Gluten Free Sausage Egg Casserole

Gluten free egg casseroleGluten Free Sausage Egg Casserole is the perfect breakfast or brunch item for when you’re hosting a crew.

We live a few miles south of one of the nation’s busiest East-West thoroughfares. This means that in the summer our home is a revolving door of hungry, weary travelers. Some stay a few days, some just stay for breakfast or dinner- but whatever the length of the stopover, delicious food is a must.

I’m not much of a morning person. Yes, strike that ‘much’. I prefer strong coffee and a slow start to my day. And when I make breakfast, I like to start the cooking around 11am, preferably with a mimosa in hand (if it’s the weekend!).. You get the picture.

So- what’s the perfect solution for a non-morning person like me when a carload of hungry friends rolls through for breakfast on a holiday weekend? Egg Bake! Oh yeah!

Egg Casseroles are the perfect canvas for any number of ingredients, they come together super-fast, and you can sit back and enjoy that cuppa strong coffee while the magic happens in the oven. Gluten Free Egg Casseroles are even better, well- because they’re gluten-free!!

We enjoyed both a sweet and a savory casserole this morning (that’s 24 eggs!) and the 6 wildly growing children and the 4 trying not to grow adults were perfectly satisfied. The sweet casserole was a variation on my Gluten Free Breakfast Bread Pudding served with fresh peaches and blueberries. The savory was this sausage egg casserole w/ green chile. This takes less than 30 minutes to prepare, and then an hour in the oven- my kind of brunch fare- especially when company’s involved! Leaves more time for socializing!

As with most Adventuresome Kitchen recipes, you can switch out or add ingredients to suit your tastes and your needs. So invite over some friends- pop a little love in the oven and have yourself a foodie brunch! Mimosas optional!


gluten free egg casserole with green chile gluten free egg casserole with cheese

4 thoughts on “Gluten Free Sausage Egg Casserole”

    1. Great question Ann! It’s an American term for a liquid that is 1/2 cream and 1/2 milk. But for this recipe- any milk product would work- anything from heavy cream to nonfat milk- or even nondairy milks like soymilk. The difference will be in the creaminess of the final texture- and given that there is bread and other ingredients, you’re not going to notice much difference. You would notice the difference more in a quiche.. Do you have something similar to half-n half in OZ? If so, what is it called?

        1. You could absolutely do that. Or if you prefer something richer use full cream. Often (but not always) in US cooking, you can use any liquid- this recipe would work fine even with water if you happened to be out of milk. Its first purpose is to stretch the liquid and its second purpose is to add a bit of creaminess. Most of the creamy texture in this recipe comes from the yolks and the cheese. You could even use a cheese like goat cheese and mix the goat cheese in with the eggs to make a thick liquid. Poured over the other ingredients, this would make a nice creamy texture too. If you try this (or a variation of it) do post back and let us know what you made- it’s always great to hear people’s variations on a theme!

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