This Breakfast Casserole is a great alternative to the standard bacon and egg brunch or breakfast.  The gluten free crust will be enjoyed by all.

The egg layer is loaded with vegetables and meat before it is poured over a gluten free crust.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing I did was prepare the crust for the Breakfast Casserole.  I dumped some Duinkerken Pizza Crust Mix into a mixing bowl.

I added quick rising zest, vegetable oil, warm water and one egg to the crust mix.

Using a small spatula I stirred the ingredients together unitl a dough formed.

Now I covered the bowl with a tea towel and let the dough rise for 5 minutes.

While the dough was rising I cracked a dozen eggs into a large mixing bowl.

I added some almond milk.  I try to avoid cow’s milk whenever possible.

Using a wire whisk I beat the eggs and milk until they were frothy.

Now the crust was ready to be dumped into a greased 9 x 13 inch baking pan.

I used my hands to spread it out evenly in the pan and then baked it in a 425F oven for five minutes.

While it was baking I added diced red peppers, yellow peppers, mushrooms, onions, ham, bacon bits, salt and pepper to the egg mixture and stirred.

I poured the egg mixture over the crust in the baking pan and reduced the cooking temperature to 375F.

Before returning the pan to the oven I sprinkled shredded marble cheese over the top.

I baked it for 40 minutes or until a toothpick inserted in the center came out clean.

Breakfast Casserole is a great Sunday Brunch idea.  It is loaded with goodness, plenty of flavour and is sure to become a family favourite!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Other Breakfast or Brunch Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Breakfast Casserole:

• 1 3/4 cups Duinkerken Pizza Crust Mix
• 1 1/4 tsp quick rising yeast
• 13 eggs, large (1 for crust)
• 1 tbsp vegetable oil
• 1/2 cup warm water
• 1/2 cup almond milk
• 3/4 cup ham chopped
• 1/2 cup red pepper diced
• 1/2 cup yellow pepper diced
• 1/2 cup mushrooms diced
• 1/2 cup bacon bits
• 1/3 cup yellow onion diced
• 1 tsp pepper
• 1/2 tsp salt
• 1 cup marble cheese shredded

How to Make Breakfast Casserole:

1. Preheat oven to 425F.
2. Spray a 9 x 13 inch baking pan with cooking spray.
3. Prepare crust by dumping the Duinkerken Pizza Crust Mix, quick rising yeast, vegetable oil, warm water and one egg into a mixing bowl and stirring together until a dough is formed.
4. Cover the crust and let it rise for 5 minutes while you begin preparing the egg mixture.
5. In a large mixing bowl whisk the 12 eggs and the almond milk until frothy.
6. To the egg mixture add the diced peppers, mushrooms, bacon bits, ham, onions, salt and pepper. Stir until combined.
7. After 5 minutes place the crust in the greased baking pan and spread evenly with your fingers.
8. Place the crust in the 425F oven for 5 minutes to partially bake before topping with the egg mixture.
9. When out of oven reduce the temperature to 375F.
10. Pour the egg mixture over the crust.
11. Top with the shredded marble cheese.
12. Return the pan to the oven for 40 minutes or until a toothpick inserted in the center comes out clean.
13. Cut into serving size pieces and serve while still hot.