Egg Bake (With GF/DF Version)

‘When you wake up in the morning, Pooh,’ said Piglet at last, ‘what’s the first thing you say to yourself?’

 

‘What’s for breakfast?’ said Pooh. ‘What do you say, Piglet?’

 

‘I say, I wonder what’s going to happen exciting today?’ said Piglet.

 

Pooh nodded thoughtfully. ‘It’s the same thing,’ he said.
A.A. Milne

Aunt Alene shared this recipe with my mama almost forty years ago. Simple, delicious, and great for a crowd, it’s been a staple for Easter brunch, overnight guests, new mamas, and get-well meals ever since.

And thanks to Miyoko’s vegan cheese and butter, I can offer you an almost-identical-tasting GF/DF alternative! (The photo is of the GF/DF version, and I promise it looks just like the original.)

Vegan “dairy” products vary widely in taste and performance, and different brands work better in some recipes than others. You may already have favorites in your repertoire, so sub what works best for you.

I’ve found, though, that Miyoko’s vegan mozzarella provides a strikingly similar texture and flavor to full-dairy Monterey Jack; using twice as much as the original recipe offsets the exclusion of cottage cheese. And Miyoko’s vegan butter creates a perfectly browned top and crisp edges.

Give these a try! The original is easier on the wallet, of course. But if you’ve been desperate for a comforting breakfast casserole — or you’ll be hosting guests who need a little dietary TLC — I think you’ll be thrilled with the GF/DF option.

Further variations are endless: You can halve both recipes if you aren’t feeding as many folks (leave the baking powder alone), add green chiles, swap in some Cheddar, even mix up the ingredients the night before and bake in the morning. Make it your own!

Original Egg Bake

  1. Combine:
    12 eggs, slightly beaten
    8 oz. Monterey Jack cheese, shredded
    2 c. diced ham (lunch meat works well)
  2. Add:
    1/2 c. flour
    1 tsp. baking powder (this amount is for high altitude)
  3. Add:
    1/4 c. melted butter or margarine
    1 pint cottage cheese
  4. Melt another 1/4 c. butter or margarine in the bottom of a 9×13” casserole dish.
  5. Add egg mixture.
  6. Bake 35-45 min. at 400° till just starting to brown (or as crisp as you prefer).

GF/DF Egg Bake

  1. Combine:
    12 eggs, slightly beaten
    16 oz. Miyoko’s vegan mozzarella, crumbled
    2 c. diced ham (lunch meat works well)
  2. Add:
    1/2 c. all-purpose gluten-free flour blend
    1 tsp. baking powder (this amount is for high altitude)
  3. Let the mixture rest for 30 minutes. (Don’t skip this step; gluten-free flours need time to absorb liquids so the final product isn’t gritty.)
  4. Add:
    1/4 c. melted Miyoko’s vegan butter
  5. Melt another 1/4 c. Miyoko’s vegan butter in the bottom of a 9×13” casserole dish.
  6. Add egg mixture.
  7. Bake 35-45 min. at 400° till just starting to brown (or as crisp as you prefer).

 

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© 2019 Carol Stillings