31+ Delicious Gluten-Free Bisquick Egg Recipes for Every Meal of the Day

If you’re looking for a way to enjoy gluten-free meals without compromising on flavor or convenience, then look no further.

Bisquick has long been a favorite for quick and easy baking, and with their gluten-free version, it’s now possible to create a variety of delicious and satisfying egg-based dishes.

Whether you’re craving a hearty breakfast, a savory brunch, or a light dinner, these 31+ gluten-free Bisquick egg recipes are sure to satisfy your taste buds.

From casseroles and frittatas to muffins and savory pies, there’s something for everyone. So, let’s dive into the world of gluten-free Bisquick and eggs—because who says you can’t have it all?

31+ Delicious Gluten-Free Bisquick Egg Recipes for Every Meal of the Day

Finding gluten-free recipes that are both simple and delicious can sometimes feel like a challenge, but with Bisquick, the possibilities are endless.

These 31+ gluten-free Bisquick egg recipes bring together the fluffiness of Bisquick with the versatility of eggs, creating a wide array of dishes that can be enjoyed for any meal of the day.

Whether you prefer sweet, savory, or something in between, there’s a recipe here to fit your craving.

So, next time you’re looking for an easy-to-make, gluten-free meal that doesn’t sacrifice on flavor, grab a box of gluten-free Bisquick and get cooking!

Let these recipes inspire your gluten-free meal planning and help you create dishes that are as fun to make as they are to eat.

Gluten-Free Bisquick Breakfast Casserole

This hearty breakfast casserole is packed with flavor and perfect for a family brunch or meal prep for the week.

Made with Gluten-Free Bisquick, eggs, cheese, and sausage, it delivers a satisfying bite while remaining easy to prepare.

The fluffy texture of the eggs combined with the slight crispiness of the Bisquick base makes for a balanced and delicious dish.

Ingredients:

• 1 cup Gluten-Free Bisquick
• 6 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 pound cooked breakfast sausage (crumbled)
• 1/2 cup diced bell peppers
• 1/4 cup chopped onions

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
3. Stir in Gluten-Free Bisquick until fully incorporated.
4. Add cheese, cooked sausage, bell peppers, and onions, then mix well.
5. Pour the mixture into the prepared baking dish, spreading evenly.
6. Bake for 30-35 minutes or until the center is set and the top is golden brown.
7. Let cool for 5 minutes before slicing and serving.

This casserole is a great make-ahead dish that reheats well for busy mornings. Serve it with fresh fruit or a side of avocado for an even more nutritious start to the day.

Fluffy Gluten-Free Bisquick Egg Pancakes

These egg pancakes are soft, fluffy, and a wonderful twist on traditional pancakes.

With added eggs for extra protein, they’re a perfect gluten-free breakfast option that fills you up without weighing you down.

The combination of Bisquick and eggs ensures a light yet substantial texture, making them a great choice for any morning meal.

Ingredients:

• 1 cup Gluten-Free Bisquick
• 3 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional)
• 1/2 teaspoon baking powder
• Butter or oil for cooking

Instructions:

1. In a medium bowl, whisk eggs until fluffy.
2. Add milk, vanilla extract, and maple syrup, stirring well.
3. Slowly add Gluten-Free Bisquick and baking powder, mixing until smooth.
4. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown.
7. Serve warm with syrup, fresh fruit, or a sprinkle of powdered sugar.

These pancakes are a delightful way to enjoy a classic breakfast with a gluten-free twist.

They’re easy to customize—try adding chocolate chips, blueberries, or cinnamon for a unique flavor boost.

Gluten-Free Bisquick Egg Muffins

Egg muffins are the ultimate grab-and-go breakfast, and this version uses Gluten-Free Bisquick to give them a light, fluffy texture.

