This breakfast casserole is a favorite at our house. We make it quite a bit for breakfasts on the weekends and we also do it for a fast simple dinner on nights when I know we have a lot of activities going on. If I am making it for dinner I pair it with a soup or salad and everyone loves it!
Gluten-free Breakfast Casserole
Here is the basic egg mixture. Then you can add any gluten free items to it. Below the recipe I give some examples of what I love to add to it, so scroll down to see those. This recipe makes a full 9 x 13 pan for a crowd but you can half it for an 8 x 8 glass pan as well.
*12 large eggs
*2 cups of cheese (I have used sharp cheddar, white cheddar, pepperjack and swiss and all are delicious!)
*2 cups of milk (part half and half works great here too)
*1/2 t. onion powder
*1/2 t. garlic powder
*1 t. salt
*pepper to taste
Combine all ingredients except cheese in a mixing bowl and beat well. Pour mixture into a greased 9 x 13″ glass or ceramic pan. Then place cheese and your favorite toppings (see below) on top. Take a fork and lightly push them into the egg mixture. Bake at 350 degrees for 30-40 until the casserole is browned and a knife comes out clean.
Then add your favorite things.
Here are some things that we love in it (which is usually what we have as leftovers from other meals in that week!) sautéed fresh mushrooms, cooked sausage, pre-cooked bacon, Canadian bacon, ham, steamed asparagus, and fresh diced tomatoes are all delicious separately or I choose two or three items to put in together! I always top with green onions because I like the look of the green on top, but this is optional too.