Last week I posted about a delicious breakfast casserole. I had a group of people over 
this morning, and I found out yesterday that one of my guests has to eat gluten free meals. I converted the breakfast casserole into a gluten free casserole and it was delicious. I am posting the gluten free version
Gluten Free Breakfast Casserole
12 oz. cooked sausage, cooked bacon, or smoked ham
8 eggs beaten
2 cups of milk
1 small onion diced
1 green pepper diced
1 cup hand grated cheese of your choice
4 medium potatoes, boiled for 25 minutes, peeled and grated
Grease a 9 X 13 inch glass dish. Mix all ingredients by hand, pour into the baking dish. Cover with foil and refrigerate overnight. Bake at 350 degrees, covered, for 40 to 45 minutes. I love to serve this with fresh diced tomatoes.
The leftovers can be individually packaged, and reheated for breakfast. You can even freeze the leftovers in individual servings.
I also have a new product at Sherman Provision. It is “Good Greens”. They are bars that are gluten free, vegan, and they are absolutely amazing. I eat one every day for lunch. They have 100% of your daily fruits and vegetables. I have a large selection. Be sure to check them out the next time you stop in.
Until next time, “From our Butcher Block to your Table”.