by Sandy Kirby Quandt
The first time I ate this yummy breakfast sausage casserole was at my Aunt Docia’s home in Kentucky. It wasn’t gluten-free, but decades later by substituting gluten-free bread I can still fix it. It is a convenient fix-ahead breakfast casserole for mornings when you need to feed a lot of people but don’t want to spend hours in the kitchen preparing the meal. I’ve found it works great for Christmas morning.
- 6 slices gluten-free bread
- 1 pound cooked bulk sausage (we use Jimmy Dean)
- 2 cups shredded Cheddar cheese
- 1 tsp dry mustard
- 1 tsp salt
- 1/2 tsp pepper
- 8 eggs
- 2 cups milk
- softened margarine
Spread margarine on one side of bread, cut into cubes.
Combine bread, cooked sausage, cheese, dry mustard, salt and pepper. Stir well.
In a separate bowl beat eggs until foamy and stir in milk. Add to the bread mixture, stirring well.
Pour into greased 9X13 inch baking dish, cover and refrigerate overnight.
Bake uncovered at 350 degrees F for 1 hour or until golden brown.
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