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This Vegetarian Breakfast Casserole is packed with veggies, eggs, and cheese for a delicious brunch. Prepare this meatless breakfast the night before.
This meatless breakfast casserole gives your day a healthy start
I always feel better when I eat healthy food. Makes me feel like my day is off to a good start.
For a healthy breakfast, I like to include vegetables whenever possible. This breakfast casserole recipe makes it simple to make!
You will find many vegetables with great taste.
It is full of filling ingredients
If you’re worried that this breakfast won’t keep you full until lunch, I promise it won’t. This meatless breakfast casserole is good and satisfying because:
- eggs – great source of protein
- cheese – add cream and fat to keep you full
- Croutons – added thickness and volume
- Vegetables – add a lot of things, which will fill you up
Best of all, this healthy breakfast casserole doesn’t require much time in the kitchen.
This vegetarian casserole recipe is really easy
If you love a hot and delicious breakfast but don’t like to spend time in the morning preparing it, this egg recipe is for you.
The best part about this brunch casserole is that you can make everything the night before. So, ready to bake in the morning.
It only takes a few minutes to prepare the vegetables, and all you have to do is let the casserole soak overnight.
How to make this vegetarian breakfast casserole
This brunch recipe is simple, but here are some tips and tricks to make it even easier.
Grab your gear
Set up your equipment before you start cooking so you don’t waste time searching the kitchen in the middle of a recipe. Here’s what you need:
- 9-inch x 13-inch oven
- Great whiskey
- Large mixing bowl
- Skillet
- Chopsticks and knives
This trusty 11-inch whisk is a lifesaver for mixing 8 large eggs and 2 ½ cups of milk, quickly and easily.
Gather your herbs (and other ingredients)
You will have no problem getting your vegetables in throughout the day if you eat it for breakfast. This meatless breakfast casserole has it FOUR a variety of vegetables!
- Onions
- bell pepper
- mushrooms
- Lacinato kale
Tips for preparing and cooking this eggless bread
When all the vegetables are prepared, this recipe is simple. The full recipe is below. But in short, here are the steps you should take:
- Sauté the vegetables
- Beat the eggs
- Put it all together
- Put everything in the refrigerator overnight
- Cook in the morning
Why do you need to wash the vegetables for this brunch casserole?
Filling the vegetables draws out their water, which helps keep the casserole from being soggy. The best way to do this is to use a large pot so that there is plenty of room for the steam to escape.
RECOMMENDATIONS: Use a large 12-inch pan so that the water evaporates quickly while sautéing.
Meanwhile, beat the eggs
This recipe doubles as a workout! When making a great brunch casserole, one tip I always share is to use a large whisk.
A large whisk really helps to beat the eggs quickly and well.
Here is the 11-inch whisk that helps me with this process.
Tips for putting together a beautiful brunch casserole
In a pan with oil, put the croutons, vegetables and cheese. Then, gently pour the egg mixture over it.
To give your casserole a green twist, save some kale to put on top.
RECOMMENDATIONS: Before you put the casserole in the refrigerator, arrange the vegetables and croutons as you want them to appear in the baked casserole.
For me, I always make sure I have greens, reds and croutons popping up on top for serving.
Does the brunch casserole need to be completely soaked overnight?
I usually don’t rush this step because the croutons need a lot of time to soften. But I’ve seen other readers comment that it’s enough to soak for a few hours.
Either way, I like to prepare this Vegetarian Breakfast Casserole overnight after dinner, while I’m still in the kitchen. Then I put it in the fridge to chill overnight.
Don’t forget to raise the temperature halfway through production
Making bread is very simple, but remember that the oven temperature must be raised halfway through baking. This helps the brown casserole on top.
If you notice that your casserole is getting a little brown, just cover it with foil. You can see from the picture that I love the nice, brown cheese on top.
Also, don’t panic if you notice that your eggs are steaming in the oven. That’s normal! If you remove the casserole before the eggs are cooked, they will reduce a lot.
RECOMMENDATIONS: Insert a knife into the center of the casserole to check for doneness. The knife should come out clean. Don’t undercook!
Let sit at least 5 minutes before slicing.
How to store this meatless breakfast casserole
I love that this eggless bread is a meal that you make ahead of time. Keeps well in the fridge for a few days.
Reheat in the microwave as needed. It may not taste as good as fresh from the oven, but it’s a satisfying option for a quick breakfast every day.
Hosting a brunch party? Make this brunch casserole.
This vegetarian egg cake is perfect for a brunch party because:
- Big enough to feed a crowd
- Delicious and colorful
- Vegetarian options for meals
- Prepared the night before, so you can relax before the party starts.
My article on how to host a brunch party is full of tips, tricks and recipes to help you host a great brunch.
Love breakfast casseroles? Here are some things to try!
Brunch casseroles are perfect for cooler weather. They are easy to make in the morning and will warm you up! Here are some other breakfast casseroles I think you’ll enjoy:
It’s a bit windy, but I love this casserole dish with a lid. This is the menu I’m using for pictures throughout this post. The lid also doubles as a baking tray!
I hope you enjoy this meatless breakfast casserole soon!
Any questions? Feel free to ask below. And, I’d love to hear how you serve this Vegetarian Breakfast Casserole in the comments below.
Vegetarian Breakfast Casserole
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serving: 12
This Vegetarian Breakfast Casserole is packed with veggies, eggs, and cheese for a delicious brunch. Prepare this meatless breakfast the night before.
Ingredients
- 1 AVERAGE onions – sliced
- 1 AVERAGE green pepper – sliced
- 1 AVERAGE red pepper – sliced
- 7 ounces white mushroom – cut at least 1 cm
- 1 cup lacinato kale ribbons (also known as cavolo nero or dino kale) (cut off the tough stems, then cut crosswise into short strips)
- 9 most of them eggs
- 2 cup milk
- ½ teaspoon sea ​​salt salt
- ½ teaspoon ground black pepper
- 2 cup large croutons
- 1 ½ cup shredded cheddar cheese (I mix cheddar and mozzarella)
instructions
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Sauté the onion, bell pepper and mushrooms in a large pot over medium-high heat for about 6 minutes, until they are soft and most of the liquid has cooked off. Add the kale and remove from heat.
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Mix eggs, milk, salt and black pepper in a large bowl. Set aside.
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Lightly grease a 9×13 baking dish. Put the croutons on the bottom. Spread the vegetable mixture over the croutons. Spread the grated cheese evenly over the vegetable mixture. Gently pour the egg mixture over the top. Cover and let sit in the refrigerator overnight, at least 8 hours.
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In the morning, preheat the oven to 325°/160°C. Place the casserole in the center of the oven. Bake for 30 minutes. Adjust the temperature to 350°C/176°C. Bake for another 20-30 minutes, until the eggs are set. To check, insert a knife into the center of the casserole and it should come out clean. If the casserole is rising too quickly, cover it with foil during the last cooking time.
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Let the casserole sit for 5 minutes before cutting and serving.
Cal: 176kcal
Note: Nutritional information is a rough estimate.