Description
My family serves this for every main holiday brunch and any other special morning occasion. This version has been made gluten and dairy free by my lovely mother.
Ingredients
- 1 pound Sausage, Cooked And Drained
- 6 whole Eggs
- 1 cup Dairy-free Cheese
- 5 slices Gluten-free Bread (I Recommend Udi’s Gluten And Dairy Free White Sandwich Bread) Cubed
- 2 cups Non-dairy Milk (almond, Rice, Soy, Your Choice)
- 1 teaspoon Dried Mustard
- 1 teaspoon Salt
Preparation
Combine all of the ingredients in a casserole dish that has been coated in cooking spray.
Cover the casserole in foil and allow to refrigerate overnight, so that the bread absorbs as much egg and milk mixture as possible.
The next day, bake at 350 degrees F for 30+ minutes. This can even take up to an hour depending on your oven, etc. You will know it is done when the egg is pretty much set and the top is golden and bubbly. The corners will generally be pulling away from the casserole dish as well.
That’s it. Three simple steps.
