Breakfast Casserole | GLUTEN FREE

This specific breakfast is one of those “trip down memory lane” breakfast options. As a kid from the age of 8 and on, I lived life like an only child. My sister and I were of course close, but at the time as close as a 9 year old can be with her 19 year old sister. There was a lump of my childhood where we were just in too different of age brackets to really have that “bond” like you have with a sister. This changed quite a bit around the time I turned 13, and started to develop the “older mind-set” of a pre-teenager/teenager.

Teenage years… yikes. My sister was a lifeline of words of wisdom and guidance in an ever slipply social slide, and hormonal phase of life. Here we are 15 years later and she is now smoothly guiding two teenagers of her own through that monumental phase in life. But I digress…


This specific dish isn’t about my sister, rather a different memory comes to mind whenever I make this. During those “only child” feeling years, visits from my aunt, uncle, and two cousins who lived in Eastern Pennsylvania were so exciting. My two cousins were older than me, but never treated me like they were older. Some of my best childhood memories involved playing with them at our house or even theirs. I think the thing I loved the most about those visits was that our house was full of people, waking up in the morning and finding my uncle and Dad already downstairs having coffee. Each time they would come and stay with us, we had a very specific food regimen. My mom would make her breakfast casserole, a cheese danish (really still working out the details on how to convert this to gluten free…) and of course, Laska’s Pizzas for dinner! Laska’s is a local specialty pizza shop that my aunt and uncle would stock up on for their boys, particularly on the trips when they came without them.

I love the recipes that can pull you back to very specific moments in your life, and even make you feel like a kid again. This breakfast casserole became the large crowd breakfast, making appearances at family reunions, when my sister and her husband came home from college with a crowd of friends for “Groundhog’s Day” and even my own excursion with summer school friends up to the knob. Yes, my mother sure did master the art of pleasing a crowd.

The recipe I am about to share with you is a small version, only using half of a gluten free loaf of break and filling a 6 cup casserole dish. Feel free to double and triple as needed. When my mom needed to prepare a large quantity, she would make it in a roasting pan. To begin, cube half a loaf of UDI’s brand white bread. You can use your favorite bread, my mom used to bake a gluten free egg loaf, and slice it up. I’m not 100% sure if she still does that or not, as that was back in the years when quality gluten free products were not readily available.

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Once your bread has been cubed, fill your casserole dish loosely. Don’t pack it too tightly or you’ll have one very dry Breakfast Casserole.

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Next prepare your eggs. Whisk your eggs, milk, mustard, salt and pepper until smooth. Evenly pour mixture over top of cubed bread.

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Once your bread is nice and gooey, cover the entire casserole with shredded cheddar cheese. Top with bacon bits (or crumbled REAL bacon if you want to get fancy) and place it in the oven.

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Let the casserole bake for approximately 45 minutes, and let stand at least 10 minutes before serving.

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This savory dish was so good with the sweet addition of my Mom’s cream cheese danish, and once I come up with a solution for the crescent roll, I’ll be sure to share it as well.

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Share this dish with great company, fruit, and some fresh coffee, and you’re sure to create memories that you and your guests will never forget.

Cheers!

  • Whitney

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Red White and Blue JELLO Squares

The summer I was pregnant with my youngest daughter, I had a weird obsession with Jell-O. Yes, I clearly had too much time on my hands as so many would say, between chasing around my one and a half year old, returning back to full time post-graduate student, and the joyful aches and pains of being six, or more, months pregnant. CLEARLY I had too much time on my hands. I began to obsess over fine-tuning the art of layering jello, like a classy 1950’s susie-homemaker. Once I discovered this incredibly simple, yet game changing tweak to the typical boxed jello found at the store, I began to make themed Jigglers for each of my niece and nephews birthday parties. If my sister-in-law read this blog, she would seriously laugh at this post, because I literally made a spider-man face and matching black and red Jigglers for her son.


Prior to that, I made pink and blue for my other niece, along with Rainbow striped for yet another niece that fall. When my daughter’s second birthday rolled around with her super sweet Snow-Bunny theme mentioned in Winter Birthday Blues Brightened, I tried using the Royal Brand jello in the “Frozen” themed colors available at the time. I particularly liked this layered jello, because it had a CLEAR, which was super icy and cool look.

