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    Home » Recipes » Breakfast and Brunch

    Gluten Free Breakfast Casserole Recipe

    Published: May 6, 2025 by Sally Cameron · This post may contain affiliate links · 1 Comment

    246 shares
    A piece of gluten free breakfast baked egg casserole on a white plate with a silver fork.
    ↓ Jump to Recipe

    Hearty, savory, and packed with protein, this naturally gluten free breakfast casserole is everything you want in a make-ahead morning meal. Eggs, quinoa, broccoli, mushrooms, cottage cheese, and Parmesan come together for an easy breakfast bake that’s perfect for brunch, a holiday breakfast, or breakfast-for-dinner. Assemble the night before, bake in the morning if desired.

    A golden baked breakfast casserole with eggs, mushrooms, broccoli, and quinoa in a white baking dish.

    If you're looking for an easy, hearty gluten-free breakfast casserole recipe, here you go. Quinoa, eggs, cottage cheese, and sautéed veggies get the day started right. Serve it up with fresh fruit or berries, and some good hot coffee or tea.

    Jump to:
    • Why You'll like This Recipe
    • Recipe Ingredients
    • Substitutions and Variations
    • Breakfast Casserole Instructions
    • Serving Suggestions
    • Recipe FAQs
    • More Delicious Breakfast Recipes
    • Did You Make This Recipe?
    • 📖 Recipe
    • 💬 Comments

    Why You'll like This Recipe

    • Easy to prep ahead and bake in the morning.
    • Something more special for a holiday or weekend breakfast.
    • Gluten-free, high protein, and low carb to keep you going.
    • Think of it like a crustless quiche.

    For a hearty side dish, try these air fryer red potatoes. You can make them in the oven too.

    Recipe Ingredients

    Ingredients for a breakfast egg casserole in prep bowls on the counter with mushrooms, broccoli, and quinoa.
    • Butter – I use unsalted butter to control the salt in the recipe.
    • Onion – Yellow, white, or brown onions all work well.
    • Herbs – Fresh Italian (flat-leaf) parsley adds flavor, and fresh or dried thyme.
    • Garlic – Adds depth and savory aroma, use garlic powder or fresh.
    • Quinoa – Use white quinoa or tri-color quinoa; cook and cool before using.
    • Mushrooms – White or brown mushrooms (like cremini) both work.
    • Broccoli – Use fresh broccoli crowns and trim into small florets.
    • Eggs – Large eggs, preferably at room temperature.
    • Red pepper flakes – Optional, for a touch of heat.
    • Cottage cheese – Full-fat offers more flavor, but low-fat also works.
    • Parmesan cheese – Adds nutty, salty richness to the casserole.

    Please see the recipe card for the complete recipe, measurements, salt and pepper.  

    Substitutions and Variations

    • For a dairy-free option, there are some plant-based cottage cheese alternatives on the market, but since I haven’t tested them in this recipe, I can’t guarantee the results. If you try one, let me know how it turns out! And use a vegan Parmesan-style cheese.
    • Try buttery grated Monterey Jack, grated cheddar cheese, or gruyere.
    • Add meat: Stir in up to ½ cup of browned and crumbled pork sausage, chicken sausage for extra flavor. It’s a great way to add a savory note.

    These buttery baby dutch yellow potatoes are another good side dish for a bigger meal.

    Breakfast Casserole Instructions

    This gluten free breakfast casserole can be made the night ahead, covered with plastic wrap, refrigerated, and baked the next morning if desired.

    Cook and cool the quinoa ahead of time. Spray your baking dish with cooking spray. Pre-heat the oven to 350°F if baking right away.

    White onions sauteeing a a black steel pan.
    1. Saute the onions in butter until soft. Add the to the casserole dish.
    Nicely browned sauteed mushrooms in a stainless steel pan.
    1. Saute mushrooms in butter until browned and moisture is mostly gone.
    Bright green broccoli florets in a steamer basket.
    1. Steam broccoli florets until tender, 2-3 minutes.
    Cooked chopped broccoli on a black cutting board.
    1. Chopped the cooked broccoli
    A white baking dish filled with broccoli, mushroom, quinoa, and herbs for a breakfast casserole.
    1. Add the veggies, quinoa, and herbs to the dish and mix together.
    Egg, cottage cheese, and parmesan cheese in a blender ocntainer.
    1. Briefly blend the cottage cheese, eggs, half of the parmesan, salt & pepper on low (NOT on high as it whips in too much air).
    Gluten free breakfast casserole ready to bake in the oven.

    7. Pour the egg mixture over the veggies. Sprinkle rest of the parmesan on top evenly.

    Golden baked breakfast egg casserole done and cooling on the stovetop.

    8. Bake the egg casserole at 350°F on the middle rack of the oven for 45-50 minutes until light golden and firm to the touch.

    Serving Suggestions

    Allow the breakfast casserole to cool a few minutes, then slice into individual pieces.

    To finish off your menu, add some berries, sliced melon or a fresh fruit salad. A little crisp bacon on the side is nice if your family loves bacon. If you're serving more for brunch, lunch, or even dinner, add a tossed green salad.

