Lifestyle Change--Going Gluten Free!

Lifestyle Change--Going Gluten Free!

After a very long hiatus, I'm resurrecting my blog.  I'd like to say there were multiple reasons for the dormancy, but truthfully, life has just been busy.  One of the reasons I've decided to begin the blog again is that my granddaughter has just been diagnosed with celiac disease--which means a big change in we our family will need to cook and eat.  I don't mind telling you that at first it seemed a bit overwhelming!  As I begin to research the disease and the dietary needs associated with it, I realized, first of all, just how serious the condition is.  However, I also realized that with proper nutrition, it can be managed.  On the bright side, I think my family will see definite benefits; we've talked about moving away from processed foods, but this just gives us the motivation to be fully committed. 

 

One of the goals of this blog is help others find ways to make delicious dishes for their family.  One other thing I need mention is that I have another granddaughter with nut and egg allergies, so I'll also be posting recipes that are both gluten free, egg free, and nut free. 

 

This morning was an oddity for those of us in Texas--we were covered in sleet.  I'm an English professor, so the university where I teach closed due to dangerous roadway conditions (for the mockers--there's a huge difference in driving on ice as opposed to driving in snow!).  I decided to use my "free day" (there's really no such thing in the life of a teacher or professor) and make a gluten free breakfast casserole.  I must say--it was tasty!  Here's my first gluten free breakfast casserole:

 

Cheesy Gluten Free Breakfast Casserole

 

1 pound ground sausage

diced onion (about 3/4 cup)

diced bell pepper (about 1/2 cup)

2 diced jalapeno peppers (more or less, depending on personal taste)

1 cup shredded Colby Jack cheese (make sure it doesn't contain any starch)

1/2 cup milk

20 oz. frozen hash brown potatoes (I used cubed, but shredded would also work)

8 oz. sour cream

8 eggs

 

Preheat oven to 350 degrees.

Crumble and brown sausage, onion, and bell peppers.

In a large bowl, whisk the eggs until well blended.

Add the sour cream and milk to the eggs and whisk until well blended and smooth.

Add the jalapenos and cheese and stir.

Add the hash brown potatoes (I didn't thaw mine) and sausage.

Add salt and pepper and mix well.

Pour the mixture into a greased 13x9x12 pan and cover with foil.

Bake for 1 hour or until knife comes out clean.  I'll admit that after an hour, I kicked the temperature up to 375 and baked for about 15 more minutes uncovered.

If desired, (and I certainly included this step) sprinkle more shredded cheese over the top of the casserole and leave in the oven until the cheese is melted, bubbly, and beginning to brown.

 

This casserole can be served as a casserole, on a gluten free hamburger bun for a breakfast sandwich, or wrapped in a gluten free tortilla for a breakfast burrito.  The casserole also reheats beautifully; just pop the desired amount in the microwave for a minute or so.