Tuesday, May 3, 2016

Gluten-Free Oat Biscuit Breakfast Casserole

Sometimes it's hard to make a well-balanced breakfast every morning when you're rushing out the door for work.  A large bowl of oatmeal is too many carbs, and if you add sugar, not too healthy.  Fruit alone won't hold your energy through the morning, and sausages for protein probably aren't great nutrition on their own.  Eggs on the stove take time, and smoothies, besides their time consumption to put together all the ingredients, get boring. So, in an effort to create a nutritious, balanced breakfast that we can grab in a hurry, I put together a gluten-free casserole with an oat-based crust.  Add a side of fruit or a quick fruit smoothie, and you're good to go for hours!

Gluten-Free Oat Biscuit Breakfast Casserole


Oat-flour drop-biscuit batter (use gluten-free oat flour)
2-3 cups chopped kale or spinach (frozen or fresh), ideally organic
16 organic, free-roaming eggs
1 tsp thyme flakes
1 tsp onion powder
3/4 tsp Himalayan or sea salt (or to taste)
1 tsp chopped garlic
24 frozen Jones' all-natural sausage links (you can get them at Costco)


For the crust, put together the ingredients from this recipe, doubled:

Spread the batter from the oat-biscuit recipe, into a deep, rectangular casserole dish.
Cover the oat-biscuit batter evenly with chopped kale or spinach.
Beat the eggs together with the thyme, onion powder, salt, and garlic.  Pour over the kale or spinach.
Using a sharp butcher knife, chop the frozen sausages into bite-sized pieces and spread evenly over top of egg batter.

Bake at 375 degrees about 55 minutes or until golden brown on top and the egg is solidified.  Cool at room temperature.

Refrigerate leftovers and reheat single-serving portions each morning for a fast, balanced breakfast!

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