    Garnish with a dollop of sour cream, chopped parsley, or chopped green onions if desired or more parmesan.

    A piece of gluten free breakfast baked egg casserole on a white plate with a silver fork.

    Recipe FAQs

    Can I swap the cottage cheese for another cheese?


    You can use ricotta cheese for a similar texture, or use more shredded cheese if you prefer. Just note it may change the protein content and texture slightly.

    Is it vegetarian?

    Yes, if you use vegetarian-friendly Parmesan or omit it. Always check cheese labels if you're cooking for strict vegetarians. Otherwise, regular parmesan may be fine.

    Can I add meat to this casserole?


    Absolutely—cooked crumbled bacon, finely chopped leftover ham, or cooked, drained, chopped sausage all work well. Try Italian sausage, turkey sausage, maple sausage, or even a mild breakfast sausage for different flavor profiles. Just chop and mix in with the vegetables, but don’t overdo the quantities. Use no more than ½ cup. I like using fully cooked sausage—it’s easy to dice and stir in without extra prep.

    Can I make this casserole ahead of time?

    Yes! Assemble it the night before, cover and refrigerate. Let it sit at room temp for 30–45 minutes before baking in the morning. It works great.

    More Delicious Breakfast Recipes

    Here are more great recipe ideas for terrific breakfasts. And if you need something quick and healthy, check out the smoothies recipes.

    • Stacked buckwheat pancakes on a white plate with syrup and blueberries.
      The Best Buckwheat Pancakes Recipe
    • Colorful fresh fruit salad with seasonal fruit, great for breakfast and brunch.
      Healthy Fruit Salad Recipe
    • Dutch baby oven pancakes
      Dutch Baby Pancake (Gluten-free or Wheat)
    • Close up of crispy golden waffles with blueberries, raspberries, strawberries.
      Gluten-Free Waffles Recipe

    Did You Make This Recipe?

    If you make this gluten free breakfast casserole, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

    This recipe was originally published 4/3 2017 and if you are looking for that recipe version, comment and I will send it to you.

    📖 Recipe

    A piece of golden baked breakfast casserole with eggs on a plate with a fork and dollop of sour cream on top.

    Gluten Free Breakfast Casserole

    Sally Cameron
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    Prep Time 25 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Breakfast, Brunch
    Servings 6
    Calories 267 kcal

    Equipment

    • 8x8 baking dish

    Ingredients
      

    • 1 ½ tablespoons unsalted butter
    • 1 cup chopped onion half a medium
    • ¾ teaspoon dried thyme
    • 1 ½ cups small broccoli florets about 4 ounces
    • 8 ounces mushrooms stemmed and sliced thin
    • 2 tablespoons chopped fresh Italian parsley
    • ½ teaspoon garlic powder or 2 fresh cloves finely chopped
    • ¾ cup cooked and cooled quinoa
    • 10 large eggs
    • ⅔ cup cottage cheese
    • ⅔ cup finely grated parmesan cheese divided use
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon red pepper flakes optional

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    Instructions
     

    Prepare the dish

    • Lightly spray an 8x8-inch glass or ceramic baking dish with nonstick spray. Sprinkle the cooked quinoa evenly over the bottom.

    Sauté aromatics

    • In a large (12-inch) skillet over medium-low heat, melt ½ tablespoon of butter. Add the onion and sauté until softened, about 3 minutes. Stir in the garlic and thyme, cook for 1 minute more. Transfer the mixture to the baking dish.

    Cook the mushrooms

    • Add the remaining 1 tablespoon of butter to the skillet. Add the mushrooms and cook until browned and most of the moisture has evaporated. Add to the baking dish.

    Add broccoli and herbs

    • Steam the broccoli florets until just tender, 2-3 minutes, then chop them small. Add to the baking dish along with the chopped parsley. Stir to evenly combine all the vegetables.

    Blend the egg mixture

    • In a blender, puree the cottage cheese with 2 of the eggs on low speed a few seconds until smooth. Add the remaining eggs and blend briefly on low speed to combine—just until smooth. Avoid blending on high speed to prevent whipping too much air into the mixture.

    Assemble the casserole

    • Stir ⅓ cup of the Parmesan cheese into the egg mixture, then pour the mixture over the vegetables in the baking dish. Sprinkle the remaining ⅓ cup of Parmesan evenly over the top.

    Bake and serve

    • To serve right away: Bake at 350°F for about 50 minutes, until the top is golden brown and the casserole feels firm to the touch. Let cool slightly before slicing and serving.
      To make ahead: Cover the unbaked casserole with plastic wrap and refrigerate overnight. In the morning, remove it from the fridge 30–45 minutes before baking. Bake as directed above.

    Nutrition

    Calories: 267kcalCarbohydrates: 12gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 329mgSodium: 578mgPotassium: 433mgFiber: 2gSugar: 4gVitamin A: 938IUVitamin C: 25mgCalcium: 224mgIron: 2mg
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    246 shares

    Comments

    1. Denise says

      April 04, 2017 at 2:35 am

      Yummy! And easy to make! I love this idea of breakfast casserole!

      Reply

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    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

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