For us, one of the first things we needed to do when we found out Kensington had Celiac disease wasn’t to create all new recipes but learn how to modify our existing favorites and make them g-free. One of the first ones? My mother-in-law’s famous Sausage Breakfast Casserole. This recipe HERE has been one of our very favorites for years and years, so we definitely needed to modify that one. We needed to make sure our sausage was g-free, our croutons were too and we needed a gluten-free cream of mushroom soup. Also, many shredded cheeses do contain gluten (when actual cheese does not!), so instead of using a pre-shredded cheese, I now always, always, always grate it up myself. Simple changes, same great breakfast recipe!
Here is a pic of what I now use to make it…
…I find the croutons online HERE.
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Gluten-Free Sausage Breakfast Casserole
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 8 to 12 1x
Description
We took our favorite breakfast casserole and gave it a g-free update!
Ingredients
- 1 (16 oz) package of breakfast sausage
- about 3 cups of your favorite croutons
- 6 eggs, lightly beaten in a bowl
- 2 cups milk (I use 2%)
- 1 (10 oz) can of cream of mushroom soup
- 1 tablespoon mustard powder
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat your oven to 350 degrees. Grease (I use Pam) a 9×12 baking dish. Set aside.
- Next, Brown your sausage over medium-high heat until cooked through and crumbled.
- Meanwhile, in a mixing bowl, combine eggs, milk, soup, mustard and one cup of cheese.
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In your prepared pan, layer cooked sausage across bottom, then layer your croutons. Next, pour egg mixture over. Finally, top with remaining one cup of cheese.
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Cover and refrigerate over night or bake off immediately. (We almost always let it sit over night.)
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When you’re ready to bake, allow it to cook 1 hour uncovered.
- Remove from oven, allow it to sit about five minutes before slicing and serving.
Notes
If you have the right ingredients, this recipe is easy to make gluten-free!
Charmaine Ng | Architecture & Lifestyle Blog says
This looks really good! Thanks for sharing! ❤️✨
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Laura says
Have you ever tried this with tater tots?? Amazing for a change up. Also it’s amazing what all has gluten in it. Found out restaurants add pancake mix to their scrambled eggs even.
Melissa says
And omelets too. It’s nuts. But yes, there is gluten in so many things… makes me hate to eat out and I used to love trying new things!
Lindsay says
I would love to know if the tater tots would work because I am not a huge fan of croutons BUT I LOVE tater tots! <3
Janet says
I’m with you on the croutons. I think even shredded potatoes layered in would work. I’m going to give it a try.
Gail says
Your breakfast casserole made with the cornbread muffins made with GF cornbread muffin mix (or just sugar added to GF cornbread mix) tastes great too! We love that recipe!
Lauren says
Thought of you with two G free snacks we have in our house: Pop Corners and Rice Rollers. Not sure if you have tried them yet but if not give them a try.
Mix and Match Mama says
So, K discovered rice rollers before Celiac and they’re one of her very favorite snacks!! We were so happy to learn they were g-free too!!
Jen says
Shay – do you have any posts where you have gathered up meatless/seafood recipes? I’m trying to plan ahead for Lenten Fridays and thought of you when looking for easy and kid-friendly recipe ideas! I usually just cop out and buy fish sticks or make pasta and marinara…. Thanks!
Mix and Match Mama says
On my sidebar, you can click on either the tab that says vegetarian or the one that says fish for all of those recipes!
jaime says
hi on your recipe for pizza soup do you stir after you add all the ingredient into the slow cooker and then stir or do you leave it layered? Im new to the slow cooker and this is my first slow cooker recipe ever! sorry if this is a dumb question.
Mix and Match Mama says
I do! Just give it a little stir and you’re good to go. I hope you enjoy it!
Jaime says
Hi I have been wanting to share My families favorite dinner salad recipe. We make it gluten free as well. I hope you guys try it and like it! We normally serve this with some type of chicken. We actually had this tonight with your crispy lemon chicken:)!!
Tricolor Quinoa arugula salad
INGREDIENTS
– 1 bag (6-8 cups) washed arugula
– 1 package cooked Israeli couscous
– 1/3-1/2 cup dried cranberries
– 1/3-1/2 cup slivered, toasted almonds
– 1.5 cups shredded cheese (mexican blend works well)
– 1 bag, thawed, roasted corn
– 1/2 container Bruschetta sauce
DIRECTIONS
1) Mix ingredients and enjoy. If preparing ahead, add arugula right before serving and a little more dressing.
Mix and Match Mama says
Thank you so much, Jaime!!!!! This sounds delicious!!!
Jaime says
Sorry for that recipe I meant Quinoa instead is couscous in the ingredients. I dont know how i missed that