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Healthy Breakfast Sausage and Egg Casserole (gluten-free)

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Healthy Breakfast Sausage and Egg Casserole made with all gluten-free and dairy-free ingredients. One of my favorites to make for the week and have for an easy and quick meal!

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Yield: Serves 4-5 1x

Ingredients

Scale
  • 1 lb breakfast sausage (uncooked)
  • 5 pieces bread of choice (I used a grain-free one from my freezer)
  • 6 pasture-raised eggs
  • 1/2 cup full-fat coconut milk (or sub your preferred milk)
  • Optional mix-in’s: any cooked veggies like caramelized onions, mushrooms, etc. Any cheese or non-dairy cheeses
  • Sea salt and black pepper to taste

Instructions

  1. Heat a large cast iron skillet over medium heat and slightly grease with some avocado oil
  2. Add the sausage to pan and use a spatula to break into pieces and cook for about 5-7 minutes or until sausage is brown
  3. Remove sausage from skillet and add to a paper towel lined plate to absorb the oil
  4. Lightly toast bread then slice into small pieces
  5. Grease the skillet with avocado oil then evenly spread the bread pieces across followed by sausage and veggies if using
  6. In a large bowl, whisk together the eggs, milk and salt + pepper
  7. Sprinkle some cheese or non-dairy cheese on top if desired
  8. Pour egg mixture into the skillet and bake for about 30 minutes or until ready

Notes

*Store leftovers in fridge for 5 days

**You can also cook this in an 8×8 or 9×9 dish if you don’t have a cast iron. Just cook the sausage in a regular pan (I love using the cast iron for less clean up after!)

  • Author: Rachel

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