This recipe is great for a make ahead meal!
You can prep it in the morning and bake it off for dinner, or make it the night before for a filling breakfast!
+ 6 Slices Canyon Gluten Free Bread, chopped
+ 8 Eggs
+ 1/2 cup Milk
+ 3 Garlic Cloves, minced
+ 1 head of Broccoli, roughly chopped
+ 1/2 Sweet Onion, diced
+ 1/2 pound Chicken Sausage
+ 2 tbsp Butter
+ 1 cup Cheddar (I suggest Cotswold), shredded or chunked
Sauté the sausage and onion in the butter until onion is tender. Add in the garlic and broccoli for another ~3 minutes. Remove from heat and let cool. Meanwhile, whisk together the milk and eggs. Season with salt and pepper. If using plain cheddar, add in chives for an extra flavor kick. Prepare a baking pan. Toss the bread, cheddar and sausage/veg mix together. Add to the pan and cover with the egg mixture. Cover and let sit overnight if baking the next morning. If consuming right away, heat oven to 350 and bake for ~30 minutes until eggs are set and bread is toasted.