6-Ingredient Healthy Mexican Breakfast Casserole (Gluten free/Dairy free)

WHY YOU’LL LOVE THIS RECIPE

• This healthy mexican breakfast casserole is easy to make, esp if youre a first time cook.
• This breakfast casserole is easy to meal prep ahead of time.
• You can add any vegetables to it!
• This healthy mexican breakfast casserole recipe is dairy free, gluten free and nut free.
• This healthy mexican breakfast casserole is a healthy breakfast option because it uses dairy free milk, eggs and egg whites, contains and cauliflower.
• This healthy mexican breakfast casserole is low in fat because there is no butter, cream cheese or oil.

INGREDIENTS & SUBSTITUTIONS

• You can use any milk for this recipe.
• You can use all eggwhites for a healthy mexican breakfast casserole option.
• You can use all eggs if you prefer a less healthier healthy mexican breakfast casserole option.
• OK to top with cheese but for the sake of this being a healthy casserole it was omitted. Cheese can be added at the begining and mixed in with the egg mixture, or cheese can be added at the end on top for the last 10 minutes of baking.
• If you cant find cauliflower hash browns or gluten free hash browns you can use any kind of tater tot or vegetable tot. Just line the bottom of the baking dish with the tater tots and continue with the recipe as per the directions.

TASTE & TEXTURE

This healthy mexican breakfast casserole is fluffy like an omlette. The egg whites and milk create a light eggy tecture. The bottom of the casserole will crisp up in the oven and create a crisp crust-like texture.

HOW TO MAKE

STEP 1

In a baking dish, crumble the cauliflower hash browns and cover the bottom of the dish. Top hashbrown layer with taco seasoning.

STEP 2

In a separate bowl combine eggs, egg whites and oat milk. Pour over cauliflower hash browns. Add diced peppers.

STEP 3

Bake, covered, on 400 for 30-40 minutes or until center is set.

EXPERT TIPS & TRICKS

For a crispier crust you can bake the hashbrowns in the baking pan for 10-15 minutes betfore adding the egg mixture on top.

You can use all eggwhites for a healthy mexican breakfast casserole option.

You can use all eggs if you prefer a less healthier healthy mexican breakfast casserole option.

You also can pre sautee the peppers in a pan before adding them to the egg mixture if you like they very well done and soft.

Print Recipe

6-Ingredient Healthy Mexican Breakfast Casserole

A healthy, gluten free breakfast cassarole to make your mornings easier!

Prep Time10 mins

Cook Time40 mins

Course: Breakfast

Cuisine: American

Keyword: dairy free, gluten free, nut free, vegetarian

Servings: 6

Ingredients

• 6 Cauliflower hashbrowns gluten free
• 5 eggs
• 2/3 cup liquid egg whites
• 2/3 cup dairy-free milk OK to sub regular milk. I used oat milk but you can use flax, plant based milk, nut milk, soy milk, etc.
• 1/2 cup fresh diced peppers
• 2 tbsp taco seasoning Option to use low sodium taco seasoning

Instructions

• In a baking dish, crumble the cauliflower hash browns and cover the bottom of the dish.
• Top hashbrown layer with taco seasoning.
• In a separate bowl combine eggs, egg whites and oat milk. Pour over cauliflower hash browns.
• Top with diced peppers.
• Bake, covered, on 400 for 30-40 minutes or until center is set.

Notes

• You can use any milk for this recipe.
• You can use all eggwhites for a healthy mexican breakfast casserole option.
• You can use all eggs if you prefer a less healthier healthy mexican breakfast casserole option.
• OK to top with cheese but for the sake of this being a healthy casserole it was omitted. Cheese can be added at the begining and mixed in with the egg mixture, or cheese can be added at the end on top for the last 10 minutes of baking.
• If you cant find cauliflower hash browns or gluten free hash browns you can use any kind of tater tot or vegetable tot. Just line the bottom of the baking dish with the tater tots and continue with the recipe as per the directions.