This gluten-free breakfast casserole is a yummy way to start your day! Packed with eggs, veggies, and cheese, it’s both filling and delicious.
I love making this on lazy mornings. Just mix everything together, pop it in the oven, and enjoy a warm, cheesy slice. Perfect for sharing—or not! 😊
Key Ingredients & Substitutions
Eggs: The backbone of this casserole! They provide structure and protein. If you’re egg-free, try using flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) for a similar binding effect, though the texture will vary.
Cheeses: Cheddar and parmesan bring flavor and creaminess. If you’re dairy-free, opt for vegan cheese or nutritional yeast for a cheesy flavor without dairy. I love a good sharp cheddar for extra flavor!
Bacon: Cooked bacon adds a savory crunch. You can substitute with turkey bacon, sausage, or even a plant-based bacon for a different twist. If you’re skipping meats, sautéed mushrooms add a nice flavor.
Flours: Almond and coconut flour are fantastic gluten-free options. If you can’t find almond flour, try oat flour or chickpea flour. Just remember that coconut flour absorbs more moisture, so use it wisely!
How Do I Get the Perfect Texture in My Casserole?
The key to a great texture in your breakfast casserole is careful mixing and baking. Here’s how to ensure it turns out just right:
- Whisk the eggs well—this incorporates air for fluffiness.
- Mix dry ingredients (flours, baking powder, and spices) in one bowl, then add to egg mixture. This helps avoid lumps.
- Be sure to fold in the mix-ins gently. Over-mixing can lead to a dense casserole.
- Check for doneness by giving it a gentle shake; it should not jiggle in the center when fully cooked.
Let it stand for a few minutes after baking. This will help it set further and make slicing easier!
Gluten Free Breakfast Casserole
Ingredients You’ll Need:
For the Casserole:
- 8 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1 cup cooked bacon, chopped (or use sausage if preferred)
- 1 cup diced bell peppers (red or orange)
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano or Italian seasoning
- 1 teaspoon baking powder (gluten-free)
- 1/2 cup almond flour (or other gluten-free flour)
- 1/4 cup coconut flour
- 1/2 cup milk (dairy or non-dairy)
- Salt and black pepper to taste
- Fresh thyme or parsley for garnish (optional)
- Cooking spray or parchment paper for lining the dish
How Much Time Do You Need?
This delicious gluten-free breakfast casserole takes about 15 minutes to prepare and then needs to bake for 35-40 minutes. Overall, you’ll be ready to serve in about 1 hour, making it a fantastic choice for brunch or a special breakfast gathering!
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Start by preheating your oven to 350°F (175°C). While the oven heats up, grease a 9×9 inch baking dish with cooking spray or line it with parchment paper for easy cleanup later.
2. Whisk the Eggs:
In a large mixing bowl, whisk together the eggs until they are nice and smooth. Then, pour in the milk and keep whisking until fully combined.
3. Combine Dry Ingredients:
Next, add the almond flour, coconut flour, and gluten-free baking powder to the bowl. Stir everything together until well combined, ensuring there are no lumps.
4. Season the Mixture:
Add in the garlic powder, onion powder, dried oregano (or Italian seasoning), salt, and black pepper. Mix well to spice up your base.
5. Mix in the Good Stuff:
Gently fold in the shredded cheddar cheese, grated parmesan, chopped bacon, diced bell peppers, and onion. Make sure everything is evenly distributed throughout the mixture.
6. Spread the Mixture:
Pour your egg and vegetable mixture into the prepared baking dish. Spread it out evenly using a spatula; this helps ensure even cooking.
7. Bake to Perfection:
Place the dish in your preheated oven and bake for 35-40 minutes. Check for doneness — the casserole should be set and the top golden brown. If you’d like, crack a few extra eggs on top halfway through for an added touch!
8. Cool and Serve:
Once baked, let the casserole cool for a few minutes before slicing. This makes serving easier! Garnish with fresh thyme or parsley if you like, and enjoy your hearty, gluten-free breakfast casserole warm!
This casserole brings together a fluffy, eggy base, melty cheese, crispy bacon, and vibrant veggies—perfect for a comforting and fun morning meal!
Can I Use Egg Substitutes for This Recipe?
Absolutely! If you’re looking for a plant-based option, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg) or look for commercial egg replacers. Keep in mind that the texture will differ slightly from traditional eggs.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the mixture the night before and store it in the refrigerator. Just bake it in the morning! Alternatively, you can bake it, let it cool, and store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave when ready to serve.
What Vegetables Can I Substitute?
You’re free to customize your veggie choices! Spinach, zucchini, or mushrooms work wonderfully as alternatives to bell peppers and onions. Just ensure that any veggies you add are cooked before mixing them in, as this will help remove excess moisture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge. They can last up to 3 days. To reheat, pop them in the microwave or place them back in the oven until warmed through, ensuring they maintain their delicious texture!
