This delicious gluten-free sausage, eggs, and cheese breakfast casserole can be prepared the night before, refrigerated, and cooked the next day to save time.

• 1 (12 oz) roll breakfast sausage
• 2 C shredded Cheddar cheese
• 6 eggs, beaten
• 1 package gluten-free country gravy mix (we use Pioneer)
• 6 slices gluten-free bread, cut into 1-inch cubes

Preheat oven to 325 degrees F.

Cook crumbled sausage in large skillet on medium heat until brown, stirring occasionally. Pour into 8-inch casserole dish.

Sprinkle cheese over sausage.

In medium bowl, make gravy per package instructions.

Beat eggs. Add to gravy. Beat with wire whisk until well blended.

Pour over cheese.

Arrange bread cubes evenly over mixture.

Drizzle butter over bread, if desired.

Bake, uncovered, 40 minutes or until knife inserted in center comes out clean.

Let stand 10 minutes before serving.

Enjoy!

You can find my April Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

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