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.Print
We took our favorite breakfast casserole and gave it a g-free update!
- 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
- 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.
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.
Cover and refrigerate over night or bake off immediately. (We almost always let it sit over night.)
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.
If you have the right ingredients, this recipe is easy to make gluten-free!