Breakfast - Gluten free egg casserole breakfast recipes

Author: Martha Schmid  

This Breakfast Casserole is a great alternative to the standard bacon and egg brunch or breakfast. Made with shredded potatoes and eggs, this Gluten-Free Breakfast Casserole is easy to make and feeds a crowd.

Breakfast Casserole

This Breakfast Casserole is a great alternative to the standard bacon and egg brunch or breakfast. The egg layer is loaded with vegetables and meat before it is poured over a gluten free crust.
Provided by: Kathleen
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 15

Ingredients:

• 1 3/4 cups Duinkerken Pizza Crust Mix
• 1 1/4 tsp quick rising yeast
• 13 eggs, large (1 for crust)
• 1 tbsp vegetable oil
• 1/2 cup warm water
• 1/2 cup almond milk
• 3/4 cup ham chopped
• 1/2 cup red pepper diced
• 1/2 cup yellow pepper diced
• 1/2 cup mushrooms diced
• 1/2 cup bacon bits
• 1/3 cup yellow onion diced
• 1 tsp pepper
• 1/2 tsp salt
• 1 cup marble cheese shredded

Nutrition:

• Calories: 336 calories
• Carbohydrate: 25 grams carbohydrates
• Cholesterol: 287 milligrams cholesterol
• Fat: 18 grams fat
• Fiber: 2 grams fiber
• Protein: 19 grams protein
• Saturated Fat: 6 grams saturated fat
• Serving Size: 1 serving
• Sodium: 731 milligrams sodium
• Sugar: 2 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 10 grams unsaturated fat

How to cook:

1. Preheat oven to 425F.
2. Spray a 9 x 13 inch baking pan with cooking spray.
3. Prepare crust by dumping the Duinkerken Pizza Crust Mix, quick rising yeast, vegetable oil, warm water and one egg into a mixing bowl and stirring together until a dough is formed.
4. Cover the crust and let it rise for 5 minutes while you begin preparing the egg mixture.
5. In a large mixing bowl whisk the 12 eggs and the almond milk until frothy.
6. To the egg mixture add the diced peppers, mushrooms, bacon bits, ham, onions, salt and pepper. Stir until combined.
7. After 5 minutes place the crust in the greased baking pan and spread evenly with your fingers.
8. Place the crust in the 425F oven for 5 minutes to partially bake before topping with the egg mixture.
9. When out of oven reduce the temperature to 375F.
10. Pour the egg mixture over the crust.
11. Top with the shredded marble cheese.
12. Return the pan to the oven for 40 minutes or until a toothpick inserted in the center comes out clean.
13. Cut into serving size pieces and serve while still hot.

Notes: Gluten Free Breakfast Casserole To Rock Your, Gluten Free Egg Bake Ingredients Ingredients: 10 eggs 2 1/2 Cups Milk 1/4 Cup Heavy Whipping Cream 3 cups sharp cheddar cheese (grated) 6 slices of Gluten Free bread(cubed) Salt(to taste) …

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healthy breakfast sausage and egg casserole gluten free egg casserole breakfast healthy breakfast sausage and egg casserole gluten-free

Gluten-Free Breakfast Casserole

Gluten-Free Breakfast Casserole is hearty and crowd-pleasing. Prepped in minutes then baked until golden brown and bubbly!
Provided by: Iowa Girl Eats
Yields: 6 servings
Number of ingredients: 9

Ingredients:

• 1lb pork sausage
• 1 large shallot or 1 small onion, chopped
• 6 large eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8oz sour cream
• 3/4 cup milk
• 8oz shredded sharp cheddar cheese, divided
• 4 cups (about 20oz,) frozen shredded hash browns, thawed

How to cook:

1. Preheat oven to 350 degrees then spray a 9x13" baking dish with nonstick spray and set aside. Brown sausage with shallot in a large skillet over medium-high heat then drain if desired and set aside to cool slightly (can be done ahead of time.)
2. Whisk eggs, salt, and pepper in a very large bowl, add sour cream and milk, and then whisk until smooth. Add 3/4 of the shredded cheese (about 6oz,) the cooked sausage, and thawed hash browns to the bowl then stir to combine. Pour mixture into prepared baking dish then smooth with a spatula until liquid is evenly distributed. Sprinkle remaining cheese on top then cover with foil and bake for 1 hour, to 1 hour and 15 minutes, or until a knife inserted into the center comes out clean. Remove foil then bake for 5 more minutes or until top is golden brown. Let sit for 5 minutes before cutting and serving.

