What about baking the eggs in spicy tomato sauce and serving them over a potato and vegetable hash? It's not a casserole, but you could make many of the elements ahead--the tomato sauce, parboil the potatoes, dice the veggies. Then, in the morning, assembly and cooking would take about as much time as baking a casserole, although you'd have to be in the kitchen more. No dairy, no wheat, no cheese unless you serve it tableside.
We used to make a breakfast casserole in the nursing home I used to work in, in the dietary department.
I adapted it to my own home recipe, so it is paraphrased...and there is a lot of "eyeing" to it.
8 slices of bacon
1 package of hashbrowns (shredded potatoes)
1 c milk
1 jar diced pimentos
1 8 oz package of cheese (more or less depending upon how you like it)
Preheat oven to 375º
Fry the bacon until crisp, set aside.
Heat the hashbrowns through.
Scramble the eggs.
Spray casserole with Pam.
Add the hashbrowns, milk**, eggs, pimentos (strain the juice from them first) and finally cooked bacon (cut or chopped up), and cheese...stir and make it look nice in the dish.
**About the milk...eyeball this...you don't want your casserole to bake off runny...so if it doesn't make your casserole "just moist", it's probably too much, so pour some off.
Top with a final bit of cheese, bake until warm and bubbly.
The variations, obviously you can add bell peppers, hot peppers, onion, mushrooms, whatever to the mix or as the topping.
Another Chowhounder suggested this frittata recipe to me and I made and it was incredibly good. It's a corn, scallion & potato frittata w/ mozzarella cheese. Very easy to make and can be prepared ahead of time and served at room temp. Great w/ a green salad and maybe some fresh fruit.
I second this. I am Celiac so whenever I think of breakfast casserole, stratas don't work (at least I don't like the wheat free breads in them). But chiliquiles ahhhh I could live on those. And they are super easy to make!
Spanish tortilla is also nice, but don't skimp on the oil. It doesn't work. I think Chow.com has recipes for both, but I have never tried either recipe.
I know you said egg based, but chestnut crepes are super yummy. Google for a recipe, but they can be filled with berries or ricotta or both.
A family friend gave me this recipe, and it's really easy to put together for family brunches. You can easily add any herbs or meats that you want, and reduce or increase the level of spice. Even if you double the recipe, keep the butter almost the same, because you don't really need that much. I've also used fresh chopped jalepenos to great success.
Chili Cheese Pan Souffle
(double recipe for 9x13" pan)
1/2 stick butter
1/4 c. flour
1.2 t. baking powder
1/4 t. salt
1/2 c. chopped roasted mild chilis
1 c. cottage cheese
8 oz. jack cheese
8 oz. cheddar cheese
Preheat over to 350 degrees. While preheating, place
8x8" pan in over with butter and let melt completely.
In a bowl, lightly beat eggs. Add the flour, baking
powder and salt, and blend well until mixed. Add the
melted butter, the chilis, cottage cheese, and
cheeses. Mix gently until blended. Pour into pan in
which butter was melted. Bake for 35 minutes or until
puffed and golden brown. Serve immediately.
the op stated that the dish has to be wheat-free...but this recipe doesn't specify the type of flour to use.
it's only 1/4 cup, so any replacement shouldn't alter the outcome too much.
travelchow: is hubby allergic to wheat only, or all gluten?
if he can tolerate spelt flour that would be your best substitute.
if not, try rice or amaranth flour. tapioca/manioc might be too heavy.
or, considering the other ingredients of the dish [i.e. chilis, jack], you could use corn flour or finely ground cornmeal to give it a latin twist.
wheat and dairy sensitivities often go hand-in hand...it's the casein in dairy that seems to be the problem.
obviously in this case i'd say look for another recipe...or if you really want to try it, subsititute rice cheese. [i know most people would tell you to use soy cheese, but i'm not a proponent of soy foods in general.]
re: caffeine...are you sure that's really the problem? he may be reacting to the acidity in coffee [or soda] or the tannins in tea...not necessarily the caffeine.
he is an ice tea drinker (no soda) and it seems that if he eats wheat, then for several days afterwards caffeine and dairy can continue to bother him. The wheat seems to cause vertigo and congestion. He can do the dairy in moderation. Exercise is crucial in keeping the vertigo and congestion at bay. It's really too bad because pizza is a favorite for him. So I try to make dishes without wheat, who knew soy sauce had wheat!
why not do a frittata or strata with lots of veggies, cheese & potatoes?
there are also a million recipes out there for 'casseroles' that use rice...most of them are sort of custardy, almost like rice puddings, some have fruit in them as well. could be a good option if you want to serve a sweet and a savory.
Easiest one I know -- very rich, serves however many you need it to.
Preheat oven to 350. Take a shallow baking pan, deal out Canadian bacon in a single layer over the bottom, crack eggs one per serving over top, pour cream into the egg whites. Stick in oven, bake 10 minutes, pull out and sprinkle over all with parmesan & parsley, stick back in the oven for another ten minutes. Let sit for about 3-5 minutes before serving. Cut into approximate squares with a yolk in each serving.
I've never had a breakfast casserole before, but the thought comes to mind of a Mexican casserole with chorizo scrambled eggs topped with shredded cumin potatoes and a chipotle-cheddar sauce.
Or perhaps take roasted eggplant and place at the bottom of the casserole, top with eggs scrambled with goat cheese and herbs, top that with roasted tomatoes, another layer of eggs, roasted fennel, and then top with parmesan crisps.