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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
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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