Gluten Free Cheesy Vegetarian Breakfast Bake

5 from 1 vote
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This easy, cheesy Gluten Free Breakfast Casserole recipe is easy to make, packed with fresh veggies and protein, and totally satisfying. The tender biscuit crust is topped with spinach, zucchini, and carrots plus plenty of cheese. It makes a delicious vegetarian brunch bake or you can make it ahead when you meal prep for busy weekdays!

Gluten Free Veggie Breakfast Casserole Recipe Image with title

Gluten Free Breakfast Casserole for a Holiday Brunch

I love holidays! The reason is that it usually means I am cooking some really yummy traditional food like our favorite Corn Pudding. And maybe some things that are a bit more indulgent, or that I don’t make very often. Or I am coming up with something new.

This veggie breakfast bake is a perfect addition to a holiday breakfast or brunch that is a change from the usual egg casserole.

While it does still have some eggs for protein, it’s also loaded with plenty of spinach, zucchini, and carrots. Plus there is cottage cheese and cheddar cheese to make it both creamy and cheesy.

But instead of just eggs or bread or potatoes, it is all spread on top of a soft and moist biscuit-like crust. Yes, you heard that right. It’s a gluten free casserole recipe that is tender and melts in your mouth.

Vegetarian Breakfast Casserole served on plates for breakfast with forks

Why we Love this Gluten Free Vegetarian Breakfast Casserole

This vegetable breakfast bake is cheesy, and creamy, and tasty! So much flavor and texture are packed into each bite. They would be perfect for a holiday or weekend breakfast or brunch. My family especially loves it as breakfast for dinner. And you can even reheat it for lunch or as a quick morning meal during the week.

I’m not usually one to buy a lot of special ingredients and prefer to focus on things that are naturally gluten free (hence my love of flourless desserts).

But if you are looking for a reason to try Gluten Free Bisquick, this is it!

Ingredients

For the veggie filling

  • Olive oil
  • Onion – finely chopped, set aside some for the crust
  • Shredded carrots
  • Zucchini – quartered lengthwise, and slice about 1/4 in. thick
  • Baby spinach – chopped into small pieces
  • Salt and pepper
  • Cottage cheese
  • Shredded sharp cheddar cheese
  • Parmesan cheese
  • Egg + egg whites
  • Dry mustard

For the gluten free biscuit crust

  • Gluten free pancake and baking mix – tested with Gluten Free Bisquick
  • Egg + egg whites
  • Milk
  • Reserved chopped onion from the filling
Gluten Free Breakfast Casserole Ingredients labeled on a table

How to Make a Gluten Free Breakfast Casserole

Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!

  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, cover for several minutes until the spinach wilts. Set the mixture aside to cool.
  1. Make the filling and crust: Stir together the remaining filling ingredients in over bowl and the crust ingredients in another bowl. Stir the veggies into the eggs and cheese mixture.
  1. Prepare and bake the casserole: Spread the crust mixture into a 9×13 inch glass baking dish that has been coated with cooking spray or olive oil. Spoon the filling mixture over the crust and spread evenly. Sprinkle parmesan cheese over the top. Pop your gluten free breakfast bake 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 for Success

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.

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.

Closeup to see the spinach and carrots in the baked casserole

Make it a meal

Vegetarian breakfast ideas

Family brunch sides

Meal prep breakfast pairings

Breakfast for dinner

Squares of Vegetarian Breakfast Casserole on white plates
Glass casserole dish with Cheesy Spinach Breakfast Bake
5 from 1 vote

Gluten Free Cheese Vegetable Breakfast Bake

Prep: 20 mins
Cook: 50 mins
Servings: 8

Ingredients

For the filling

  • 1 teaspoon olive oil
  • one 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
  • Two 5 oz. packages of baby spinach, chopped into small pieces
  • salt and pepper, to taste
  • 1 1/2 cups cottage cheese
  • 3/4 c shredded sharp cheddar cheese
  • 1/2 cup plus 2 Tablespoons grated Parmesan cheese
  • 2 egg whites
  • 1 egg
  • 1 teaspoon dry mustard

For the crust

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

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 2Tablespoons parmesan cheese.
  • Bake, uncovered, at 350°F for 30-35 minutes, or until it is cooked through, golden, and bubbly.
Nutrition Facts
Gluten Free Cheese Vegetable Breakfast Bake
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.

More gluten free zucchini recipes

More gluten free breakfast bake recipes

Enjoy!

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

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