Description
This gluten free breakfast casserole is hearty, filling, and perfect for busy mornings. With eggs, veggies, and your choice of protein, it’s an easy dish to make for the whole family.
Ingredients
1 lb gluten free breakfast sausage (or turkey sausage for a lighter version)
1 medium onion, diced
1 bell pepper, diced
1½ cups frozen spinach, thawed and drained
8 large eggs
1 cup almond milk (or any non-dairy milk)
2 cups gluten free bread cubes (preferably day-old bread)
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
1 cup shredded dairy free cheese (optional)
Instructions
1. Preheat oven to 375°F and grease a 9×13 baking dish.
2. In a large skillet, cook sausage over medium heat until browned, breaking it up as it cooks. Remove excess grease if necessary.
3. Add onion, bell pepper, and spinach to the skillet. Cook for 3–4 minutes until softened.
4. In a large bowl, whisk eggs, almond milk, garlic powder, salt, and pepper.
5. Add bread cubes to the egg mixture and stir to coat.
6. Combine the bread mixture with the sausage and veggie mixture. Stir until evenly combined.
7. Pour the mixture into the prepared baking dish. Top with shredded dairy free cheese if desired.
8. Bake for 30–35 minutes, or until the eggs are fully set and the top is golden brown.
9. Let it cool for a few minutes before serving.
Notes
Perfect for meal prep, this casserole can be stored in the fridge for up to 3 days.
For a dairy-free version, skip the cheese or use a dairy-free alternative.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 200mg