Gluten Free Bisquick Breakfast Casserole

5 from 1 vote
(Click the stars to vote)
A red circle with the letters GFA green circle with the letters VG

This post may contain affiliate links. Read my disclosure policy.

This easy gluten-free vegetarian breakfast casserole is filled with fresh, tender greens, carrots, and melty cheese baked over a flaky Bisquick crust. So many good things in one delicious and satisfying breakfast bake! It’s make-ahead-friendly and great for holidays and weekend brunches.

A square piece of Cheesy Spinach Breakfast Bake on a white plate with another piece in the background.

Why You’ll Love This Veggie Breakfast Casserole

This savory veggie breakfast casserole is cheesy, creamy, and tasty! So much flavor and texture are packed into each bite. It’s like a vintage Bisquick breakfast casserole, only this one is bursting with fresh, tender veggies and 100% gluten-free. Here’s why you’ll love it:

  • Veggie-packed. My casserole is loaded with plenty of spring vegetables including spinach, zucchini, and carrots. I also throw in some silky cottage cheese and a few fistfuls of shredded cheddar to make it both creamy and cheesy.
  • Easy to make. Bisquick is the best shortcut for a tender biscuit crust, and the egg and veggie filling comes together just as quickly. Then it’s a matter of layering everything into a baking dish. It’s fast and super easy, and you can even get a head start by sautéeing your vegetables in advance.
  • Versatile. This vegetarian breakfast casserole is great to make ahead for a holiday or weekend breakfast or brunch, and we’ll often have it as “breakfast for dinner”. I always find it perfect for meal prep since it reheats well for quick meals throughout the week.

This veggie breakfast casserole is one of my favorite gluten-free casseroles to make for breakfast or brunch along with my ham and cheese strata and this hashbrown casserole. You’re going to love it!

Closeup to see the spinach, carrots, and biscuit crust in the baked casserole.

Breakfast Casserole Ingredients

Let’s gather what we need to make this hearty casserole. Here are some quick notes on the ingredients. Scroll down to the recipe card below the post for a printable list with amounts.

  • Olive Oil
  • Vegetables: The beauty of this veggie breakfast casserole is that you can make it with any vegetables that are in season. For this recipe, I use finely chopped onion, shredded carrots, chopped zucchini, and fresh baby spinach. You can also use frozen vegetables, just be sure to thaw them fully and drain them well beforehand.
  • Salt and Pepper
  • Cottage Cheese: Another option is to use Greek yogurt, or another soft cheese like ricotta.
  • Shredded Cheese: Freshly shredded cheddar cheese has the best flavor and melty texture. I also add in some freshly shredded parmesan. You can really use any cheese you like here, even a crumbly one, like feta or goat cheese.
  • Eggs: You’ll need a whole egg, plus egg whites.
  • Dry Mustard: In dishes with eggs and cheese, this is a simple seasoning that really makes the flavors pop. You can also use 1 tablespoon of prepared mustard in place of 1 teaspoon dry mustard.
  • Gluten-Free Baking Mix: I make this veggie breakfast casserole with Gluten Free Bisquick, but you can use your favorite gluten-free pancake mix or baking mix. Lightly spoon it into your measuring cup and level it off, just like you would measure flour.
  • Milk: To combine with the baking mix for the crust. You can use any dairy or non-dairy milk you prefer.
Gluten Free Breakfast Casserole Ingredients labeled on a table

How to Make Veggie Breakfast Casserole

This is a really simple dish to assemble. Now that you have what you need, let’s get started. Make sure all of your ingredients are chopped and shredded. Get a skillet and some bowls, and coat a 9×13-inch baking dish with cooking spray or oil.

  1. Saute the veggies: Heat oil in a skillet over medium heat and saute onions until tender. Add carrots and zucchini and cook until the veggies are soft. Add the spinach and cover for several minutes until the spinach wilts. Set the mixture aside to cool.
  1. Make the filling and crust: While the veggies cool, mix together the crust ingredients and set it aside. In another bowl, combine the cheeses, eggs, and seasonings for the filling, then stir in the cooked vegetable mixture.
  1. Prepare and bake the casserole: Spread the crust mixture into the prepared baking dish. Spoon the filling mixture over the crust and spread evenly. Sprinkle additional parmesan cheese over the top. Pop your gluten free breakfast casserole in the oven at 350°F for 30-35 minutes or until it is cooked through and the top is golden brown and bubbly.

Tips and Variations

  • Not gluten-free? If you are not gluten-free, you should still be able to use regular Bisquick in this recipe. I have not tested this exact version, but the original recipe this was based on (from a blog that no longer exists) used regular Bisquick.
  • Want to make it ahead? You can make this vegetarian breakfast casserole in advance too. It’s great for meal prep so you can easily reheat and enjoy a protein-packed meal even on busy mornings. See below for more information about storing and reheating it.
  • Change the veggies. You can really use any kind of vegetable you like, including broccoli or cauliflower florets that are cut small, sliced mushrooms, or chopped bell peppers.
  • Use your favorite cheese. Anything from Swiss to Monterey Jack to feta would change up the flavors.
  • Add some meat. If you don’t want a vegetarian breakfast casserole, feel free to add some cubed ham or crumbled bacon to the veggie mixture.
A Gluten Free Veggie Breakfast Casserole in a glass baking dish cut into squares.

