Have you ever made a breakfast casserole?  I can not believe this is the very first breakfast casserole I have ever made.  How yummy, hearty and delicious it is too.  There are some mornings where one just needs a big hearty breakfast to get you through a busy day.
This is also a casserole that could probably be made the night before then into the oven at breakfast time.  It would also be great for brunch or dinner.
Note:  For this casserole I used Udi's Gluten Free Bread.  We do not like the end crusts of bread in this household, so usually I freeze them to make GF breadcrumbs.  Here I saved the crusts and let sit on a baking sheet - torn into cubes - for about 8 hours to dry out.  They worked beautifully.
12 Gluten Free Breakfast style sausages
1/2 a large onion, roughly chopped
1/2 a red pepper, diced
5 crimini mushrooms, roughly chopped
2 minced garlic cloves
3 cups dry gluten free bread - cubed
1/4 cup minced fresh Basil
4 large organic eggs
1/2 cup milk - we use Soy
salt and pepper to taste
Aged Cheddar Cheese
Except for the garlic and red pepper, the ingredients for this casserole are roughly chopped.
Heat up a frying pan on low medium heat.  Add the sausages and cook through until golden brown.  Remove to a plate and set aside.
Drain off some of the renderings from the pan, and add in the mushrooms.  Saute until they start to get golden, then add in the onions, red pepper and garlic.  Saute about 5 minutes to soften.
Remove the pan from the heat and set aside.  Mince up the basil leaves, and grate a generous amount of aged cheddar cheese.  Cut the sausages into chunk sized pieces.
Preheat the oven to 350 degrees and lightly butter a 9X13 glass casserole dish.
To the dish toss in the bread cubes, then lay the sausage pieces over top.  Sprinkle on the sauted vegetables and basil evenly over the bread and sausages.
Whisk up the eggs, milk, salt and pepper, and pour over the casserole.  Cover with shredded cheddar cheese and bake for 40 minutes.