Gluten-Free Sausage, Egg, and Sun-Dried Tomato Casserole

Gluten Free Egg Casserole Recipe

I seriously cannot believe it’s almost Easter. That probably has something to do with how cold it has been here in Boston. I associate Easter with pastels, warmer weather, flowers beginning to bloom… not freezing winds and still surviving snowbanks!

That’s enough about the weather… let’s get down to business: food! My family celebrates Easter with a brunch, and often this egg casserole is served. This recipe is a family favorite, first discovered by my mom, and here I’ve put my own, lighter spin on it. It is the perfect easy brunch dish. You can make ahead the sausage and veggie mixture, then bake the day of. It’s perfect for holidays or brunch with friends, and it is insanely delicious.

You can view the original recipe on Epicurious here, or make my version, which I’ve listed below. I’ve swapped the sausage for chicken sausage, the whipping cream for plain Greek yogurt, and the mozzarella for reduced fat mozzarella for a healthier twist. Either way, it is simply divine.

Gluten-Free Sausage, Egg, and Sun-Dried Tomato Casserole

You’ll need:

  • 1lb Italian chicken sausage, casings removed (not required, but it makes it MUCH easier)
  • 1/2 cup chopped shallots
  • 2 garlic cloves, minced
  • 1/2 cup chopped drained oil-packed sun-dried tomatoes
  • 4 tablespoons chopped fresh parsley
  • 5 large eggs
  • 3 large egg yolks
  • 1 cup half and half
  • 1 cup plain Greek yogurt
  • 2 cups reduced-fat grated mozzarella cheese
  • 1/2 teaspoon salt

Directions:

From Epicurious:

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)

Whisk eggs, egg yolks, half and half, [Greek yogurt], 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving

If you do try it, please let me know how you liked it! We LOVE it!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s