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Mom's Egg Casserole

Growing up, my mom would make us her delicious egg casserole & french toast for brunch every holiday morning. She learned how to make this from my Grandpa Don who is quite the chef himself! They passed this yummy egg bake on down to me, & I've put my own spin on it, perfecting the gluten free version.

gluten free egg casserole


  • 1/2 box Aleia's Gluten-Free Savory Stuffing

  • 1/2 red pepper

  • 1 jalapeno pepper

  • 1/2 onion

  • 1 cup shredded sharp cheddar

  • 1 cup shredded Gruyere, mozzarella, or pepper jack - all are scrumptious, use your imagination

  • 12 eggs

  • 1 cup milk

  • 1/4 cup cream

  • 1/4 cup melted butter

  • 7 strips bacon - I use Beeler's

  • 5 sausages - I use Beeler's

  • chopped fresh cilantro / parsley

The Process

  • Preheat oven to 350 degrees

  • Cook bacon & sausage to your liking (remember it will be going in the oven to cook again)

  • In the meantime, chop peppers & onion up

  • Let bacon & sausage cool after they're cooked then chop into bits

  • Scramble eggs then toss all of the ingredients together into a big bowl & mix it together

  • Dump mixture into a casserole dish for baking

  • Bake egg casserole for 45-50 minutes

  • Add chopped fresh cilantro or parsley on top & serve!

P.S. I'm always a fan of adding garlic too - give it a try if you're a garlic lover like myself!

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