Packed with protein and veggies, these muffins are an easy and delicious way to start the day while staying gluten-free.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 6 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/2 cup diced ham (or cooked bacon)
• 1/2 cup shredded cheese (cheddar or Swiss)
• 1/4 cup diced bell peppers
• 1/4 cup chopped spinach

Instructions:

1. Preheat oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, whisk eggs, milk, salt, and garlic powder.
3. Stir in Gluten-Free Bisquick until smooth.
4. Fold in ham, cheese, bell peppers, and spinach.
5. Divide the mixture evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until the muffins are set and lightly golden on top.
7. Let cool slightly before removing from the pan and serving.

These egg muffins are great for meal prep and can be stored in the fridge for up to five days.

Just reheat in the microwave for a quick and nutritious breakfast on busy mornings.

Gluten-Free Bisquick Egg and Cheese Quiche

This easy crustless quiche is a perfect gluten-free breakfast or brunch option. Using Gluten-Free Bisquick, eggs, and cheese, it bakes into a light yet satisfying dish.

The Bisquick adds just the right amount of structure while keeping it fluffy and delicious.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 6 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1 cup shredded Swiss or cheddar cheese
• 1/2 cup diced cooked ham or crumbled bacon
• 1/2 cup chopped spinach or kale

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9-inch pie dish.
2. In a large bowl, whisk together eggs, milk, salt, pepper, and onion powder.
3. Stir in Gluten-Free Bisquick until smooth.
4. Fold in cheese, ham (or bacon), and spinach.
5. Pour the mixture into the prepared pie dish, spreading evenly.
6. Bake for 30-35 minutes, or until the center is set and lightly golden on top.
7. Let cool slightly before slicing and serving.

This quiche is a great make-ahead meal and pairs well with a side of fruit or a fresh salad.

It’s a simple, customizable recipe that can be adjusted with different meats, cheeses, or vegetables based on your preference.

Gluten-Free Bisquick Egg Waffles

These savory waffles combine the fluffiness of Gluten-Free Bisquick with the protein boost of eggs, creating a delicious twist on classic waffles.

They’re crispy on the outside, soft on the inside, and perfect for a filling breakfast or brunch.

Ingredients:

• 1 cup Gluten-Free Bisquick
• 3 large eggs
• 1/2 cup milk
• 2 tablespoons melted butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped chives or green onions

Instructions:

1. Preheat your waffle iron and lightly grease it with oil or butter.
2. In a medium bowl, whisk together eggs, milk, and melted butter.
3. Add Gluten-Free Bisquick, garlic powder, and salt, mixing until smooth.
4. Stir in cheese and chives.
5. Pour batter into the waffle iron and cook according to the manufacturer’s instructions, until golden brown and crispy.
6. Serve warm with toppings like sour cream, avocado, or a sprinkle of extra cheese.

These egg-based waffles are perfect for a savory breakfast or even as a base for a unique sandwich.

They can be made ahead and reheated in a toaster for a quick and easy meal.

Gluten-Free Bisquick Egg Bake with Vegetables

This easy egg bake is loaded with fresh vegetables and has a light, fluffy texture thanks to Gluten-Free Bisquick.

It’s a great way to pack in nutrients while keeping breakfast simple and delicious.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 6 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 1/2 cup shredded mozzarella cheese
• 1/2 cup diced bell peppers
• 1/2 cup chopped zucchini
• 1/4 cup chopped onions
• 1/4 cup cherry tomatoes, halved

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a mixing bowl, whisk together eggs, milk, salt, pepper, and Italian seasoning.
3. Stir in Gluten-Free Bisquick until smooth.
4. Fold in cheese, bell peppers, zucchini, onions, and cherry tomatoes.
5. Pour the mixture into the prepared baking dish.
6. Bake for 30-35 minutes, or until the center is set and the edges are lightly golden.
7. Let cool slightly before slicing and serving.

This vegetable-packed egg bake is perfect for meal prep and reheats well.

Serve it with a side of fresh fruit or a slice of gluten-free toast for a balanced, satisfying breakfast.

Gluten-Free Bisquick Egg and Sausage Skillet

This savory skillet meal is perfect for a quick breakfast or brunch.

With the delicious combination of Gluten-Free Bisquick, eggs, sausage, and veggies, this dish is both satisfying and easy to make.

