Sometimes traditional breakfast foods simply do not hit the spot, especially when serving overnight guests. My Sausage and Sour Cream Breakfast Casserole is often my weapon of choice when entertaining during a morning venue. I made this often before my sweet hubby was diagnosed as Celiac. With a little experimentation and tweaking, here is my gluten free version.
When I am using this dish for a group of people, I make one large casserole rather than two smaller ones. People always seem to enjoy, seldom leaving any. The poppy seeds add just a nice tad of crunch. This casserole also makes a superb brunch dish.
The one thing I like most about this particular recipe in addition to being quick to prepare, if you have any left, one serving reheats perfectly in the microwave. Just set the timer for about 35 to 40 seconds per individual serving.
Here is my recipe:
1 pound pork sausage
1 medium onion finely chopped
2 cups Jackie's Quick Bread Flour Blend (or flour of choice)
2 tablespoons cake enhancer
2 teaspoons baking powder
7/8 teaspoon salt
1 cup milk
2 large eggs, lightly beaten (or 4 small eggs, divided)
1 1/2 cups sour cream
1/4 teaspoon salt
2 tablespoons poppy seeds, divided
1/4 teaspoon paprika
Here is how I put this dish together:
1. Spray 2 8 x 8-inch baking dishes with a gluten free non-stick cooking spray; set aside.
2. Brown sausage; drain. Add onion; sauté until onion is clear. Thoroughly combine onion and sausage; set aside.
3. Place biscuit mix, milk and one large egg (or 2 small) in medium mixing bowl; mix until thoroughly blended. Divide mixture in half and spread in prepared baking dishes. Allow to rest for 15 minutes before finishing preparation.
4. Preheat oven to 350 degrees Fahrenheit.
5. Sprinkle 1 1/2 teaspoons of poppy seeds each over dough mixture in each casserole dish. Divide sausage and onion mixture, spread evenly over dough in each dish.
6. In separate small bowl, mix sour cream, one large egg (or 2 small) and 1/4 teaspoon salt. Again, divide mixture in half and pour over sausage mixture. Divide remaining poppy seed in half and sprinkle over sour cream mixture. Lightly garnish with a few random shakes of paprika. Bake at 350 degrees Fahrenheit for 40-45 minutes or until top begins to lightly brown around the edges
Author's Notes: When preparing this delicious dish for those do not need a gluten free lifestyle, simply use the same amount of regular flour, reduce the milk by 2 tablespoons and reduce the cooking time to 30 to 35 minutes. If you make these little changes, this casserole will turn out perfectly; I promise.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Inactive Time: 15 minutes
Total Time: 1 hour
Nutrition (per serving): 209 calories, 139 calories from fat, 15.6 g total fat, 67.7 mg cholesterol, 612 mg sodium, 187.7 mg potassium, 8.7 g carbohydrates, 1 g fiber, 3 g sugar, 8.4 g protein.
Author: Dr. Jacquelyn P. Horne