Recipes

The Vegetarian Egg Breakfast Casserole You Need

Versatile and filled to the brim with veggies and protein, Vegetarian Egg Breakfast Casserole is a recipe everyone will be begging for.

Vegetarian Breakfast Casserole is on a two tiered platter waiting to be devoured by a family.

Breakfast is the best. And my Vegetarian Egg Breakfast Casserole is pure comfort food any time of day. It is even nutrient dense and filling, too. Just look at how hearty and tasty it looks!

I am not one to turn down a casserole, either. Especially a breakfast casserole. I love recipes that can be thrown into a dish and baked while I complete other tasks around the house.

It has eggs, half and half, chopped potatoes and veggies, cheese, and vegetarian sausage. Just about everything you could ask for in a breakfast meal. No wonder this meal just works.

My husband requests this dish when I’m asking for his input on dinner meals for the week. He says breakfast for dinner is part of his self care. He just loves it that much! I hope you love this meal just as much as he does.

So today, I’m going to share with you exactly how I make this divine veggie egg casserole.

A casserole for breakfast boasts peppers, onions, vegetarian sausage, cheese and eggs as an avocado is peeped in the background.

Vegetarian Egg Breakfast Casserole

Tools You Need

Mixing bowl

Whisk

9×9 baking dish

Large frying pan

Cutting board

Chef’s knife

Spatula

Ingredients | vegetarian egg breakfast casserole

Eggs

Half and half

Yukon Gold potatoes

Cheddar cheese

Bell peppers

Onion

Olive oil

Salt & pepper

Vegetarian sausage or bacon, optional

A shot of pieces of a vegetarian egg breakfast casserole are in eyesight as an avocado lingers in the background.

Steps | vegetarian egg breakfast casserole

Heat olive oil on medium heat in a large saucepan on a stovetop.

As the oil heats, chop all the veggies you’lll be using, including the potatoes. You’ll want them in small bite-size pieces.

Cook potatoes and vegetables for about 15 minutes in the pan until they are tender and onions are a bit caramelized. Once done, pour these into a greased casserole dish and transfer uncooked sausages to the same pan on the stove, cooking for about ten minutes. Break up the sausage patties with a spatula once they are cooked through. Pour cooked sausage on top of potatoes and veggies in the casserole dish. Cover casserole with half the cheese.

Preheat oven to 375º F.

While oven is preheating, whisk the eggs, half and half, salt, and pepper in a mixing bowl until thoroughly combined. Pour the egg mixture on top of the other ingredients in the casserole dish. You may need to press the other ingredients down, so they’re covered by the egg mixture.

Bake in preheated oven, covered, for 30 minutes. Then, remove the foil or casserole lid, place back in the oven and bake for another 30 minutes or so. Be sure to bake until the egg mixture is firm in the middle. I like to put the other half of the cheese on the top of the casserole about ten minutes before it’s done for some more cheesiness.

Once mixture is firm in the middle (the middle will still be light and fluffy, but will not have any liquid below the surface), remove from the oven and cool for about 10-15 minutes before serving.

Vegetarian Egg Breakfast casserole has been sliced and placed on a two tiered tray with other slices.

Tips for success | vegetarian egg breakfast casserole

This can be made up the night before baking the next morning to save time. Additionally, make it with all veggies instead of vegetarian breakfast sausage/bacon if you like. (I personally use Morningstar Farms breakfast sausage patties.)

If you’re on a low carb diet you could even use chopped cauliflower or broccoli in place of the potatoes. If you want it spicy, throw in some chopped jalapenos with the bell peppers. There are just so many ways to put a spin on this recipe!

Use whatever you have. I was once out of potatoes and threw in some chopped pieces of french bread into the casserole to bulk it up. It was still the savory, flavorful Vegetarian Breakfast Casserole of my dreams.

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Vegetarian Egg Breakfast Casserole

 Versatile and filled to the brim with veggies and protein, Vegetarian Egg Breakfast Casserole is a crowd pleaser that people will be begging for seconds of.
Course Breakfast
Cuisine American
Keyword breakfast casserole, easy recipes, egg dishes, healthy meals, protein recipes
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 420kcal

Equipment

  • 1 mixing bowl
  • 1 whisk
  • 1 9×9 baking dish
  • 1 large frying pan
  • cutting board
  • knife, for chopping
  • spatula

Ingredients

  • 6 large eggs
  • 1 1/4 cup half and half
  • 2 Yukon gold potatoes, chopped
  • 1 8-oz. block of cheddar cheese, grated
  • 1 package vegetarian sausage or bacon, optional
  • 1/2 cup bell peppers, chopped
  • 1/2 onion, chopped
  • salt and pepper, to taste
  • 2 tbsp olive oil

Instructions

  • Heat olive oil on medium heat in a large saucepan on a stovetop.
  • As the oil heats, chop all the veggies you'lll be using, including the potatoes. You'll want them in small bite-size pieces.
  • Cook potatoes and vegetables for about 15 minutes in the pan until they are tender and onions are a bit caramelized. Once done, pour these into a greased casserole dish and transfer uncooked sausages to the same pan on the stove, cooking for about ten minutes. Break up the sausage patties with a spatula once they are cooked through. Pour cooked sausage on top of potatoes and veggies in the casserole dish. Cover casserole with half the cheese.
  • Preheat oven to 375º F.
  • While oven is preheating, whisk the eggs, half and half, salt, and pepper in a mixing bowl until thoroughly combined. Pour the egg mixture on top of the other ingredients in the casserole dish. You may need to press the other ingredients down, so they're covered by the egg mixture.
  • Bake in preheated oven, covered, for 30 minutes. Then, remove the foil or casserole lid, place back in the oven and bake for another 30 minutes or so. Be sure to bake until the egg mixture is firm in the middle. I like to put the other half of the cheese on the top of the casserole about ten minutes before it's done for some more cheesiness.
  • Once mixture is firm in the middle (the middle will still be light and fluffy, but will not have any liquid below the surface), remove from the oven and cool for about 10-15 minutes before serving.

Notes

I like to use the Trader Joe’s or Morningstar Farms brands for vegetarian sausage. You could also use a vegan bacon instead. 
You can always use sweet potatoes instead of Yukon gold if you want a more fiber dense meal. Chopped spinach could also be added in place of the vegetarian sausages for a healthy vegetable breakfast casserole.

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