Sausage Leek & Mushroom Breakfast Casserole {gluten free, dairy-free}

Gosh, who doesn't adore a good casserole? Layers of yummy goodness thrown together in one big' ol dish and baked to perfection in a hot oven. The perfect "cook once, eat multiple times" kind of meal.

Yep, casseroles are my jam. The only way a casserole can get any better is when its one that is meant for breakfast....

This Sausage Leek & Mushroom Breakfast Casserole is the perfect thing to make on a lazy Sunday morning with family and it's an even better dish to make if you if you have a crowd to feed! Still better yet, make it Sunday night and enjoy the fruits of your labor all week when you reheat a slice for an easy-peasy breakfast!

Bonus: You can TOTALLY make your life so much easier and assemble it the night before! Just preheat the oven, throw it in and go back to enjoying your coffee and fuzzy robe on the couch while a totally satisfying and delicious breakfast cooks up. 

So let me lay it all out for you guys:

I go to work early. Like, real early sometimes. Like coffee-in-hand-kissing-a-still-sleeping-child-goodbye-before-I-leave kind of early. And I don't function well before coffee (I mean, who does??)....so breakfast on those mornings can sometimes be a bit of a mess. 

Not this week. This week, I was DETERMINED to have my act together! 

Its Sunday morning. Alice is quietly playing with her toys. My husband is off helping a friend. And it's just me, my kitchen and the idea of a super-satisfying make-ahead breakfast for the week rolling around in my head. Let's do this!

I peer in my fridge. Hmmm....where to start?  I spy a loaf of Canyon Bakehouse bread chilling next to a basket of mushrooms that desperately needed to be used up and a carton of fresh eggs a friend had gifted me. Oohhh. Inspiration was starting to form. 

If you haven't heard me sing my praises of Canyon Bakehouse bread before, allow me to fill you in!  My family and I rock a mostly gluten-free diet. Its just how we roll and what makes us feel great. However, most gluten-free bread tastes oddly close to recycled cardboard (I'm assuming) and kind of kills the whole point of eating bread. But not Canyon Bakehouse bread!  It literally is the only gluten free bread I have found that actually stays soft and yummy at room temperature, (perfect for those lunch box sandwiches). There is always a loaf of their 7-Grain bread chilling in my fridge or freezer, and their new Heritage line of bread is *amazing*. Seriously, love that bread.

Okay, so I had the bread, the eggs and mushrooms in hand. Now what? I scoped out my fridge again to see what else was in desperate need of being used up. After a little digging, I came up for air with some leeks, sausage and a killer idea...which became this recipe....

Disclaimer: Thank you to Canyon Gluten Free Bakehouse for sponsoring this post! My promise to you, my readers, is to only promote content and products that I truly believe in and buy myself. All opinions stated in this post are my own.

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Sausage Leek & Mushroom Breakfast Casserole {gluten free, dairy-free}

by Taesha Butler (The Natural Nurturer) January-18-2018

This Sausage Leek & Mushroom Breakfast Casserole is the perfect thing to make on a lazy Sunday morning with family and its an even better dish to make if you if you have a crowd to feed! Still better yet, make it Sunday night and enjoy the fruits of your labor all week when you reheat a slice for an easy peasy for breakfast!

Ingredients

• 2 cups Canyon Bakehouse gluten free bread (I used the 7 Grain), cut into 1/2 inch pieces
• 1 medium leek, trimmed (just the white & pale green parts), washed well and chopped
• 6 oz mushrooms, chopped
• 2 tablespoons avocado oil, coconut oil, or ghee + extra for greasing
• 10 eggs
• 3/4 cup almond or coconut milk
• 1/2 teaspoon paprika
• 1 teaspoon sea salt
• 1/2 teaspoon dried thyme
• 1 pound ground sausage

Instructions

Melt the 2 tablespoons of oil/ghee in a large skillet over medium heat.When oil is hot, add mushrooms to the pan and sauté until mushrooms release their moisture (about 3-4 minutes). Add leeks to the skillet and cook for an additional 4-5 minutes. Once done cooking, scoop mushrooms and leeks out of skillet and set aside.In the hot skillet, crumble the sausage and cook until no longer pink. Remove from heat, drain fat (if desired) and allow to slightly cool.Combine bread pieces, leek/mushroom mixture, and cooked sausage in the bottom of a lightly greased 9 x 13-inch baking dish. Toss ingredients a few times to mix.In a bowl, whisk together the eggs, milk, salt, paprika, and thyme. Pour the mixture over the bread the casserole.When ready to cook, bake uncovered in a 375℉ oven for 30-35 minutes, or until eggs are set.Enjoy warm. Store leftover in fridge for up to 4 days.

Details

Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Yield: 8 servings