Healthy Breakfast Apple Casserole

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Back in the day (before Gluten-Free, Dairy-Free!) I used to love to make breakfast casseroles. There is something very appealing about making breakfast on Saturday night and having it ready to go on Sunday morning without having an extra thing to fuss about (or dishes to do!). Then there’s the leftovers that are super welcome for quick breakfasts for several days in the coming week. Once I stopped eating gluten, dairy, and meat–well it seemed very difficult to figure out how to make a casserole that I could eat! I finally came up with this adaption that turned out delightful. It’s not the most frugal of options, but as a special and occasional dish it works well.

Healthy Breakfast Apple Casserole

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Adapted from The Kichen

1 loaf of gluten free bread (can be either store bought or homemade–if homemade be sure and slice very thin or cut the crusts off the bread)
8 eggs
2 cups unsweetened almond milk
1/4 cup coconut sugar
3 teaspoonds vanilla extract
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg or more to taste
About 3 apples, peeled, cored, and thinly sliced (My favorite type is macintosh, but a mixture of a sweet apple like yellow delicous and a sour like granny smith work well.)

For the Glaze:
1/2 tub dairy free cream cheese (about 4 ounces)
2 Tablespoons maple syrup
1 teaspoon vanilla extract
Some more freshly grated nutmeg (optional)

Grease a 9×13 pan. Layer as many bread slices as will fit on a single layer on the bottom of the casserole. Layer the thinly sliced apples on top, and then put the remaining slices of bread on top of that. It should look like an apple sandwich that would be hard to pick up and eat!

In a medium bowl lightly beat the eggs. Add the milk, sugar, vanilla extract, cinnamon, and nutmeg and beat until combined. Pour the mixture over the bread in the casserole dish. Cover the dish and refridgerate overnight.

In the morning remove the casserole dish and cover with foil if that’s not what you used last night. Turn the oven onto 350 degrees F and place the casserole on the middle shelf. Cook for 45 minutes covered. When the time is up remove the cover and cook for another 15 minutes. Now is the time to make the glaze. Combine all the ingredients in a saucepan and stir over a medium low heat until melted and combied. You can use a microwave if desired, but be sure and only do it in 30 second increments. When the time is up on the cassrole check for doneness: a knife inserted in the center should come out clean. Once done remove from oven and spread the glaze over the top. Let it sit for about 10 minutes to cool before serving. It will be hot!

This casserole isn’t overly sweet like most breakfast casseroles. If you have a real sweet tooth you might want to make some extra glaze for on the side or serve maple syrup on the side.

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5 responses »

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