Suffering With Joy

Gluten Free Egg and Bread Casserole

February 23, 2012

Freerange Eggs

Observing fasts and abstinence from meat during Lent is more than disciplining the body.  It challenges  my creativity to come up with dishes that will please my husband since he won’t touch fish or shellfish of any kind.  I modified a recipe a friend shared with me some years ago to meet my gluten free requirements and hubby’s tastes as well.

Some moms have expressed frustration with finding meatless dishes for the family to use on days of abstinence so I hope this lenten recipe will appeal to them, too.

Ingredients (serves four with a few left-overs)

5-6 eggs

2 tbsp. whole milk

1 tbsp. Italian seasoning

1 tsp. ground oregano

dash of red pepper flakes

1 tbsp. extra virgin olive oil

¼ tsp. garlic powder

3 slices of Udi’s Gluten Free Whole Grain Bread or Udi’s Gluten Free Millet-Chia Bread

1 cu. torn fresh spinach

4 oz. sliced mushrooms

1 medium tomato chopped or 6-8 cherry tomatoes sliced in half

¼ cu. crumbled feta cheese

1 cu. shredded mozzarella cheese

Salt and pepper to taste

Directions

1.  Tear bread apart in bite-size pieces and spread on the bottom of an 8×8 baking dish sprayed with non-stick spray.

2. Combine first seven ingredients in mixing bowl and whisk together until thoroughly mixed.

3.  Spread the three vegetables evenly over the bread.

4.  Sprinkle crumbled feta evenly over the vegetables.

5.  Pour egg mixture over everything.

6.  Top with mozzarella cheese.

Refrigerate the dish for several hours or over night to let the egg mixture soak into the bread.  Bake at 350º for ½ hour or until cheese becomes slightly brown on top.

Variations

You can substitute Italian seasonings for Mexican seasonings and Mexican cheese for mozzarella.  Skip the feta cheese and oregano if you go for the Mexican flavoring. Various veggies can be swapped out, too.  I use frozen asparagus beans I harvested from our garden and asparagus instead of the spinach.  If I don’t have fresh tomatoes, I will hold the mozzarella, top the casserole with meat free spaghetti sauce, adding both just before putting the dish in the oven.

If it’s not a day when meat is prohibited, you can put crumbled pork sausage into it or ground beef.

*I can’t stand most gluten-free breads, but Udi’s breads are great.  They also make hamburger buns and other gluten free bread items like bagels.  I don’t usually eat much bread so when I buy Udi’s, I store it in the freezer and just take out whatever I need at the time.  The bread toasts well, too.

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V. Praised be Jesus Christ!

R. Now and forever!

(Click on the link above to read why I end my posts this way.)

Tags: Lent, recipes, wellness

4 Comments to Gluten Free Egg and Bread Casserole

1. 

   Now you’ve made me hungry.

   God bless.
Victor S E Moubarak on February 24th, 2012
2. 

   That looks good. I’m printing it off! Thanks!
   Kathleen Basi recently posted..In The Moment
Kathleen Basi on February 27th, 2012
3. 

   Glad you like it. I like recipes where I can prepare most ahead and throw stuff together at the last minute.
barb on February 27th, 2012
4. 

   Sounds scrumptious, Barb!
Ellen Gable Hrkach on February 28th, 2012

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