Kelli's Gluten Free Kitchen

I needed to make an egg dish for our MOPS meeting this week. This disappeared so fast I didn’t even get to try it! In fact, it was gone before I could take a picture.

GF Breakfast Casserole

6 Slices Rudi’s GF Multigrain Bread
1/2 cup shredded cheddar cheese
8 oz Cream Cheese
1 stick butter
10 eggs
2 cups milk
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp cayenne pepper

Use the stick of butter to generously butter the 9×13 glass baking pan. Set aside remaining stick of butter to use later. Tear bread into small pieces (I did about 1/2 inch pieces) and place evenly in the pan. Top bread with shredded cheese. Then, top bread with small chunks of cream cheese by either cutting it or tearing it. Use the remaining stick of butter by cutting it into pats and placing evenly over the top of the bread.

Whisk together the eggs, milk, and seasoning together in a separate bowl. Pour evenly over bread and cheese.

Cover with foil and allow to sit in the fridge overnight. Bake the next morning at 325* with the foil on for 45 minutes. Remove the foil, turn the oven up to 350*, and finish baking and browning for 15-20 minutes.