I recently bought a loaf of gluten-free garlic bread from a company I had not tried before. The bread had good flavor but it was so dry, it was nearly inedible. I spent way too much money on this loaf of bread to just toss it to the birds. I broke the whole thing into chunks. I used half the loaf for stuffing a chicken and half for this breakfast “lasagna”.
I had made a bunch of “end of the garden” salsa that needed to be eaten ASAP. A breakfast casserole wasn’t my first idea for dumping the salsa, but it tasted wonderful. Plus, the veggies were already cut-up so I saved a lot of prep-work. My salsa fresca was simply 2 tomatoes, one onion, and one green pepper all chopped finely. Sprinkle on a bit of ground cumin and salt & stir it up.
Call it a casserole, lasagna or strata. By any name, it’s a tasty, easy gluten free meal for breakfast, lunch or supper.
1 pound breakfast sausage
½ loaf gluten-free bread
2 cups salsa fresca
8 ounces cheddar cheese, shredded
1 pint milk
1 teaspoon ground mustard
Brown sausage in large skillet.
Layer bread and sausage in the bottom of a 9×13 baking dish.
Add layer of salsa
sprinkle with 1/2 of cheese
Mix eggs, milk, and mustard and pour on top
Add remaining cheese
Bake at 350 degrees, uncovered, 45-60 minutes.
- 1 pound breakfast sausage
- ½ loaf gluten-free bread
- 2 cups salsa fresca
- 8 ounces cheddar cheese, shredded
- 1 pint milk
- 10 eggs
- 1 teaspoon ground mustard
- Brown sausage in large skillet.
- Layer bread and sausage in the bottom of a 9x13 baking dish.
- Add layer of salsa
- Sprinkle with 1/2 of cheese
- Mix eggs, milk, and mustard and pour on top
- Add remaining cheese
- Bake at 350 degrees, uncovered, 45-60 minutes