Sunday, September 6, 2015

Gluten-free Easy Breakfast Casserole

Used by permission from Michelle Gill

Brown 12 ounces of sausage.  (Choose your sausage wisely.  Look at the ingredients!  Most have MSG.  Best to buy from a local farm.)

Add 12 fresh eggs.  Scramble.  Pour into casserole dish.
Add the sausage.

1 hand full of organic spinach
1/4 cup fresh salsa

1 1/2 cup white extra sharp Cheddar cheese
3/4 cup Colby cheese
3/4 cup Monterey Jack cheese
(check ingredients of cheese for dyes and shred it yourself)

Bake for 45 minutes and 375 degrees, uncovered.

You can also bake in a muffin pan.  Cut the bake time and spray your pan.

Note from Lois:
Kroger carries 1 pound packages of sausage  without MSG or sodium nitrates.