Mary berry Gluten-Free Overnight Sausage & Egg Casserole

Prepped and assembled the night before, this Gluten-Free Overnight Sausage & Egg Casserole makes holiday entertaining a breeze!

It’s that time of the year again: entertaining time!

While I LOVE hosting and having visitors in from out of town, all of the preparation and meal planning can turn me into a bit of a crazy person. This video which has been flying around the interwebs over the last week or so, sums it up perfectly 😉 Ok, ok, I might not be THAT extreme, but Anthony will tell you – I can be pretty darn close.

So obviously I am a BIG fan of any and every life hack out there for making entertaining easier. Especially when it comes to cooking! Who wants to be stuck in the kitchen instead of spending quality time with guests? Not me!

My favorite breakfast hosting hack? Gluten-Free Overnight Sausage and Egg Casserole, hands down!

This particular sausage and egg casserole has been in my family for years and years and years. My mom, who may be the queen of kitchen hacks (which I’ve mentioned before), has absolutely perfected the art of easy entertaining, starting with this recipe. She’s a champ at prepping meals and ingredients ahead of time so that she can savor every available moment with her guests. I can stand to learn a thing or 8 billion from that wonderful lady 🙂

She’s made this casserole for almost every holiday breakfast for as long as I can remember – Thanksgiving, Christmas, Easter, etc. – which is GENIUS when you consider that, on holidays, not only does the cook miss a lot of the special moments due to cooking, but if they’re serving breakfast through dinner, it can be a 9-10 day of cooking almost non-stop! PHEW. I’m tired just thinking about it.

With that in mind, can we just take a moment of silence out of respect for my Mom and this delicious gluten-free overnight sausage and egg casserole that just saved you at LEAST 1.5 hours of your day next Thursday?

❤️❤️❤️❤️❤️

All this recipe requires is 10-15 minutes of prep the night before, and a preheat of the oven in the morning. That’s it! Honest!

This casserole is made with just a few simple ingredients: sausage (duh), eggs (duh), gluten-free bread, milk, cheese, mustard and salt. The night before you just have to brown up your sausage (I used sweet italian turkey sausage, but feel free to use any kind you’d like – chorizo would be AMAZING here!), whisk up your eggs, milk, and seasonings, layer everything in your casserole dish, cover, and pop in your fridge. Easy as that! 🙌

Then in the morning you just remove the casserole from the fridge, preheat the oven, pop that baby in the oven, set a timer, and fuhgettaboutit.

And the best part (yup, we haven’t even gotten to the best part!): it is sure to WOW your guests. This casserole has never, ever met someone that didn’t care for it. Now, I know that you’re thinking: “Leah, I’ve had a gluten-free bread casserole a time or two and I have two words for you: Mushy. Yuck.”

While I have to agree that I have had one too many soggy gluten-free casseroles in my day (so gross!) I have a little secret for you: use Canyon Bakehouse Gluten-Free Bread. I’ve tried damn near every brand out there, and none of ’em come close to these guys. Hands down the best. Their bread holds up amazingly well in SO many different situations, but I am hailing it as the end-all be-all after seeing how well it worked in this casserole!

A little tip for casserole bread perfection: either sit the bread out for a day to let it stale a bit, or toast in the oven at 300 degrees for about 10 minutes before assembling the casserole. This will help the bread keep its structure.

For this recipe, I used a few slices of Canyon Bakehouse’s 7-Grain bread, and one whole Everything Bagel (have you had their Everything Bagels? I just about DIED when I first tried them!).

Why the everything bagel? Because the flavor it provides simply can’t be beat! The extra garlic and onion flavor takes this already amazing casserole to a whole new level! If you can’t get your hands on any Canyon Bakehouse Everything Bagels in time for Thanksgiving, I’d suggest adding a tiny bit of minced onion and garlic powder to the egg mixture for a little punch of pizzazz. Not an onion and garlic fan? That’s fine, too! Just swap in an extra 2 slices of bread in place of the bagel. You will still love every.last.bite. You have my word!

So what are you now waiting for, hostess with the mostest? Add this to your Thanksgiving morning menu, ASAP! It’s definitely on mine 🙂

Gluten-Free Overnight Sausage & Egg Casserole

1 lb. sausage, browned and drained
5 slices Canyon Bakehouse 7-Grain Bread, cubed*
1 Canyon Bakehouse Everything Bagel, cubed**
8 eggs
2 cups milk
1 teaspoon ground mustard
1 teaspoon salt
1 ½ cups shredded cheddar cheese

Spray a 13×9 baking dish with cooking spray.
Crumble sausage on the bottom of the baking dish. Top with bread cubes. Sprinkle cheese over bread cubes.
In a large bowl, whisk eggs, milk, mustard and salt until fully combined. Pour over casserole.
After this, Cover the casserole dish, and place in the refrigerator overnight (or at least 8 hours) to allow the bread to absorb the egg mixture.
Now In the morning, preheat the oven to 350 degrees.
Remove the casserole from the refrigerator, uncover, and bake for 35-40 minutes at 350 degrees, or until set.

* Stale bread works best. To stale your bread, you can leave it out on the counter for a day, or toast it in the oven at 300 degrees for 10 minutes while you brown the sausage.
** You can use 2 extra slices of 7-Grain bread in place of the bagel, if desired.

This recipe was developed in partnership with Canyon Bakehouse. All opinions are 100% my own!