Gluten-Free Breakfast Strata

by Lindsay Cotter Published: Dec 12, 2023

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This Gluten-Free Breakfast Strata is made with layers of gluten-free bread, bacon or ham, veggies, and cheese. Baked in about 30 minutes, it’s an easy breakfast, brunch, or dinner option for everything from Christmas morning to a random weekday!

Overhead photo of a pan of gluten free breakfast strata with a slice removed.

What’s the Difference Between a Frittata and a Strata?

A frittata is a round, omelet-like dish made in a large skillet with whisked eggs, milk, and cream. The end result is a fluffy egg bake with a rich flavor similar to quiche.

Meanwhile, a strata can be thought of as a type of savory bread pudding or a type of breakfast casserole. It’s made with layers of crusty bread and mix-ins topping with an egg custard. Soaked overnight and baked the next day, strata recipes come out similarly to overnight French toast. They’re soft, fluffy, and full of savory flavor.

Overhead photo of a fork slicing through a piece of gluten free breakfast strata.

Up close shot of gluten free breakfast strata on a white plate with a fork.

Ingredients You’ll Need

This strata is made with simple ingredients you probably already have in your pantry or fridge! It’s a scrappy breakfast dish that utilizes leftovers!

Overhead photo of eggs and bowls of gluten free bread, veggies, cheese and ham.

Gluten-Free Bread Rolls or Crusty Gluten-Free Bread – Dry, slightly stale varieties are best. If all you have is fresh bread on hand, you can easily create stale bread by toasting it in the oven.
Protein – We like to use diced uncured bacon or smoked ham, but any protein you have on hand will work. For instance, shredded chicken or sausage would both taste great!
Fresh Produce – Garlic cloves, onion, baby spinach, sun-dried tomatoes, and roasted red pepper slices are included for a pop of color, extra nutrients, and a bold, savory flavor.

Note: Feel free to mix and match any vegetables you have on hand. Mushrooms, asparagus, and broccoli would all taste great. Just avoid vegetables with super high water contents like tomatoes or zucchini as they may cause your strata to become soggy!

Seasonings – Salt, black pepper, dry mustard, dried oregano (or thyme), and smoked paprika enhance the savoriness while adding a bit of warmth.
Cheese – Use shredded Gouda, Parmesan, Sharp Cheddar cheese, or your favorite non-dairy cheese. These are all lower in lactose than American cheese.

Pro-Tip: For the best taste and texture, buy blocks of cheese, and grate them yourself!

Large Eggs – This forms the “custard” holding all the ingredients together. This recipe does not work with egg substitutes.
Heavy Cream or a Non-Dairy Alternative– Feel free to swap it out with half and half or canned coconut milk instead.
Non Dairy Milk- any non-dairy milk such as almond milk, oat milk, or hemp milk.

How to Make a Breakfast Strata

Prepare. Before you begin, grease a casserole dish with nonstick cooking spray or oil.
Arrange the bread. Tear or cut the bread into smaller pieces, and arrange it in an even layer on the bottom of the prepared casserole dish.
Cook the protein. Cook the bacon or protein of choice according to the package directions. Sprinkle the meat evenly over the bread pieces.

Overhead photo of a white baking pan filled with diced gluten free bread.

Overhead photo of a glazed cast iron pan with diced onion and garlic.

Note: If you’re using smoked ham, there’s no need to cook it beforehand!

Sauté the veggies. In the same pan used for the protein, add the garlic and onion. Sauté over medium heat or medium-high heat until the onions are translucent and the garlic is fragrant. Add the spinach and a sprinkle of salt, and continue to sauté until the spinach is wilted.

Note: If there is oil left in the pan from the protein, there is no need to grease the skillet. However, if the pan is dry, add additional butter or oil.

Overhead photo of sauteed onion, garlic and spinach in a sauté pan.

Overhead photo of a baking pan layered with gluten free bread, ham and sauteed veggies.

Layer. Arrange the veggie mixture over the bread and meat in the casserole dish. Sprinkle the cheese on top. Make sure to cover the corners, too!
Whisk. In a large bowl, whisk the ingredients for the custard until well combined. Pour the egg mixture over the bread and veggies, coating the bread pieces completely.
Chill. Cover the baking dish, and refrigerate for at least 30 minutes or ideally overnight.

A bowl of egg mixture being poured into a pan of gluten free breakfast strata.

Overhead photo of a white baking pan with baked gluten free breakfast strata.

Bake. When ready to bake, preheat your oven to 350°F. Bake the breakfast strata uncovered. Then, loosely cover the dish, and continue to bake until the casserole is golden, puffed, and set in the center.
Garnish. Allow the strata to rest for a few minutes. Then, add any herbs or garnishes you like, and enjoy warm!

Serving Suggestions

This recipe can easily be served on its own as a complete meal. Or, if you want to enjoy it as part of a spread for a large family or maybe a holiday gathering, try pairing it with options like:

Yogurt or Non-Dairy Yogurt
Fresh Fruit or Summer Berry Salad
Maple Baked Pears
Easy Spiced Hot Fruit Bake
Mexican Hot Chocolate

Overhead photo of a woman's hands holding a gluten free breakfast strata.

More of Our Favorite

Gluten-Free Egg Breakfast Recipes

Common Questions

How do I know when my strata is done baking?

You’ll know your breakfast strata is done when it’s puffed up in the center, slightly golden, and a toothpick can be inserted into the center and comes out clean.

Can I make this recipe ahead of time?

Yes, we actually recommend it! Store your unbaked strata covered in the fridge up to 24 hours before you plan on baking.

How long do leftovers last?

Once cooled, leftovers can be transferred to an airtight container and stored in the fridge for up to four days.

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