Wednesday, July 11, 2012

Pigs in a Blanket Breakfast Bake

I had planned for Pigs in a Blanket for dinner, then I got a little lazy so I decided to make it a casserole type dish.

This is gluten free. You can sub 2 1/4 cups all purpose flour for the sorghum and rice flours, potato and tapioca starches and omit the xanthan gum if you like.

14 link sausages, cooked
8 eggs
1/4 cup milk
cheese if desired

Pancake Batter:
1 cup sorghum flour
1/2 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1/2 cup ground flax
3 TB sugar(more or less to sweetness preference)
6 TB dry buttermilk powder(sweet rice flour for dairy free)
2 tsp baking powder
1 tsp baking soda
3/4 tsp xanthan gum
2 eggs
2 cups water( you can use real buttermilk and omit the powder if you like)

Preheat oven to 400, lightly grease a jelly roll pan(12x 17 with a 1-inch lip)

Combine all dry ingredients and mix well

Whisk eggs with the water and pour into dry ingredients. Mix until just combined.

Pour batter into prepared pan and spread to edges evenly.

Space cooked sausage links over the batter.

Whisk eggs and milk until light and fluffy.

GENTLY pour the eggs over the pancakes.

Bake in preheated oven for 30-40 minutes. Sprinkle with cheese about 5 minutes before you pull it out of the oven.( I decided against the cheese this time)

Let stand for a few minutes before cutting.

Serve with 100% Maple Syrup!

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