This breakfast casserole is kind of my signature dish. I have been making it on Christmas morning for at least 15 years, possibly longer and also for Easter brunch. The beauty is that you assemble the casserole the evening before and pop it in the oven in the morning and 45 minutes later you have a delicious, hot breakfast and you did not have to spend your morning in the kitchen. The original recipe called for the use of Bisquick which I just substitute with Bob’s Red Mill All-Purpose Gluten-Free Baking Flour and Bisquick themselves now have a gluten-free version you can use.
6 eggs, slightly beaten
½ cup cheddar cheese, shredded
½ cup mozzarella cheese, shredded
1 tsp. dry mustard
1 Tbsp. parsley flakes
1 Tbsp. dried onion flakes
1 tsp. oregano
1 lb. ground Italian sausage, browned and drained
1 cup gluten-free baking mix
2 cups milk
The evening before, brown the Italian sausage and drain. Mix all ingredients and pour into a lightly greased 9 x 11 casserole pan. Cover and refrigerate overnight. In the morning, pre-heat your oven to 350 degrees and pop the casserole in. Bake for 45 minutes to an hour while enjoying your coffee! So simple right?