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
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.