Brunch aka, gluten free, dairy free bread and Turkey Egg Casserole.

Today we were supposed to have brunch, but so many were sick it got cancelled.

But I still wanted brunch so I made a gluten free, dairy free bread and a Egg Casserole.

Gluten Free/Dairy Free Bread:

1 pack of Bob’s Red Mill Gluten Free homemade wonderful Breakd mix. (you can order it here)
Now on the package it uses milk and oil or butter. I substituted those items with Unsweetened Almond Milk and I used Coconut Oil. And the bread came out delicious.
This loaf makes 16slices.

Nutrition Facts are:
141 cals, 5g fat, 23g Carbs and 3g protein.

Gluten free and Dairy free Turkey Egg Casserole:
1lb of ground Turkey (I use 97/3) 
1Onion, 
1 glove garlic
1/2 red bell pepper
1/2 green bell pepper
1cup mushrooms sliced
1cup spinach
salt and pepper to taste
4 Eggs and 8 eggwhites
1/4 Cup of plain so delicious yogurt
Makes 8 servings
Preheat oven to 375F
Brown the Turkey meat until it is cooked all the way then add the onions and garlic, then add the bell peppers cook till softened a bit. Add the mushrooms, let them cook down a bit and then add the spinach and sautee. Fill into a glass pyrex pan mine is I think 9 by 9. Then in a bowl mix the eggs and eggwhites and add the yogurt. until smooth, season with whatever seasonings you desire, I used just salt and pepper.
Pour over the Turkey mix, put in the oven and bake for 45mins. or until you can tell that the eggs are no longer liquid. 
The leftovers can be stored in the fridge for 3-4 days
Nutrition info: 
155calories, 7g fat, 4g carbs, 20g protein

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