2 egg-cellent recipes | gluten free egg casserole + on-the-go egg muffins

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With school and football season back in full swing it seems that everyone is off the charts busy (cough cough — sorry I haven’t posted in a while!). I am back with two egg-cellent recipes that are simple to make, gluten free, and great for make-ahead meals as they will keep in the fridge for a week — just reheat for a quick breakfast or snack. The egg casserole is also great as a “breakfast for dinner” night or take it to your next tailgate or brunch party— it cuts nicely and serves well at room temperature. I am a particularly big fan of the “egg muffins” as they are an easy heat and go situation… just pop two in the microwave for a quick breakfast or a pre or post work out snack. Speaking of working out —My amazing instructor/trainer, Josh, at Abundio’s Studio (the bomb) is always enforcing how planning ahead leads to smart and healthy food choices. He is a big fan of prepping grilled chicken, veggies, and breakfast items on a Sunday, so that he is prepared all week. It really is so true that when we find ourselves in a hungry hurry we tend to swing through a drive-thru or end up with carb ridden foods that will not keep you full. Eggs are packed with protein and you can make the “egg muffins” with a carton of egg beaters or crack and scramble your own. So get crackin’ with these two recipes!

To shop my Vietri Incanto 16″x8″ baking/casserole dish click here

To shop my portable muffin tin with plastic cover click here

GLUTEN FREE EGG CASSEROLE – SERVES 12

Ingredients

  • 1 carton of 12 x-large eggs
  • 1 package of frozen hash browns – thawed
  • 1 package of reduced-fat shredded cheddar cheese
  • 1 green onion chopped
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 package of canadian bacon diced
  • 1 large baking dish
  • non-stick cooking spray
  • salt & black pepper
  • garlic salt
  • salsa for garnish optional

Directions

  • pre-heat oven to 375
  • in a large prep bowl crack and beat all of your eggs and whisk in black pepper, salt and garlic salt to taste
  • stir in the diced green onion, bell peppers, cheese, and canadian bacon
  • next add the package of thawed hash browns to a greased baking dish – spread evenly
  • pour the contents of the bowl evenly throughout the hash browns
  • give this a quick stir (you can now bake the egg casserole or at this stage cover with plastic and refrigerate over night to pop in the oven the next morning — I did this for a brunch and it turned out great!)
  • bake at 375 for 45 min – check occasionally, the casserole is complete when a toothpick or knife is inserted in the center and removes clean — bake longer if any liquid appears
  • serve immediately or cover with aluminum foil and serve later — refrigerates for 4 days
  • serve with salsa

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“EGG MUFFINS”

Ingredients

  • 1 large carton or 2 small cartons of egg beaters southwestern style
  • 1/2 cup shredded reduced-fat cheddar cheese
  • non-stick spray
  • muffin pan
  • optional additions – this recipe works with scrambled egg whites, any cheese, and is delicious with canadian bacon, cooked bacon, cooked crumbled sausage, mushrooms, spinach, etc.

Directions

  • pre-heat oven to 350
  • grease the muffin pan
  • pour egg beaters 3/4 of the way full in each muffin slot
  • sprinkle cheese
  • top with salt and pepper
  • bake for 25 minutes or until a knife pierces through and removes clean
  • store in a ziplock for up to 4 days in the fridge – heat for 40 seconds in a microwave to re-heat

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2 responses to “2 egg-cellent recipes | gluten free egg casserole + on-the-go egg muffins

  1. Looks good. Would love to taste it. We are back and packing. xo

    On Wed, Oct 8, 2014 at 10:35 AM, cookingandaconvo wrote:

    > courtland crosswell mcbroom posted: ” With school and football season > back in full swing it seems that everyone is off the charts busy (cough > cough — sorry I haven’t posted in a while!). I am back with two > egg-cellent recipes that are simple to make, gluten free, and great for > make-ahea”

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