The Bisquick gives it a fluffy texture, while the sausage adds a hearty, flavorful bite.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 6 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 pound breakfast sausage (crumbled)
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the crumbled sausage and cook until browned, breaking it up as it cooks.
3. Add diced onions and bell peppers to the skillet and sauté until softened, about 5 minutes.
4. In a separate bowl, whisk together eggs, milk, salt, and pepper.
5. Stir in Gluten-Free Bisquick until smooth.
6. Pour the egg mixture over the sausage and vegetable mixture in the skillet.
7. Sprinkle shredded cheese evenly on top.
8. Cover the skillet and cook on low heat for about 5-8 minutes until the eggs are set and cooked through.
9. Let it cool for a few minutes before slicing and serving.

This skillet is a great one-pan dish, making it both quick and easy to clean up afterward.

The combination of savory sausage, veggies, and the fluffy Bisquick base will leave you feeling full and satisfied for hours.

Gluten-Free Bisquick Egg and Bacon Cups

These portable egg cups are perfect for busy mornings. Using Gluten-Free Bisquick, eggs, and bacon, these mini cups are full of flavor and easy to grab when you’re in a rush.

The Bisquick gives the cups a light texture, while the crispy bacon adds an irresistible crunch.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• 6 slices cooked bacon (crumbled)
• 1/4 cup chopped green onions

Instructions:

1. Preheat oven to 375°F (190°C) and grease a muffin tin.
2. In a large bowl, whisk together eggs, milk, salt, and pepper.
3. Stir in Gluten-Free Bisquick until smooth.
4. Add shredded cheese, crumbled bacon, and chopped green onions to the mixture and stir to combine.
5. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 15-20 minutes, or until the eggs are set and slightly golden on top.
7. Allow the egg cups to cool for a few minutes before removing from the muffin tin.

These egg cups are not only convenient for meal prep, but they’re also a crowd-pleaser at any brunch or breakfast gathering.

You can also freeze them for later use, just reheat in the microwave for a quick meal.

Gluten-Free Bisquick Egg and Avocado Toast

This delicious take on avocado toast uses Gluten-Free Bisquick to create a light, fluffy base that enhances the creamy avocado topping.

Topped with a fried or poached egg, it’s a nutritious, protein-packed breakfast that will keep you energized throughout the day.

Ingredients:

• 1 cup Gluten-Free Bisquick
• 2 large eggs
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 ripe avocado
• 1 tablespoon lemon juice
• 1/2 teaspoon chili flakes (optional)
• Olive oil for frying

Instructions:

1. In a medium bowl, whisk together eggs, milk, salt, and pepper.
2. Stir in Gluten-Free Bisquick until smooth.
3. Heat a nonstick skillet over medium heat and lightly grease with olive oil.
4. Pour the batter into the skillet to form small round pancakes (about 3-4 inches in diameter). Cook for 2-3 minutes on each side until golden brown and cooked through.
5. In another skillet, fry or poach eggs to your preferred doneness.
6. Meanwhile, peel and mash the avocado with lemon juice and chili flakes (if using) in a bowl.
7. Spread the mashed avocado on top of each Bisquick pancake.
8. Top with a fried or poached egg and serve immediately.

This gluten-free avocado toast is a great combination of creamy avocado and fluffy Bisquick pancakes, making for a filling and nutritious breakfast or lunch.

It’s perfect for those who love a savory breakfast with a satisfying crunch.

Gluten-Free Bisquick Veggie Scramble

This vegetable-packed egg scramble is quick, healthy, and packed with flavor.

By using Gluten-Free Bisquick to create a fluffy base for the eggs, you get a satisfying, hearty breakfast.

The addition of fresh vegetables makes it a great way to start your day on a nutritious note.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup diced tomatoes
• 1/2 cup diced bell peppers
• 1/4 cup chopped onions
• 1/4 cup spinach, chopped
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced onions, bell peppers, and tomatoes, and cook until the vegetables are tender, about 5 minutes.
3. Add spinach and cook for an additional 1-2 minutes until wilted.
4. In a separate bowl, whisk together eggs, milk, salt, and pepper. Stir in the Gluten-Free Bisquick until smooth.
5. Pour the egg mixture over the sautéed vegetables in the skillet and cook, stirring occasionally, until the eggs are set, about 5-7 minutes.
6. Sprinkle the shredded mozzarella cheese on top and cook for an additional minute until melted.
7. Serve warm and enjoy!

