This casserole can be put together the night before, but it doesn’t have to be. It’s like having quiche and toast in one dish. 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
Ingredients
- 6 slices gluten-free bread
- 6 slices bacon (or use sausage or ham)
- 6 green onions
- 6 eggs
- 1 c. milk
- salt and pepper to taste
- shredded cheese
Instructions
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.
This casserole can be put together the night before, but it doesn’t have to be. It’s like having quiche and toast in one dish. 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
Ingredients
Instructions
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.