Gluten Free Breakfast Casserole
A hearty and comforting gluten-free breakfast casserole that is easy to prepare and perfect for busy mornings or special brunches.
Ingredients
Main Ingredients
- 6 large Eggs
- 1 cup Milk (or dairy-free alternatives)
- 4 slices Gluten-free bread or hash browns Can use hash browns as an alternative base
- 1 cup Cheese (cheddar, mozzarella, or dairy-free cheese)
- 2 cups Vegetables (spinach, bell peppers, onions, mushrooms) Use a mix of your favorite vegetables
- 1 cup Cooked protein (sausage, bacon, or tofu) Choose based on preference
- to taste Salt and pepper
- to taste Herbs (parsley, oregano, or basil)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
- In a greased baking dish, layer the gluten-free bread or hash browns evenly across the bottom.
- Evenly distribute the cooked protein, vegetables, and cheese over the bread.
- Pour the egg mixture over the entire dish, ensuring everything is well coated.
- Bake for 30-40 minutes, or until the casserole is set and golden on top.
- Let cool for a few minutes before slicing and serving.
Notes
Top with fresh herbs for flavor. Serve alongside a fresh fruit salad or with hot sauce for a kick. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.