This creamy and delicious gluten-free breakfast casserole is made without bread. It is deceptively simple to make.
This simple egg bake is perfect for a crowd, this one cooks in well under an hour. Making it perfect for holidays and family gatherings. But it also reheats like a dream, making it an ideal savory meal prep breakfast recipe.
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While this recipe is technically keto, I love it because it isn't keto specific. Keeping the ingredients simple makes this breakfast casserole perfect for holidays, an easy weeknight dinner, or just a casual Sunday brunch. And while it isn't loaded up with potatoes or bacon, like most breakfast dishes, it is still big on flavor.
🧾Ingredients and Substitutions
This easy low carb egg bake is dependent on the fats from the ingredients for a perfect texture. I do not recommend substituting non-dairy or low-fat ingredients. To make this recipe you will need:
- One dozen eggs
- Shredded Swiss cheese or gruyere cheese, better yet do a 50/50 mix
- Unsalted butter, about half a stick
- Whole milk
- Dry white wine (for real, and don't skip it)
- Spices- salt, black pepper, and a dash of dry mustard
- Chives to garnish
You may be tempted to add meats and veggies to this keto breakfast casserole. I get it, but I do truly prefer the simple version. It is creamy and rich, like souffle.
But if you must, here are the additions we recommend adding or avoiding.
Finely diced onions, peppers, ham, and bacon make good additions. Fully cook your additions before adding to the breakfast casserole.
Avoid additions that are chunky or high in water content like sausage, broccoli, or tomatoes. They weigh down the casserole and prevent the eggs from achieving their perfect creamy consistency.
While your oven is preheating prepare the casserole dish by greasing it with butter. The key to this breakfast egg bake is to layer the ingredients so it puffs up just the right amount.
The first layer is the cheese. Spread the swiss cheese in the bottom of the casserole dish. Next, you will cut the stick of butter into small chunks. Spread out over the cheese. Whisk together the milk and wine. Pour half the mixture over the cheese and set aside.
Beat together the eggs with salt, pepper, and dry mustard. The eggs should be fully combined and slightly frothy. You can use a whisk or a blender for this step. Pour the remaining milk/wine mixture over eggs.
Bake until the eggs are slightly puffed and just set, approximately 35 to 40 minutes. Beginning checking at 30 minutes, then every few minutes until the center is just slightly jiggly. Rest for 5 minutes before cutting into squares, garnish with chives.
🍳Tips and Tricks
- Make sure your oven is fully preheated before placing the casserole in the oven.
- When in doubt, go with a larger pan versus a smaller one. This casserole is meant to be a more elegant thinner breakfast dish. Not an overstuffed casserole (which we love, just not what this recipe was meant to be).
- Resist the urge to pre-assemble the casserole. To save time in the morning I shred my cheese and store tightly wrapped in the fridge. I crack the eggs into a mason jar and store them in the fridge. In the morning I add the spices. Tightly screw the cap on and give it a good shake to combine.
- The recipe calls for swiss cheese but my favorite is a 50/50 mix of swiss and gruyere.
🌡️How to Store Leftover Breakfast Casserole
There are two methods for storing leftovers. First is allow the breakfast casserole to cool in the pan. Cover tightly and store in the fridge.
My preferred method though is to allow the casserole to completely cool. Then cut into squares. Store the squares in a Tupperware-style container with a piece of wax paper separating the stacked squares.
The casserole will keep in the fridge for 3 to 5 days. To reheat pull out a square and microwave on medium power for 4 minutes.
🥗More Gluten-Free Breakfast Recipes
If you enjoyed this egg bake recipe check out some of our other low-carb carb breakfast recipes or this warm chia pudding recipe. And we recommend this list for more truly gluten-free breakfast ideas.
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📖 Printable Recipe Card
Gluten-Free Breakfast Casserole
- Preheat the oven to 325 F degrees. Grease your casserole dish with extra butter. Spread the cheese in the bottom of the casserole dish. Cut the butter into small chunks and dot over the cheese.4 tablespoon unsalted butter, 2 cups shredded swiss cheese
- Combine the milk and wine. Pour half the mixture over the cheese.1 cup whole milk, 2 tablespoon dry white wine
- Beat together the eggs with salt, pepper, and dry mustard. The eggs should be fully combined and slightly frothy. Pour into the casserole dish.12 eggs, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon ground mustard
- Pour the remaining milk/wine mixture over eggs.
- Bake until the eggs are slightly puffed and just set, approximately 35 to 40 minutes. Beginning checking at 30 minutes, then every few minutes until the center is just slightly jiggly. Rest for 5 minutes before cutting into squares, garnish with chives.fresh chives
- A 9x13 or larger casserole dish is recommended for this recipe. In order to cook without getting crusty, the casserole needs to be on the thinner side.
- Bake on the bottom rack to prevent the top from over-browning.
- Layering the ingredients is important in this recipe. Mixing the ingredients together will result on a tough dense casserole.