Gluten Free Polenta and Egg Casserole Recipe

Fast And Fuss-Free Recipes On A Gluten-Free Diet

Suggested Cookbook
Fast And Fuss-Free Recipes On A Gluten-Free Diet

Gluten Free Polenta and Egg Casserole Recipe

This gluten-free polenta and egg casserole is a filling breakfast or brunch dish that is ideal for feeding a crowd. It's simple to make and full of savory flavors from the sausage, peppers, and cheddar cheese.

Ingredients

8 large eggs
1 onion, chopped
1 red bell pepper, chopped
1/2 teaspoon black pepper
1 cup polenta (gluten-free)
1 teaspoon garlic powder
1 teaspoon dried thyme
1 cup crumbled gluten-free sausage (cooked)
1 teaspoon salt
1/2 cup shredded cheddar cheese
1/2 cup gluten-free milk
2 cups gluten-free chicken broth
1 tbsp olive oil

Time Needed

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Instructions

Preheat the oven to 375°F.
Bring chicken broth to a boil in a medium saucepan over high heat.
Slowly add the polenta, whisking constantly.
Cook for 5 minutes, stirring occasionally, on low heat.
Warm the olive oil in a large skillet over medium heat.
Cook until the onion and red bell pepper are softened, about 5 minutes.
Stir together the cooked sausage and polenta in the skillet.
Whisk together the eggs, milk, thyme, garlic powder, salt, and black pepper in a large mixing bowl.
Pour the egg mixture over the polenta in the skillet.
To combine, stir everything together.
Sprinkle the top of the skillet with shredded cheddar cheese.
Bake for 20-25 minutes, or until eggs are set and cheese is melted and bubbly, in a preheated oven.
Remove from the oven and set aside for 5 minutes to cool before serving.