Having people over for brunch and trying to get as much done as you can ahead of time? Here is the perfect recipe for a gluten free overnight egg breakfast casserole.
Feel free to add in whatever veggies you want (just remember that they add more water so you need to cut back on the milk a little) or add breakfast meat (ham, bacon or sausage crumbles – precooked!). This dish is always a hit and is so simple to make.
- 6-8 slices gluten free bread
- about 1/4 cup softened organic butter (just for buttering the bread slices and greasing the dish)
- 2 cups grated colby jack cheese (or any cheese that you prefer)
- 1/2 cup chopped organic peppers (mixed colors if possible)
- 2 tbsp chopped fresh basil
- 6 organic eggs
- 2 cups organic milk
- 1 tsp sea salt
- 1/2 tsp paprika
- 1 tsp oregano
- 1/2 tsp black pepper
- 1/4 tsp dry mustard
Remove the crusts from your bread and lightly butter one side.
Place bread butter side down in a greased 9×13 baking dish. I usually need 6 pieces of bread, plus 1 cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.
Grate your cheese and sprinkle it evenly over the top of the bread. Spread the peppers and basil on top. ( Or any other veggies and meat if desired)
In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well. Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole.
Cover well and place in the refrigerator overnight.
In the morning preheat your oven to 350 degrees. Place in the oven and bake (uncovered) for 50-60 minutes. Make sure the center is set and the outside edges are golden brown. It’s important to let it cool for at least 10 minutes before cutting into it or it will fall apart.