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Egg Casserole Gluten-free, Dairy-free version
Ingredients
- 1 lb. bacon, diced or 1 lb. loose sausage, or 1 lb. cooked, shredded chicken
- ¼ - ½ cup onion, diced
- ¼ - ½ cup chopped tomato, diced
- ½-2 cup other veggies as desired (broccoli, mushrooms, zucchini)
- 2 tsp. yellow mustard
- 9-12 slices gluten-free bread (I like Udi’s Flaxseed bread in the freezer section at Wegman’s)
- 8 oz. of your favorite non-dairy hard cheese (or skip the cheese)
- 6 - 7 large eggs
- 3 ½ cups unsweetened coconut milk (not coconut water, not coconut milk in the can)
- 1 tsp Worcestershire sauce
- 1/8 tsp pepper
- 1/8 tsp nutmeg
- 1/8 tsp salt (or more, to taste)
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