This veggie scramble is a great way to use up leftover vegetables and is easily customizable to include your favorite greens, herbs, or cheese. It’s light yet satisfying and perfect for a healthy start to your day.

Gluten-Free Bisquick Bacon and Egg Breakfast Sandwich

This savory breakfast sandwich brings together a crispy, fluffy Bisquick base with eggs, bacon, and cheese for a filling meal that’s easy to make.

The Bisquick serves as a biscuit-like base, making it a great gluten-free option for those who love breakfast sandwiches.

Ingredients:

• 1 cup Gluten-Free Bisquick
• 2 large eggs
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 slices cooked bacon
• 2 slices cheddar cheese
• Butter for greasing

Instructions:

1. Preheat oven to 375°F (190°C).
2. Grease a muffin tin or small baking dish with butter.
3. In a medium bowl, whisk together eggs, milk, salt, and pepper. Stir in Gluten-Free Bisquick until smooth.
4. Pour the batter into the prepared muffin tin, filling each cup about halfway.
5. Bake for 12-15 minutes or until the biscuits are golden brown and cooked through.
6. Meanwhile, fry the eggs in a skillet to your preferred level of doneness.
7. Once the biscuits are ready, slice them in half and layer with cheese, crispy bacon, and a fried egg.
8. Serve immediately, and enjoy your breakfast sandwich!

These breakfast sandwiches are a great way to indulge in a satisfying, hearty meal while staying gluten-free. They’re perfect for meal prep, too—just assemble and freeze for a quick grab-and-go option.

Gluten-Free Bisquick Egg and Potato Hash

A comforting and savory dish, this egg and potato hash is made with Gluten-Free Bisquick to create a light, fluffy texture while the potatoes and eggs provide substance.

The perfect blend of crispy potatoes and fluffy eggs makes for a hearty breakfast or brunch option.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 6 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups diced cooked potatoes
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onions, bell peppers, and cooked potatoes to the skillet. Cook until the vegetables are tender and the potatoes begin to crisp up, about 8-10 minutes.
3. In a separate bowl, whisk together eggs, milk, salt, pepper, and smoked paprika. Stir in Gluten-Free Bisquick until smooth.
4. Pour the egg mixture over the potato and vegetable mixture in the skillet. Cook, stirring occasionally, until the eggs are fully cooked and set, about 5-7 minutes.
5. Serve warm, and enjoy!

This egg and potato hash is filling and flavorful, perfect for those who want a comforting breakfast that doesn’t skimp on taste.

The addition of smoked paprika adds a nice depth of flavor, and the Bisquick ensures the eggs are light and fluffy.

Gluten-Free Bisquick Veggie Frittata

This gluten-free veggie frittata is a savory, protein-packed meal that’s perfect for breakfast, brunch, or even dinner.

With Gluten-Free Bisquick creating a fluffy base for the eggs, it’s easy to make and full of flavor from fresh vegetables.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 6 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup diced zucchini
• 1/2 cup diced bell peppers
• 1/2 cup diced tomatoes
• 1/2 cup spinach, chopped
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9-inch round baking dish or pie pan.
2. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in Gluten-Free Bisquick until smooth.
3. Add diced zucchini, bell peppers, tomatoes, spinach, and shredded cheese to the mixture and mix until well combined.
4. Pour the egg mixture into the prepared dish and spread evenly.
5. Bake for 25-30 minutes, or until the frittata is set and lightly golden on top.
6. Allow to cool for a few minutes before slicing and serving.

This veggie frittata is easy to customize based on what vegetables and cheese you have on hand.

It’s a great make-ahead dish, and leftovers can be stored in the fridge for a quick breakfast during the week.

