This recipe is one of the winning entries from the 2006
Pamela's Greatest Gluten-free Recipe Contest
Brunch Casserole
By Jane H.
1-1/2 lbs. sausage
1/2 cup onions
3 slices day old Pamela's Bread (see recipe below) cubed
3 cups Pamela's Wheat Free Bread Mix
1 teaspoon dry mustard
6 eggs, beaten
2 cups milk
1 lb. cheddar cheese, grated
Instructions: Cook and drain sausage and onions. Mix all ingredients except cheese. Pour into 11x17-inch pan or two smaller pans. Top with cheese. Bake at 350 degrees for 40 minutes. Cut into squares and serve warm.
Special Notations: This can be made and baked in large muffin tins and frozen for "on the go" breakfasts.
Pamela's Amazing Bread
1 bag Pamela's Wheat-Free Bread Mix
2 large eggs
1 yeast packet (enclosed in mix bag)
1/4 cup oil
warm water (per directions)
In a Bread Machine: Setting suggestion - Basic White Bread or Sweet Dough setting, 2 lb. loaf, Medium crust. In a 2 cup liquid measuring cup, measure 1/4 cup oil, crack in 2 eggs, and fill with warm water for a total of 2 cups of liquid, plus 2 additional tablespoons of water. Pour all liquids into bread maker, add bread mix and yeast. Start machine, you may need to scrape down the sides and corners of the pan while the dough is mixing. After baking, remove from pan and let cool before slicing. In High Altitude, use 2 cups total liquid.
Hand Mixing: In a 2 cup liquid measuring cup, measure 1/4 cup oil, crack in 2 eggs, and fill with warm water for a total of 2 cups of liquid. Add to dry mix and yeast, and beat with hand mixer for three minutes on med/high. Pour into lightly greased 8 x 4 bread pan and let dough rest for 60 minutes. Dough will rise when baking. Bake in a preheated 325º oven for 65-70 minutes. Let sit for 10 minutes then carefully remove from pan and cool on a rack.