Gluten-free Breakfast Enchilada Casserole
Prep Time:15 mins
Cook Time:30 mins
Serves:8-12
- 367 Calories
- 20g Protein
- 18g Total Fat
- 27g Carbs
This Gluten-Free Breakfast Enchilada Casserole turns your typical morning into a flavor-packed fiesta. With just a few minutes of prep time, your favorite enchilada ingredients make a casserole bursting with flavor and a powerful protein punch. With each bite, you’ll enjoy a blend of traditional enchilada taste with all the nourishing benefits of a gluten-free feast, thanks to Kodiak® Gluten-Free Power Cakes®, so you can start your day with a satisfying and hearty meal.
Recipe provided by Kitchen McCabe
Ingredients
- 18 small corn tortillas
- 1 pound ground pork sausage, cooked and crumbled
- 3 bell peppers(multi colored), chopped
- 1 red onion, chopped
- 3 cups Monterey Jack cheese, shredded
- 1/2 cup Kodiak Gluten-free Frontier Oat Flapjack & Waffle Mix
- 4 large eggs
- 8 large egg whites
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1-1/4 cups salsa verde
- Sour cream, to top (optional)
- Cilantro, chopped, to top (optional)
Directions
- Preheat the oven to 350° Fahrenheit. Grease a 9x13” baking pan.
- Add the Kodiak mix, eggs, egg whites, salt, pepper, and 1/4 cup of the salsa verde to a blender. Blend on high speed until smooth. Set aside.
- Line the prepared baking pan with 6 corn tortillas.
- Sprinkle half of the chopped bell peppers, onions, 1 cup cheese, and pork sausage evenly over the tortillas.
- Pour half of the egg mixture evenly into the pan.
- Place another 6 tortillas over the mixture and top with the remaining bell peppers, onions, and sausage, along with another 1 cup of cheese.
- Pour the remaining egg mixture over the pan. Add the remaining 6 tortillas to cover the top of the dish. Spread 1 cup of salsa verde over the tortillas to cover completely. Sprinkle the remaining 1 cup of cheese over the salsa verde.
- Bake in the preheated oven for 25-30 minutes or until cheese is bubbling and egg mixture is cooked all the way through the casserole.
- Serve slices hot topped with cilantro and sour cream.
