A tasty egg casserole that is free of gluten and has strong flavors from roasted Hatch green chiles, cilantro, and dairy-free cheese. It's great for a hearty brunch or breakfast.
Ingredients: 8 large eggs. 1 cup canned coconut milk. 1 cup diced roasted Hatch green chiles canned or fresh. 1/2 cup chopped fresh cilantro. 1/2 cup chopped red bell pepper. 1/2 cup diced onion. 1/2 cup grated dairy-free cheese. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp cumin. Salt and pepper to taste. Cooking oil for greasing the baking dish.
Instructions: Start by heating the oven to 350F 175C. Whisk the eggs and coconut milk together in a large bowl until they are well mixed. Add the chopped red bell pepper, chopped cilantro, diced onion, and grated dairy-free cheese. It's important to mix everything together. It's time to add the cumin, salt, pepper, garlic powder, and onion powder. Mix the ingredients together until they are all spread out evenly. Use cooking oil to grease a 9x13-inch baking dish. Put the egg mix into the baking dish that has been prepared. The casserole should be baked in a hot oven for 30 to 35 minutes, or until it is set in the middle and has a golden top. Take it out of the oven and let it cool down for a few minutes. Then cut it into pieces and serve. If you want, you can add more chopped cilantro and roasted Hatch green chiles as a garnish. Have fun with your tasty Roasted Hatch Green Chile Grain Free Egg Casserole that doesn't have any gluten.
Prep Time: 15 minutes
Cook Time: 35 minutes
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