Serving Suggestions

With all of the protein and veggies, this hearty breakfast bake doesn’t need much more to be a satisfying meal. When I make it as breakfast for dinner, I might add some Breakfast Sausage and a nice Tropical Fruit Salad. But there are many other ways to make it a meal!

Vegetarian Breakfast Casserole served on plates for breakfast with forks next to them.

Storing and Reheating Leftovers

  • Refrigerate. Wrap the cooled casserole tightly or place slices into airtight storage containers and refrigerate for 3-4 days.
  • Reheat. You can reheat individual slices in the microwave or put the entire casserole back in the oven to heat it through. You may want to cover it with foil at first so it can warm up without getting too dark on top.

Can I Freeze This Casserole?

While this veggie breakfast casserole is great to make ahead to keep in the fridge, I don’t recommend it for freezing. The creamy veggie topping will get watery when frozen and thawed, making the Bisquick biscuit crust soggy. It would be safe to heat and eat, but probably not be enjoyable.

Squares of Vegetarian Breakfast Casserole on white plates

More Gluten-Free Breakfast Casserole Recipes

Looking down at a piece of Gluten Free Breakfast Casserole on a Plate with a bite on a fork.
5 from 1 vote

Gluten Free Veggie Breakfast Casserole

This gluten-free veggie breakfast casserole is filled with fresh, tender greens, carrots, and melty cheese, baked over a flaky Bisquick crust. It's an easy vegetarian brunch recipe that you can make ahead!
Prep: 20 minutes
Cook: 50 minutes
Servings: 8 servings

Ingredients

For the filling

  • 1 teaspoon olive oil
  • 1 medium sweet onion or half of a large one, finely chopped (set aside 1/4 cup for the crust)
  • 1 cup shredded carrots
  • 1 medium zucchini quartered lengthwise, and slide about 1/4 in. thick
  • 10 ounces baby spinach chopped into small pieces
  • salt and pepper to taste
  • 1 1/2 cups cottage cheese
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 cup + 2 Tablespoons grated Parmesan cheese divided
  • 2 egg whites
  • 1 whole egg
  • 1 teaspoon dry mustard

For the crust

  • 1 cup Gluten Free Bisquick
  • 2 egg whites
  • 1 whole egg
  • 1/4 cup milk
  • 1/4 onion reserved from the filling, chopped

Instructions

  • Preheat oven to 350°F. Spray a 9×13 in. square glass baking dish with cooking spray or olive oil.
  • Heat oil in a large skillet over medium heat.
  • Add the onion, and sauté for 3-4 minutes, or until translucent and starting to soften.
  • Add the carrots and zucchini, and sauté for another 5-6 minutes, or until veggies are soft.
  • Add the spinach, and cover with a lid for 6-8 minutes, stirring occasionally, or until the spinach is wilted.
  • Place the veggies in a bowl and set aside to cool slightly.
  • While the vegetables cool, prepare the crust. In a bowl, combine the Bisquick, egg whites, egg, milk, and reserved onion and stir together until smooth. Spread into the prepared baking dish and set aside.
  • To the bowl with the vegetables, add the cottage cheese, cheddar cheese, 1/2 cup parmesan cheese, egg whites, egg, and dry mustard, and mix until fully combined.
  • Spoon the veggie and cheese mixture on top of the crust, and spread evenly.
  • Sprinkle the top with 2 Tablespoons parmesan cheese.
  • Bake, uncovered, at 350°F for 30-35 minutes, or until it is cooked through, golden, and bubbly.
Nutrition Facts
Gluten Free Veggie Breakfast Casserole
Amount Per Serving (1 slice)
Calories 210 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Cholesterol 61mg20%
Sodium 581mg24%
Potassium 409mg12%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 4g4%
Protein 16g32%
Vitamin A 6298IU126%
Vitamin C 15mg18%
Calcium 267mg27%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

Categories:

12 Comments
  1. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a wonderful week end and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  2. 5 stars
    I just love the addition of all the vegetables in your Breakfast Bake, it looks very good. Hope you have a wonderful week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Gorgeous!! I love making breakfast bakes, but don’t do it often enough. This looks perfect with the all the veggies and cheese. Great job! And I am so glad you were able to join us 🙂

  4. OK, I just sent you soap yesterday for the BSI win and wanted to check out your blog–imagine my surprise when I found a HRC post! I just joined too! haha, small world. 🙂 This sounds so good and I love the bright colors. I was going to make a bake with all three ingredients too (great minds!) so I”m glad I went another direction so I wouldn’t have to be jealous of your superior breakfast bake! haha

  5. Thanks so much for linking up Brianne and liking on Facebook. It’s so great you found me. It means I’ve also found you and can starting making some of your gorgeous recipes!

    Anne @ Domesblissity xx

Leave a Comment

Recipe Rating




I accept the Privacy Policy