Here is the perfect egg dish for breakfast or dinner, and even makes great leftovers for lunch. I recently updated this recipe to make it diary free for my son and me. It still turned out delicious, especially served with Gluten Free Banana Muffins. What a yummy meal! Thank you for our dear friends the Nash and Johnson families who have served egg casserole to us on our visits!
Friends & Family Egg Casserole – Gluten-Free and Dairy-Free
2 large potatoes, peeled, diced, and cooked in microwave (or substitute cauliflower if you are not eating potatoes)
1/2 cup onion, chopped
1 red pepper, chopped
veggies of your choice (i.e. asparagus, mushroom, brocolli, etc.)
2/3 cup almond milk or goat’s milk
salt and pepper
1 cup Daiya cheddar cheese substitute or goat cheddar, optional
Preheat oven to 350 degrees. Oil a 9 x 13 inch casserole dish. Place the cooked potatoes in the bottom of the dish. Saute the onions and peppers, and other veggies, as desired. Layer on top of potatoes. Whisk together eggs and almond milk, salt and pepper and your favorite seasonings (my oldest son likes cayenne pepper, tumeric, garlic and oregano). Pour over veggies. Sprinkle shredded Daiya cheddar cheese on top. Bake for 45 minutes or until done.
This casserole may be refrigerated overnight and baked in the morning, if you wish.
Serve with fruit and muffins, a great meal for any time of day!
Here’s a link to the gluten-free banana muffins: http://www.myteacuppprayers.org/2011/06/gluten-free-banana-muffins/
A friend loves at all times,
And a brother is born for adversity. Proverbs 17:17 NKJV