Gluten Free Living – 2015

Gluten Free Veggie Breakfast Casserole is one delicious breakfast dish! It’s filled with lots of veggies, cheese and half-and-half. I’ve used gluten free bread instead of regular bread. This one has no meat, just veggies. It has terrific texture as well as taste. While I made this and refrigerated it overnight, you can also bake it right away, if desired. While I made Gluten Free Veggie Breakfast Casserole for breakfast, this would also make a terrific Meatless Monday dish for supper.

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I was asked to make breakfast for 80 women for a Ladies’ Conference at our church at the end of February. It was my goal to make several different kinds of breakfast casseroles so they didn’t all taste the same. I have two friends at church who’re on gluten free diets and also can’t eat pork because it makes them sick. Most breakfast casseroles use ham, bacon or sausage–all pork. While you can now find chicken and turkey sausage, I decided to make a vegetarian casserole instead.

This casserole turned out so well. I used so many different veggies: spinach, broccoli, tomatoes, mushrooms, onions, bell peppers (in several colors), yellow squash and zucchini. It’s layered over top of gluten free bread cubes which provide body and substance to the casserole. Then cheese, half-and-half cream and eggs are poured over top making a souffle-type casserole dish. This casserole is just spectacular in taste. I seasoned the casserole with Italian seasoning which made this casserole quite scrumptious and flavored everything wonderfully.

If you’re looking for a fantastic gluten free casserole for holidays like Christmas, Thanksgiving, Easter or Mother’s Day, this casserole is for you! Or if you need a breakfast casserole for Baby Shower brunches or other special occasion breakfasts, then Gluten Free Veggie Breakfast Casserole should be on your menu! If you don’t have gluten intolerance, then use regular bread instead. The nice thing about breakfast casseroles is you can make them the night before, then you pop them in the oven first thing in the morning. By the time everybody is up and going, breakfast is ready. Yum, yum, good.

Gluten Free Veggie Breakfast Casserole is a delicious souffle-type breakfast.

This casserole is filled with broccoli, tomatoes, mushrooms, yellow squash, zucchini, onions and three colors of bell peppers for superb taste.

Gluten Free Veggie Breakfast Casserole is also great to serve for Meatless Mondays.

Here’s what I did.

I used these ingredients.

Pour a few tablespoonfuls of olive oil in a LARGE skillet. Add broccoli florets, yellow squash, zucchini and mushrooms. Saute about 5 minutes.

Add green onions and yellow, orange and red bell peppers. Stir to combine and saute an additional 3-5 minutes.

Spray a 10×15″ glass baking dish with cooking spray. Cut crusts off gluten free bread. Slice bread into cubes and sprinkle into the bottom of the prepared dish.

Add spinach and tomatoes. 

Saute a few minutes until spinach wilts.

Spread veggie mixture over top of gluten free bread cubes. Sprinkle with Italian seasoning.

Sprinkle with cheese.

Whisk eggs, half-and-half cream, salt and pepper.

Pour egg mixture over top of cheese. Cover and refrigerate overnight.

Bake, uncovered, at 350 for 45 minutes to an hour until hot and bubbly.

Gluten Free Veggie Breakfast Casserole is a great dish to make for holiday breakfasts like Thanksgiving, Christmas, Easter or Mother’s Day. .

This breakfast casserole is perfect for other special occasion brunches like birthdays and Baby Showers. This healthy casserole will have you salivating after the first bite!

Here’s the recipe.

GLUTEN FREE VEGGIE BREAKFAST CASSEROLE

(My own concoction)

Gluten Free Veggie Breakfast Casserole

Teresa Ambra

Gluten Free Veggie Breakfast Casserole is outstanding. It's filled with several veggies including spinach, mushrooms, broccoli and squash. It's made with gluten free bread for those with gluten intolerance. This tasty souffle-style breakfast casserole can also be served for Meatless Mondays. This is great for a holiday, company or weekend breakfast. Your family will love being treated to this delicious casserole for breakfast or breakfast for dinner!

No ratings yet

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Breakfast, Main Dish, Vegetable/Casserole

Cuisine American

Servings 10

Calories 461 kcal

Equipment

• 1 large skillet
• 1 wooden spoon
• 1 sharp knife to cut vegetables
• 1 10x15" glass baking dish
• 1 large mixing bowl
• 1 whisk

Ingredients

  

1x2x3x

• 1 loaf gluten free sandwich bread (my favorite is Canyon Bakehouse GF bread--any flavor)
• olive oil
• 5 oz. fresh spinach
• 1/2 cup red bell pepper chopped
• 1/2 cup orange bell pepper chopped
• 1/2 cup yellow bell pepper chopped
• 8 oz. fresh mushrooms sliced
• 1 yellow squash sliced and quartered
• 1 zucchini sliced and quartered
• 3 green onions diced
• 1 1/2 cups frozen broccoli florets
• 3 roma tomatoes chopped
• 2 cups sharp cheddar cheese shredded
• 1 tsp. Italian seasoning
• 6 large eggs
• 3 1/2 cups half-and-half or milk
• 1 tsp. salt
• 1/2 tsp. ground black pepper

Instructions

 

