Gluten Free Garden

Hello, dear readers, and happy fall!

You may have noticed that my Gluten Free Garden updates have been rather… sparce… as of late.  I blame my new job which requires a great deal of travel and also a passionate obsession with dance that overtook me during the summer (check out my music site, HannahBretz.com for details on that adventure).  Well, to keep the gluten free fun going today I have taken on a collaborator, conspirator and otherwise fabulous partner in crime… my sister Hailey.

To give you a little background on the lovely lady, Hailey is a fun and fiesty jewlery designer with a food obsession and a celiac gene to boot.  She is wrapping up her undergraduate college adventure as we speak.  Be sure to check out her professional website at http://haileybretzdesigns.blogspot.com/ I hope you will all join me in welcoming Hailey to Gluten Free Garden!

We would like to provide you with a recipe we created together.  It is an egg casserole designed specifically to be frozen in individual servings to provide an inexpensive and quick breakfast for the busy person or family on the go.

Egg Casserole to Go!

• 15 large eggs, beaten
• 1 package frozen spinach, thawed and drained
• 2 pounds breakfast sausage, cooked and drained
• 1 pound frozen diced potatoes
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 1 cup button mushrooms, diced
• 1 medium onion, finely diced
• 4-6 cloves garlic, minced
• 5-6 leaves fresh sage, chopped
• 8 ounces goat cheese, crumbled or grated
• 2 medium tomatoes, thinly sliced
• butter, to grease dish
• salt, to taste
• pepper, to taste

Preheat oven to 400 degrees.

Grease two 9×13 casserole dishes liberally with butter and evenly distribute frozen potatoes between the two. Bake in the oven for 30 minutes while preparing other ingredients.

Saute crumbled breakfast sausage until cooked through (no pink) and drain on a plate topped with paper towels. You can also use sausage links or patties and cut into small pieces once cooled.

Beat eggs with a whisk until frothy in a large mixing bowl and add prepared vegetables, cooled sausage, crumbled goat cheese, herbs, salt and pepper. Mix until all ingredients are thoroughly distributed. Remove casserole dishes from the oven and pour half of the egg mixture in each dish, on top of the potatoes. Evenly place thin slices of tomato on top of the casserole and bake in the oven for 45-60 minutes or until firm and no liquid egg can be seen on top.

Remove from oven and allow to cool entirely.

Slice into 3-4 inch square pieces.

Wrap each piece individually in foil and store in freezer bags.

Label with name and date and freeze.

Individual servings can be reheated in the oven in their foil wrappers at 400 degrees for approximately 15 minutes or until heated through.

What is that thing that Emeril Lagasse always says…?  ”Oh YEAH babe.”

Happy GF eating!

Love,

Hannah and Hailey