Gluten-Free Overnight Sausage & Egg Casserole
Prep time
Cook time
Total time
Prepped and assembled the night before, this Gluten-Free Overnight Sausage & Egg Casserole makes holiday entertaining a breeze!
Serves: 8
  • 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
  1. Spray a 13x9 baking dish with cooking spray.
  2. Crumble sausage on the bottom of the baking dish. Top with bread cubes. Sprinkle cheese over bread cubes.
  3. In a large bowl, whisk eggs, milk, mustard and salt until fully combined. Pour over casserole.
  4. Cover the casserole dish, and place in the refrigerator overnight (or at least 8 hours) to allow the bread to absorb the egg mixture.
  5. In the morning, preheat the oven to 350 degrees.
  6. 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.
Recipe by Grain Changer at