I actually made this gluten free breakfast casserole last week, but haven’t gotten around to posting it until now. I’ve been experimenting a lot lately with different breakfast recipes, and I even considered the hated quiche (hated by me, anyway. You probably love it and I’m really sorry for offending you just now). This is sort of an adaption of quiche, made with potatoes, meat, spinach, and cheese to break up the “egginess” of it all.
Of course, you can make it as quiche, but who would even do that?!
I’m just shuddering over here.
So anyway, enjoy this gluten free breakfast casserole! You can even make most of it ahead of time to make for extra easy and seamless mornings. And that also means you can get out of bed later. Which is the real reason for making it ahead of time.
Click here for the pie crust recipe.
- 1 pie crust (see above for link to pie crust recipe)
- 1 lb of sausages, fried, or about 1 lb of fried bacon--as you can see, I used homemade ground beef sausages, but I think bacon would be amazing. Amazing.
- 3 potatoes
- ½ cup spinach
- 8 eggs
- About 1 ½ cups grated cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon rosemary
- ½ teaspoon oregano
- You can pre-make pretty much everything the night before (the pie crust, the sausages/bacon, and the potatoes), but I just premade the pie crust and pressed it into the bottom of a greased 9 by 13 inch glass pan. Leave it in the refrigerator overnight.
- If you want to pre-make the meat and potatoes, just cook according to the directions below, add to the casserole, and refrigerate overnight.
- The next morning:
- Allow the pan to warm up about five minutes.
- Put the pie crust in the oven and turn the oven to 350 degrees F. Note: You don’t want to preheat the oven, then stick the cold glass pan in there—the pan might blow up because of the sudden temperature change.
- Allow the crust to precook for 30 minutes. Meanwhile…
- Peel the potatoes, then dice into ¼ inch pieces. Fry in a frying pan with butter or olive oil on medium, until browned on the outside and soft on the inside. Sprinkle with salt and pepper, remove from heat, and set aside.
- Fry the sausages/bacon, remove from heat, chop into little pieces, and set aside.
- Measure out the spinach and grate the cheese. You don’t have to have exactly 1 ½ cups of cheese.
- Sprinkle the pre-cooked pie crust with cheese, then sprinkle on the potatoes, spinach, and meat.
- Beat the eggs and pour the eggs over the potatoes/spinach/meat.
- Sprinkle with salt and pepper and the rest of the cheese (If you like a lot of cheese you can always add more). At this point I added the rosemary and oregano, but the extra spices are optional.
- Put the casserole in the oven and bake at 350 for about 20 minutes more, until the eggs are cooked and the cheese is all melted and delicious.
Did you like this gluten free breakfast casserole recipe? If so, please share!