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Gluten Free Egg Casserole

Gluten-Free Egg Casserole Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 202
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • ½ cup whole milk
  • 1 cup shredded sharp cheddar cheese
  • 4 slices cooked bacon, crumbled
  • ½ cup diced red bell pepper
  • ¼ cup finely diced yellow onion
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon unsalted butter, softened

Method
 

  1. Whisk the eggs, milk, salt, and pepper in a large bowl until smooth.
  2. Melt the butter in a skillet over medium heat and sauté the onion and bell pepper for 5 minutes until softened. Stir in the bacon, then remove from heat.
  3. Butter an 8x8-inch baking dish. Spread the veggie mixture in the dish, pour the egg mixture over, and top evenly with the cheese.
  4. Bake at 350°F for 30-35 minutes, until edges are golden and the center barely jiggles. Let rest 5 minutes, then slice and serve warm.

Notes

If you want to assemble the casserole the night before, cover and refrigerate it after step 3. The next morning, let it sit at room temperature while the oven preheats, then bake for 40 to 45 minutes, adding a few extra minutes to account for the cold start.