Preparation time: 20 minutes

Chilling time: 1 hour to overnight

Baking time: 35 minutes

• Sausage and Egg Strata

This is the perfect dish for weekend brunch. It is especially convenient because you assemble it the night before and then bake it just before serving. For even more flavor, use Italian sausage instead of plain sausage. I make mine in a 4x8-inch Emile Henry ceramic loaf dish and serve it directly from the pan—along with a fruit salad—but it works equally well in a glass loaf pan.

MAKES 2 SERVINGS

• 3 slices gluten-free sandwich bread, cut into ¾-inch cubes (about 2 cups)
• ¼ cup sliced mushrooms
• 4 ounces gluten-free lean sausage (1 link), fully cooked and diced or crumbled
• ½ cup (2 ounces) shredded mozzarella cheese or cheese alternative, divided
• ½ cup baby spinach or green peas
• ¼ cup finely diced yellow onion
• 2 large eggs
• 1 cup milk of choice
• 1 garlic clove, minced
• ½ teaspoon dried Italian seasoning
• ¼ teaspoon salt
• ⅛ teaspoon (dash) freshly ground black pepper
• 1 tablespoon grated Parmesan cheese or soy Parmesan
• 1 tablespoon chopped fresh parsley, for garnish

1. Generously grease a 4x8-inch glass or ceramic loaf pan.

2. Place the bread in a medium bowl. Add the mushrooms, sausage, half of the mozzarella, the spinach, and onion and stir together with a spatula. Spread evenly in the baking dish.

3. In a medium bowl, whisk together the eggs, milk, garlic, Italian seasoning, salt, and pepper until thoroughly blended. Pour the mixture evenly over the bread. With a spatula, press on the bread cubes to flatten them a bit and make sure they are fully immersed in the liquid. Tightly cover and refrigerate for at least 1 hour or up to overnight to let the bread soak up the liquids.

4. Place a rack in the middle of the oven. Preheat the oven to 350°F. Uncover the casserole and bake for 30 minutes. Sprinkle with the Parmesan and remaining mozzarella and continue baking until the cheese is melted and browned, about 5 more minutes. Let cool on a wire rack for 10 minutes. Cut and serve, garnished with the parsley.

Per serving: 560 calories; 26g protein; 32g total fat; 2g fiber; 29g carbohydrates; 256mg cholesterol; 1089mg sodium