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The other really cool trick I also learned during this summer of layering Jello obsession, was how to make the perfect gelatin white layer, thanks to Recipe Girl, I was able to take her basic formula and expand on it, creating variations to match every party theme possible.

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So today, I am sharing with you her layered Red, White, and Blue Jello, which I absolutely love! It’s so festive and simple to make, and such a crowd pleaser! Once you try this version, you’ll never go back to regular “Jigglers.”

The magic ingredient to this amazing consistency is “Knox” gelatin, which I discovered about 5 years ago while planning for our wedding. I wanted these beautiful jello shots in replace of the schnapps during the bridal dance, and found this Jelly Shot Test Kitchen book, thanks to Pinterest, way back in it’s primal stage. This book was full of beautiful jello cocktails, that also happened to be delicious.

I believe a group of girls came over the Thursday night before my wedding and all sat around while I mixed up batch after batch of light purple and sea foam green tinted concoctions. Just as I was about to finish the last batch, and my friend Kali will vouch for this, I turned around with the final pan in my hand ready for the fridge, but turning just a little too sharply, SHOWERING MY ENTIRE KITCHEN  in Jello goo. What a nightmare that was to clean up. To her ever lasting credit, Kali was the only one who got down to help me scrub up the hot-mess my kitchen had just become. (That was just the beginning of a weekend full catastrophes, but another story for another day)

Returning back to this very simple jello, For ever two boxes of 3 ounce JellO brand, or alternate brand flavored gelatin mix, you would need to add one pouch of Knox gelatin as well.

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Combine those pouches in a glass bowl and add two cups of boiling water to the powder. Pour this layer into a greased 9 x 13 glass dish.

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Now, the other thing I really like about making jello, is my Pyrex Glass Dish with Carrying Case and while I’ve linked you to a newer version, the one I have is a special hand-me-down.

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This specific dish was my great aunt’s and when she passed, my Mom had it for a few years. Once my husband and I got our first home, my Mom gave it to me. I love that every time I open the case, I see her handwriting, neat, and organized on the label. *Disclaimer, this is no longer a valid address or phone number (pre-9/11).*

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My aunt would always bring a cold “salad” for holiday meals, typically consisting of a mousey, gelatin dessert. As a kid, I never questioned an adult giving me dessert as salad, because who would?! The lemon one was my favorite, perhaps I’ll share that with you down the road.

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On a more practical note, I still love the warm core and cool core options for traveling during picnic season. I use the cool one any time I take a gelatin dessert to an event and it works great!

After completing your first layer of red, place in the fridge for at LEAST 30 minutes. It’s super important that you wait the appropriate time between layers or they mix together and you lose that pretty, smooth layered look.

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Once the red layer has been placed in the fridge, begin working on the white layer, starting by emptying a can of sweetened condensed milk into a bowl. Add one cup of boiling water. In a separate bowl sprinkle two pouches of gelatin over 1/2 cup ICE COLD water, letting stand for 5 minutes. Then add the other 1/2 cup of boiling water to dissolve the gelatin, before adding to the milk mixture.

*When I made this for our picnic this year, I made a mistake and placed a cup of ice cold water in a bowl, sprinkling my two pouches over this, instead of the original instructions. I simply let it stand a minute or two, and then mixed into the hot milk mixture. The gelatin dissolved just fine, luckily!

Remove the chilled red layer is solid, waiting until your white creamy layer is room temperature. I have made the mistake of pouring hot mixture on to the solidified gelatin, ultimately turning my white layer pink.

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Pour in your white mixture and let chill at least thirty minutes.

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Once it’s back in the fridge, repeat the directions from the red layer, with blue gelatin and Knox.

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I usually have to do some strategic balancing act in our fridge, since we are usually having this for a picnic, and our fridge is slightly un level, which can leave your layers looking something like that crafty 1990’s sand art in a bottle, before accidentally shaking it up on the way home. I swear I could never get enough sand in those darn things to keep them set…

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Again, when adding your final layer, be sure to not rush and pour in your gelatin before gets to room temperature. Patience is key, which reinforces the fact that it truly is a miracle that I am ever capable of completing this dish.


Once all is said and done, you have a splendid looking and deliciously tasting teeny work of art! Try out some cookie cutters for fun shapes!

Click HERE for original recipe.

Happy Picnic Season 🙂

Cheers!

  • Whitney

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