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There is no use trying, said Alice; one can’t believe impossible things.  I dare say you haven’t had much practice, said the Queen.  When I was your age, I always did it for half an hour a day.  Why, sometimes I’ve believed six impossible things before breakfast.” Alice’s Adventures in Wonderland by Lewis Carroll.

This is an easy dish to prepare.  Prep time doesn’t take too long, and it’s not terribly expensive. It’s tummy warming and tastes good.  The best thing about it, however, is that you assemble it at night and bake it in the morning.  It’s great for hectic Sundays or for days when you are having company for breakfast or brunch.

Breakfast Casserole, Wheat-and-Gluten Free

The recipe

Serves six

• 1 1/2 cups of shredded cheese (whatever you have in the fridge)
• 8 slices of stale Udi’s Multi-grain Gluten-free Bread, toast, cube
• 1 1/2 pounds of gluten-free bulk breakfast sausage
• 1 small onion, grated
• 2 cups of dairy or non-dairy milk
• 1/4 organic ketchup
• 8 large organic omega-3 eggs, well beaten
• 1/2 teaspoon Bell’s Poultry Seasoning
• 1/4 cup fresh parsley, minced

Brown sausage and onion in a large fry pan.  Drain off excess fat. 

In a bowl, combine the eggs and milk.

In another large bowl, combine the sauce and all the ingredients except for the egg/milk mixture.

Pour the sausage mixture into a greased baking pan. Pour over the egg/milk mixture. Cover and refrigerate overnight.

Pre-heat oven to 375º for fifteen minutes. Uncover the casserole and bake for approximately one hour, until it is heated through, the eggs are firm, and the cheese is melted.  Let stand ten minutes before serving.