Overnight Gluten Free Breakfast Casserole with Veggies & Gruyere
This make-ahead gluten-free breakfast casserole is a cozy veggie and Gruyère egg bake you prep the night before. Vegetarian, with a low- FODMAP option.
This gluten-free breakfast casserole with veggies & Gruyère cheese is some of the yummiest, healthy comfort food you’ll ever eat. Bold statement, I know, but true!
It’s a cozy, vegetarian egg casserole made with gluten-free bread cubes, sautèed leeks and spinach, fresh herbs, and melty Gruyère cheese. The best part You assemble it the night before, pop it in the fridge, and bake it the next morning. This makes it perfect for Christmas breakfast, Easter brunch, or anytime you’re feeding a crowd.
You might also know this dish as strata, which is a layered bake of bread, eggs, and cheese. Whatever you call it, it’s easy to customize with whatever veggies, cheese, and herbs you have on hand.
Why You’ll Love This Gluten-Free Egg Casserole
💛 You may also like: Easy Vegetable Strata w/ Artichoke Hearts & Spinach)
Ingredient Notes & Substitutions
- Gluten-free bread: Any kind works, and this is a great way to use up odds and ends. Slightly stale bread soaks up the egg mixture best. Not on a gluten-free diet? Regular bread works well too!
- Veggies & herbs: I love this with leeks, baby spinach, and oregano, but feel free to use any variety of vegetables and fresh or dried herbs. See the full recipe card for ideas.
- Cheese: Melted Gruyère is just so darn good! Cheddar, Monterey Jack, mozzarella, or Swiss cheese are all yummy swaps too.
- Pantry Staples: Eggs, milk, olive oil, salt, and pepper. Avocado oil also works well. I haven’t tried this recipe with dairy-free milk. If you do, let me know how it turns out!
How to Make Gluten-Free Breakfast Casserole…
- Cut bread into cubes & place it in a greased 13×9 baking dish. I used up all the bits and bobs of gluten-free bread in my fridge.
- Sauté the veggies & fresh herbs and layer them on top of the bread cubes.
- Whisk together the eggs & milk, and grate some cheese. Pour the egg mixture over the bread & veggies. Press the bread down to coat it in the egg mixture, then top with cheese.
- Cover and refrigerate overnight or for at least 8 hours. This gives the bread time to soak up the egg mixutre, so you get a custardy center instead of dry bread.
- Bake in a 350 F oven for about 40 minutes, until golden brown with bubbly cheese. Enjoy!
How to Make it Low FODMAP
This breakfast casserole is easy to make low FODMAP with a few tweaks:
- Leeks: Use olnly the dark green leave which are low FODMAP. Skip the white and light green parts.
- Milk: Use lactose-free milk or a low FODMAP plant-based milk such as unsweetened almond milk.
- Bread: Not all gluten-free bread is low FODMAP. Check labels for high FODMAP ingredients like inulin or honey.
- Veggie Swaps: Some low FODMAP ones to try (in appropriate serving sizes) include bell peppers, broccoli crowns, oyster mushrooms, and Swiss chard. Here’s a complete list of low FODMAP vegetables.
💛 You may also like: 80+ Vegetarian low FODMAP recipes
Tips & Storage
Make it the night before. The overnight egg soak is the secret here. Pull it out of the fridge the next morning to bake.
Keep an eye on the top. If your casserole is borwning to fast before the center is set, loosely tent it with aluminum foil for the rest of the bake.
Mix up your veggies. So many options! Think artichoke hearts, arugula, bell pepper, broccoli, mushrooms, onions, Swiss chard, tomatoes, and zucchini. Just sauté watery veggies (like mushroom and zucchini) first so your casserole doesn’t get soggy.
Storing leftovers. Keep leftovers covered in the fridge for up to 3 to 4 days.
Freezing and reheating. Let the casserole cool completely, then wrap individua squaes and freeze. Reheat in the microwave or in a 250 degree F oven until warmed through.
Serving Suggestions
- For breakfast or brunch, fresh fruit on the side is delicious. Go with whatever fruit is in season.
- Hosting a holiday brunch? Serve it alongside my Gluten Free French Toast Casserole for a sweet and savory spread!
- For lunch or dinner, serve with a salad. This Strawberry Arugula Salad or this Superfood Salad Bowl with Honey-Miso Dressing makes a nourishing and complete meal.
Make-Ahead Gluten Free Breakfast Casserole
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups sliced leeks, dark green part only for low FODMAP
- 3 cups chopped baby spinach, or other leafy greens
- 2 tablespoons fresh oregano, or 2 teaspoons dried
- 6 cups gluten free bread cubes, or regular
- 6 large eggs
- 1 1/2 cups milk, or plant based milk; lactose free for low FODMAP
- 1/2 teaspoon salt
- Fresh ground black pepper, to taste
- 1 cup shredded Gruyere cheese, or other cheese
Instructions
- Preheat oven to 350 degrees F. Grease a 13 x 9 in baking dish.
- Cut bread into ~ 1 inch cubes and place in greased baking dish.
- Heat olive oil in a skillet or cast iron pan over medium. Add sliced leeks and saute until softened, ~ 5 minutes. Stir in spinach and saute until it wilts down, ~ 1 minute.
- Add fresh oregano, stir well to combine, and season veggies with salt and pepper. Turn off heat, and set aside while making egg mixture.
- Whisk eggs, milk, and salt in a medium size mixing bowl. Grate cheese.
- Layer the veggie/herb mixture over the bread cubes. Pour the egg mixture over and press the bread cubes down with a spatula to cover them with egg. Place grated cheese on top.
- For the best results, cover casserole and place in refrigerator overnight or for 8 hours before baking.
- Bake in the oven for about 40 minutes or until the casserole is light golden brown and the cheese is bubbly. Check periodically to see if the casserole is browning. Loosely tent with aluminum foil if needed to prevent burning.
Notes
- Use dark green portion of leeks and lactose free or low FODMAP plant based milk.
- Swap spinach and leeks with any variety of veggies, including artichoke hearts, arugula, bell peppers, broccoli, mushrooms, onions, Swiss chard, tomatoes, zucchini. Note: Not all of these vegetables are low FODMAP.
- Swap fresh oregano with other herbs like basil, cilantro, dill, sage, and thyme.
Nutrition
More Gluten-Free Breakfast & Brunch Recipes You’ll Love
Let’s Chat! Have you made strata before? What veggies and cheese would you add to your strata? What’s your favorite healthy comfort food???
Did you make this recipe?
Please leave your comments, and if you loved it, give it a 5-star rating! And please share this post with your friends and family, or take a photo and tag me on Instagram @thespicyrd.Thanks so much for your support!
And don’t forget to sign up for my newsletter to get new gluten-free recipes, nutrition tips, meal plans, reader discounts, and more delivered straight to your inbox!
