Oven Baked Breakfast Casserole

This is a great brunch recipe and it is gluten & dairy free. It is light and savory and goes perfect with some homemade scones (Try these Lavender-Lemon scones!). The vegetables are customizable but the mixture I used below turned out great. My favorite part is the crisp hashbrown crust. There’s no added butter or fat to this dish. The almond milk helps create a creamier egg mixture without the extra calories. Swap out regular milk and cheese if you aren’t on a dairy-free diet.

oven baked scrambled egg casserole

1 large potato, peeled and grated

½ tsp thyme

½ tsp sea salt

1 tsp parsley

6 large eggs

1/3 cup almond milk

¼ cup shredded dairy free cheese

¼ cup finely chopped red bell pepper

¼ cup finely chopped mushrooms

1 cup mixed greens (I used baby chard, baby kale and spinach)

1tsp olive oil

1 tsp sea salt

1 tsp black pepper

½ tsp roasted garlic

 

  • In a 9×9 greased baking dish, mix together potato, thyme, sea salt and parsley. Spread into a thin layer over bottom of dish.
  • In a large skillet, sauté pepper, mushrooms, greens, sea salt, black pepper and garlic for about 10 minutes or until veggies are tender.
  • In a mixing bowl, whisk together eggs, milk and cheese. Add cooked vegetables to the egg mixture and pour over potatoes in baking dish.
  • Bake at 350°F for about 30-40 minutes or until casserole starts to brown and is cooked through in the middle. Serve with some homemade ketchup, salsa or fruit.

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