Gluten-Free Breakfast Casserole (Wheat, Nut, Fish-Free, Can Be Soy and Milk-Free)

Happy New Year!  I hope your 2020 is going well so far.

For this first recipe of the new year, I thought I'd share a breakfast casserole with you.  This one is super easy to put together and very easy to customize.  It is based off this recipe, but modified to be gluten-free.  It is also nut and fish-free (if all your ingredients are), and it can be soy and milk-free (see variations).  If you are a fan of breakfast casseroles, you'll want to give this one a try!

Note: The gluten-free baking mix I recommend does not technically contain soy, but it does contain xanthan gum (see "Soy-Free" under variations for more details) which can cause issues for people with soy sensitivities or allergies, and that is why I will not claim that this recipe is soy-free.

Gluten-Free Breakfast Casserole

Filling:
gluten-free items of choice:
cooked and crumbled bacon, cooked and crumbled sausage, sliced or diced ham (bite-sized pieces), sliced mushrooms, diced onion (raw or cooked, any variety), diced peppers, diced jalapeño peppers, etc.

(I would try to keep the total amount of above items to between 2 and 4 Cups, but as long as you don't fill your 9x13 pan more than 1/2 full, you should be good to go.  You can also use any ingredients you like in omelets for this part.)

Topping:

1 1/2 Cups gluten-free, dairy-free baking mix 

(I always use King Arthur Flour's Gluten-Free Baking Mix, and yes, it has to be a baking mix, NOT a gluten-free flour or the recipe will not turn out right.)

4 large eggs

2 Cups milk

(I use whole milk, but you can use what you have on hand.)

salt and pepper, to taste
(I normally use about 1 teaspoon of salt and 1/2 teaspoon of pepper, but you can leave them out or use more or less - whatever you prefer.)

1 to 2 Cups shredded cheddar cheese or hard cheese of choice

(I use extra sharp cheddar, but you can use any hard cheese or combinations of hard cheeses that you would normally use on omelets - CoJack, White Cheddar, Pepper Jack, etc.)

1. Preheat oven to 350^oF.
     
2. Grease a 9x13 glass baking dish with butter or fat of choice.
      
3. Evenly distribute your prepared toppings of choice in the bottom of the prepared baking dish.
     
4. In another larger bowl, mix the topping baking mix, eggs, milk, and salt and pepper (if using) until well blended.
     
5. Add the shredded cheese to the wet ingredients and mix well.  (Note: The amount of cheese you use is up to you.  I always use the 2 Cups, but we like cheese in our family!)
     
6. Pour the topping evenly over the filling.
      
7. Bake the casserole for about 25 to 35 minutes or until the casserole is set and light golden brown.

Makes one 9x13 pan, or between 12 and 24 servings depending on size of the serving.  (The pictures show the 1/12 serving size.)

Variations (Please keep your individual dietary needs in mind when using variations):  

• Soy-Free: King Arthur Flour's Gluten-Free Baking Mix does not claim to contain soy, but it does contain xanthan gum which can cause issues with people who have soy sensitivities and allergies, and hence the reason I won't claim this recipe is soy-free already.  You can use another soy-free baking mix (if you can have wheat/gluten) or soy-free, gluten-free baking mix of your choice.  Keep in mind that if your baking mix doesn't contain guar gum or xanthan gum, you may need to add between 1/2 to  1 1/2 teaspoons of ground flax seed, guar gum or xanthan gum to help with textural issues, too.  You'll have to make sure all your ingredients are soy-free, too.
    
• Milk-Free: Use a dairy-free fat to grease the pan, dairy-free cheese for the regular cheese, and dairy-free milk of choice for the regular milk to make this recipe.
     
• Add Potatoes: If you want to add some potatoes, you can.  Just make sure they are shredded vs. cubed for best results, and you'll want to add no more than 1 to 2 Cups.
    
• More Eggs: If you want to add more eggs, you can.  I have not tried it, but I have been told you can double the eggs without issue, though the cooking time will probably increase by 15 minutes or so.

I promise - this tastes even better than it looks!

YUM!

Have a great weekend!