Vegetarian Breakfast Casserole

This Vegetarian Breakfast Casserole is the perfect healthy breakfast recipe to feed a crowd or to make ahead for a quick breakfast during the week! Not only is this recipe vegetarian, but it’s also high in protein and low carb friendly. So if you want to eat more vegetables and protein, add this Veggie Egg Casserole recipe to your meal plan!

5 from 6 votes

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Course: Breakfast

Cuisine: American

Keyword: Vegetarian breakfast casserole, vegetarian breakfast casserole recipe, veggie breakfast casserole, veggie egg bake, veggie egg casserole

Prep Time: 25

Cook Time: 45

Total Time: 1 10

Servings: people

Calories: 144kcal

Author: Tammy Overhoff

Equipment

Large mixing bowl
1 9 x 13 ceramic baking dish

Ingredients

2 tablespoons olive oil divided
8 ounce package sliced white button mushrooms
1 bell pepper (any color) diced
1 medium white onion diced
1 cup frozen broccoli thawed and the excess liquid drained
12 large eggs
½ cup plain greek yogurt a 5.3 container of greek yogurt is a little more than 1/2 cup.
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1 cup shredded sharp cheddar cheese

Instructions

Preheat the oven to 350 degrees.
Spray a 9 x 13 ceramic baking dish with cooking spray and set aside.
In a large skillet, heat one tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook until tender, about 5 minutes.
Place the cooked mushrooms into the baking dish.
Using the same skillet, heat the last tablespoon of olive oil over medium heat. Add the onion and bell pepper and cook until the onion is translucent and both vegetables are tender.
Add the broccoli to the pan with the onions and peppers. Break up the broccoli into small pieces as it cooks thoroughly.
Add the vegetables to the baking dish with the mushrooms.
In a large mixing bowl (you can do this while the vegetables are cooking), whisk the eggs, greek yogurt, garlic powder, onion powder, salt, and pepper.
Pour the egg mixture over the vegetables, add the cheese, and then give it a couple of slow stirs. You can sprinkle some cheese on top.
Place the dish into the oven and bake for 45 – 55 minutes or until the center is set.
Serve hot. Sprinkle with green onions, if you want.

Notes

** Check the casserole at 45 minutes. Depending on how hot your oven gets it may not need a longer time to cook.

Make ahead & Storage Tips

Egg casseroles are one of my favorite breakfast recipes to make ahead of time.

For the following day: Assemble the ingredients into a casserole dish and then cover and refrigerate. In the morning, continue with the recipe. Because the casserole is cold, you might need to add a few more minutes to the cooking time.

Or you can cook the vegetables ahead of time. This way, when you’re ready to put the egg bake together, all you need to do is whisk up the eggs, stir in the vegetables, and bake.

For the week: After the breakfast casserole cooks, let it cool down, slice it up, and store it in glass meal prep containers for the week. In the morning, take a slice and warm it up for 1-2 minutes in the microwave.

For the freezer: Slice the cooled veggie egg casserole into portions, wrap it in plastic, and then place it into a freezer bag—label it and freeze for up to 3 months. Reheat in the microwave for 1-3 minutes or until hot.

Nutrition