Ingredients and Weight: - 1 pound gluten-free breakfast sausage - 1 pound thick-cut bacon, cooked and crumbled - 1 medium yellow onion, chopped - 1 (10.75 ounce) can cream of mushroom soup (gluten-free) - 1 (10.75 ounce) can cream of celery soup (gluten-free) - 8 large eggs - 1 1/2 cups almond milk - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup shredded cheddar cheese (sharp or mild) - 1/2 cup shredded Monterey Jack cheese
Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Difficulty Level: 2
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish. 2. In a large skillet, brown the breakfast sausage over medium heat. Remove from heat and drain off excess grease. 3. In the same skillet, cook the onion until softened. 4. In a large bowl, whisk together the cream of mushroom soup, cream of celery soup, eggs, almond milk, salt, and pepper. 5. Stir in the browned sausage, cooked bacon, onion, and shredded cheeses. 6. Pour the mixture into the prepared baking dish. 7. Bake for 45-50 minutes, or until the casserole is set and the edges are golden brown.
Nutritional Information: - Serving Size: 1/8 of casserole - Calories: 350 - Total Fat: 20g - Saturated Fat: 10g - Cholesterol: 200mg - Sodium: 700mg - Carbohydrates: 15g - Dietary Fiber: 1g - Protein: 20g
Dish Characteristics: - Savory, cheesy breakfast casserole - Gluten-free and suitable for a variety of dietary restrictions - Easy to prepare and can be made ahead of time
User Comments: - "This is the best bacon breakfast casserole I've ever had! It's so flavorful and filling." - "I'm gluten-free and was so happy to find this recipe. It's delicious and I can't tell the difference from a regular casserole." - "I made this for a brunch party and it was a hit. Everyone loved it!"
Special Precautions and Tips: - Ensure all ingredients are gluten-free if necessary. - To make ahead, prepare the casserole and refrigerate overnight. Bake the next morning. - Leftovers can be stored in the refrigerator for up to 3 days.