April 20, 2009


Breakfast Casserole

breakfast casserole

Mornings are often busy, and I like having a homemade breakfast that I can put together the night before.  This casserole fits the bill, but it doesn’t have to be made ahead.  This delicious dish is like quiche and toast wrapped into one.  Add fruit and you have a complete, filling, breakfast. Any gluten-free bread will do for this recipe. It’s a great way to use up dry bread. The amounts given are flexible. Just make sure you have enough egg and milk to cover the bread.

Gluten-Free Breakfast Casserole

Break the bread into pieces and place in the bottom of a rectangular baking dish. Combine the egg, milk, salt and pepper and pour over the bread. Let it sit while you cook the bacon (I use turkey bacon) and chop the green onions. Add the onions and bacon (cut in pieces) to the dish. Cover with some shredded cheese. Bake at 350 degrees for about 30 minutes or until set in the middle.

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This post is linked to the Ultimate Recipe Swap at Life as Mom.


I love casseroles like this. Unfortunately my husband doesn't appreciate them as much as I do.
I just froze a whole, dry loaf of bread diced up and ready to go!
I made this for breakfast this morning. Everyone loved it! I assembled it last night and placed it in the fridge, all ready for Christmas morn!

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