Looking for an easy dish to make for your next breakfast? Short on ingredients but want something spectacular to wow your family or guests? This sausage, egg and cheese breakfast bake will have everyone asking for seconds…and the recipe!
A little background
A few years ago, I realized that what I was eating was making me feel not-so-great. I talked to my doctor, saw an allergist and went to a naturopathic doctor. No one could seem to put their finger on what was causing my problems. So, I decided to change my diet a bit and see what would happen.
The “fad” of gluten-free diets got me thinking about why I always felt ill after eating breakfast. I eliminated wheat, so no more pasta and bread, and started to feel like myself again.
I also realized that dairy was not my friend, and sought out dairy-free options to add to my diet. This recipe uses Violife’s 100% Vegan “Just Like Colby Jack Shreds” for my variation of the recipe, and this truly was a delicious option for the breakfast bake. It melts wonderfully and adds a gooey cheesy layer throughout the dish.
Adding your own touch
This recipe is both gluten and dairy-free, but if you would like to see the original recipe that was my inspiration (and neither gluten nor dairy free) click here: Julia’s Simply Southern Sausage Egg and Cheese Breakfast Casserole. You can use ground beef in place of the country pork sausage I used. You can add your choice vegetables. The sky’s the limit with this versatile dish.
Recipe for Sausage, Egg and Cheese Breakfast Bake
Servings: 6
Ingredients
- 1 lb. ground country-style pork
- 2 1/4 c. egg whites
- 8 oz. non-dairy cheese (Violife’s “Just Like Colby Jack Shreds” was my choice)
- 3/4 c. unsweetened almond milk
- 1/2 tsp. onion powder
- salt and pepper to taste
- cooking spray (for baking dish)
Directions
- Pre-heat the oven to 350 degrees Fahrenheit.
- Brown ground pork in a pan on the stove. (Season as desired.)
- In a small mixing bowl, whisk the egg whites with milk, salt and pepper.
- Spray a baking dish with cooking spray.
- Add about 3/4 of the cooked ground sausage to the bottom of the baking dish.
- Add about 1/2 the cheese on top of the sausage.
- Pour the egg mixture over the sausage and cheese.
- Bake for 30 minutes.
- Remove from oven and add the rest of the cooked ground sausage and cheese.
- Cook for 15 to 20 more minutes, until the cheese is well-melted.
- Remove from oven and let cool slightly, before cutting into slices.
So…what did you think?
Did you try it the gluten and dairy-free way? Did you add vegetables? Do you have a variation you would like to share? Drop me a line and I’ll share it with the group.