Gluten Free Breakfast Casserole

5 from 15 votes

This gluten free breakfast casserole with veggies & Gruyere cheese is some of the yummiest, healthy comfort food you'll ever eat. Bonus, it's super easy to make and freezes well too!

Prep Time20

Cook Time40

Chill time8

Total Time9

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: American, Gluten Free, Low FODMAP Option, Vegetarian

Keyword: quick easy egg strata recipe

Servings: servings

Calories: 358kcal

Author: EA Stewart, RD | Registered Dietitian Nutritionist

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
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 veggie/herb mixture on top on bread cubes. Pour egg mixture on top, and press bread cubes down with a spatula, so bread is covered with eggs. Place grated cheese on top.
For the best results, cover casserole and place in refrigerator overnight or for 8 hours before baking.
Bake in oven for ~40 minutes or until casserole is light golden brown and cheese is bubbly. Check periodically to see if casserole is getting brown. Top with aluminum foil is needed to prevent from burning.

Notes

Low FODMAP Option:

Use dark green portion of leeks and lactose free or low FODMAP plant based milk.

Veggie & Herb Options:

Swap spinach and leeks with any variety of veggies including artichoke hearts, arugula, bell peppers, broccoli, mushrooms, onions, Swiss chard, tomatoes, zucchini
Swap fresh oregano with other herbs like basil, cilantro, dill, sage, and thyme.

Cheese Options: Don't have Gruyere? Try cheddar cheese, Monterrey Jack, mozzarella, Swiss, or any other cheese.

Nutrition