Morning, friend! Let's talk breakfast. Now, I don't know about you, but I'm not always a fan of complicated mornings. When I first went gluten-free, breakfast felt like a daily challenge. Toast? Cereal? Forget about it! That's when I started experimenting with breakfast bakes. This particular recipe? It's become a staple in my house. It's the kind of dish that feels like a warm hug in the morning, and honestly, who doesn't need that? It's simple, feeds a crowd, and is endlessly adaptable. Plus, the delightful aroma that fills the kitchen is like a personal wake-up call that I've really come to treasure. It's not just food; it's the comfort of a routine and the delicious anticipation of a great day, and I can't wait to share it with you.

The Lineup: What You'll Need

Here's what we'll be working with. Don't worry if you don't have exactly these things. Feel free swap things out or add your own little spin!

• 6 large eggs
• 1 cup milk (dairy or non-dairy - almond, soy, or oat milk all work perfectly)
• 1/2 cup gluten-free rolled oats (make sure they are certified gluten-free!)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 cup of your favorite cheese, shredded (I love a mix of cheddar and Monterey Jack, but anything goes!)
• 1 cup cooked breakfast meat, chopped (sausage, bacon, or ham, or even plant-based alternatives, are fantastic)
• 1 cup chopped vegetables (I usually use a mix of bell peppers, onions, and spinach, but use whatever you have on hand!)

Getting Started: The Step-by-Step Guide

Okay, ready to turn these ingredients into breakfast magic? Let's do this!

1. Preheat & Prepare: First, let's preheat the oven to 375°F (190°C). Grab a 9x13 inch baking dish and give it a quick spray with cooking spray. This little step will save you major cleanup later. If you're like me and sometimes forget this, line it with parchment paper – a total game-changer for easy removal!
2. Whisk it Up: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until everything is nicely combined. You want it to look like one happy, eggy mixture—no visible streaks of egg whites.
3. Add the Good Stuff: Now, go ahead and gently stir in the gluten-free rolled oats, shredded cheese, cooked breakfast meat, and your chopped vegetables. Feel free to load it up with your personal favourites! Remember, you're the chef here. I try to be like a 'dump-and-stir' kind of cook in that I try to minimise the steps, and this is a great meal for that! I find the more colourful you make this dish, the more appealing it looks to the kids first thing in the morning, too.
4. Pour & Bake: Pour the mixture into the prepared baking dish, making sure everything is distributed evenly. It's okay if it doesn't fill the dish completely. The amount of cheese and veggies can affect the final height of the bake. This is why I like to use a deep baking dish, just to be on the safe side. Pop it in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the center is set. It's a bit like checking to see if a custard is done. You want the middle to not jiggle when the baking dish is gently shaken.
5. Cool Down (Just a Little): Once it's out of the oven, let the breakfast bake cool for a few minutes before slicing and serving. This will make it easier to cut, and it'll be less molten-lava-hot, too! It will also help set a little more as well. Oh, and those golden brown edges that crisp up on the edges? My favorite part!

There we have it! A delicious and super easy gluten-free breakfast bake that's perfect for any occasion. This is that kind of recipe that gets me through the week as I'm constantly swapping my veggies out to try new things, and I hope you find it adaptable to your preferences just as I've found it to be! I'd love to hear how it turns out for you, so feel free to share your versions in the comments below.

Happy cooking, friend! And may your mornings be as bright as this bake!