Gluten-Free Egg Bake

Breakfast

This gluten-free egg bake is the perfect way to start your day. Packed with sautéed veggies, eggs, and cheese, it’s a hearty and flavorful breakfast or brunch option. Just mix everything together, pour it into a baking dish, and let the oven work its magic. Quick, easy, and delicious!

Reviews

Ingredients

8 large eggs
1 cup milk (any kind)
1/4 cup chopped onion
1/2 cup chopped bell pepper (any color)
3/4 cup chopped spinach
1/2 cup chopped mushrooms
1/4 cup shredded cheese
1/4 teaspoon salt
1/4 teaspoon black pepper

Menu info

Directions

Step 1

Preheat oven to 350°F (175°C). Grease a 9×9 inch baking dish.

Step 2

Sauté vegetables (optional): In a skillet, cook onion and bell pepper over medium heat until softened. Add mushrooms and spinach and cook until wilted. Drain any excess liquid.

Step 3

Combine ingredients: In a large bowl, whisk together eggs and milk. Stir in sautéed vegetables (if using), cheese (if using), salt, and pepper.

Step 4

Pour and bake: Pour the egg mixture into the prepared baking dish.

Step 5

Bake: Bake in preheated oven for 25-30 minutes, or until the center is set and the top is golden brown.

Step 6

Let stand: Let the casserole stand for 5 minutes before serving.

Tips & Variations

Add-ins: Get creative with your veggies! Try adding diced tomatoes, zucchini, broccoli, or kale.
Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture for a bit of heat.
Make it ahead: You can assemble this casserole the night before and refrigerate it overnight. Bake as directed, adding a few extra minutes to the baking time.
Dairy-Free: Use your favorite dairy-free milk and cheese.

Step 8

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