Gluten-Free Bisquick Breakfast Burrito

Enjoy the flavors of a classic breakfast burrito with this gluten-free twist.

The Bisquick base is used to create soft, fluffy wraps that perfectly hold the filling of scrambled eggs, sausage, cheese, and vegetables.

It’s a portable, filling breakfast option!

Ingredients:

• 1 cup Gluten-Free Bisquick
• 4 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cooked breakfast sausage (crumbled)
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1/2 cup shredded cheddar cheese
• 4 large gluten-free tortillas

Instructions:

1. In a medium bowl, whisk together eggs, milk, salt, and pepper.
2. Stir in Gluten-Free Bisquick until smooth.
3. Heat a nonstick skillet over medium heat and pour in the egg mixture.
4. Cook, stirring occasionally, until the eggs are scrambled and set.
5. Add the cooked sausage, bell peppers, onions, and shredded cheese to the skillet. Stir everything together and cook for an additional 2-3 minutes until the cheese has melted.
6. Warm the gluten-free tortillas in a dry skillet for a few seconds on each side.
7. Scoop the egg mixture onto the center of each tortilla, then fold the sides over to form a burrito.
8. Serve warm, and enjoy!

These breakfast burritos are great for meal prep. You can make them ahead of time and store them in the fridge or freezer.

Simply reheat in the microwave for a quick breakfast on the go.

Gluten-Free Bisquick Egg and Cheese Casserole

This cheesy egg casserole is a perfect breakfast for a crowd, combining the fluffiness of Bisquick with the savory goodness of eggs, cheese, and vegetables.

It’s easy to prepare and makes for a filling, satisfying dish for family gatherings or meal prepping.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 6 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup diced ham or sausage
• 1/2 cup chopped spinach or kale
• 1/4 cup diced bell peppers

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in Gluten-Free Bisquick until smooth.
3. Add shredded cheddar cheese, ham (or sausage), spinach (or kale), and bell peppers to the mixture and mix well.
4. Pour the mixture into the prepared baking dish and spread evenly.
5. Bake for 30-35 minutes, or until the casserole is set and lightly golden on top.
6. Let cool for a few minutes before slicing and serving.

This casserole is perfect for making ahead and reheating throughout the week.

It’s also easily customizable—feel free to swap in your favorite meats, veggies, or cheeses. It’s an all-in-one meal that’s both comforting and nourishing.

Gluten-Free Bisquick Sweet Potato and Egg Bake

This healthy, flavorful egg bake combines the sweetness of roasted sweet potatoes with the richness of eggs and cheese.

The addition of Gluten-Free Bisquick ensures that the dish is light and fluffy, making it the perfect hearty breakfast or brunch option.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 6 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup roasted sweet potatoes, cubed
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon ground cumin

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in Gluten-Free Bisquick until smooth.
3. Add the roasted sweet potatoes, shredded mozzarella cheese, cumin, and cilantro to the egg mixture, and mix well.
4. Pour the mixture into the prepared baking dish and spread evenly.
5. Bake for 30-35 minutes, or until the eggs are set and lightly golden.
6. Allow the bake to cool for a few minutes before slicing and serving.

This sweet potato and egg bake is a nourishing, balanced dish that combines natural sweetness from the potatoes with savory flavors from the eggs and cheese.

It’s perfect for meal prepping and will keep you satisfied throughout the day.

Gluten-Free Bisquick Egg and Avocado Breakfast Bowl

For a light yet filling breakfast, this egg and avocado breakfast bowl combines the fluffiness of Bisquick with scrambled eggs, creamy avocado, and a few simple toppings.

This easy-to-make bowl is great for those who want a nutritious and satisfying start to their day.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 4 large eggs
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 ripe avocado, diced
• 1 tablespoon olive oil
• 2 tablespoons salsa (optional)
• Fresh cilantro for garnish

Instructions:

1. In a medium bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Stir in Gluten-Free Bisquick until smooth.
2. Heat olive oil in a large skillet over medium heat. Add the egg mixture to the skillet and scramble, cooking until the eggs are set and fluffy.
3. Remove the eggs from the skillet and set aside.
4. To assemble the bowls, divide the scrambled eggs into bowls and top with diced avocado, a dollop of salsa (if using), and a sprinkle of fresh cilantro.
5. Serve warm and enjoy!

