Gluten Free Biscuit Egg Bake

FGluten Free Biscuit Egg Bake- feeding a crowd? Look no further, this is one savory dish that will have them coming back for seconds! Easy, delicious, and customizable.  Enjoy 🫶 Josie



Servings 8
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time n/a


Biscuit base
2 cups Josie’s Best GF Muffin & More Mix
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
2 TBS sugar
½ cup cold butter
¾ cup milk
2 eggs

Egg Layer
12 eggs
Sliced Ham

Salt and Pepper to taste ( I use about ½ tsp salt and ¼ tsp pepper)
Grated cheese
Chopped green onions and chives





Pre heat oven to 350 & line a 12×9 baking dish with parchment.

Biscuit Base:
Mix the Muffin & More Mix, baking powder, salt, baking soda, and sugar.

Cut in cold butter until the mixture looks “sandy” with only small clumps of butter ** tip use a cheese grater to grate the butter into the dry ingredients it is so much easier!

In a separate bowl, mix milk and 2 eggs well.

Add milk mixture to dry ingredients and mix until just combined.

Press the biscuit batter into the baking dish so it evenly covers it.

Egg Layer:
Mix 12 Eggs and salt and pepper well until fully scrambled.
(You can add whatever you like to the eggs in this!  Peppers, ground beef instead of ham- whatever you like.  It is also a great way to use some odds and end in the fridge!)

Bake for about 25 minutes until eggs are set and fully cooked on top.  

Remove from the oven and immediately sprinkle cheese, green onions, and chives on top.

Allow to cool while the cheese melts.

Slice and enjoy!


This is a great way to feed a crowd, but it can easily be halved and baked in a 8×8 square baking dish. 



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