Gluten Free Breakfast Casserole

🧂 Ingredients

• 1 tablespoon extra virgin olive oil
• 1 1/2 cups sliced leeks

  dark green part only for low FODMAP
• 3 cups chopped baby spinach

  or other leafy greens
• 2 tablespoons fresh oregano

  or 2 teaspoons dried
• 6 cups gluten free bread cubes

  or regular
• 6 large eggs
• 1 1/2 cups milk

  or plant based milk; lactose free for low FODMAP
• 1/2 teaspoon salt
• 1 cup shredded Gruyere cheese

  or other cheese

Instructions

• 1 Preheat oven to 350 degrees F. Grease a 13 x 9 in baking dish.
• 2 Cut bread into ~ 1 inch cubes and place in greased baking dish.
• 3 Heat olive oil in a skillet or cast iron pan over medium. Add sliced leeks and
  saute until softened, ~ 5 minutes. Stir in spinach and saute until it wilts
  down, ~ 1 minute.
• 4 Add fresh oregano, stir well to combine, and season veggies with salt and
  pepper. Turn off heat, and set aside while making egg mixture.
• 5 Whisk eggs, milk, and salt in a medium size mixing bowl. Grate cheese.
• 6 Layer veggie/herb mixture on top on bread cubes. Pour egg mixture on top, and
  press bread cubes down with a spatula, so bread is covered with eggs. Place
  grated cheese on top.
• 7 For the best results, cover casserole and place in refrigerator overnight or for
  8 hours before baking.
• 8 Bake in oven for ~40 minutes or until casserole is light golden brown and cheese
  is bubbly. Check periodically to see if casserole is getting brown. Top with
  aluminum foil is needed to prevent from burning.

Nutrition Info