Thursday, June 21, 2007

Breakfast Caserole


This is a hearty meal I made for dinner with hash browns and fruit on the side. I got this recipe from Bette Hagman's The Gluten-Free Gourmet: Living Well Without Wheat cookbook.

Gluten-Free Breakfast Caserole
6-8 slices of gluten-free bread, crusts removed
6 slices Swiss cheese
1 pound ground pork sausage
6 eggs
2 cups milk
Dash of salt
Line 9x13 greased pan with enough bread to cover the bottom. Top with slices of Swiss cheese and the pork sausage, which has been cooked a little* and drained.
Beat the eggs and add the milk and salt. Pour this mixture over the bread and refrigerate overnight. Bake the next morning in pre-heated 350 degree oven for 1 hour. Makes 6 servings.
I think this recipe could be good, as well, with ham steak and cheddar cheese in the place of the sausage and Swiss.
* As you can tell from the photo, I cooked the sausage for more than 'a little'. It still tasted great, just not as pretty to look at.

2 comments:

Lindsey said...

That sounds yummy. I feel like I am always saying that--but seriously, everything you two post looks simply delicious!!!

Melony said...

I love breakfast casseroles and this one looks so good! Thanks Liz!