You can prep the ingredients the day before and have them ready to bake in the morning. This is vegetarian but you can certainly add ham or sausage for the meat lovers in your life. I’ve attempted to make this in the slow cooker, and although it works I learned from experimenting I am not a fan of the texture of eggs in the slow cooker, this turns out so much better in the oven. Naturally gluten-free, and leftovers can be reheated throughout the week.
More Breakfast Casserole Recipes:
Tex Mex Breakfast Casserole Veggie Ham and Cheese Bake Sausage Cheese and Veggie Breakfast Casserole Breakfast Sausage and Mushroom Strata Loaded Baked Omelet Muffins
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