Gluten-Free Breakfast Casserole with Spinach and Tomatoes

Gluten-Free Breakfast Casserole with Spinach and Tomatoes

Course Type: Diabetes-Friendly, Gluten Free, Heart Healthy, Vegetarian

Preparation Time: 1 Hour

Impress your guests with this heart healthy, hearty, and oh-so-heavenly casserole.


  • 2 Tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 4 cups baby spinach (6 oz bag)
  • 1 cup NatureSweet® Cherubs®, halved lengthwise
  • 1 ½ cups shredded mozzarella cheese
  • 12 eggs
  • ⅓ cup half-and-half (or unsweetened non-dairy milk of choice)
  • ½ teaspoon ground mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper


  1. Preheat the oven to 375°F.
  2. Lightly grease a 9x13 baking dish with butter or cooking spray.
  3. Heat olive oil in a sauté pan over medium heat. Add onion and sauté until just softened and translucent. Add spinach to the pan and cook until it just begins to wilt, about 2 minutes.
  4. Spread the onion and spinach across the bottom of the baking dish. Top with mozzarella cheese, then the Cherubs® tomatoes.
  5. Crack eggs into a mixing bowl. Add milk, ground mustard, salt, and pepper to eggs and whisk until well combined.
  6. Pour eggs over vegetables and cheese.
  7. Bake 35-45 minutes, or until eggs are set and the top of the casserole is lightly browned. Enjoy!