Gluten-free Breakfast Casserole with Sausage

Line an 8×8 pan with parchment paper.

Heat a large, nonstick skillet over medium heat and cook chicken sausage, breaking it up as it cooks, until no longer pink inside. This takes about 6–8 minutes.

While the sausage cooks, place slices of bread in the bottom of the prepared pan, in a single layer not overlapping. You may have to cut some in half to really make them fit.

In a large bowl, whisk milk, eggs, Italian seasoning, salt and pepper. Stir in broccoli, asparagus tips and carrot.

Remove the sausage from the pan and spread over the bread evenly. Finally, place the spinach into the hot pan (leaving any fat from the chicken in the pan) and cook for 1 minute, just until wilted. Stir it into the egg mixture.

Pour egg mixture over the bread/sausage and spread evenly. Really press the vegetables down so that you can see the egg mixture sink into the bread. Cover and refrigerate for at least 4 hours, up to overnight.

Bake at 350ºF until the top feels set, about 50 minutes to 1 hour. Let stand for 10 minutes to cool, then garnish with fresh basil and devour!