Broccoli Cheddar Casserole | SCD, Gluten-Free

I know I am not alone when I say that sometimes, and by sometimes I mean a few times a month, we resort to breakfast for dinner. I always feel like it is a mom fail when the day has slipped by and I have nothing prepared for dinner. Yet, every time I announce it's breakfast for dinner the kids are beyond excited. In fact, more excited about that meal than when I spend hours slaving away on a new dish. Go figure!

Obviously, scrambled eggs or omelets are the easiest go-to for this simple dinner option, but I prefer to make a casserole so we have leftovers for our actual breakfast the next day or school lunches. This Broccoli Cheddar Casserole is super simple to make and chances are you may already have these ingredients on hand. When organic frozen vegetables go on sale, I like to stock up because I know I can use them in soups, casseroles or kids' lunches. I used frozen broccoli for this recipe and simply unthawed it before baking. You can also use any SCD compliant bread, but we used Liberated Specialty Foods. Again, I always take advantage of sales and stock up so our freezer is loaded with healthy, clean options.

Broccoli totes a lengthy list of benefits. This vibrant, green vegetable is full of phytochemicals which contain anti-cancer properties. It is rich in fiber, which aides in digestion, and high in vitamin C to help boost the immune system. And because it is high in fiber, chromium and potassium broccoli can help lower cholesterol and high blood pressure.

This casserole cuts easily into small squares and can be stored in an airtight container for several days.

BROCCOLI CHEDDAR CASSEROLE
SCD, Gluten-Free, Refined Sugar-Free
yield: about 10-12 servings

INGREDIENTS
2 cups frozen broccoli, unthawed
1/4 cup diced onion
12 eggs
1/2 cup almond milk
1 cup cubed SCD compliant bread (I used Liberated Specialty Breads for this dish)
1/2 cup grated parmesan cheese
1/2 cup grated sharp cheddar
4 strips cooked bacon (optional)
1 tsp coconut oil
salt & pepper

DIRECTION
1. Preheat oven to 375 degrees.
2. Grease a casserole dish with coconut oil, I used a 9x12 baking dish.
3. In a bowl, whisk the eggs together, then whisk in the almond milk. Add the black pepper and salt, adjust to your liking, and then mix in about a third of the cheese.
4. Place the broccoli florets and bread crumbs in the casserole dish, crumble the bacon over the broccoli and sprinkle 1/3 cheese over the mixture.
5. Pour the egg mixture over the broccoli and sprinkle the casserole with the remaining cheese.
6. Bake for about 25-30 minutes, or until golden brown on top.
7. Allow to cool and cut into squares.