“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.
I love breakfast. I always have. I love getting up early in the morning and seeing the sun rise and birds wake up. When I lived in Philly, I loved walking the streets early in the morning and seeing the city come awake, the bakeries baking, deliveries being made. Now I love the morning because I get up and do my devotions before everyone else is awake. It’s a wonderful time of solitude, of getting direction for the day. My favorite meal is breakfast. Our family almost always eats breakfast together. It seems that if we can just start the day together, we’ve started off on the right foot. A couple of years ago, we started having a breakfast in our Sunday school class once a month. Breakfast casserole has been a main staple of the breakfast since we started. It’s easy to throw together the night before and just pop in the oven before breakfast, with little work that morning. Since I’ve gone gluten free, I haven’t been eating the casserole. I decided to try this gluten free casserole for this morning’s breakfast (I also made some gluten free biscuits to go with the sausage gravy – but I used the gluten free Bisquick and mixed in a little bit of sausage to the mix. They turned out pretty good too.) This was a very tasty casserole. It tastes just like the regular one, but it’s a lot more filling. I hope you give it a try some time. It will impress the pickiest eater.
14 Slices Gluten Free White Bread, cubed
12 oz. Cubed Ham
6 oz. Swiss Cheese, shredded
1 ½ Cups Shredded Cheddar Cheese
3 Cups Milk
¼ Tsp. Dry Mustard
¼ Tsp. Onion Powder
¼ Tsp. Salt
Pinch Freshly Grated Nutmeg
4 Cups Gluten Free Corn Chex
4 Tbsp. Melted Butter, slightly cooled
Preheat oven to 350º. Place bread cubes on cookie sheet and toast until lightly browned, about 15 minutes. Spray a 9×13 pan with cooking spray (I like to use a glass dish for this so it can bake without burning). Layer half of the bread on the bottom of the prepared baking pan. Top with ham and cheeses. Top with remaining bread cubes. In a medium mixing bowl, mix thoroughly milk, eggs, mustard, onion powder, salt and nutmeg. Pour over the top of the casserole. Let casserole sit overnight in refrigerator. When ready to bake, add the Corn Chex to a zip top bag and crush slightly (don’t pulverize them). Add butter and salt and mix thoroughly. Sprinkle Chex mixture over the top of the casserole. Bake at 350º for about 45 minutes, until top is slightly golden brown and casserole is bubbly. Let the casserole sit for 15 minutes before slicing and serving. Makes about 12 servings.