(well, one can hope :D)
This is my submission to this month’s Go Ahead Honey, Its Gluten Free! When I found out it was going to be breakfast in bed, I gave it a lot of thought. Here were some of my thoughts…
If someone were to feed me breakfast in bed, they’d have to come prepared. Prepared for what you say? Disaster! It’s not that I’m a messy eater – I rarely spill, drip, or drop anything. BUT, I’m extremely clutzy. Food + tray + me +white comforter + soft bouncy mattress = big irreversible stains. So I had to choose my fare wisely.
But that brought up the other thought. A romantic thought about the ‘perfect’ breakfast in bed experience. Warm flapjacks with lots of sticky syrup, a side dish of cold cereal brimming with milk; complete with a large class of fruit juice (probably grape – the kind that really stains) and a small vase with Ranunculus eschscholtzii (aka a common buttercup; full of yellow pollen, of course). Naturally, you see my dilemma. So I decided to go the safe route and bake something… solid.
Growing up, on more intimate holidays like Valentines day or family birthdays, my mom would make breakfast style food for dinner. It was such a special treat. One of her favorite dishes to make (that we also loved) was a casserole from eggs, bread, cheese, and milk. We couldn’t get enough of it! Well, just the other day I came across a recipe that reminded me of my mom’s. Amy over at The Finer Things in Life posted an excellent recipe for Overnight Breakfast Casserole and it reminded me of my childhood favorite. So I set out to make one that was dairy and gluten free!
3 cups of ripped bread pieces (I used this bread)
10 pieces of fried and chopped bacon
8 lightly beaten eggs
1 1/2 cups unsweetened soy milk
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
In a large bowl, lightly beat the eggs. Add the soy milk and continue to whisk the mixture while adding the salt, onion powder, black pepper and lastly the bacon. Spray a glass baking pan with non-stick or something similar. First put the bread pieces in and then pour the egg mixture over the bread.
Cover the pan with aluminum foil and leave it in the fridge overnight. In the morning, about an 1 1/2 hours before serving, leave the dish covered with the foil and bake for about an hour at 350 degrees. Then uncover the dish and let bake for an additional 15 minutes.
Let cool for about 5 minutes before serving.
Quick, easy, and awesome! A great way to get a good protein packed start of the day. And if you’re apprehensive about food landing in your bed like me, try it for as a nice Sunday brunch instead ;)
This recipe is not only linked to Go Ahead Honey Its Gluten Free, but also to Mouthwatering Monday, Tempt My Tummy Tuesday, Tuesday at the Table, Tasty Tuesday, and the Quiche Challenge on Gluten Free Wednesday.