Notes: Tater Tot Breakfast Casserole, How to Make the Best Breakfast Casserole with Tater Tots. Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish and spray with nonstick …

Breakfast Casserole

Made with shredded potatoes and eggs, this Gluten-Free Breakfast Casserole is easy to make and feeds a crowd.
Provided by: Hayley Mason & Bill Staley
Total time: 90 minutes
Cook time: 70 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 11

Ingredients:

• 20 ounces frozen shredded potatoes
• ¼ cup (56.5 g) salted butter, melted
• ¼ teaspoon (0.6 g) paprika
• ¼ teaspoon (1.5 g) kosher or fine sea salt
• 6 large eggs
• ½ cup (120 mL) half-and-half
• 2 teaspoons (2 g) Italian seasoning
• 3 cups (300 g) shredded mozzarella cheese
• ½ cup (10 g) arugula
• 4 pieces prosciutto
• ½ tomato (, sliced)

Nutrition:

• Calories: 202 kcal
• Carbohydrate: 10 g
• Protein: 10 g
• Fat: 14 g
• Saturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 118 mg
• Sodium: 299 mg
• Fiber: 1 g
• Sugar: 1 g
• Unsaturated Fat: 5 g
• Serving Size: 1 serving

How to cook:

1. Preheat the oven to 425°F.
2. Place the frozen, shredded potatoes in the bottom of a 9x13-inch glass baking dish. Evenly distribute and press up along the edges, too. Brush with the melted butter. Sprinkle potatoes generously with paprika and salt.
3. Bake on convection for 15-20 minutes, or regular bake for 20-25 minutes. The edges should get golden and slightly crispy on the potatoes.
4. Whisk together the eggs, half-and-half, and Italian seasoning. Set aside.
5. When the potato layer is done, lower the oven temperature to 350°F. Top potatoes with about two-thirds of the shredded mozzarella, then a layer of arugula, prosciutto, and finally the tomatoes.
6. Top with the remaining third of cheese, then pour the egg mixture over the entire dish. Bake at 350°F on convection for 35 minutes, or regular bake for 40 minutes.

Notes: Gluten-free Breakfast Sausage and Egg Casserole, In a large bowl, whisk together the eggs, milk and salt + pepper Sprinkle some cheese or non-dairy cheese on top if desired Pour egg mixture into …

Healthy Breakfast Sausage and Egg Casserole (gluten-free)

Healthy Breakfast Sausage and Egg Casserole made with all gluten-free and dairy-free ingredients. One of my favorites to make for the week and have for an easy and quick meal!
Provided by: Rachel
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 6

Ingredients:

• 1 lb breakfast sausage (uncooked)
• 5 pieces bread of choice (I used a grain-free one from my freezer)
• 6 pasture-raised eggs
• 1/2 cup full-fat coconut milk (or sub your preferred milk)
• Optional mix-in’s: any cooked veggies like caramelized onions, mushrooms, etc. Any cheese or non-dairy cheeses
• Sea salt and black pepper to taste

How to cook:

1. Heat a large cast iron skillet over medium heat and slightly grease with some avocado oil
2. Add the sausage to pan and use a spatula to break into pieces and cook for about 5-7 minutes or until sausage is brown
3. Remove sausage from skillet and add to a paper towel lined plate to absorb the oil
4. Lightly toast bread then slice into small pieces
5. Grease the skillet with avocado oil then evenly spread the bread pieces across followed by sausage and veggies if using
6. In a large bowl, whisk together the eggs, milk and salt + pepper
7. Sprinkle some cheese or non-dairy cheese on top if desired
8. Pour egg mixture into the skillet and bake for about 30 minutes or until ready

Notes: Gluten Free Breakfast Casserole, This gluten free breakfast casserole is simple to make and you can use your favorite breakfast sausage, ham, or bacon to …