Sunday, March 24, 2013

Breakfast Lasagna (Gluten Free)

I'm pretty sure that if you googled up "gluten free breakfast lasagna recipe" you'd get a hundred hits.  And, if you've cooked gluten free for more than 20 minutes, you know that all you have to do to turn normal breakfast lasagna into gluten free is use GF lasagna noodles -- thus giving you about 42,382 recipes to choose from.  (I made that number up, but I bet it's not far off.)

And, nevertheless, I'm inordinately proud of myself for inventing a gluten free, cow free breakfast lasagna.  It's still in the toaster oven, baking away, so I have no idea whether my pride is warranted.  But, here I am, posting about it anyway, as if it were already a huge success.  If it turns out OK, I may have found a decent GF alternative for strata.

It started with last night's Mexzagna, and about 2.5 leftover De Bolles lasagna noodles.  Grab a Pyrex loaf pan... and... start tossing stuff in.

Breakfast Lasagna

2 to 3 dry GF lasagna noodles 
2 to 4 ounces sheep cheese
2 to 4 ounces goat cheese
1 pre-cooked MSG-free, nitrite-free chicken sausage, sliced (about 3 oz.) (e.g., Trader Joe's basil pesto chicken sausage)
1 cup frozen chopped spinach (more or less)
1/2 cup frozen bell peppers (more or less)
3 eggs
1 1/2 cups goat milk (or milk sub of choice)
Salt, pepper, and seasonings of choice
Olive oil
  1. Oil a loaf-sized glass baking dish, and cover the bottom with 1 lasagna noodle -- plus a few bits of another if the one noodle doesn't cover the bottom of the pan.
  2. Place half the cheeses, half the sausage, and half the vegies over the first noodle.
  3. Repeat the layers. 
  4. If you have a few extra bits of lasagna noodle, break them up and tuck them around the edges. (Waste not, want not.)
  5. Mix the eggs, goat milk, and seasonings together in a bowl, then pour over the stuff in the loaf pan.  If the wet stuff doesn't cover the noodles, mix up 1 more egg with 1/2 cup more goat milk and a bit more seasonings.
  6. Sprinkle paprika or smoked paprika on top if you'd like a splash of color.
  7. Bake 350 (f) for about an hour.
  • For seasonings, I used some onion powder, turmeric, garlic powder, and mushroom seasoning.
  • This is something that fits nicely into a toaster oven, so you can have a baked breakfast without overheating your kitchen.

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