This is my go-to recipe for everything that is breakfast. Sausage, eggs and cheese – what more do you need for an easy breakfast casserole? But unlike most people, I make mine simply gluten free (simply means no substitutions, in this case). Most importantly, everyone, and I mean EVERYONE loves it! Well, not me, because I don’t like eggs. I know; I’m weird. But I can cook them well, I’ve been told. In fact, anytime I have a house full of teenagers, which is often, they request it. And one in particular, tries to steal them as they are coming out of the oven!
You can make it for a fancy brunch, or you can make it for your kids, on an ordinary school morning. But there are two very important factors in keeping this four-ingredient dish easy-peasy: prepare it a day before, and always cook it in a muffin pan. The prep makes it easy to throw in the oven right before you want to serve. And the muffin pan allows it to cook faster, AND has the benefit of being pre-portioned and easier to eat sans fork, if necessary. Plus, you don’t have to worry about it falling apart, even in the absence of bread.
I make this on Sunday nights during the school year, throw all 24 muffins in a large, zip-top bag, and we reheat for breakfast all week. It makes a delicious, protein-filled start to any day! That is, unless, you’re like me and don’t like eggs.
Easy Peasy Breakfast Casserole (gluten free)
- 2 lbs. ground sausage – I prefer Swaggerty’s All Natural preservative free sausage
- 10 fresh eggs
- 8 oz. cheddar or colby cheese, shredded
- ¼ cup milk (can be omitted completely for allergy)
- salt & pepper to taste
- Preheat oven to 400°
- Brown sausage on stove
- While sausage is cooking, whisk eggs into medium-size bowl
- Drain sausage, and add to eggs
- Add cheese and milk, combine well
- Spray muffin pan with healthy cooking spray, like coconut oil
- Fill each cup ¾ full
- Bake for ~20 minutes
Yield: 2 dozen muffin cups
Prep Time: 15 minutes
Cook Time: 20 minutes