This breakfast bowl is a light and healthy option that’s perfect for busy mornings.

The creamy avocado pairs wonderfully with the fluffy scrambled eggs, making for a satisfying and energizing meal to start the day.

Gluten-Free Bisquick Savory Egg and Spinach Muffins

These savory egg muffins are a great on-the-go breakfast or snack.

With the addition of Gluten-Free Bisquick, the muffins have a light, fluffy texture, while the spinach and cheese provide a savory bite.

They’re easy to make and can be stored in the fridge or freezer for quick meals throughout the week.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped fresh spinach
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced onion
• 1/4 cup chopped sun-dried tomatoes (optional)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a muffin tin.
2. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in Gluten-Free Bisquick until smooth.
3. Add chopped spinach, shredded cheddar cheese, diced onion, and sun-dried tomatoes (if using) to the mixture, and mix until well combined.
4. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
6. Let the muffins cool for a few minutes before removing them from the muffin tin.

These savory egg muffins are perfect for meal prep and can be enjoyed as a quick breakfast or snack throughout the week. The spinach adds a fresh, nutritious element, while the cheese and sun-dried tomatoes bring extra flavor.

Gluten-Free Bisquick Bacon and Mushroom Quiche

This savory quiche is a perfect dish for brunch or a light dinner.

With a fluffy Bisquick base, it combines crispy bacon, tender mushrooms, and creamy eggs, making it a satisfying meal that everyone will love.

It’s gluten-free and packed with flavors from the bacon and vegetables, making it both hearty and nutritious.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 6 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cooked bacon, crumbled
• 1/2 cup sautéed mushrooms
• 1/4 cup shredded Swiss cheese
• 1/4 cup chopped green onions

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9-inch pie dish.
2. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in Gluten-Free Bisquick until smooth.
3. Add the crumbled bacon, sautéed mushrooms, shredded Swiss cheese, and chopped green onions to the mixture, and stir until well combined.
4. Pour the egg mixture into the prepared pie dish and spread it evenly.
5. Bake for 30-35 minutes, or until the quiche is set and golden on top.
6. Allow the quiche to cool for a few minutes before slicing and serving.

This bacon and mushroom quiche is perfect for a savory breakfast or brunch.

It’s easy to prepare, and the flavors of bacon and mushrooms complement the creamy eggs and Bisquick base beautifully.

It can be made ahead and stored in the fridge for quick meals during the week.

Gluten-Free Bisquick Spicy Chorizo and Egg Tacos

These spicy chorizo and egg tacos bring a kick to your breakfast!

Using Gluten-Free Bisquick to make soft, fluffy taco shells, you get a delicious, hearty meal that combines savory eggs, spicy chorizo, and fresh toppings.

These tacos are perfect for a breakfast or brunch gathering and can be made in under 30 minutes.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 4 large eggs
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 pound chorizo sausage
• 1/2 cup diced tomatoes
• 1/2 cup chopped cilantro
• 4 gluten-free corn tortillas

Instructions:

1. In a medium bowl, whisk together eggs, milk, salt, and pepper. Stir in Gluten-Free Bisquick until smooth.
2. Heat a nonstick skillet over medium heat and cook the chorizo until fully browned, breaking it up as it cooks.
3. Add the egg mixture to the skillet with the chorizo, and cook, stirring occasionally, until the eggs are scrambled and set.
4. Warm the corn tortillas in a dry skillet for 30 seconds on each side.
5. Scoop the chorizo and egg mixture onto each tortilla.
6. Top with diced tomatoes and chopped cilantro.
7. Serve immediately and enjoy!

These spicy chorizo and egg tacos are a fun, flavorful twist on a classic breakfast dish.

The Bisquick taco shells are light and fluffy, perfectly balancing the richness of the chorizo and eggs.

