5 from 12 votes
Gluten-Free Breakfast Casserole With Sausage
Gluten-Free Breakfast Casserole With Sausage layers slices of gluten-free bread with cooked chicken sausage, a seasoned egg and almond milk mixture, and fresh vegetables like broccoli, asparagus, carrots, and spinach. The casserole is pressed together and refrigerated before baking, creating a savory baked breakfast dish with texture from tender bread and sausage combined with egg and vegetables.
Prep Time
15 mins
Cook Time
1 hr
Additional Time
4 hrs
Total Time
5 hrs 15 mins
Servings:
6
people
Calories:
176 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 176
% 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.