Gluten Free Egg Casserole Recipe
*Note: Can be modified to be made paleo. See below.
I am always looking for new and fun recipes I can make at home that are easy and delicious. One of my favorite things to do is take popular recipes and make my own gluten-free version of them. This is how I came up with this gluten free egg casserole recipe.
My aunt posted on Facebook about a ham and egg strata she made for her family. I asked her for the recipe and she sent me a picture of the recipe card. It looked great, but called for a lot of bread. Instead of using gluten-free bread, I decided to make my own gluten free egg casserole recipe. It turned out amazingly well and my family loved it! This gluten free egg casserole recipe would be a great dish for Christmas morning, New Year’s Day, or any weekend morning. I made it on a Sunday and had enough leftovers to last most of the week. It was great. Here is the gluten free egg casserole recipe I created. Enjoy!
Here’s what you will need:
- 1 bag small red potatoes (about 10-12 total)
- 1 package frozen sausage links (I used Jones all natural fully cooked sausage. You can find it in the freezer section.)
- 1 1/2 cups Shredded Cheese (*If you want this to be a paleo egg casserole recipe then delete the cheese)
- 1 tsp. sea salt
- 1/2 tsp. pepper
- 1 Green Pepper, Chopped
- Handful of baby spinach
- 12 Eggs
- 2 Cups Unsweetened Almond Milk
- 1 13 x9 Baking Dish (I use one like this.)
- 1-2 Tbsp Melted Ghee
- Wash potatoes and cut into small cubes
- Place potatoes in medium-sized bowl and pour melted ghee over them. Mix well so they are coated
- Heat up sausage links in microwave according to the directions on their packaging. Once done, cut into pieces
- Add sausage, cheese, green peppers, salt, and pepper with potatoes. Stir well
- In a separate bowl, beat eggs until foamy. Stir in almond milk
- Add egg mixture to potatoes and sausage mixture. Stir well.
- Pour into lightly greased 13 x 9 baking pan. Add handful of spinach and swirl into mixture. Cover and refrigerate overnight.
- Preheat oven to 350 degrees
- Bake for 1 hour 15 minutes or until golden brown (Note: the potatoes may need extra time to cook depending on your oven. Keep checking on them.)
I was very pleased with how this recipe came out on the first try. Making this recipe the night before and just sticking it in the oven the morning you want to eat it is very helpful. Don’t skip out on the refrigerate overnight piece. It’s worth it.
Hope you enjoy it as much as I did!
What about you? How often do you make egg casseroles? Is this a dish you and your family would enjoy? Post in the comments and let me know.
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