Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
January 23 2019
Gluten-Free Jambalaya Breakfast Casserole
1 package ZATARAIN'S® Jambalaya Mix, Original (better yet, make some rice with cajun spices...this limits the salt content!)
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
Prepare Jambalaya Mix as directed on package, using ham in place of the smoked sausage.
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.
Bake 30 minutes or until eggs are set. Let stand 5 minutes before serving.