They’re perfect for meal prep and can be enjoyed any time of day.

Gluten-Free Bisquick Zucchini and Feta Egg Casserole

This light yet flavorful zucchini and feta egg casserole combines the fresh, crisp taste of zucchini with the savory tang of feta cheese.

The Bisquick helps create a fluffy base, making this casserole a perfect breakfast or brunch dish.

It’s gluten-free and full of vegetables, making it both nutritious and satisfying.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 6 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded zucchini, squeezed dry
• 1/2 cup crumbled feta cheese
• 1/4 cup diced red onion
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in Gluten-Free Bisquick until smooth.
3. Heat olive oil in a skillet over medium heat, and sauté the diced red onion for 2-3 minutes until softened.
4. Add the shredded zucchini to the skillet and cook for an additional 3-4 minutes until slightly softened.
5. Add the zucchini and onions to the egg mixture, along with crumbled feta cheese, and stir to combine.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes, or until the casserole is set and golden brown on top.
8. Allow to cool for a few minutes before slicing and serving.

This zucchini and feta egg casserole is a delicious and healthy breakfast that you can make ahead for the week.

The fresh flavors of zucchini and feta combined with the light, fluffy Bisquick base make for a satisfying meal that’s both nutritious and full of flavor.

Gluten-Free Bisquick Sausage and Egg Casserole

This hearty casserole brings together the richness of eggs, sausage, and cheese with a fluffy Gluten-Free Bisquick base.

It’s the perfect breakfast for a crowd or a family brunch, and it can easily be prepped ahead of time.

Packed with protein and flavor, it will keep you full and satisfied all morning long.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 6 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound breakfast sausage, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced green onions
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in Gluten-Free Bisquick until smooth.
3. Add the cooked sausage, shredded cheddar cheese, diced green onions, and garlic powder to the mixture. Stir until well combined.
4. Pour the egg and sausage mixture into the prepared baking dish and spread evenly.
5. Bake for 30-35 minutes, or until the casserole is golden on top and set in the center.
6. Let cool for a few minutes before slicing and serving.

This sausage and egg casserole is a simple, comforting meal that can be made ahead of time and stored in the fridge for a quick breakfast during the week.

It’s filling, flavorful, and perfect for feeding a crowd or enjoying throughout the week.

Gluten-Free Bisquick Spinach and Mushroom Egg Muffins

These egg muffins are a great on-the-go breakfast option, combining fresh spinach, sautéed mushrooms, and fluffy eggs with a Gluten-Free Bisquick base.

They’re light, nutritious, and can easily be customized with your favorite veggies or cheese.

These muffins are perfect for meal prep and can be enjoyed throughout the week.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup fresh spinach, chopped
• 1/2 cup mushrooms, sliced
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and grease a muffin tin.
2. In a skillet, heat olive oil over medium heat. Add sliced mushrooms and cook for 4-5 minutes until softened.
3. Add chopped spinach to the skillet and cook for another 1-2 minutes until wilted. Remove from heat.
4. In a medium bowl, whisk together eggs, milk, salt, and pepper. Stir in Gluten-Free Bisquick until smooth.
5. Add the cooked spinach and mushrooms to the egg mixture and mix in the shredded mozzarella cheese.
6. Pour the mixture into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until the muffins are golden and set.
8. Let cool for a few minutes before removing them from the tin.

These spinach and mushroom egg muffins are great for meal prep, and you can store them in the fridge for a quick breakfast throughout the week.

They’re healthy, full of flavor, and incredibly easy to make!

Gluten-Free Bisquick Sweet Cinnamon Egg Bake

This sweet cinnamon egg bake is a perfect treat for breakfast or brunch. With a Bisquick base, it’s light and fluffy, while the cinnamon and sugar give it a deliciously sweet flavor.

