Gluten-Free Sausage Egg Souffle

My Gram and my Dad were only technically related by marriage, but they were the cutest. Each one always said to say hi to the other, there were cards exchanged and dates with food and drink, just to catch up. So, what I tell you next won’t surprise you.

You see, I grew up eating this delicious breakfast dish, my Dad’s spicy and my Mom’s or Gram’s with ham or bacon. It was a family favorite for everyone.

It was after my Gram passed that I made this dish for Nick and I, like I had so many IMG_20171110_161416timesĀ before. But I told my Dad we had made it and how I couldn’t wait to eat it, like always, the delicious, spicy version my Dad made growing up.

It was then he told me, in fact, that this was Gram’s recipe. I didn’t know and never put the two together until then. This story made me smile and so happy to love and cook something that is such a part of my whole family.

Of course, being me, I changed the recipe a little, swapping the bread for gluten-free bread and Almond milk instead of traditional milk. But the flavors and tastes are the same, and so good!

You can put this together and let it sit overnight, ready to put in the oven or throw it IMG_20171110_163217together in the morning as well. I’m partial to using spicy breakfast sausage but you can mix or match that, too, and even add veggies if you want!

Gluten-Free Sausage Egg Souffle

  • 1 pound hot breakfast sausage, cooked and crumbled
  • 6 pieces of Gluten-Free bread, cubed
  • 2 cups cheddar cheese, shredded
  • 8 eggs, whisked
  • 1/4 cup almond milkIMG_20171110_161432
  • 1 teaspoon yellow mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • butter to grease the pan

In a medium-sized skillet pan over medium heat, crumble and cook the sausage. Separately, cube the bread into dice-sized pieces and shred the cheddar cheese. Whisk the eggs, milk, mustard, salt, and pepper together.

Heat the oven to 350 degrees. Grease a 9×9 pan with butter and put 1/3 of the sausageĀ into the bottom of the pan. Continue layering with 1/3 of the bread and 1/3 cheese. Layer until finished and pour the egg mixture over the top. Cover with foil and put into the oven.

Cook for an hour. Take the foil off and finish cooking about 10 minutes, to crisp up the top and make it bubbly.IMG_20171111_092912

Dish up and add a pat of butter to the top with an extra sprinkle of pepper. Enjoy!

Like this recipe? Check out my other books, and watch for more to come!

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Emily Rokke

Wife, Wellness Lover, Health Through Food and Movement, Stronger than Psoriasis

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