Mexican Chicken Scramble - G-Free!

OK, I have taken various recipes, combined and altered them, and created my own version of a Mexican-style family breakfast (or other meal) casserole. Use it for any meal when you want something a little untraditional!

Serves 8.


2 cups shredded Mexican cheese
2 cups cooked and chopped chicken (I used skinless breasts)
6 large eggs, at room temperature
2 cups sour cream, at room temperature
2 teaspoons baking powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Fresh or dried cilantro to taste

1. Preheat oven to 350-degrees F and generously grease oblong pan (9 x 13 works well).
2. Layer the ingredients in the dish, first with most of the cheese, then with the chicken, and ending with a light topping of the cheese blend.
3. Whisk the eggs, sour cream, baking powder, oregano and cumin together, and pour on top of the casserole. Sprinkle with cilantro, if desired.
4. Bake 30 - 45 minutes or until the top of the casserole is puffy and golden. Serve immediately.

This is a very fluffy, scrambled egg dish with chicken and subtle seasonings. You might also add chopped red and green bell peppers after the chicken. We served it with shredded lettuce and tomato slices on the side. I would love to serve some kind of gluten-free salsa, and a couple drops of gluten-free Tabasco sauce, but didn't have any at the moment.

I forgot to take a picture of how this dish turned out, so I will try to do better next time I post a recipe.