Rise and shine to this deliciously filling and beautifully golden Vegetarian Breakfast Casserole.
Let’s face it: most breakfast casseroles are heavy on the meat. Sure, that’s great if you’re a carnivore, but if you’re vegetarian (or just not into the usual breakfast suspects like sausage and bacon), you might be searching for a hearty, crowd-pleasing casserole that skips the meat without sacrificing flavor. This simple and satisfying, veggie-filled casserole is perfect for holiday mornings, weekend brunches, or gatherings with family and friends. In fact, this is one of the dishes I always take to my book club’s annual Christmas brunch. And it’s usually the one that disappears the quickest!
Though this dish is easy and straightforward, there’s definitely a lot to love. Consisting of a colorful medley of vegetables topped with eggs, finished with a layer of mozzarella, and baked until temptingly golden, this dish is not only delicious and comforting but also quite versatile. You can try filling it with different ingredients and serve it in myriad ways. Pair it with a simple side salad, or do what I often do: slice up leftovers and tuck them between thick slices of toasted sourdough for an irresistible breakfast sandwich.
Variations aplenty
The nice thing about a casserole like this is that you can customize your veggie options. While the recipe calls for onions, bell peppers, mushrooms, and cherry tomatoes, you can certainly mix things up if you like. Sub out the cherry tomatoes with jarred sun-dried tomatoes, or add in some diced broccoli, which would pair nicely with sliced red onions and cheddar cheese.
You can also vary the fillings according to the seasons. In the spring, for example, fill the casserole with a mixture of peas, asparagus tips, and fresh garden herbs like parsley or chervil. Once baked, top with a handful of arugula and garnish with some crumbled goat cheese. In the fall, I love to make this casserole with a medley of wild mushrooms sautéed in lots of garlic and thyme. In that case, I’ll opt for a sharp cheese such as an aged Comté. That said, you can also make this casserole to use up pretty much any vegetables left in your fridge!
How do I store leftovers?
Leftovers can be transferred to an airtight container and stored in the refrigerator for 3-4 days. Alternatively, you can cut up leftovers and freeze the individual portions, double-wrapped in plastic wrap, for up to 3 months. Reheat in the microwave until warm.
Serving suggestions
This hearty vegetarian breakfast casserole is not only perfect for breakfast or brunch. It also makes a lovely light lunch or dinner. If serving it as part of a breakfast spread, consider pairing it with something sweet, like this Delicious Monkey Bread or a batch of Lemon-Raspberry Muffins.
Serving it as a lunch or dinner? Add a healthy Spinach Salad or a bowl of creamy Zucchini Soup. At my house, a freshly baked loaf of Crusty Bread is a must when serving this casserole.
Vegetarian Breakfast Casserole
Ingredients
- 2 teaspoons olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 1/4 cups mushrooms sliced
- 3/4 cup cherry tomatoes quartered
- 10 large eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F. In a skillet, heat olive oil. Sauté onion, bell peppers, and mushrooms for 5-7 minutes until softened.
- In a greased 9×13-inch baking dish, evenly distribute the sautéed vegetables. Scatter the quartered cherry tomatoes on top.
- In a large bowl, whisk together eggs, milk, salt, and pepper. Pour this mixture over the vegetables in the baking dish. Sprinkle shredded mozzarella cheese on top.
- Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is lightly golden. Let it cool for a few minutes before slicing and serving.
Leave a Comment