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.