60 minutes
Preparation time
Course Type:
Breakfast, Gluten Free Dishes, Vegetarian Dishes, Diabetes-Friendly Dishes, Heart Healthy Dishes, Tomatoes, Casseroles,
Gluten-Free Breakfast Casserole with Spinach & Tomatoes
Impress your guests with this heart healthy, hearty, and oh-so-heavenly gluten free breakfast casserole. Utilize our heavenly Cherubs to take this casserole to the next level of delicious.
This recipe contains:
Cherubs®
Ingredients:
2 Tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cups baby spinach (6 oz bag)
1 cup NatureSweet® Cherubs®, halved lengthwise
1 ½ cups shredded mozzarella cheese
12 eggs
⅓ cup half-and-half (or unsweetened non-dairy milk of choice)
½ teaspoon ground mustard
1 teaspoon kosher salt
½ teaspoon black pepper
Instructions:
Preheat the oven to 375°F.
Lightly grease a 9x13 baking dish with butter or cooking spray.
Heat olive oil in a sauté pan over medium heat. Add onion and sauté until just softened and translucent. Add spinach to the pan and cook until it just begins to wilt, about 2 minutes.
Spread the onion and spinach across the bottom of the baking dish. Top with mozzarella cheese, then the Cherubs® tomatoes.
Crack eggs into a mixing bowl. Add milk, ground mustard, salt, and pepper to eggs and whisk until well combined.
Pour eggs over vegetables and cheese.
Bake 35-45 minutes, or until eggs are set and the top of the casserole is lightly browned. Enjoy!
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