Gluten Free Veggie Breakfast Casserole

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, and 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 great Meatless Monday dish for supper.

When 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 that’s 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 special occasion breakfasts, holidays like Easter or Mother’s Day, or Baby Shower brunches, then Gluten Free Veggie Breakfast Casserole is the dish for you! 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 | Can't Stay Out of the Kitchen | fabulous souffle-style #breakfast #casserole filled with several #veggies and #cheese. #glutenfree #MeatlessMonday

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

Gluten Free Veggie Breakfast Casserole | Can't Stay Out of the Kitchen | fabulous souffle-style #breakfast #casserole filled with several #veggies and #cheese. #glutenfree #MeatlessMonday

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 | Can't Stay Out of the Kitchen | fabulous souffle-style #breakfast #casserole filled with several #veggies and #cheese. #glutenfree #MeatlessMonday

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

 

Here’s what I did.

Gluten Free Veggie Breakfast Casserole | Can't Stay Out of the Kitchen | fabulous souffle-style #breakfast #casserole filled with several #veggies and #cheese. #glutenfree #MeatlessMonday

I used these ingredients.

Gluten Free Veggie Breakfast Casserole | Can't Stay Out of the Kitchen | fabulous souffle-style #breakfast #casserole filled with several #veggies and #cheese. #glutenfree #MeatlessMonday

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

Gluten Free Veggie Breakfast Casserole | Can't Stay Out of the Kitchen | fabulous souffle-style #breakfast #casserole filled with several #veggies and #cheese. #glutenfree #MeatlessMonday

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

Gluten Free Veggie Breakfast Casserole | Can't Stay Out of the Kitchen | fabulous souffle-style #breakfast #casserole filled with several #veggies and #cheese. #glutenfree #MeatlessMonday

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.

Gluten Free Veggie Breakfast Casserole | Can't Stay Out of the Kitchen | fabulous souffle-style #breakfast #casserole filled with several #veggies and #cheese. #glutenfree #MeatlessMonday

Add spinach and tomatoes. 

Gluten Free Veggie Breakfast Casserole | Can't Stay Out of the Kitchen | fabulous souffle-style #breakfast #casserole filled with several #veggies and #cheese. #glutenfree #MeatlessMonday

Saute a few minutes until spinach wilts.

Gluten Free Veggie Breakfast Casserole | Can't Stay Out of the Kitchen | fabulous souffle-style #breakfast #casserole filled with several #veggies and #cheese. #glutenfree #MeatlessMonday

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

Gluten Free Veggie Breakfast Casserole | Can't Stay Out of the Kitchen | fabulous souffle-style #breakfast #casserole filled with several #veggies and #cheese. #glutenfree #MeatlessMonday

Sprinkle with cheese.

Gluten Free Veggie Breakfast Casserole | Can't Stay Out of the Kitchen | fabulous souffle-style #breakfast #casserole filled with several #veggies and #cheese. #glutenfree #MeatlessMonday

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

Gluten Free Veggie Breakfast Casserole | Can't Stay Out of the Kitchen | fabulous souffle-style #breakfast #casserole filled with several #veggies and #cheese. #glutenfree #MeatlessMonday

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

Gluten Free Veggie Breakfast Casserole | Can't Stay Out of the Kitchen | fabulous souffle-style #breakfast #casserole filled with several #veggies and #cheese. #glutenfree #MeatlessMonday

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

Gluten Free Veggie Breakfast Casserole | Can't Stay Out of the Kitchen | fabulous souffle-style #breakfast #casserole filled with several #veggies and #cheese. #glutenfree #MeatlessMonday

Gluten Free Veggie Breakfast Casserole is a great dish to make for holiday breakfasts like Easter, Mother’s Day or other special occasion brunches.

 

Here’s the recipe.

GLUTEN FREE VEGGIE BREAKFAST CASSEROLE

(My own concoction)

Print Recipe
Gluten Free Veggie Breakfast Casserole BigOven - Save recipe or add to grocery list Yum
This tasty souffle-style breakfast casserole can also be served for Meatless Mondays. It's filled with several veggies and is made with gluten free bread. This is great for a holiday breakfast.
Gluten Free Veggie Breakfast Casserole | Can't Stay Out of the Kitchen | fabulous souffle-style #breakfast #casserole filled with several #veggies and #cheese. #glutenfree #MeatlessMonday
Course Breakfast
Cuisine American
Prep Time 45 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Breakfast
Cuisine American
Prep Time 45 minutes
Cook Time 60 minutes
Servings
Ingredients
Gluten Free Veggie Breakfast Casserole | Can't Stay Out of the Kitchen | fabulous souffle-style #breakfast #casserole filled with several #veggies and #cheese. #glutenfree #MeatlessMonday
Instructions
  1. In a large skillet over medium heat, add a few tablespoons of olive oil.
  2. Add yellow squash, zucchini, mushrooms and broccoli and sauté veggies in olive oil about 5 minutes or until softened.
  3. Add red, orange, and yellow bell peppers and green onions, and cook an additional 3-5 minutes or until peppers soften.
  4. Add tomatoes and spinach and cook a couple of minutes until spinach wilts.
  5. Remove from burner.
  6. Spray a large 10x15” glass baking dish with cooking spray.
  7. Cut off crusts of bread, then cut bread into cubes.
  8. Place enough bread cubes in prepared baking dish to cover the bottom.
  9. Spread veggies over top of bread.
  10. Sprinkle veggies with Italian seasoning.
  11. Use more if desired.
  12. Then sprinkle with cheese.
  13. Whisk eggs in medium mixing bowl.
  14. Add half-and-half or milk, eggs, salt and pepper.
  15. Whisk to combine and pour mixture evenly over cheese in baking dish.
  16. Cover with plastic wrap and refrigerate overnight.
  17. Bake at 350° for about 45 minutes to an hour or when casserole is bubbly and set.

