Gluten-Free Breakfast Casserole

Ingredients and Weight:

• 1 cup (120g) gluten-free bread crumbs
• 1/2 cup (120ml) almond milk
• 1/2 cup (120ml) unsweetened coconut milk
• 1/2 cup (113g) diced onion
• 1/2 cup (113g) diced bell pepper
• 1/4 cup (57g) diced mushrooms
• 1/4 cup (6g) chopped fresh cilantro
• 1/2 teaspoon (3g) salt
• 1/4 teaspoon (1.5g) black pepper
• 12 large eggs
• 1 cup (240ml) melted unsalted butter

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. In a large bowl, combine bread crumbs, almond milk, coconut milk, onion, bell pepper, mushrooms, cilantro, salt, and pepper. Stir until well combined.
3. In a separate bowl, whisk eggs until blended.
4. Pour egg mixture over bread crumb mixture and stir.
5. Pour melted butter over egg mixture and stir.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 250
• Fat: 15g
• Protein: 15g
• Carbohydrates: 15g

Dish Characteristics:

• Gluten-free
• Oven-baked
• Savory
• Customizable with other vegetables or meats

User Comments:

• "Delicious and hearty. Perfect for a weekend brunch."
• "I love that it's gluten-free and still so flavorful."
• "The melted butter on top makes it extra rich and decadent."
• "I added diced ham and cheese for a more indulgent breakfast."
• "Great for meal prepping on busy mornings."

Special Precautions and Tips:

• Use almond milk and coconut milk that are unsweetened.
• If you don't have unsweetened coconut milk, reduce the amount to 1/4 cup.
• Be careful not to overmix the batter, as it can become tough.
• Allow the casserole to cool for 10 minutes before serving to make it easier to cut and serve.