Who doesn’t love a hearty breakfast casserole? This Gluten-Free Breakfast Bake is satisfying comfort food to kick off your day, especially on weekends, holidays, or celebrations. Swap bread for protein-packed quinoa, add sautéed vegetables, this dish takes a flavorful gluten-free twist. Goat cheese gives it a nice creamy tang. It's perfect for brunch and even a breakfast-for-dinner option. Prep ahead for an easy hot breakfast.
My old favorite standby breakfast bake was an egg strata, but stratas are made with bread. Even though I could use gluten-free bread, whole-grain quinoa seemed a nice alternative and better solution to give this naturally gluten-free breakfast bake some oomph, plus its adds protein. Cooked veggies add color, flavor and nutrition, so it's a healthy breakfast casserole.
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Why You'll like This Recipe
- Easy to prep ahead and bake in the morning.
- Something more special for a holiday breakfast.
- Gluten-free, no bread, and tasty veggies.
Recipe Ingredients
- Butter: I use unsalted butter for everything to control the salt. If use have only salted, be careful adding salt.
- Onion: Yellow, brown, or white onion.
- Bell pepper: Red bell pepper adds color but use yellow or orange if needed.
- Leek: Pale green and white parts only.
- Herbs: Use fresh Italian (flat leaf) parsley.
- Quinoa: The tri-color blend adds more color but white quinoa works fine.
- Eggs: Large fresh eggs.
- Red pepper flakes: For a bit of kick.
- Goat cheese: Buy the crumbled goat cheese or a goat cheese log and crumble yourself.
- Parmesan cheese: For added flavor and salty richness. Optional if you can't do cow's milk dairy, or try vegan parmesan.
Please see the recipe card for measurements, salt and pepper.
Substitutions and Variations
- Try crumbles feta cheese for a similar tang to goat cheese.
- For a mild buttery cheese, use grated Monterey Jack cheese.
- Use mozzarella for a neutral, gooey alternative with a subtle flavor.
- Add grated gruyere for a nutty rich option.
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Recipe Instructions
The steps are easy, and you can do your prep work ahead of time, up to 3 days ahead if needed due to busy schedules:
- Cook the quinoa, spread on a sheet pan, cool completely, then package in an airtight container and refrigerate.
- Chop veggies and saute, cool and package as well.
To finish the breakfast bake
- Stir together the cooked veggies, quinoa and parsley.
- Spread in an 8x8 glass or ceramic baking dish.
- Whisk eggs together and pour over top.
- Top with crumbled goat cheese and a little grated Parmesan (optional).
- Bake and enjoy.
Serving Suggestions
To finish off your breakfast bake menu, add some berries, sliced melon or fresh fruit salad, and maybe a little crisp bacon. If you're serving more for brunch or lunch, add a tossed green salad.
For a fast homemade vinaigrette use the ratio of 3 parts oil to 1 part vinegar and whisk until smooth or shake in a jar. Add a little Dijon for flavor and to make it creamy.
📖 Recipe
Gluten-free Breakfast Bake
Ingredients
- 1 ½ tablespoons unsalted butter
- 1 cup chopped onion (1 small onion)
- 1 cup red bell pepper, chopped (1 medium)
- 1 cup chopped leek, pale green and white parts only (1 medium)
- ⅓ cup chopped Italian parsley (½ bunch)
- ¾ cup cooked and cooled quinoa
- 10 large eggs
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (pizza pepper)
- 4 ounces crumbled goat cheese
- ⅓ cup grated Parmesan cheese
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Instructions
- Pre-heat the oven to 350°F. Spray an 8x8 glass or ceramic baking dish and set near the stove.
- In a large (12") fry pan or skillet over medium-low heat melt the butter. Add the onion, bell pepper and leek. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir the parsley and the cooked quinoa into the pan, then layer the mixture into the sprayed baking dish. Top the vegetable mixture with the goat cheese crumbles and distribute evenly.
- Crack eggs into a blender and add the salt and both peppers. Blend on medium low speed for about 20 seconds until frothy. Alternatively you can whisk everything together in a bowl by hand. Slowly pour the eggs over the vegetables and quinoa. Sprinkle the Parmesan cheese over the top evenly.
- Bake casserole until golden brown on top and firm to the touch in the center, 40-45 minutes. Another way to tell if it is done is with a digital thermometer. It should read 160°F in the center. Remove casserole for the oven and allow to stand for a few minutes, then slice into 6 pieces and serve.
Denise says
Yummy! And easy to make! I love this idea of breakfast casserole!