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Gluten Free Veggie Breakfast Casserole | Can't Stay Out of the Kitchen | this is one fantastic #breakfast #casserole. This #healthy #glutenfree version is loaded with #veggies but NO meat. This terrific #breakfastcasserole is terrific for #holiday breakfasts like #Christmas or #NewYearsDay. #HolidayBreakfast #ChristmasBreakfast #NewYearsDayBreakfast #vegetarian #HealthyBreakfastCasserole #MeatlessMondays #VegetarianBreakfastCasserole #broccoli #spinach #tomatoes #squash #mushrooms #cheddarcheese

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!
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
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
  

  • 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-label]

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
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