This gluten-free breakfast casserole is perfect for a cozy morning! Packed with eggs, veggies, and cheese, it’s a hearty dish the whole family will love.
Honestly, who doesn’t love a meal you can make in one dish? I enjoy making this casserole the night before, so breakfast is a breeze the next day. Yum! 🌟
Key Ingredients & Substitutions
Eggs: Eggs are the star here, providing structure and protein. If you’re looking for a vegan option, you can use flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) or a store-bought egg replacer.
Gluten-Free Bread: Use your favorite gluten-free bread, but day-old bread works best since it soaks up the egg mixture without getting mushy. If you can’t find gluten-free bread, you can use cooked quinoa or gluten-free tortillas cut into pieces.
Cheese: Cheddar is a classic choice for flavor, but feel free to swap it with mozzarella or a dairy-free cheese if needed. Nutritional yeast can also be a good substitute for a cheesy flavor without dairy.
Vegetables: Spinach, mushrooms, and sun-dried tomatoes add color and nutrition. You can mix it up with bell peppers, zucchini, or kale based on your taste and what you have on hand.
How Do I Ensure My Casserole Sets Perfectly?
The key to a great breakfast casserole is how well you incorporate the ingredients and cook it. Here’s how to do it:
- Whisk eggs and milk thoroughly so they blend well together. This helps in creating a fluffy texture.
- Sauté your vegetables before adding them. This enhances their flavor and removes excess water, preventing a soggy casserole.
- Keep an eye on the baking time. It should set and be slightly puffy when ready. A toothpick inserted in the center should come out clean.
- Let it cool slightly before slicing. This allows it to firm up, making it easier to serve.
By following these tips, you’ll have a delicious dish that everyone will love! Happy cooking!
Gluten Free Breakfast Casserole
Ingredients You’ll Need:
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1 cup shredded cheddar cheese (or a blend of cheddar and mozzarella)
- 1 cup cooked breakfast sausage or bacon, crumbled (optional)
- 1 cup chopped fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup mushrooms, sliced
- 1 small onion, finely diced
- 1 clove garlic, minced
- 2 cups gluten-free bread, cubed (day-old or toasted)
- 1 tsp dried oregano or Italian seasoning
- Salt and pepper, to taste
- 2 tbsp olive oil or butter (for sautéing)
How Much Time Will You Need?
This gluten-free breakfast casserole will take about 15 minutes to prepare and 35-45 minutes to bake. If you want to make it ahead, you can assemble it the night before, refrigerate it, and then bake it fresh in the morning. Perfect for busy days or brunch gatherings!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that it’s hot and ready for your casserole. Line a 9×9-inch baking dish with parchment paper or grease it lightly with some oil or butter.
2. Sauté the Vegetables:
In a skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add the diced onion, minced garlic, and sliced mushrooms. Sauté for about 5 minutes until the onion is translucent and the mushrooms have softened. Then, add the chopped spinach and cook until it wilts. Remove from heat and set aside.
3. Mix the Egg Base:
In a large mixing bowl, whisk together the 8 eggs and 1 cup of milk until well combined. Season with salt, pepper, and 1 teaspoon of dried oregano or Italian seasoning for flavor.
4. Combine All Ingredients:
Now, add in the cubed gluten-free bread, sautéed vegetable mixture, chopped sun-dried tomatoes, optional crumbled sausage or bacon, and the shredded cheese. Gently fold everything together until the bread is coated with the egg mixture and all ingredients are evenly distributed.
5. Pour and Spread:
Pour the egg mixture into the prepared baking dish, spreading it evenly to ensure even cooking.
6. Bake the Casserole:
Place the baking dish in the preheated oven and bake for 35-45 minutes. You’ll know it’s done when the casserole is set in the center and the top is golden brown. If you want to double-check, insert a toothpick in the center; it should come out clean.
7. Cooling and Serving:
Once baked, remove the casserole from the oven and allow it to cool slightly—this makes slicing easier. Cut it into squares or rectangles. Serve warm and enjoy your delicious gluten-free breakfast!
Pro Tip:
This casserole is great for meal prep! Make it the night before, store it in the refrigerator, and simply bake it in the morning for a delightful, hassle-free breakfast.
Can I Use a Different Type of Cheese?
Absolutely! While cheddar is delicious, you can use any cheese you prefer. Mozzarella, feta, or a dairy-free cheese are all great options to switch things up based on personal taste or dietary needs.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or warm them in the oven until heated through.
Can I Make This Casserole Vegan?
Yes! To make a vegan version, you can replace the eggs with a mixture of 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water for each egg. Use non-dairy milk and substitute the cheese with nutritional yeast or a dairy-free cheese alternative.
Can I Add More Vegetables?
Definitely! Feel free to add any vegetables you enjoy, such as bell peppers, zucchini, or kale. Just make sure to sauté them first to reduce moisture and enhance their flavor!
