Gluten Free Dairy Free Sausage Egg Casserole
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Everything tastes better as a muffin, doesn’t it? At least it does in my family! This casserole dish is easy to prepare and easy to reheat. It is made in a muffin pan for single serving sizes. This was a delicious hit at my house.
Gluten Free Dairy Free Sausage Egg Casserole
Author/Source:
mindy @ Onceamonthmom.com, adapted from
Ingredients:
- 1 pound gluten free dairy free sausage
- 12 medium eggs or egg substitute
- 2 cups dairy free cheese
- 0.5 teaspoon garlic salt
- 0.5 teaspoon pepper
Directions:
Preheat oven to 375 degrees. Brown sausage. Mix all ingredients together. Pour into well-greased muffin pan. Bake for 25-30 minutes. Watch for browning. Once brown, remove from pan. Let cool.
Freezing Directions:
Place in freezer bag. Remove as much air as possible, label and seal. To serve: Thaw. Heat through in microwave.
Servings: 12 muffins
**conversion chart image provided by Erik Spiekermann
This Post will be linked at:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tuesdays at the Table with All the Small Stuff
- Delicious Dishes at It’s a Blog Party
- Tip My Tuesday at Tip Junkie
do you blend the eggs first?
No. You can put all the ingredients in a bowl and mix at the same time.
Can you make these without the cheese? Can the “”batter”" be prepared the night before?
These can definitely be made without the cheese! I think it would be okay to mix it up the night before. I have never done it that way before, but I have browned the sausage the night before and then mixed it with the egg and cheese the following day. I don’t think it would be much different than that. Enjoy!
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