The last post dealt with how to use Holiday left overs to turn them into a yummy quiche. We aren't stuck on eggs around here, but they are a delicious alternative to the normal drudgery of dinner foods. This post is about a recipe with eggs which is used for a family tradition we have on Christmas morning.
My mother has always made a delicious breakfast casserole/souffle dish for all get togethers that had a breakfast theme. And that includes Christmas morning since we all get together to watch the children unwrap gifts. Of course when we went gluten free, she had to adapt the recipe for it because southern women usually have a repertoire of dishes that they will not let go from their menu options. All the better for us however due to the fact that it truly is fantastic.
Serve it with some easy to make cheese rolls which resemble the Chebe brand dough that were posted on the wonderful GF Blog "Gluten Free Gobsmacked". Trust me when I say they were a hit with all the family members - GF or not.
*As a suggestion, try Udi's bread in the recipe. Mushrooms, onion & tomato are optional depending on palate.
We love them all!*
Gluten Free Breakfast Sausage and Egg Souffle
1 1/2 lb. bulk pork sausage
9 eggs
3 C milk
1 1/2 tsp dry mustard
1 tsp salt
4 slices of GF bread cut into cubes
1 1/2 C grated sharp cheese
1 bunch spring onions chopped
1 carton mushrooms chopped
1/2 carton grape tomatoes diced
Brown crumbled sausage and drain good on paper towels. Beat eggs, milk, mustard, and salt with mixer. Stir in bread cubes, sausage, cheese, onions, mushrooms, and tomatoes. Pour into greased casserole dish. Refrigerate over night.
Bake 350 degrees for 1 hour.
Place fresh diced tomatoes on top as garnish.
Serves 10.
Recipe for GF: Pao de quejo (aka “Chebe Bread”) courtesy of Gobsmacked website:
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