Finding a healthy and delicious breakfast that does not contain gluten or dairy can be challenging. Most breakfasts contain one if not both of these ingredients. I have to say that finding safe breakfast alternatives after my celiac and casein intolerance diagnosis was a challenge. I usually had a bowl of cereal with fruit or a piece of toast with peanut butter and ran out the door to begin my day.
With cereals and peanut butter toast being out of the question (oh how I miss you Cinnamon Toast Crunch), I did not know what I was going eat in the mornings. I like eggs, and I would usually make myself a veggie omelette or pancakes on the weekends, however, this was something that I could not do everyday because I am NOT a morning person. I enjoy my sleep and do not like having to wake up any earlier than I already have to.
The idea to create this casserole came from my mom, who always made a quiche on Sundays and had the rest as her breakfast for the week. I was inspired to do the same thing and instead of a quiche, I ended up with a casserole and boy was it delicious! I have mentioned it before, and I will mention it again, creating and adapting recipes is one of my favorite hobbies!
I have been cooking since the age of 2 (with parental supervision of course). My mother is a phenomenal cook and since my dream in life is to be just like her, it is no wonder I find myself spending my free time in the kitchen.
Use this recipe as a guide, feel free to add any extra veggies or modify the ingredients for your needs. This recipe is both gluten and dairy free.
Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 6 Farm Fresh Eggs
- 1/2 Cup Unsweetened Almond Milk
- 1 Organic Bell Pepper any color works
- 1 Cup Organic Spinach chopped
- 1/2 Cup Diced Tomatoes
- 1/2 cup Diced Zucchini
- 3/4 Cup Sliced Mushrooms baby bellas are my personal favorite
- 3/4 cup Daiya Cheddar Cheese Shreds
- 2 tsp Pink Salt
- 1/2 tbsp Black Pepper
Ingredients
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Instructions
- Preheat oven to 400° and prep glass baking container . (7" by 11") with non-stick cooking spray. (I use organic olive oil baking spray)
- Next prep all of the veggies and set aside.
- Crack all 6 eggs into a medium mixing bowl. Add almond milk, salt and pepper. Stir. Then add all of the veggies and cheese and stir. Pour egg mixture into glass baking container.
- Place glass baking container in oven and bake for 25 minutes.