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Gluten-free Breakfast Enchilada Casserole

kodiakcakes.com/blogs/recipes/breakfast-enchilada-casserole

Prep Time 15 Minutes
Cook Time 30 Minutes
Serves 8
Difficulty Moderate

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

  • Calories 550
  • Protein 31g
  • Total Fat 31g
  • Carbs 39g
Frontier Oat Gluten-Free

Flapjack & Waffle Mix

$7.65
  • + 5 flavors
Frontier Oat Gluten-Free Frontier Oat Gluten-Free
Ingredients Directions

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

  1. Preheat the oven to 350° F. Grease a 9x13” baking pan.
  2. 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.
  3. Line the prepared baking pan with 6 corn tortillas.
  4. Sprinkle half of the chopped bell peppers, onions, 1 cup cheese, and pork sausage evenly over the tortillas.
  5. Pour half of the egg mixture evenly into the pan.
  6. Place another 6 tortillas over the mixture and top with the remaining bell peppers, onions, and sausage, along with another 1 cup of cheese.
  7. 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.
  8. 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.
  9. Serve slices hot topped with cilantro and sour cream.

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