Zucchini Breakfast Egg Casserole

Pregnancy has been having me crave, more like desire foods I would not normally eat. It has been a challenge but I have fallen off the wagon. The only thing that has sounded good and has stayed down during my difficult weeks is grains. I had been hard core no grains for sometime now but if eating grains means I am not going to get sick or throw up, I prefer to keep my food down! :) 

Now that I am 13 weeks, I am hoping to go back to little to no grains. For sure cut out the gluten. I just cannot handle the gluten. 

Check out this delicious Gluten Free Breakfast Casserole!!! DELICIOUS!!!!

 The Ingredients:
1 cup of Pamela Baking & Pancake Mix
1 zucchini grated, about 2 cups
5 - 6 eggs
1 cup of cheese (i only had about 1/4 cup but could have used more!)
2 TBSP Olive Oil

syrup for topping!

The Directions:
Preheat oven to 350.

Wash and Grate Zucchini. Add to mixing bowl. In a small mixing bowl, mix eggs and Olive Oil. Add eggs to zucchini mixing bowl. Then add the Pamela's Pancake and Baking Mix. Mix well!!! Add cheese and mix again!

Add mixture to greased casserole dish. You can use a pie dish or a 9x9 will do! Bake for 50 minutes!

We topped ours with just a little Maple Syrup.

ENJOY!!!!

p.s. I think Basil would go nicely in this dish! Next time!!!! :)

Part of : The Healthy Home Economist - Monday Mania