Gluten-Free, Dairy-Free Breakfast Casserole

Published by Laura Kersting on December 20, 2021

INGREDIENTS

Gluten-free bread: Use any of brand gluten-free bread or try my Simple Gluten-Free Bread Recipe.
Your choice of meat (sausage, bacon, ham)
Your choice of vegetable (spinach, kale, broccoli, mushrooms, etc.)
Cheddar cheese: Use any dairy-free brand. I use Follow Your Heart.
Eggs
Dairy-Free half & half (see my recipe for Dairy-Free Half-and-Half)
Sea salt
Dry, ground mustard
Dairy-free butter or shortening for greasing the baking pan
Green onions optional (garnish)
Parsley optional (garnish)

How to Make Gluten-Free Breakfast Casserole

Follow these instructions to make up this casserole the night before and let it sit in the refrigerator overnight. In the morning, remove from the refrigerator, bake and serve.

Cook the meat of your choice and set it aside.
Grease your baking pan (paid Amazon link).
Cut gluten-free bread into 1-inch cubes.
Layer gluten-free bread cubes in the bottom of the baking pan. Set aside.
Chop the vegetables of your choice. (Drain if using spinach)
To the prepared pan, layer the cooked meat on top of the bread cubes.
Layer the vegetables on top of the cooked meat.
Sprinkle the dairy-free cheese on top of the vegetables. Set the pan aside.
In a small bowl, beat the eggs with a whisk.
Mix the half & half, beaten eggs, salt, and dry mustard in a large measuring cup until frothy.
Pour the egg mixture over the top of the prepared pan.
Cover the pan with plastic wrap and place it in the refrigerator. Let it sit overnight.
When you're ready to bake, preheat the oven to 350 degrees Fahrenheit.
Remove the plastic wrap from the pan and let stand while the oven heats.
Bake uncovered at 350 degrees Fahrenheit for 45 minutes. Let stand 5 minutes before serving.
Garnish with green onion and parsley if desired.

How to Make This Recipe Dairy-Free

To make this recipe dairy-free use dairy-free half-and-half and dairy-free cheddar cheese.

DAIRY-FREE HALF-AND-HALF: Try my recipe for dairy-free half-and-half HERE.

There are several store-bought brands of dairy-free half-and-half substitutes. Many of these brands are available at your local grocery store, Walmart, and Target. Silk makes a dairy-free half-and-half made with almond milk. California Farms has a dairy-free substitute called Better Half, and Ripple has one as well. While all of these brands are dairy-free, just remember to read all labels carefully.

DAIRY-FREE CHEDDAR CHEESE: When it comes to dairy-free cheese there are some options to consider. Treeline is an option that is made from cashews. Follow Your Heart makes dairy-free cheese made from palm oil, and Kite Hill uses almond milk. Daiya makes dairy-free shredded cheese made from cassava and arrowroot plants. Violife’s dairy-free cheese is made with coconut oil.

What Can You Serve with This Gluten-Free, Dairy-Free Breakfast Casserole?

I like to serve this gluten-free breakfast casserole with something sweet. I recommend serving this with fresh fruit such as berries, or a fruit salad. Try my Easy Fruit Salad Recipe..

You can also serve this breakfast casserole with muffins or doughnuts. Try my Gluten-Free Blueberry Muffin Recipe, or my Baked Apple Cider Doughnut Recipe.

Can You Freeze Gluten-Free Breakfast Casserole?

Yes. To freeze, prepare your casserole but don't bake it. Cover it with plastic wrap and then foil sealing it tightly. Place your casserole in the freezer and freeze it for up to 3 months.

When you are ready to serve, remove it from the freezer and let it thaw in the refrigerator overnight. Bring it to room temperature and then bake according to the recipe directions.

If you like this recipe try my Sweet Potato Breakfast Hash.

gluten-free breakfast casserole, featured image

Print Pin

Gluten-Free, Dairy-Free Breakfast Casserole

Perfect for a weekend breakfast or holiday brunch, this hearty, gluten-free, dairy-free breakfast casserole is sure to be a crowd-pleaser.

Course Breakfast, Holiday

Cuisine American

Keyword brunch, Christmas, dairy-free, gluten-free, Holiday, homemade, Thanksgiving, weekend breakfast

Prep Time 30 minutes

Cook Time 45 minutes

Refrigerate Overnight 6 hours

Total Time 7 hours 15 minutes

Servings 12

Calories 250kcal

Author Laura Kersting

Equipment

9x13 baking pan
Large skillet for cooking meat
Cutting board
Serrated knife
Paring knife (if needed for chopping vegetables)
Small mixing bowl
whisk
Measuring cups
Measuring spoons
Plastic wrap

Ingredients

8 thick slices Gluten-free bread Cut into cubes.
1 pound Meat (sausage, bacon, ham) cooked and crumbled Choose one meat.
1/2 cup Vegetables (spinach, kale, broccoli, mushrooms, etc.) chopped Choose one vegetable.
5 large Eggs Beaten with a whisk.
2 cups Dairy-free half-&-half See recipe link in the notes.
8 ounces (1 cup) Dairy-free cheddar cheese I use Follow Your Heart.
1 tsp. Dry, ground mustard
1 tsp. Salt
2 tbsp. Dairy-free butter or shortening For greasing the baking pan.
3 Green onions chopped Optional garnish.
1 tbsp. Fresh parsley Optional garnish.

Instructions

Cook the meat of your choice and set it aside.
Grease your baking pan and set it aside.
Cut bread into 1-inch cubes and layer bread cubes in the bottom of the baking pan. Set the pan aside.
Wash and chop the vegetables of your choice. (Drain if using spinach).
To the prepared pan, layer the cooked meat on top of the bread cubes.
Next layer the vegetables on top of the cooked meat.
Sprinkle the cheese on top of the vegetables. Set the pan aside.
In a small bowl, beat the eggs with a whisk.
Mix together the half & half, beaten eggs, salt, and dry mustard in a large measuring cup until frothy
Pour the egg mixture over the top of the prepared baking pan.
Cover the pan with plastic wrap and place it in the refrigerator.
Let it sit overnight.
When you're ready to bake, preheat the oven to 350 degrees Fahrenheit.
Remove the plastic wrap from the pan and let stand while the oven heats.
Bake uncovered at 350 degrees Fahrenheit for 45 minutes. Let stand 5 minutes before serving.
Garnish with green onion and parsley if desired.