Our easy vegetable breakfast casserole is a simple recipe you’ll use time and time again! The prep time is quick, and you can use whatever vegetables your family enjoys.
Whether you serve it for breakfast or brunch, this veggie breakfast casserole is perfect to have on hand for those not eating meat. It’s also naturally gluten-free.
Because eggs are an inexpensive protein, we eat a lot of them! This easy vegetarian egg casserole can be scaled up to feed a crowd, and the recipe is very flexible if you prefer different vegetables. See our other Egg Dinner Recipes that Save you Money
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Even though I’m calling this a breakfast casserole, it’s delicious any time of day! In fact, one of the ways we eat meatless some evenings is with “breakfast for dinner.” This casserole is a great way to stretch eggs and vegetables for the whole family.
Ingredients
This vegetable breakfast casserole recipe only requires a few fresh vegetables along with eggs and milk.
- olive oil
- mushrooms
- bell pepper
- eggs
- milk
- salt and pepper
- shredded cheddar cheese (or your favorite)
For exact quantities, see the printable recipe card below.
How to make veggie breakfast casserole
Heat olive oil in a large skillet. Add vegetables and saute until softened, about 5 minutes.
Add vegetables to prepared baking dish. Pour egg mixture over vegetables.
Sprinkle cheese evenly over casserole. Bake at 350 degrees for 40-45 minutes, or until knife inserted in center comes out clean.
What goes with vegetable breakfast casserole?
When serving this as a breakfast or brunch, a great side dish would be fresh fruit salad. My family also enjoys a potato side dish like rosemary potatoes.
Sometime I serve breakfast casseroles for dinner. Then I typically would serve garlic bread or dinner rolls on the side, along with a green salad and homemade dressing.
This vegetable breakfast casserole recipe happens to be vegetarian. If you wanted to serve meat on the side, breakfast sausage or bacon would be good.
How to store leftover breakfast casserole
If you have leftovers, they’ll last in the refrigerator for about 5 days. I prefer to reheat individual portions of this casserole in the microwave because it’s faster than the oven.
You can freeze the whole casserole ahead of time if you’d like to prepare ahead of a holiday morning, for example. In that case, prepare an aluminum baking pan and cook the casserole as the recipe directs. Once cooled, wrap well with plastic wrap and foil before freezing.
About 24 hours before you plan to serve it, move the frozen casserole to the refrigerator to thaw. Loosen the wrapping so the condensation can escape. Reheat either in the oven or in the microwave before serving.
More breakfast recipes
Breakfast casseroles can be made so many ways, and they’re good for any meal of the day. If you enjoy this recipe, you may also like our recipes for Breakfast Tater Tot Casserole Recipe and Vegetarian Mexican Breakfast Casserole.
Rather than make a easy vegetarian egg casserole like this one, you could add ground sausage to your breakfast casserole.
On a smaller scale, use a pie dish to make one of our delicious quiche recipes, like Quiche Lorraine or Spinach And Ham Crustless Quiche.
Vegetable Breakfast Casserole
This simple recipe combines eggs and milk with sauteed vegetables for a delicious breakfast casserole.
Ingredients
- 2 teaspoons olive oil
- 1 (8 ounce) package sliced mushrooms
- 1 cup chopped bell peppers
- 12 eggs
- 2 Tablespoons milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup shredded cheddar cheese (or your favorite)
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray..
- Heat olive oil in a skillet over medium heat. Add the bell peppers and mushrooms, cooking for 4-5 minutes. Transfer vegetables to prepared casserole dish.
- In a large mixing bowl, beat the eggs with the milk, salt, and black pepper.
- Pour the eggs over the vegetables, and then sprinkle with cheese.
- Bake 40-45 minutes or until a knife inserted in the middle comes out clean.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 139Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 283mgSodium: 264mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 11g
