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A wooden spoon lifting a scoop of vegetarian breakfast casserole.
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Vegetarian Breakfast Casserole

This Vegetarian Breakfast Casserole is the best way to start the day! Full of vegetables and protein, it's hearty, cheesy, and full of savory flavor. Prepare it in advance for easy meals throughout the week.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Keyword: Vegetarian Breakfast Casserole
Servings: 10 servings
Calories: 395kcal
Author: Kasey Schwartz

Equipment

  • 1 Mixing bowl
  • 1 9x13 baking dish
  • 1 large skillet

Ingredients

  • 10 eggs
  • 3 cups whole milk
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper optional
  • 8 cups unseasoned stuffing bread cubes
  • ¼ cup butter
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 cup sliced mushrooms
  • 10 ounces frozen broccoli florets thawed
  • 1 cup halved cherry tomatoes
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded gruyere cheese

Instructions

  • Add the eggs to a large mixing bowl and whisk.
    10 eggs
  • Whisk in the milk, salt, pepper and cayenne if using.
    3 cups whole milk, 1 teaspoon salt, ½ teaspoon ground black pepper, ⅛ teaspoon cayenne pepper
  • Add the stuffing bread cubes to the eggs mix and stir to moisten them evenly.
    8 cups unseasoned stuffing bread cubes
  • Let the mix sit for 20 minutes until the bread soaks up the milk.
  • Preheat the oven to 375ºF and spray a 9x13 baking pan with cooking spray. Set the pan aside.
  • While the bread is soaking, add the butter, onions, pepper and mushrooms to a large skillet and heat over medium high heat. Cook for about 10 minutes to soften the veggies, stirring occasionally.
    ¼ cup butter, 1 medium onion, 1 green bell pepper, 1 red bell pepper, 1 cup sliced mushrooms
  • Stir in the broccoli and cook for another 5 minutes to get the excess water out of the veggie.
    10 ounces frozen broccoli florets
  • Remove the skillet from the heat and stir in the sliced tomatoes. Set aside.
    1 cup halved cherry tomatoes
  • Stir in the veggies and ½ cup of cheddar cheese and ½ cup of gruyere cheese into the bread and egg mix.
    1 cup shredded sharp cheddar cheese, 1 cup shredded gruyere cheese
  • Pour the mix into the 9x13 pan and spread evenly across the bottom of the dish.
  • Sprinkle the remaining cheese over the top of the casserole.
  • Bake for 40 minutes. The top will be golden browned and puffed up. The eggs will be set and firm to the touch.
  • Serve the casserole while hot.

Nutrition

Serving: 1serving | Calories: 395kcal | Carbohydrates: 31g | Protein: 21g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 210mg | Sodium: 752mg | Potassium: 473mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1415IU | Vitamin C: 54mg | Calcium: 407mg | Iron: 3mg