Gluten Free Breakfast Casserole with Veggies, Fresh Herbs, & Gruyere

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This gluten free breakfast casserole with veggies & Gruyere cheese is some of the yummiest, healthy comfort food you’ll ever eat. Bold statement I know, but true!

You can call this gluten free breakfast casserole a “strata” too.

I did a quick Google search to see what kind of healthy comfort food is trending & stumbled upon “Gluten Free Breakfast Casserole”.

So, that’s what I’m calling this recipe. But you might also know it as a “strata”, which is a layered casserole dish featuring bread, eggs, and cheese.

Besides those main ingredients, you can add anything you want to make your strata absolutely delicious.

(Related: Easy Vegetable Strata w/ Artichoke Hearts & Spinach)

How to make a gluten free breakfast casserole…

1. 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-5 slices of Cook’s Sourdough Bread, 1 Happy Campers Gluten Free Bun, & 1 Canyon Bakehouse Bagel. Use any bread, gluten free or regular, you have on hand.
2. Saute veggies & fresh herbs, and layer them on top of the bread cubes. For my gluten free breakfast casserole, I sauted leeks, baby spinach, and fresh oregano, but you can make this with whatever veggies you have at home. Suggestions: artichoke hearts, arugula, basil, bell peppers, broccoli, cilantro, dill, mushrooms, onions, sage, Swiss chard, thyme, tomatoes, zucchini & so many more!
3. Make your egg & milk mixture, and grate some cheese. Pour the egg mixture on top of the bread & veggies. Press the bread down to coat it in the egg mixture, then top with grated cheese.
4. Bake in a 350 F oven for ~ 40 minutes, or until nice and golden brown with bubbly cheese. Eat!

Low FODMAP Option

This breakfast casserole is gluten free and vegetarian. You can easily make it low FODMAP by using the dark green portion of the leeks and lactose free or low FODMAP plant based milk.

(Related: 80+ Vegetarian low FODMAP recipes)

Tip! You can prep this gluten free breakfast casserole ahead of time. Make it the night before so the bread can soak up all the egg mixture. Then bake it the next morning. Leftovers freeze well too!

Make it a meal!

• 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

• 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.

• 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.

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.  

Serving: 1serving | Calories: 358kcal | Carbohydrates: 28g | Protein: 18g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 223mg | Sodium: 538mg | Potassium: 314mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2445IU | Vitamin C: 7mg | Calcium: 426mg | Iron: 3mg

EA Stewart, RD | Registered Dietitian Nutritionist

Course Breakfast, Brunch, Dinner, Lunch

Cuisine American, Gluten Free, Low FODMAP Option, Vegetarian

Keyword quick easy egg strata recipe

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source https://betterweightloss.info/gluten-free-breakfast-casserole-with-veggies-fresh-herbs-gruyere/