Gluten-Free Sausage & Cornbread Breakfast Casserole

It’s another g-free day over here!
Meagan is back and she’s sharing once again how she can take one of my recipes and easily make it gluten-free.  Today’s recipe…

…my Sausage & Cornbread Breakfast Casserole (which also makes a yummy supper!).  You can see my original post here.  If you recall from last month, one of Meagan’s sons has a gluten allergy (you can read about it here), so her entire family of seven is now gluten-free.  Today, she’s sharing her version of this particular recipe along with talking about cross-contamination when hosting others at your house.  Thank you Meagan!
Hi, everyone! My name is Meagan and I am back to show you how to
make another one of Mix and Match Mama’s tasty meals gluten-free.
One of the main questions I got from you readers was about cross
contamination: How to avoid it and how to
explain it to others.
Having a son with a serious allergy has made me
become an assertive parent. I always speak up and alert the host or waiter of
his allergy. They are always very sweet. Doing this has also given him
permission to speak up for himself. He use to cry if someone, who was eating
gluten, was sitting too close to him. Now, if someone is getting handsy while
he’s eating, it gives him an opportunity to explain his allergy. If we are invited over to someone’s
house for dinner, unless they are a close friend, I usually do not mention that
my son has an allergy, because they tend to freak out and then our gathering
becomes more about the meal than the fellowship. When that happens, I just pack
something special in a lunchbox and I always pack a dessert. (I keep gluten
free cupcakes and cookies in my freezer for just these occasions!)
I love hosting big family get-togethers, but this could be a
breeding ground for cross-contamination.  Don’t worry though, I’ve got you covered!
All you need are sticky notes and a clean counter. Make a list of all the food
and then write each dish on a sticky note. Before your guests arrive, place all
your sticky notes in the spot you want them. To avoid cross contamination,
buffet style works best. I tend to make the main dishes gluten free: the
turkey/ham, the mashed potatoes, the mac and cheese, a dessert, etc. That way,
your guests can bring food, but you have several main dishes you know you can
eat. I have counter space on either side of my stove. It works as the perfect
divider for gluten-free and regular food. I once had someone try to rearrange
my sticky notes because it “didn’t flow” -ha ha! Hosting shouldn’t be
stressful, so graciously explain and move on. Just to be on the safe side,
allow the person with the allergy to fix their plate first. (Side note: If we
are having a crowd over, I always toss condiments, afterwards, or label them
“HAS GLUTEN” because they usually get contaminated.)
Sausage and Cornbread Breakfast Casserole is my go to when we
have guests. Everybody likes it and no one will guess it is gluten free! Don’t
be intimidated when you see “cream of” something in a recipe. If you can’t find
the gluten free substitute in the store, you can usually swap it out for cream
cheese, sour cream, or leave it out all together.
Okay…for the cornbread, I used “Krusteaz Gluten Free Honey
Cornbread Mix.”
I found it right with all of the other cornbread mixes, so you
don’t have to go hunting for it. If I have the time, I love making my Great
Grandmother’s homemade buttermilk cornbread, but let’s be honest… I cook for
seven, now, and rarely have time to make it anymore. I’ve tried several
different gluten-free cornbread mixes and, hands down, this is my family’s
favorite. It’s light and fluffy and tastes just like the real deal!

You will love this!

This recipe serves about six to eight.

Shopping List
1 (1 pound) package of breakfast sausage (I use Jimmy Dean. If you use a different brand, make sure it says
gluten free!)
one batch of cornbread, prepared
6 eggs beaten
2 cups milk
1 can gluten-free cream of mushroom soup (If you can’t find this, you can always leave it out, or substitute 1/3
to half a block of cream cheese. I’ve made it all three ways and it’s still
2 (4 oz) cans of chopped green chiles
2 cups cheddar cheese, divided
Preheat oven to 350 degrees (if preparing and serving right
Grease (I used Pam) a 9×13 baking dish.  Set aside.
Brown sausage over medium-high heat until cooked through and
crumbled.  Meanwhile, combine eggs, milk, soup, chiles and one cup of
cheese in a bowl.
Layer cooked sausage across bottom of your prepared baking dish,
and then crumble your cornbread down on top.  Next, pour egg mixture
over.  Finally, top with remaining one cup of cheese.  Cover and
refrigerate over night or pop in the oven and begin to bake immediately.
The casserole bakes uncovered for about 45 to 50 minutes if
you’re baking it immediately or an hour if it’s coming out of the fridge from
Remove from oven, let set
a few minutes and then slice into squares and serve.
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  • Sheaffer {Pinterest Told Me To} March 30, 2016 at 10:49 am

    Love when you have Meagan over. Great post Meagan! Lots of good information!

    • Meagan Ruse March 30, 2016 at 7:47 pm

      Thanks Sheaffer! ?

  • Narci March 30, 2016 at 11:15 am

    Well, this just looks delicious, and I am so thankful that you are walking us through gluten free cooking! So informative!! Xoxo

  • Alicia March 30, 2016 at 12:12 pm

    This sounds delicious! Love the gluten free recipes! Thanks Meagen and Shay!

  • Kelly March 30, 2016 at 12:40 pm

    I LOVE that you're adding GF options to your recipes. I am GF (not by choice, for health issues so it's not an option) but my family is not so I usually cook everything GF and they don't miss it one bit! I 100% understand the cross contamination issue and love your idea of separating the foods if you are going pot luck or having people bring dishes. Thanks for the recipe Shay and Meagan!

  • Kim March 30, 2016 at 12:55 pm

    Love seeing another GF recipe from you! Can't wait to give it a try!

  • Betsy Kramer March 30, 2016 at 2:28 pm

    I was searching for a gluten free breakfast casserole a few weeks ago for a brunch and came across this gem in your blog! IT WAS A HIT!!! Seriously, not a bite left! One of the girls in my small group has a daughter who is GF, and because she was hosting, I wanted to accommodate her daughter. She was thrilled to be able to eat everything along side us, and everyone else didn't miss the gluten! I added peppers and onions to mine for some extra color and veggie. This will become a regular in my breakfast/brunch repertoire!

    • Meagan Ruse March 30, 2016 at 4:24 pm

      Yay!!!! Wasn't it so good?! I even like it for dinner 🙂

  • Shauna Barnes March 30, 2016 at 3:13 pm

    Family full of celiacs here 🙂 I just bought that brand of cornbread for the first time, but have yet to try it! Glad to hear it's your favorite! One thing about Jimmy Dean, some of their sausage is labeled gf even though it contains MSG (which has gluten!) So make sure it's labeled gf and MSG free! Great tips about cross contamination and thanks for sharing about GF life!

    • Meagan Ruse March 30, 2016 at 4:26 pm

      Right! Always read the labels! You can never be too careful!

      I think you're going to love the cornbread 😉

  • Betsy April 1, 2016 at 12:52 am

    Thanks, Shay & Meagan! I made this for my MOPS group today & it was a hit! Our GF mamas were so grateful to have something they could dig into. I did the cream cheese option instead of the GF cream of mushroom & it was a yummy addition 🙂