This Vegetarian Breakfast Casserole is ideal for starting any day, especially when you want a nice weekend brunch.
Whether cooking for one, two, or a crowd, this vegetarian breakfast casserole is always a winning choice. When I make it for myself, I sometimes cut the recipe in half if I don’t have a whole carton of eggs and use an 8×8-inch pan. However, it is the perfect make-ahead option for healthy breakfasts on busy mornings because it freezes so well.
Another benefit of this recipe is that it can be used with any vegetables in the house. If I see that my broccoli, zucchini, or spinach is about to spoil, I can throw them into a vegetarian casserole. Problem solved!
I love hosting brunches on a quiet Sunday morning. With a bottle of Prosecco and another of orange juice on hand for mimosas and some fruit salad on the side, the only thing missing is the guests. Cooler weather is on the way, or so we hope. It will be nice to use my patio again for entertaining. Summer is just too hot to spend outdoors. I much prefer the air conditioning.
By the way, if you’re like me, breakfast food is not only for mornings. I love having breakfast for dinner, and this casserole is the perfect remedy at the end of a busy day. It’s like a comforting hug to send you off to sleep.
Is Vegetarian Breakfast Casserole Healthy?
This vegetarian breakfast casserole provides a hearty and healthy way to start the day, thanks to the abundant vegetables packed into the dish. Onions, bell peppers, garlic and mushrooms provide vitamins, antioxidants, and other essential nutrients. Plus, eggs are one of the most nutritious and beneficial forms of protein, so you can feel good about serving this dish to family and friends.
Make It With Dairy Or Dairy-Free!
One of the best things about this casserole is that it can be adjusted to suit various diets. Those who are dairy-free can use non-dairy or plant-based milk and cheese instead of the dairy versions listed below. The recipe is also naturally gluten-free, making it suitable for people who cannot have gluten or wheat.
How to make ahead and store
You can complete a few steps or prepare the entire dish beforehand. The first option is to prep your veggies the day before. I don’t recommend prepping mushrooms until ready to cook, as they can get soggy. You can also mix the eggs, milk, and seasonings and refrigerate them overnight in an airtight container. That way, once you are ready to bake, just mix everything together. The last option is to prepare the entire casserole in the dish, cover it with plastic wrap, and store it in the fridge overnight before baking it the next day. Once you bake the vegetarian breakfast casserole, store it in the fridge (covered tightly) for up to 4 days or freeze it, wrapped in plastic and placed in freezer containers, for up to 3 months.
Serving Suggestions
I like serving fruit with eggs, so placing this Fruit Soup alongside the breakfast casserole is ideal. Cheese Scalloped Potatoes are another brunch favorite. If you don’t want to make another casserole, try these Air-Fryer Sweet Potatoes for a tasty side dish. Finally, these Carrot Muffins are the perfect sweet and colorful ending to a delicious brunch.
Ingredients
- 1 1/2 tablespoons olive oil
- 1/2 large onion diced
- 1 jalapeño diced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 1 clove garlic minced
- 3/4 cup mushrooms sliced
- 12 large eggs
- 1/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cheddar cheese shredded
- Fresh chopped parsley for garnish
Instructions
- Preheat the oven to 375°F. In a skillet, heat olive oil over medium heat. Add onions, cook until translucent, about 3 minutes. Add bell peppers, mushrooms, jalapeño, and garlic; sauté until tender. Remove from heat.
- In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in the sautéed vegetables. Pour the mixture into a greased 9×13 inch baking dish. Sprinkle shredded cheddar cheese evenly on top.
- Bake in the preheated oven for 35 minutes or until the casserole is set and has browned on top. Let cool for 5 minutes before serving. Garnish with parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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