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Gluten-Free Jambalaya Breakfast Casserole

Prep time 15 mins
Cook time 1 hr
Yield

16 Servings

Need a gluten-free yet lively breakfast meal? Turn regular Zatarain’s Jambalaya Mix into a flavorful morning treat everyone will love and ask for seconds. This simple recipe combines eggs, Monterey Jack cheese, red bell peppers and green onions. Make the jambalaya rice mixture the night before for easy prep in the morning. 

Ingredients

  • 1 package ZATARAIN'S® Jambalaya Mix, Original
  • 1 pound cooked gluten-free ham, coarsely chopped
  • 8 eggs, lightly beaten
  • 2 cups half-and-half
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped green onions

Nutrition Information

  • calories 207
  • sodium 571 mg
  • fat 11 g
  • carbohydrate 13 g
  • cholesterol 131 mg
  • protein 14 g
  • fiber 1 g

How to Make It

  1. Prepare Jambalaya Mix as directed on package, using ham in place of the smoked sausage.

  2. Preheat oven to 350°F. Mix eggs and half-and-half in large bowl until well mixed. Add cheese, bell pepper and onions; mix until well blended. Set aside. Spread rice mixture evenly in bottom of greased 13x9-inch baking dish. Pour egg mixture over top.

  3. Bake 30 minutes or until eggs are set. Let stand 5 minutes before serving.