As some of you may or may not know, my Under Water Samurai has major Gluten issues. He finally got tired of suffering and has been Gluten free for about six months now and feeling and looking mighty fine. He was, for many many years, a lover of all things baked so becoming Gluten free has not been an easy path for him to take.
I am a firm believer in living your BEST life, so I made it my mission to prepare dishes that he could enjoy without feeling like he is missing out. In the next few months you will see many recipes that have been adapted from the ones we previously used into Gluten and wheat free dishes that actually taste good! Let’s start with this one “Make Ahead Gluten Free Breakfast Strata”. This can be made up to 48 hours ahead of time, just cover and refrigerate… bake it when you’re ready to eat.
I tried this recipe with many different varieties of Gluten free bread and, well, it was not that good. To be quite honest, we have yet to find a bread that we actually like, so I used Vans Gluten Free Waffles .. turned out PERFECT!
You could double this recipe for a large crowd
So many variation could be used — get creative! — Kale and mushroom, potato and rosemary… so many possibilities. I have to keep it simple, otherwise my kids would revolt.
What You Need
7 eggs
1 cup of milk of your choice
4 heavily toasted Vans gluten free waffles
2 cups of Hash browns defrosted ( I used Alexia Brand)
1 cup of grated cheese
4 cups of cooked and diced breakfast sausage
9 X 9 baking dish
How to Make
Preheat oven to 350 degrees. Spray baking dish with a non-stick spray. In a mixing bowl blend first two ingredients together. Add 1/2 cup of the cheese to the egg mixture and stir well.
Toast the waffles until a rich brown color..careful not to over toast!
Place toasted waffles in the bottom of the baking dish.
Layer the diced sausage, grated cheese and hash browns on top of the waffles to form the strata.
Pour egg mixture on top of waffles and sausage.
Spread a layer of Hash Brown’s and top it off with the remaining 1/2 cup cheese.
At this point you could cover, wrap, and refrigerate for up to 48 hours…
OR
Bake immediately at 350 degrees for 45-50 minutes. Should be golden brown and bubbly on top.
