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Gluten Free Breakfast Cobbler Casserole

Gluten Free Breakfast Cobbler Casserole

Baked eggs with ham and bacon are topped with a savory biscuit topping.
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Course: Breakfast
Prep Time: 20 minutes

Equipment

  • 10" cast iron skillet or baking dish
  • 2 mixing bowls

Ingredients

Drop Biscuits

  • 2 cups Gluten Free muffin mix
  • 1 tbsp sugar
  • 3/4 cup oat milk
  • 3 eggs
  • 2 tbsp chives, chopped
  • 2 tbsp parsley, chopped
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • pinch of garlic power
  • 1 tsp kosher salt
  • 2 tbsp Dairy Free butter, melted

Egg Mixture

  • 8 eggs
  • 1/2 cup oat milk
  • 6 strips bacon, cooked and chopped
  • 1 cup ham, cubed
  • salt and pepper to taste

Instructions

  • Preheat the oven to 350 degrees.
  • Spray a cast iron skillet or baking dish with non stick cooking spray.
  • Mix the dry ingredients for the drop biscuits in a bowl to combine. Add wet ingredients and stir to mix. Set aside.
  • Mix the eggs, oat milk, and salt and pepper together in a bowl. Pour into a dish.
  • Add bacon and ham to the skillet.
  • With an ice cream scoop, scoop equal portions of the drop biscuit batter onto the top of the eggs.
  • Bake for 30-40 minutes until the eggs are set and the biscuits are golden brown. Enjoy!
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