Gluten-Free Savory Breakfast Egg Bake

Start your morning on a nutritious and delicious note with this Gluten-Free Savory Breakfast Egg Bake, a hearty, protein-packed dish loaded with vibrant vegetables and gooey cheddar cheese. Perfect for meal prep or feeding a crowd, this versatile recipe combines fluffy eggs with a colorful medley of sautéed bell peppers, spinach, mushrooms, and onions, all seasoned with garlic and sprinkled with fresh parsley. Made with almond milk for a light, dairy-free twist (optional), this bake delivers on flavor while remaining gluten-free and wholesome. Ready in under an hour, it's an easy one-pan solution for busy mornings or a stress-free brunch centerpiece. Serve it warm alongside a fresh side salad or crusty gluten-free bread for a satisfying meal that's sure to impress.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 large eggs
• 1 cup unsweetened almond milk (or milk of choice)
• 2 cups mixed bell peppers, diced
• 2 cups spinach, fresh
• 1 cup mushrooms, sliced
• 1 medium onion, finely chopped
• 1 cup cheddar cheese, shredded
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 2 tablespoons parsley, fresh chopped

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with cooking spray or olive oil.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook until they begin to turn translucent, about 3 minutes.

Step 3

Add the diced bell peppers and mushrooms to the skillet and continue to cook for another 5 minutes until the peppers are soft and the mushrooms have released their moisture.

Step 4

Add the spinach to the skillet, stirring gently until wilted. Remove from heat and set aside.

Step 5

In a large bowl, whisk together the eggs and almond milk until well combined. Stir in the salt, black pepper, and garlic powder.

Step 6

Fold the cooked vegetables into the egg mixture, ensuring everything is evenly distributed.

Step 7

Pour the egg and vegetable mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.

Step 8

Bake in the preheated oven for 30-35 minutes, or until the eggs are fully set and the top is golden brown.

Step 9

Remove from oven and let it cool for about 5 minutes. Garnish with freshly chopped parsley before slicing and serving.

Step 10

Enjoy your Gluten-Free Savory Breakfast Egg Bake warm!

Nutrition Facts

Serving size	(1926.3g)

Amount per serving	% Daily Value*
Calories	1888.8

Total Fat 127.6g	0%
Saturated Fat 47.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 2352mg	0%
Sodium 5070.3mg	0%
Total Carbohydrate 56.9g	0%
Dietary Fiber 19.1g	0%
Total Sugars 24.9g
Protein 126.0g	0%

Vitamin D 630.0IU	0%
Calcium 1957.0mg	0%
Iron 19.3mg	0%
Potassium 4431.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.1%

Protein: 26.8%

Carbs: 12.1%