Broccoli Cheddar Breakfast Casserole

brunch / gluten free / grain free / meat free / meal prep

This cheesy, veggie filled casserole is gluten free and the perfect way to start your mornings!

I love a casserole, especially one that’s actually good for you! I’m taking the broccoli cheddar combo everyone loves so much and combining it with eggs, cheese, and gluten free english muffins to make this delicious and hearty breakfast. Its as easy as throwing everything into a casserole dish and letting it bake until that cheese is ooey gooey and the egg sets.

What you will need to make this Broccoli & Cheddar Breakfast Casserole is

• eggs

• potatoes

• broccoli florets

• shredded cheddar cheese

• gluten free english muffins (an also use regular)

• heavy cream or milk (can be plant-based)

• salt

• pepper

• hot sauce

• garlic powder

• paprika

I love making this recipe because it’s east to assemble the day before. If you know you’ll be having guests staying over, it’s great to make it ahead of time. I’m always the first one up, so I will wake up and throw it in the oven. By the time everyone is waking up, coffee is made and the breakfast casserole is served!

I kept this casserole vegetarian, but a great addition would be sausage or ham. I am not vegetarian, I actually love meat! But I made this when I had a vegetarian staying over, and I will say I did not miss the meat. It has so much flavor it’s not even really necessary. That being said, I will never say no to some sausage!

Broccoli Cheddar Breakfast Casserole

ingredients:

• 4 gluten free english muffins (or regular)

• 1 cups cubed potatoes

• 1 1/2 cups broccoli florets

• 3/4 cup shredded cheddar

• 8 eggs

• 1 cup heavy cream or milk

• 1 tsp salt

• 1 tsp pepper

• 1/2 tsp garlic powder

• 1/2 tsp paprika

• hot sauce

directions:

1. preheat oven to 350 F.

2. bring a pot of salted water to a boil and throw in the cubed potatoes. cook for 5 minutes and drain.

3. cube the english muffins and chop your broccoli. toss them in a bowl with the par-cooked potatoes and season with salt, pepper, garlic powder and paprika. place in a greased baking dish.

4. whisk the eggs with the heavy cream/ milk, hot sauce, salt and pepper. fold in the cheddar cheese and pour the egg mixture into the baking dish.

5. cover with aluminum foil. at this step you can store this in the fridge overnight if making the day beforehand, or go ahead and bake it. bake it for 40 minutes. remove the aluminum foil and bake for another 10-15 minutes.

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