Make-Ahead Gluten Free Breakfast Casserole

Close up shot of a gluten-free breakfast casserole with a serving spatula.

5 from 15 votes

This gluten-free breakfast casserole with veggies & Gruyère cheese is some of the yummiest, healthy comfort food you'll ever eat. Prep it the night before, bake it in the morning, and enjoy! Leftovers freeze well too!

Prep Time20

Cook Time40

Chill time8

Total Time9

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: American, Mediterranean

Diet: Gluten Free, Vegetarian

Keyword: quick easy egg strata recipe

Diet: DASH, Gluten Free, Low FODMAP Option, Vegetarian

Servings: servings

Calories: 358kcal

Author: EA Stewart, RD

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

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. Note: Not all of these vegetables are low FODMAP.
Swap fresh oregano with other herbs like basil, cilantro, dill, sage, and thyme.

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

Nutrition