Breakfast for Dinner: GF Pancakes, Egg Casserole, Sausage, Blackberries

I used Pamela's Baking and Pankcake Mix, the best mix out there, in my opinion! There's no bean flavor b/c I think it's mainly almond flour. It's the best pancake mix, and also makes good waffles, banana bread, and muffins...all recipes are on the bag.
For the sausage, I just cooked some Jimmy Dean sausage links in a skillet.
I also made an egg casserole, but I accidentally over-cooked them when I tried to keep them warm in the oven. Hopefully it was still good! This recipe is from the Living Gluten Free for Dummies book:

Chile Rellenos Casserole
6 eggs
salt and pepper
non stick spray
1 lb. colby cheese, grated
1 lb. Monterey Jack cheese, grated
2 8 oz. cans diced green chiles

1. Preheat oven to 350 degrees. Spray a 9 X 13 in. casserole dish w/ cooking spray.
2. Separate the egg whites from the yolks. With an electric mixer on med. speed, whip the whites in a med. bowl until they're stiff. In a small bowl, beat the yolks with a fork or whisk until they're smooth. Fold the yolks into the whites. Add salt and pepper.
3. Combine the cheeses.
4. Spread 1/2 of the egg mixture in the bottom of dish.
5. Layer the chiles on top of the egg mixture. Spread a layer of cheese on top. Continue layering-egg, chilis, cheese-until you've used all the ingredients. You should end up with about 3 layers of each, finishing with the egg mixture.
6. Bake chile rellenos for 25 min. or until golden brown.