This dish is great for those who want something a little more indulgent in the morning while still keeping it gluten-free.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 6 large eggs
• 1 cup milk
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup diced apples or pears (optional)
• Powdered sugar for dusting

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large bowl, whisk together eggs, milk, salt, cinnamon, sugar, and vanilla extract. Stir in Gluten-Free Bisquick until smooth.
3. If using, fold in diced apples or pears to the mixture.
4. Pour the egg mixture into the prepared baking dish and spread evenly.
5. Bake for 25-30 minutes, or until the egg bake is set and golden on top.
6. Let cool for a few minutes before dusting with powdered sugar and serving.

This sweet cinnamon egg bake is perfect for when you’re craving something sweet but still want a satisfying breakfast.

The apples or pears add a touch of natural sweetness, and the cinnamon provides a cozy, comforting flavor. It’s great for special occasions or just a fun weekend breakfast!

Gluten-Free Bisquick Broccoli and Cheese Egg Casserole

This savory casserole combines the richness of eggs, the creaminess of cheese, and the nutritional benefits of broccoli, all with a fluffy Gluten-Free Bisquick base.

It’s a great breakfast or brunch option that’s not only delicious but also packed with healthy vegetables. This dish is easy to make and perfect for feeding a crowd.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 6 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups chopped broccoli florets, cooked
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup diced onion (optional)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in Gluten-Free Bisquick until smooth.
3. Add the cooked broccoli, shredded cheddar cheese, shredded mozzarella cheese, and diced onion (if using) to the mixture. Stir until well combined.
4. Pour the egg mixture into the prepared baking dish and spread evenly.
5. Bake for 30-35 minutes, or until the casserole is golden and set in the center.
6. Let cool for a few minutes before slicing and serving.

This broccoli and cheese egg casserole is a great way to incorporate vegetables into your breakfast. It’s also very versatile—add your favorite cheese or extra vegetables to suit your taste.

It’s a satisfying dish that’s perfect for meal prepping and can be enjoyed throughout the week.

Gluten-Free Bisquick Ham and Swiss Egg Muffins

These portable egg muffins combine the savory flavors of ham and Swiss cheese with the fluffiness of Gluten-Free Bisquick, creating a perfect handheld breakfast option.

They’re great for busy mornings or meal prepping, and they can be customized with your favorite ingredients.

These savory muffins are sure to become a breakfast favorite.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cooked ham, diced
• 1/2 cup shredded Swiss cheese
• 1/4 cup chopped green onions
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and grease a muffin tin.
2. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in Gluten-Free Bisquick until smooth.
3. Add the diced ham, shredded Swiss cheese, and chopped green onions to the egg mixture and stir to combine.
4. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 18-20 minutes, or until the muffins are golden and set in the center.
6. Allow the muffins to cool for a few minutes before removing them from the tin.

These ham and Swiss egg muffins are an excellent choice for meal prepping. You can make them ahead of time and store them in the fridge for a quick breakfast or snack throughout the week. They’re full of flavor and make for a satisfying, high-protein start to your day.Gluten-Free Bisquick Apple Cinnamon Egg Bake

This warm and comforting apple cinnamon egg bake is perfect for a cozy breakfast or brunch.

The natural sweetness of apples combined with cinnamon creates a deliciously fragrant dish, while the Bisquick base ensures a light and fluffy texture.

This gluten-free bake is simple to make and a delightful way to start your day.

Ingredients:

• 1/2 cup Gluten-Free Bisquick
• 6 large eggs
• 1 cup milk
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup sugar
• 2 medium apples, peeled and diced
• 1/4 teaspoon vanilla extract
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large bowl, whisk together eggs, milk, salt, cinnamon, sugar, and vanilla extract. Stir in Gluten-Free Bisquick until smooth.
3. Fold in the diced apples and mix until evenly combined.
4. Pour the mixture into the prepared baking dish and spread it out evenly.
5. Bake for 30-35 minutes, or until the egg bake is set and golden on top.
6. Let the bake cool for a few minutes before dusting with powdered sugar (if desired) and serving.

This apple cinnamon egg bake is a perfect fall-inspired breakfast.

It’s slightly sweet, comforting, and filling. You can also experiment with other fruits like pears or berries to switch things up.

It’s ideal for a weekend breakfast or any time you want a delicious, gluten-free treat.