A creamy and delicious gluten-free breakfast casserole that is deceptively simple to make. This simple egg casserole 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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Keeping the ingredients simple makes this breakfast casserole perfect for holidays, an easy weeknight dinner, or just a casual Sunday brunch. If you want something that is good for a potluck or a crowd, try individual quiche lorraines!
Serve it with an arugula and pear salad, a slice of gluten-free pumpkin bread, and blueberry mimosas for a delightful brunch.
📖Why My Recipe Works
- Simple Ingredients- While it isn't loaded up with potatoes or bacon, like most breakfast dishes, it is still big on flavor.
- Layered- The layering method may seem odd but it ensures a lovely texture that ensures a fluffy egg texture.
🧾Ingredient Notes
- Eggs- One dozen eggs. yes, a whole carton.
- Cheese- Full fat shredded Swiss cheese or gruyere cheese, or better yet do a 50/50 mix.
- Milk- Use whole milk for maximum creaminess.
- Wine- The wine prevents the cheese from getting grainy. Plus it adds a touch of flavor.
- Spices- Just salt, black pepper, and a dash of dry mustard
Optional Add-Ins
You may be tempted to add meats and veggies to this keto breakfast casserole. I get it, but I truly prefer the simple version. It is creamy and rich, like souffle.
Good additions include finely diced onions, peppers, ham, and bacon. Fully cook before adding to the breakfast casserole.
Avoid add-ins 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.
⏲️How to Make a Gluten-Free Egg Casserole
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 shredded 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.
👩🏻🍳 Expert Tips
- 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.
- Do not pre-assemble the casserole.
- To save time in the morning I shred the cheese the night before.
- Crack the eggs into a mason jar and store them in the fridge. In the morning 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
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.
There are two methods for storing leftovers. First, allow the breakfast casserole to cool in the pan. Cover tightly and store in the fridge.
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
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more seasonal recipes!
📖 Recipe Card
Gluten-Free Breakfast Casserole
Ingredients
- 2 cups shredded swiss cheese or gruyere
- 4 tablespoon unsalted butter plus more for greasing the dish
- 1 cup whole milk
- 2 tablespoon dry white wine
- 12 eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground mustard
- fresh chives for garnish
Instructions
- 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
Video
Notes
- 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.
Biana says
Looks delicious! A perfect brunch dish to serve with a salad.
Jen says
Thanks so much!
Pam says
Going to have several people at the beach house next weekend and I'm making this!
Jen says
Let us know how it turns out.
Kristen says
Love this breakfast casserole! Thank you for the great recipe!
Jen says
Thank you for the review.
Mirlene says
Can a breakfast get any better than this? What a fantastic recipe to keep handy at all times.
Pam Greer says
I love how fast and easy this is and everyone loves it! My new go to breakfast casserole!
Jen says
Thanks for the review! Glad everyone enjoyed.