Gluten Free Veggie Breakfast Casserole

🧂 Ingredients

• 1 loaf gluten free sandwich bread

  (my favorite is Canyon Bakehouse GF bread--any flavor)
• olive oil
• 5 oz. fresh spinach
• 1/2 cup red bell pepper

  chopped
• 1/2 cup orange bell pepper

  chopped
• 1/2 cup yellow bell pepper

  chopped
• 8 oz. fresh mushrooms

  sliced
• 1 yellow squash

  sliced and quartered
• 1 zucchini

  sliced and quartered
• 3 green onions

  diced
• 1 1/2 cups frozen broccoli florets
• 3 roma tomatoes

  chopped
• 2 cups sharp cheddar cheese

  shredded
• 1 tsp. Italian seasoning
• 6 large eggs
• 3 1/2 cups half-and-half

  or milk
• 1 tsp. salt
• 1/2 tsp. ground black pepper

Instructions

• 1 In a large skillet over medium heat, add a few tablespoons of olive oil.
• 2 Add yellow squash, zucchini, mushrooms and broccoli and sauté veggies in olive
  oil about 5 minutes or until softened.
• 3 Add red, orange, and yellow bell peppers and green onions, and cook an
  additional 3-5 minutes or until peppers soften.
• 4 Add tomatoes and spinach and cook a couple of minutes until spinach wilts.
• 5 Remove from burner.
• 6 Spray a large 10x15” glass baking dish with cooking spray.
• 7 Remove crusts from bread and discard; then cut remaining bread into cubes.
• 8 Place enough bread cubes in prepared baking dish to cover the bottom.
• 9 Spread veggies over top of bread.
• 10 Sprinkle veggies with Italian seasoning.
• 11 Use more if desired.
• 12 Then sprinkle with cheese.
• 13 Whisk eggs in medium mixing bowl.
• 14 Add half-and-half or milk and salt and pepper to egg mixture.
• 15 Whisk to combine and pour mixture evenly over cheese in baking dish.
• 16 Cover with plastic wrap and refrigerate overnight.
• 17 Bake at 350° for about 45 minutes to an hour or when casserole is bubbly and
  set.

Nutrition Info