so I omitted it.
One time I needed the casserole to make a little more so I added potatoes to it. Every since then I’ve made this casserole with potatoes. I added the seasonings, then I started adding onions, then bell peppers, and finally mushrooms. The outcome is magnificent. Everyone always loves my Sausage Breakfast Casserole.
I took my Sausage Breakfast Casserole to a meeting on Saturday where I served breakfast fixings, including Blueberry Coffeecake, Apple Cake and a fruit tray. Everyone loved it. I used to bring this casserole regularly when we served breakfast every Sunday when my husband taught Sunday school for years. This is a great recipe to make when you’re serving breakfast for dinner, company for breakfast, or for holiday breakfasts. It gives you a dose of protein instead of just sugar.
If you’re looking for a fabulous breakfast entree, than look no farther than Sausage Breakfast Casserole. It’s so tasty, and while it does take some time to prepare it initially, all you have to do is pop it in the oven about an hour before breakfast the morning you’re going to serve it.
While I chose to make this recipe gluten free because I was serving it to a group of people (2 of whom needed some gluten free options), you can also obviously use any kind of bread you have on hand for this recipe if you’re not gluten intolerant. Why not put Sausage Breakfast Casserole on your Christmas or New Year’s menu this year?
Sausage Breakfast Casserole is one of the BEST breakfast casseroles you’ll ever eat!
This scrumptious casserole is great comfort food!
Sausage Breakfast Casserole is wonderful for holiday breakfasts.
Here’s what I did.
I used these ingredients, except that I changed out regular russet potatoes for red potatoes.
Brown sausage; drain. Place sausage on paper towels to absorb extra grease. Set aside.
Melt butter in large skillet. Add cubed red potatoes and seasonings. Cover with lid and cook potatoes about 10 minutes. Continue flipping potatoes over every few minutes to prevent potatoes from scorching on the bottom.
Add green onions and red bell peppers and saute another 4-5 minutes. (If you have fresh mushrooms, add them here).
Spray casserole dish with cooking spray. Cut crusts off bread and place into casserole dish. I used a square dish here and also a 10×15″ glass baking dish. This is Rudi’s gluten free bread. My preferred gluten free bread is from Canyon Bakehouse.
Sprinkle sausage over top of the bread.
Add seasoned potatoes, bell peppers and onions. Top with drained, canned mushrooms.
Sprinkle cheese over top.
Beat eggs in mixing bowl. Add milk and stir to combine.
Pour milk/egg mixture over top of the other ingredients in baking dish. Cover and refrigerate overnight.
Bake, covered with foil, at 350 for about 45 minutes to an hour or until egg mixture is firmly set.
My Sausage Breakfast Casserole has always been a family favorite.
I’ve made this lovely breakfast entree many times when we brought food to our Sunday school class each week.
Here’s the recipe.
SAUSAGE BREAKFAST CASSEROLE
(My own concoction)
- 1 lb. cooked meat, drained (you can use bacon, ham or bulk pork sausage)
- 3-4 medium to large potatoes, scrubbed, diced, or 2 lbs. red potatoes cubed
- 1 dozen eggs
- 2 cups milk or cream
- 2 cups sharp cheddar cheese
- 1 loaf [url href=”http://www.rudisbakery.com/” target=”_blank” title=”rudi’s multigrain bread gluten free”]Rudi’s [/url]multi-grain gluten free bread, crusts removed or Whole wheat bread slices, crusts removed
- 1 tsp. salt
- ½ tsp. pepper
- 1/8 tsp. paprika
- 1/8 tsp. dill weed
- 1/8 tsp. garlic salt or powder
- 1 tbsp. chives
- 1 tbsp. parsley
- ½ stick (1/4 cup) butter or coconut oil for frying potatoes
- ½ cup chopped onions or green onions
- 1 chopped bell pepper, (red, orange or yellow)
- 4-oz. can sliced mushrooms, drained, if desired
- Cook sausage in skillet until thoroughly done.
- Drain on paper towels.
- Press out all fat.
- Melt butter or coconut oil in skillet.
- Add potatoes, salt, pepper, paprika, dill weed, garlic salt, chives, and parsley.
- After cooking for about 10 minutes, add onions and bell pepper.
- (If using fresh mushrooms, add here).
- Cover with lid and cook through, stirring regularly so potatoes don’t stick and spices get evenly distributed among vegetables.
- In sprayed 10×15” baking dish, layer bread slices with crusts removed.
- Sprinkle meat evenly over bread.
- Using slotted spoon, place potatoes, onions and peppers, over meat.
- Then add mushroom slices, if desired.
- Sprinkle with sharp cheddar cheese.
- Mix milk and eggs.
- Pour over casserole.
- Cover with foil and refrigerate overnight or for at least 6-8 hours.
- Bake for about 45-60 minutes at 350°, or until casserole is set.
Sausage Breakfast Casserole is a great entree to make for country breakfasts.
The seasonings in Sausage Breakfast Casserole make the difference between a blah breakfast casserole and one that’s amazing!