Who doesn't love a good breakfast casserole? It's a comfort food kind if way to start the day, especially for weekends, celebrations, and holidays. This hearty breakfast casserole without bread swaps in quinoa (so it's gluten-free) and adds sautéed vegetables. I've also used goat cheese versus cow's cheese.
Breakfast Casserole Without Bread
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 breakfast casserole some oomph, plus its adds protein. Cooked veggies add color, flavor and nutrition, so it's a healthy breakfast casserole. It even works for dinner!
Goat Cheese vs. Cow's Milk Cheese
Another swap I made in this breakfast casserole recipe is using goat cheese instead of cow's milk cheese. Some who are intolerant to cow's cheese find they do ok with goat cheese because it's easier to digest. Buy a soft goat cheese and crumble it yourself or buy the crumbles.
Prep Ahead Steps for Breakfast Casseroles
The steps are easy, and you can do your prep work ahead of time.
Up to 3 days ahead:
- Cook the quinoa, spread on a sheet pan, cool and refrigerate.
- Chop veggies and saute.
The morning of serving:
- 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
What to Serve with a Breakfast Casserole
To finish off your 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.
Breakfast Casserole Without Bread
- 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
- 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.