Description
A hearty and satisfying gluten free breakfast casserole made with eggs, vegetables, and cheese.
Ingredients
Scale
- 6 large eggs
- 1 cup milk
- 2 cups diced vegetables (bell peppers, onions, spinach)
- 1 cup shredded cheese (cheddar or your choice)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs (basil, oregano)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs and milk.
- Add the diced vegetables, cheese, salt, pepper, garlic powder, and herbs; mix well.
- Pour the mixture into a greased baking dish.
- Bake for 30-35 minutes or until the eggs are set and the top is golden.
- Let it cool slightly before slicing and serving.
Notes
- This casserole can be prepared the night before and baked in the morning.
- Feel free to customize with your favorite vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 180mg
Keywords: Gluten Free Breakfast Casserole