 

[b]Gluten Free Veggie Breakfast Casserole[/b]
Recipe Type: Breakfast
Cuisine: American
Author: Teresa Ambra – my own creation
Prep time:
Cook time:
Total time:
Serves: 10
This tasty souffle-style breakfast casserole can also be served for Meatless Mondays. It’s filled with several veggies and is made with gluten free bread. This is great for a holiday breakfast.
Ingredients
  • 1 loaf [url href=”http://www.rudisbakery.com/” target=”_blank” title=”rudi’s gluten free bread”]Rudi’s[/url] multigrain gluten free sandwich bread
  • olive oil
  • 5-oz. fresh spinach
  • ½ cup chopped red bell pepper
  • ½ cup chopped orange bell pepper
  • ½ cup chopped yellow bell pepper
  • 8-oz. sliced fresh mushrooms
  • 1 yellow squash, sliced and quartered
  • 1 zucchini, sliced and quartered
  • 3 green onions, diced
  • 1 ½ cups frozen broccoli florets
  • 3 roma tomatoes, chopped
  • 2 cups[url href=”http://www.kraftrecipes.com/home.aspx” target=”_blank” title=”kraft cheese”] Kraft[/url] sharp cheddar cheese, shredded
  • 1 tsp. Italian seasoning
  • 6 eggs
  • 3 ½ cups half-and-half or milk
  • 1 tsp. salt
  • ½ tsp. pepper
Instructions
  1. In a large skillet over medium heat, add a few tablespoons of olive oil.
  2. Add yellow squash, zucchini, mushrooms and broccoli and sauté veggies in olive oil about 5 minutes or until softened.
  3. Add red, orange, and yellow bell peppers and green onions, and cook an additional 3-5 minutes or until peppers soften.
  4. Add tomatoes and spinach and cook a couple of minutes until spinach wilts.
  5. Remove from burner.
  6. Spray a large 10×15” glass baking dish with cooking spray.
  7. Cut off crusts of bread, then cut bread into cubes.
  8. Place enough bread cubes in prepared baking dish to cover the bottom.
  9. Spread veggies over top of bread.
  10. Sprinkle veggies with Italian seasoning.
  11. Use more if desired.
  12. Then sprinkle with cheese.
  13. Whisk eggs in medium mixing bowl.
  14. Add half-and-half or milk, eggs, salt and pepper.
  15. Whisk to combine and pour mixture evenly over cheese in baking dish.
  16. Cover with plastic wrap and refrigerate overnight.
  17. Bake at 350° for about 45 minutes to an hour or when casserole is bubbly and set.

 

Gluten Free Veggie Breakfast Casserole | Can't Stay Out of the Kitchen | fabulous souffle-style #breakfast #casserole filled with several #veggies and #cheese. #glutenfree #MeatlessMonday

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

Gluten Free Veggie Breakfast Casserole | Can't Stay Out of the Kitchen | fabulous souffle-style #breakfast #casserole filled with several #veggies and #cheese. #glutenfree #MeatlessMonday

Doesn’t Gluten Free Veggie Breakfast Casserole look marvelous?

You may also enjoy these delicious recipes!

Hawaiian Breakfast Casserole

Hawaiian Breakfast Casserole | Can't Stay Out of the Kitchen | fabulous #breakfast #casserole made with King #Hawaiiansweetrolls. #ham #pineapple

 

Sausage Breakfast Casserole

Sausage Breakfast Casserole - IMG_1436

 

Bacon Spinach and Smoked Gouda Breakfast Casserole

Bacon Spinach and Smoked Gouda Breakfast Casserole | Can't Stay Out of the Kitchen | fabulous #breakfast #casserole that's great for #holiday breakfasts. #bacon #spinach #cheese

13 Replies to "Gluten Free Veggie Breakfast Casserole"

  • comment-avatar
    Anonymous September 12, 2016 (8:38 am)

    Kim, I tried this recipe yesterday (Sunday 9/11/2016) and it was a big hit at my church breakfast potluck. I didn’t have any zucchini (mine had spoiled) and I didn’t have any squash or Italian Seasoning…but I did put in red, yellow and orange bell peppers, mushrooms, tomatoes, onions and spinach with a cajun spice, along with salt and pepper. I have people asking me for the recipe!! Thanks so much!!

    • comment-avatar
      Teresa September 12, 2016 (1:42 pm)

      So glad you enjoyed the breakfast casserole. It’s great with any kind of veggie.

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  • comment-avatar
    Nancy October 30, 2015 (3:19 pm)

    This was fantastic. I’m always looking for different ideas for breakfast dishes. Thank you!

    • comment-avatar
      Teresa October 31, 2015 (10:18 am)

      So glad you enjoyed this, Nancy. I made about six different breakfast casseroles that day, and I have to admit this was my favorite. Healthy, too!

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  • comment-avatar
    Amanda April 10, 2015 (8:24 pm)

    This casserole is a great breakfast option!

    • comment-avatar
      Teresa April 10, 2015 (9:03 pm)

      Thanks, Amanda. It really turned out wonderfully.

  • comment-avatar
    Kim @ The Baking ChocolaTess April 8, 2015 (3:49 pm)

    Yum! One of my friends I work with is vegetarian. Teresa, she would love this! Thanks for sharing. I’ve still got my eye on that Hawaiian Breakfast Casserole, Yum!!! 🙂 Gotta print this for my girl! 🙂

    • comment-avatar
      Teresa April 8, 2015 (4:36 pm)

      Thanks, Kim. I think flavoring it with Italian Seasoning is why it turned out so tasty. If your friend is not gluten intolerant, any favorite bread will work great in this dish.

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