Strata: A Gluten Free Breakfast Casserole
This gluten free breakfast casserole combines leftover gluten free bread with fresh veggies, eggs, and dairy-free cream for a dish that's easy to prepare.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- baking dish
Ingredients
Egg Mixture
- 300 g eggs without shells, 5 large eggs
- 500 g oat milk
- 150 g heavy cream dairy-free
- 5 g salt
- 2 g ground black pepper
- 3 g garlic powder
- 5 g onion powder
- 2 g nutmeg powder
Fillings
- 400 g gluten free bread cut into cubes
- 250 g grated cheese dairy-free
- 100 g green bell peppers diced
- 100 g yellow bell peppers diced
- 150 g cherry tomatoes cut in halves
- 1 large onion chopped
- 50 g parsley chopped
Instructions
- Cut the buns into small cubes. Slice the cherry tomatoes in halves, chop the bell peppers and onions, and roughly chop the fresh parsley.
- Mix oat milk, eggs, heavy cream, nutmeg, garlic powder, and onion powder thoroughly.
- Preheat oven to 350°F (175°C).
- Prepare a 9 x 13-inch casserole or three small-size baking dishes sprayed or brushed with cooking oil.
- Arrange alternate layers of bread and vegetables, starting with bread from the bottom of the casserole. Add a thin layer of grated cheese in between.
- Pour the egg-cream mixture over the bread and let it soak for at least 10 minutes. Add grated cheese on top before baking.
- Bake the strata for about 35-40 minutes until the top is golden brown and the center is set. If you’re uncertain, give the dish a little shake—if the middle jiggles, it needs a few more minutes. Serve Warm.
Notes
Make Your Own Breakfast Casserole
- Want to add a bit more protein? Throw in some smoked tofu or pulled oats. Prefer more veggies? Add in some spinach or mushrooms.
- You can also experiment with spices—adding a dash of smoked paprika or Italian seasoning could be an interesting flavor combination. The key is to use what you have on hand and adapt it to your preferences.
Tried this recipe?Let us know how it was!