Sunday, January 9, 2011

Judy's Breakfast Casserole

For the record, my mom's name is Judy. I could have put Mom's Breakfast Casserole but that makes her sound old, so for her sake Judy's Breakfast Casserole it is. No disrespect intended. I am actually not at all sure where this recipe originally came from. We have been having this casserole for holiday and special breakfasts for as long as I can remember. Its yummy, its homey, and it makes good leftovers if it lasts that long. And this year she has perfected making it gluten and dairy free. So, I am sharing it now! Please make this. You will not regret it.

Judy's Breakfast Casserole
1 pound sausage, cooked and drained (you should check your sausage brand to make sure that it is in fact gluten and dairy free)
6 eggs
1 cup dairy-free cheese
5 slices Udi's white sandwich bread, cubed
2 cups non-dairy milk (soy, rice, almond, your choice)
1 teaspoon dried mustard
1 teaspoon salt

This is really easy to make. In fact, there are only 3 steps.

Step 1, Combine all ingredients in a casserole dish sprayed with cooking spray.

Step 2, Refrigerate overnight.

Step 3, Bake at 350 degrees F for 30+ minutes.
*our oven is a little weird, but sometimes it can take up to an hour. You will know its done when the egg looks set and is golden and bubbly on top.

That's it. You're done. This is really easy and quick to make. The only thing is that you have to plan ahead because it is important to let it sit overnight so that the bread absorbs all of the other ingredients.
On another, breakfast casserole unrelated note, I am hoping to go to some of the open-air London markets soon and as soon as I do I will post some pictures of them and try to find some unique ingredients to work with. Please check back for that, because I am really excited about it!


  1. Oh, goodness, Erica. I love sausage breakfast casserole! This looks scrumptious!

  2. We have had this exact same casserole as our traditional holiday breakfast for eons. Thank you for the gluten and dairy free recipe! YUM.