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