Gluten Free Breakfast Casserole
Servings: 6
Calories: 267kcal
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
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: 267kcal | Carbohydrates: 12g | Protein: 20g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 329mg | Sodium: 578mg | Potassium: 433mg | Fiber: 2g | Sugar: 4g | Vitamin A: 938IU | Vitamin C: 25mg | Calcium: 224mg | Iron: 2mg