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.
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.
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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 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
- 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.
- Saute the onions in butter until soft. Add the to the casserole dish.
- Saute mushrooms in butter until browned and moisture is mostly gone.
- Steam broccoli florets until tender, 2-3 minutes.
- Chopped the cooked broccoli
- Add the veggies, quinoa, and herbs to the dish and mix together.
- Briefly blend the cottage cheese, eggs, half of the parmesan, salt & pepper on low (NOT on high as it whips in too much air).
7. Pour the egg mixture over the veggies. Sprinkle rest of the parmesan on top evenly.
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.
Recipe FAQs
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.
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.
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.
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.
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
Gluten Free Breakfast Casserole
Equipment
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
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Denise says
Yummy! And easy to make! I love this idea of breakfast casserole!