Healthy Breakfast Casserole (Naturally Gluten-Free)

by Blessed Beyond Crazy

The first time I made this Healthy Breakfast Casserole was because I had a bunch of kids at my house. I wanted to make something for supper that they would actually eat, yet was still healthy enough that I would want to eat it too.

There are many variations to this breakfast casserole. Use whatever meats and vegetables you have on hand (or that your children are willing to eat). However, the biggest decision you will have to decide on is if you want it with or without cheese.

Now normally I’m a huge cheese fan! I have made this recipe both ways and I think I almost like it better without cheese. My husband strongly disagrees. My kids devoured it both ways, I’m not sure they noticed a difference. (All the pictures in this post are the cheese version).

Oh yeah, did I mention that this recipe is naturally gluten-free and low-carb?!? If you are making this for a gluten-free person be sure to check your seasonings and meats. These ingredients should be gluten-free but certain brands may not be.

Ingredients

9 eggs
8 ounces cream cheese, at room temperature
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
2/3 cup whole milk or half & half
1 onion, diced
1 bell pepper, diced
6 slices bacon
1 pound ground sausage, cooked and grease drained
1 cup spinach, chopped
2 cups shredded Colby Jack cheese (optional)

Instructions

Preheat oven to 350 F. Grease a 9×13 cake pan.
Add eggs, cream cheese, milk, onion powder, and garlic powder to a blender and blend until well combined.
Cook bacon in a skillet, remove from skillet, crumble, and set aside. Drain all but 1 tablespoon of bacon grease.
Saute diced onions and bell peppers in the reserved bacon grease.
Add crumbled bacon, cooked sausage, sauteed onions and peppers, and spinach to the bottom of a greased 9×13 pan. Spread everything out evenly over the bottom of the pan.
Add cheese to top of vegetables (optional).
Pour egg mixture over top of vegetables and cheese.
Bake for 30-40 minutes, until eggs are fully cooked.

Notes

Add any vegetables or meats that your family likes, or that you have in your kitchen. Other ingredients could be ham, tomatoes, green onions, or mushrooms.

Printer-Friendly Version:

Healthy Breakfast Casserole

An easily customizable, high-protein breakfast casserole that the whole family love.

Ingredients

9 eggs
8 ounces cream cheese, at room temperature
2/3 cup whole milk or half & half
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
6 slices bacon
1 onion, diced
1 bell pepper, diced
1 pound ground sausage, cooked and grease drained
1 cup spinach, chopped
2 cups shredded Colby Jack cheese (optional)

Instructions

Preheat oven to 350 F. Grease a 9x13 cake pan.
Add eggs, cream cheese, milk, onion powder, and garlic powder to a blender and blend until well combined.
Cook bacon in a skillet, remove from skillet, crumble, and set aside. Drain all but 1 tablespoon of back grease.
Saute diced onions and bell peppers in the reserved bacon grease.
Add crumbled bacon, cooked sausage, sauteed onions and peppers, and spinach to the bottom of a greased 9x13 pan. Spreading everything out evenly over the bottom of the pan.
Add cheese to top of vegetables (optional)
Pour egg mixture over top of vegetables and cheese.
Bake for 30-40 minutes, until eggs are fully cooked.

Notes

Add any vegetables or meats that your family likes, or that you have in your kitchen. Other ingredients could be ham, tomatoes, green onions, or mushrooms. This recipe is low-carb and naturally gluten-free.