Healthy Breakfast Casserole

By May 4, 2016Blog, health, Recipes
Gluten Free Healthy Breakfast

As the saying goes, breakfast is the most important meal of the day…and I don’t disagree.  One of the most common excuses people have not to eat breakfast is that they simply don’t have time, and as a celiac, or someone eating gluten-free, grabbing a quick bowl of cereal or having a piece of toast, makes it even harder.  This healthy, baked casserole, can be prepared the night before, and can be stored in the fridge or freezer in handy individual portions for a quick reheat.  This casserole is packed full of veggies, and guarantees to start your day off right.  No excuses.

This is also a great meal to make for a group, when you have a house full of company or for a holiday morning when you’re too busy to get stuck in the kitchen. It is so impressive people will think you slaved over a hot stove for ages, when in reality, it only takes about 15 minutes of prep time (depending on how fast you can chop veggies!).  A serving of this casserole will fuel you for the day, or can be eaten post workout, as it is full of protein and vegetables, and you don’t have to feel guilty about going back for seconds.  It’s so good you’ll want to eat it for every meal, not just breakfast!  This recipe doesn’t include meat, but you could easily add ham or bacon if desired.

 

Ingredients:

  • 10 eggs
  • ½ cup of 2% milk
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 2 cups kale (torn – no need to chop)
  • 2 cups broccoli
  • ½ yellow onion
  • 2 tomatoes (I used Roma)
  • 12 mushrooms (I used cremini)
  • Marble cheese or feta (Optional – I actually didn’t use any to keep it healthy!)

 Gluten Free Healthy Breakfast

Instructions:

  • Preheat oven to 350 degrees
  • Chop all vegetables – no need to be uniform or too small, chunky is fine
  • Add all veggies to large bowl, set aside

Gluten Free Healthy Breakfast

  • Grease 9×13 pan (I used Pam and it worked GREAT!)
  • Crack eggs in separate bowl, add milk, whisk with fork until fluffy

Gluten Free Healthy Breakfast

  • Add all veggies to greased pan
  • Cover with egg mixture

Gluten Free Healthy Breakfast

  • Bake for 1 hour – check readiness by sticking a knife in the center
  • Remove from oven and let stand for 5 minutes
  • Cut into individual portions and serve with hot sauce or salsa
  • Enjoy!

 

Jenna Twerdun

About Jenna Twerdun

Diagnosed with Celiac disease in Sept 2013, I initially didn’t know where to turn! After getting over the shock that I’d never enjoy a pint of Guinness again, I reached out to the Calgary community via social media to find this site, and a few others, but not a lot of info out there, and sometimes, a lot of confusing info to sift through. As someone who is always out on the town, trying new restaurants and travelling, I couldn’t be happier to be involved to help fellow celiac and GF people understand that life is not over – in fact, I’ve hardly skipped a beat.

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