Easy Strata Recipe (Gluten-Free)

Easy Strata Recipe (Gluten-Free)

This easy strata recipe is a rich, savory egg-based gluten-free casserole layered with your choice of bread, cheese, meat, and veggies. Let the flavors meld overnight then bake in the morning, for a hearty, flavorful breakfast casserole made to serve a crowd!

5 from 43 votes

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Course: Breakfast, Brunch

Cuisine: American

Prep Time: 5

Cook Time: 1

Resting Time: 1 20

Total Time: 2 25

Servings:

Calories: 298kcal

Ingredients

Gluten-free Strata

Butter or nonstick cooking spray for greasing pan
8 ounces Leftover bread torn into 1-inch pieces (such as gluten-free or regular bread, bagels, french bread, or croutons) about 2 ½ packed cups
1 1/2 cups Spinach packed
2 Cooked chicken breast, shredded (about 1 1/2 cups) (or use 8-10 oz of protein of choice)
4 ounces Goat cheese or feta broken into pieces
1/3 cup Sun-dried tomatoes (cut into pieces if large)
3 tablespoons Sun-dried tomato pesto optional
1 Scallion thinly sliced

Liquid Mixture

6 Large eggs (or 12 egg whites)
1 1/2 cups Non-dairy or Regular Milk of choice (I use oat milk)
1/2 cup Canned coconut milk, heavy cream, or half-and-half I use canned coconut milk
1/4 cup Parmesan cheese plus more as desired
2 tablespoons Fresh Parsley chopped
5 Garlic Cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon Sea salt plus more to taste
1/4 teaspoon Black pepper plus more to taste
1/4 teaspoon Cayenne pepper optional
Pinch of ground nutmeg

Instructions

Prepare The Strata

Combine the liquid ingredients, spices, herbs, and eggs in a bowl.
Grease a half-quart baking dish (8in x 8in x 1.5in) with butter. Add the chicken and bread. Pour the liquid mixture on top. Use a spatula to fold the bread into the mixture to make sure all the ingredients are coated.
Add in the sun-dried tomatoes, dollops of sun-dried tomato pesto (optional), and small chunks of goat cheese.
Cover and chill in the fridge for an hour so that the bread soaks up the eggs, or overnight if time permits.

Bake

Preheat oven to 375°F. Remove the strata from the fridge and let it come to room temperature before baking, about 10 minutes.
Cover with foil and bake for 45 minutes. Uncover and bake for 20 more minutes, or until the strata is puffed, golden brown at the edges and set in the center. Broil on high for 1-2 minutes to brown the top. Allow the strata to cool for 10 minutes before serving. Enjoy!

Notes

Please note, this strata recipe can be assembled the night before and baked the next morning or it can sit for 60 minutes and be baked immediately.

IT IS BEST TO USE CROUTONS FOR THIS RECIPE OR USE BAGELS, TOASTED BREAD CUT INTO PIECES.

Here is my Gluten-Free Croutons Recipe. They are ready in 15 minutes and work for gluten-free or regular bread.

To make Crusty bread: Tear your bread into pieces or slice into cubes, transfer it to a parchment-lined baking sheet, and leave it in a preheated oven at 250°F for 15-25 minutes. When you remove the bread from the oven it should be free of any moisture and slightly toasted.

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