Gluten Free Breakfast Casserole with Sausage
Gluten Free Breakfast Casserole with Sausage
Servings 6 people
Calories 176kcal
Ingredients
- 1/2 Pound Chicken breakfast sausage (95% lean)
- 6 Slices Udis Gluten Free Whole Grain Bread, crusts removed
- 1 Cup Unsweetened almond milk
- 4 Large eggs
- 1 Tbsp Italian seasoning
- 3/4 tsp Salt
- Pinch of pepper
- 1 Cup Broccoli, cut into very small pieces
- 3/4 Cup Asapargus tips, cut into small pieces (about one bunch)
- 1/2 Cup Carrot, grated
- 2 Cups Fresh spinach
- Fresh basil, for garnish
Instructions
- Line an 8x8 pan with parchment paper.
- Heat a large, non-stick skillet over medium heat and cook the chicken sausage, breaking it up as it cooks, until no longer pink inside. This takes about 6-8 minutes.
- While the sausage cooks, place the slices of bread in the bottom of the prepared pan, in a single layer not overlapping. You may have to cut some in half to really make them fit.
- In a large bowl, whisk together the milk, eggs, Italian seasoning, salt and pepper. Stir in the broccoli, asparagus tips and carrot.
- Remove the sausage from the pan and spread over the bread evenly. Finally, place the spinach into the hot pan (leaving any fat from the chicken in the pan) and cook for 1 minute, just until wilted. Stir it into the egg mixture.
- Pour the egg mixture over the bread/sausage and spread evenly. Really press the vegetables down so that you can see the egg mixture sink into the bread. Cover and refrigerate for at least 4 hours, up to overnight.
- Bake at 350 degrees until the top feels set, about 50 minutes to one hour.
- Let stand for 10 minutes to cool, then garnish with fresh basil and DEVOUR!
Video
Nutrition
Calories: 176kcal | Carbohydrates: 14.5g | Protein: 15.7g | Fat: 6.9g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.2g | Cholesterol: 144.3mg | Sodium: 539.4mg | Potassium: 257.5mg | Fiber: 2.5g | Sugar: 2.2g | Vitamin A: 2830IU | Vitamin C: 26.6mg | Calcium: 122mg | Iron: 1.8mg