Gluten-Free Savory Breakfast Egg Bake
Start your mornings right with this Gluten-Free Savory Breakfast Egg Bake, a wholesome and nutritious dish packed with vibrant vegetables and creamy cheddar cheese. This easy-to-make breakfast casserole combines protein-rich eggs, fresh spinach, diced bell peppers, mushrooms, and onion with a touch of almond milk for fluffiness, creating a deliciously customizable gluten-free option. Seasoned lightly with garlic powder, salt, and pepper, and topped with fresh parsley, each slice is bursting with flavor. Perfect for meal prep or feeding a crowd, this colorful, oven-baked delight is ready in just 50 minutes and serves six. Whether you're following a gluten-free diet or simply looking for a healthy, satisfying breakfast, this recipe is both hearty and versatile!
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Recipe Information
Ingredients
- 12 large eggs
- 1 cup unsweetened almond milk (or milk of choice)
- 2 cups mixed bell peppers, diced
- 2 cups spinach, fresh
- 1 cup mushrooms, sliced
- 1 medium onion, finely chopped
- 1 cup cheddar cheese, shredded
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons parsley, fresh chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with cooking spray or olive oil.
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook until they begin to turn translucent, about 3 minutes.
Add the diced bell peppers and mushrooms to the skillet and continue to cook for another 5 minutes until the peppers are soft and the mushrooms have released their moisture.
Add the spinach to the skillet, stirring gently until wilted. Remove from heat and set aside.
In a large bowl, whisk together the eggs and almond milk until well combined. Stir in the salt, black pepper, and garlic powder.
Fold the cooked vegetables into the egg mixture, ensuring everything is evenly distributed.
Pour the egg and vegetable mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 30-35 minutes, or until the eggs are fully set and the top is golden brown.
Remove from oven and let it cool for about 5 minutes. Garnish with freshly chopped parsley before slicing and serving.
Enjoy your Gluten-Free Savory Breakfast Egg Bake warm!
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 2352 mg | 784% | |
| Sodium | 5070 mg | 220% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 24.9 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 15.8 mcg | 79% | |
| Calcium | 1957 mg | 151% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4432 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
