One thing I’ve been struggling with is making Gluten Free breakfasts and having fast options on hand. With the limited time I have in the morning to get myself ready, pack Gluten Free lunches, start dinner, pack my lunch, hang out with kids and get to work by 6:45am, breakfast gets put on the back burner.
My solution to the Gluten Free breakfast challenge this week was to make a Gluten Free Breakfast Casserole. My goal was to have a healthy, protein packed dish that I could eat off of all week. I cooked it Monday night, put it in the fridge over night, and in the mornings I just heat up a serving in the microwave for 20 seconds. With all the goodness stuck together I can devour it while I get ready in the morning.
Ingredients
- 7 large eggs
- 3/4 cup milk
- 1 cup fresh chopped vegetables
- 1 cup chopped meat (sausage, ham or bacon)
- 1 cup shredded cheddar cheese
- Salt and pepper
Instructions
- Heat the oven to 350 degrees
- Heavily grease a 8x8 casserole dish
- In a bowl whisk together the eggs and milk
- In a second bowl combine the veggies, meat, cheese and seasoning
- Pour the egg mixture into the veggie mixture, stir to combine.
- Bake for 35 minutes
- Allow to cool and serve or put in the fridge and heat up pieces as needed
For this casserole I used sausage that I had leftover from Father’s Day breakfast. My first choice would always be bacon though:)
For the veggies I just opened the vegetable draw in the fridge and started chopping. My combination included red onions, mushrooms, zucchini, and squash. Other great options would include peppers, sweet potatoes, broccoli, tomatoes or spinach.
Hopefully this easy recipe will save you time in the mornings and give you the boost you need to start your day!
Enjoy!
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