Diabetic recipes for breakfast casseroles

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
breakfast casseroles

Being a gestational diabetes a person has to always be aware of what he or she eats. Checking the list of ingredients of every new meal on whether it is acceptable or not becomes a second nature. Constant vigilance could save lives, literally.

If you have a friend or relative, who has diabetes coming over for a night or two, make sure you check the list of allowed foods online in advance and fill your fridge with healthy alternatives to prohibited products. Thankfully, there are a lot of recipes taking into account such condition that are easily producible at home. As a general rule, you could always modify any classic recipe in such a way it would fit the diabetes food requirements easily.

Diabetic recipes for breakfast casseroles

Breakfast variation. 

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Calories 1457 kcal


  • 8 eggs
  • 1 large sweet pepper
  • 1/2 cup pizza sauce
  • 20 oz refrigerated shredded hash brown potatoes
  • 1 tbsp olive oil
  • 1 oz shredded Parmesan cheese


  1. Pre heat oven to 360 degrees (F)

  2. Sprinkle the bottom of rectangular oven dish with oil

  3. Put potatoes on the bottom on the dish, pour some oil to the potatoes, toss and stir

  4. Bake for 15 minutes on medium, then toss and stir again, bake for 7 more minutes, remove from oven

  5. Take out seeds from the sweet pepper and cut it into the rings

  6. Place the rings in the two layers over the potatoes

  7. Pour 1 tbsp pizza sauce onto every pepper ring

  8. Crack an egg onto every pepper ring

  9. Put shredded cheese on to each pepper ring 

  10. Bake for half an hour 


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