Gluten-Free Breakfast Casserole With Sausage
User Reviews
5
Gluten-Free Breakfast Casserole With Sausage
Description
This breakfast casserole uses 95% lean chicken sausage cooked and spread over a single layer of gluten-free whole grain bread slices set in an 8x8-inch pan. The bread base is covered with an egg mixture seasoned with Italian seasoning, salt, and pepper, containing almond milk and chopped vegetables—broccoli, asparagus tips, and grated carrot. Wilted fresh spinach is folded into the mixture after cooking briefly in the sausage pan.
The casserole is then pressed to allow the egg and vegetable mixture to soak into the bread, covered, and refrigerated for several hours or overnight. This resting time helps the bread absorb flavors and liquids, resulting in a baked dish with a custard-like center and moist ingredients. The combination provides protein from sausage and egg, fiber from bread and vegetables, and savory seasoning for breakfast or brunch.
The recipe includes a baking step not shown fully, but the preparation up to refrigerating ensures an evenly blended casserole that holds shape when cooked. Fresh basil can be used as garnish to add aroma and color.
Ingredients
- 1/2 pound chicken breakfast sausage 95% lean
- 6 lices whole grain bread crusts removed, gluten free
- 1 cup almond milk unsweetened
- 4 egg large
- 1 tablespoon Italian seasoning
- 3/4 teaspoon salt
- pinch black pepper
- 1 cup broccoli cut into very small pieces
- 3/4 cup asparagus cut into small pieces, tips
- 1/2 cup carrot grated
- 2 cups spinach fresh
- basil for garnish, fresh
Instructions
- Line an 8x8-inch pan with parchment paper.
- Heat a large, nonstick skillet over medium heat and cook the chicken sausage, breaking it up as it cooks, until no longer pink inside. This takes about 6-8 minutes.
- While the sausage cooks, place the slices of bread in the bottom of the prepared pan, in a single layer not overlapping. You may have to cut some in half to really make them fit.
- In a large bowl, whisk together the almond milk, eggs, Italian seasoning, salt, and pepper. Stir in the broccoli, asparagus tips, and carrot.
- Remove the sausage from the pan and spread over the bread evenly. Finally, place the spinach into the hot pan (leaving any fat from the chicken in the pan) and cook for 1 minute, just until wilted. Stir it into the egg mixture.
- Pour the egg mixture over the bread/sausage and spread evenly. Really press the vegetables down so that you can see the egg mixture sink into the bread. Cover and refrigerate for at least 4 hours, up to overnight.
- Bake at 350 degrees Fahrenheit until the top feels set, about 50 minutes to 1 hour.
- Let stand for 10 minutes to cool, then garnish with fresh basil and enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 14.5g | 5% |
| Protein | 15.7g | 31% |
| Fat | 6.9g | 11% |
| Saturated Fat | 1.4g | 7% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 1.2g | 6% |
| Cholesterol | 144.3mg | 48% |
| Sodium | 539.4mg | 22% |
| Potassium | 257.5mg | 5% |
| Fiber | 2.5g | 10% |
| Sugar | 2.2g | 4% |
| Vitamin A | 2830IU | 57% |
| Vitamin C | 26.6mg | 30% |
| Calcium | 122mg | 12% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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