Breakfast for lunch and dinner is becoming somewhat of a movement. Thankfully, most breakfast meals can be made healthy, protein-rich, AND delicious! The recipe I tried out this weekend was a pretty standard breakfast/brunch bake but it had a better flavor, texture, and it was, of course, gluten free. Most of the other breakfast bakes I have made tended to be soggy but this one crisped up and had a nice crust to it. You can make many substitutions to suit your cravings (i.e. sausage instead of bacon, adding in or taking out the vegetables, etc). Since there was only two of us eating, I halved everything and used an 8x8 pan. Recipe is below - ENJOY!
Gluten-Free Brunch Bake
1 T butter
4 cups gluten free seasoned dry croutons
8 oz sharp cheddar, freshly grated
¾ cup egg whites (You may use 8 full eggs if you’d like! I like mixing egg whites in to lower the cholesterol)
2 teaspoons yellow mustard (I use Heinz or French's because they are both gf)
4 cups milk
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon cayenne pepper (optional - just adds a little spice!)
1 red pepper, seeded and chopped
3 green onions, chopped
½ lb bacon fried and crumbled (may also substitute any kind of sausage)
Preheat oven to 350 degrees and grease a 9x13 pan using butter.
Spread croutons, covering the bottom of your greased pan and top with shredded cheese.
In a separate bowl, whisk together eggs, egg whites, mustard, milk, salt, pepper, and cayenne pepper. Pour over the top of croutons and cheese.
Sprinkle red pepper, green onion, and crumbled bacon over top of egg mixture, once again covering the whole pan.
Bake for 1 hour or until eggs are set.