Breakfast Casserole

Breakfast Casserole
Breakfast Casserole

Okay we’re back from break. Not sure I’ve gotten all the garden stuff done that I need to get done, but so be it.

Without wheat, dairy, egg, and corn, breakfast foods are pretty hard to manage around here. I eat a lot of oatmeal. A lot. More than I ever wanted to. And I miss quiche.  So when I made the Burmese Tofu, and realized I could try to modify it to make it more “egg-y”, I decided to try to use it to make a quiche-like thing. You’re going to need to make our recipe for  “Eggy” Burmese Tofu about 24 to 48 hours ahead of time, so be prepared. It doesn’t have quite the same texture as quiche, but it’s a good breakfast dish, if somewhat filling.

Breakfast Casserole

Preheat your oven to 400°F.  Grease a pie pan or round baking pan with your oil.

Roll out the dough and place in your pan.  I had trouble rolling out my dough and was impatient, so I added it to the pan in patchwork bits, pressing the pieces together.

Crust, piecemeal style
Crust, piecemeal style

Once your crust is together, sprinkle your onions over the bottom of the crust.  Pour the 4 cups of cubed “Eggy” Burmese Tofu over the top of the onions and spread evenly over the crust.  Break off pieces of your sausage about the size of a grape and arrange them over the top of the casserole.

Breakfast Casserole before baking
Breakfast Casserole before baking

Place your pan in the oven and bake for 1 hour.

Breakfast Casserole
Breakfast Casserole

Enjoy!

Breakfast Casserole
Print Recipe
A quiche-like dish for breakfast
Servings Prep Time
6-8 slices 1 hour
Cook Time Passive Time
65 minutes 24-48 hours
Servings Prep Time
6-8 slices 1 hour
Cook Time Passive Time
65 minutes 24-48 hours
Breakfast Casserole
Print Recipe
A quiche-like dish for breakfast
Servings Prep Time
6-8 slices 1 hour
Cook Time Passive Time
65 minutes 24-48 hours
Servings Prep Time
6-8 slices 1 hour
Cook Time Passive Time
65 minutes 24-48 hours
Ingredients
  • 4 cups "Eggy" Burmese Tofu, cubed http://adultfoodallergies.com/eggy-burmese-tofu/
  • 1 batch Gluten-free Pie Crust http://adultfoodallergies.com/gluten-free-pie-crust-vegan-option/
  • 1/2 batch Breakfast Sausage http://adultfoodallergies.com/maple-glazed-homemade-breakfast-sausage-patties/
  • 1 medium onion, peeled and diced
  • 1 tsp olive or other safe-for-you oil
Servings: slices
Instructions
  1. Preheat your oven to 400°F. Grease a pie pan or round baking pan with your oil.
  2. Roll out the dough and place in your skillet. If you can't roll it out smoothly, you can do it in patchwork bits, pressing the pieces together.
  3. Once your crust is together, sprinkle your onions over the bottom of the crust. Pour the 4 cups of cubed "Eggy" Burmese Tofu over the top of the onions and spread evenly over the crust. Break off pieces of your sausage about the size of a grape and arrange them over the top of the casserole.
  4. Place your pan in the oven and bake for 1 hour.
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