• In a large skillet over medium heat, add a few tablespoons of olive oil.
• Add yellow squash, zucchini, mushrooms and broccoli and sauté veggies in olive oil about 5 minutes or until softened.
• Add red, orange, and yellow bell peppers and green onions, and cook an additional 3-5 minutes or until peppers soften.
• Add tomatoes and spinach and cook a couple of minutes until spinach wilts.
• Remove from burner.
• Spray a large 10x15” glass baking dish with cooking spray.
• Remove crusts from bread and discard; then cut remaining bread into cubes.
• Place enough bread cubes in prepared baking dish to cover the bottom.
• Spread veggies over top of bread.
• Sprinkle veggies with Italian seasoning.
• Use more if desired.
• Then sprinkle with cheese.
• Whisk eggs in medium mixing bowl.
• Add half-and-half or milk and salt and pepper to egg mixture.
• Whisk to combine and pour mixture evenly over cheese in baking dish.
• Cover with plastic wrap and refrigerate overnight.
• Bake at 350° for about 45 minutes to an hour or when casserole is bubbly and set.

Notes

NOTE: Preparation time does not include time to refrigerate the casserole overnight.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 461kcalCarbohydrates: 44gProtein: 21gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 164mgSodium: 779mgPotassium: 658mgFiber: 4gSugar: 10gVitamin A: 2864IUVitamin C: 60mgCalcium: 453mgIron: 4mg

Keyword breakfast, breakfast casserole, broccoli, brunch, cheese, eggs, gluten free, main dish, mushrooms, spinach, tomatoes, yellow squash, zucchini

Tried this recipe?Let us know how it was!

This vegetarian casserole tastes so wonderfully you may want to make this every time you serve a big country breakfast.

Doesn’t Gluten Free Veggie Breakfast Casserole look marvelous?

This is one of the vest vegetarian breakfast casseroles ever! It’s so delicious you won’t want to stop eating.

You may also enjoy these delicious recipes!

Hawaiian Breakfast Casserole

Sausage Breakfast Casserole

Bacon Spinach and Smoked Gouda Breakfast Casserole

Gluten Free Veggie Breakfast Casserole

Teresa Ambra

Gluten Free Veggie Breakfast Casserole is outstanding. It’s filled with several veggies including spinach, mushrooms, broccoli and squash. It’s made with gluten free bread for those with gluten intolerance. This tasty souffle-style breakfast casserole can also be served for Meatless Mondays. This is great for a holiday, company or weekend breakfast. Your family will love being treated to this delicious casserole for breakfast or breakfast for dinner!

No ratings yet

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Breakfast, Main Dish, Vegetable/Casserole

Cuisine American

Servings 10

Calories 461 kcal

Equipment

• 1 large skillet
• 1 wooden spoon
• 1 sharp knife to cut vegetables
• 1 10×15" glass baking dish
• 1 large mixing bowl
• 1 whisk

Ingredients

  

1x2x3x

• 1 loaf gluten free sandwich bread (my favorite is Canyon Bakehouse GF bread–any flavor)
• olive oil
• 5 oz. fresh spinach
• 1/2 cup red bell pepper chopped
• 1/2 cup orange bell pepper chopped
• 1/2 cup yellow bell pepper chopped
• 8 oz. fresh mushrooms sliced
• 1 yellow squash sliced and quartered
• 1 zucchini sliced and quartered
• 3 green onions diced
• 1 1/2 cups frozen broccoli florets
• 3 roma tomatoes chopped
• 2 cups sharp cheddar cheese shredded
• 1 tsp. Italian seasoning
• 6 large eggs
• 3 1/2 cups half-and-half or milk
• 1 tsp. salt
• 1/2 tsp. ground black pepper

Instructions

 

• In a large skillet over medium heat, add a few tablespoons of olive oil.
• Add yellow squash, zucchini, mushrooms and broccoli and sauté veggies in olive oil about 5 minutes or until softened.
• Add red, orange, and yellow bell peppers and green onions, and cook an additional 3-5 minutes or until peppers soften.
• Add tomatoes and spinach and cook a couple of minutes until spinach wilts.
• Remove from burner.
• Spray a large 10×15” glass baking dish with cooking spray.
• Remove crusts from bread and discard; then cut remaining bread into cubes.
• Place enough bread cubes in prepared baking dish to cover the bottom.
• Spread veggies over top of bread.
• Sprinkle veggies with Italian seasoning.
• Use more if desired.
• Then sprinkle with cheese.
• Whisk eggs in medium mixing bowl.
• Add half-and-half or milk and salt and pepper to egg mixture.
• Whisk to combine and pour mixture evenly over cheese in baking dish.
• Cover with plastic wrap and refrigerate overnight.
• Bake at 350° for about 45 minutes to an hour or when casserole is bubbly and set.

Notes

NOTE: Preparation time does not include time to refrigerate the casserole overnight.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 461kcalCarbohydrates: 44gProtein: 21gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 164mgSodium: 779mgPotassium: 658mgFiber: 4gSugar: 10gVitamin A: 2864IUVitamin C: 60mgCalcium: 453mgIron: 4mg

Keyword breakfast, breakfast casserole, broccoli, brunch, cheese, eggs, gluten free, main dish, mushrooms, spinach, tomatoes, yellow squash, zucchini

Tried this recipe?Let us know how it was!