This Vegetarian Breakfast Casserole is loaded with vegetables, eggs and cheese for a delicious brunch. Prepare this make ahead meatless breakfast casserole the night before.
This meatless breakfast casserole gives your day a healthy start
I always feel better when I eat something healthy for breakfast. It makes me feel like my day is off to a good start.
To eat a healthier breakfast, I love including veggies whenever I can. This breakfast casserole recipe makes doing that so simple!
You’ll find generous servings of vegetables that tastes great together.
It’s packed with filling ingredients
If you’re worried this breakfast won’t keep you full until lunch, I promise that won’t be the case. This meatless breakfast casserole is nice and hearty thanks to:
- Eggs – great source of protein
- Cheese – adds creaminess and fat to keep you full
- Croutons – added thickness and volume
- Veggies – add a lot of substance, which will fill you up
Best of all, this healthy, Vegetarian Breakfast Casserole doesn’t require much time in the kitchen.
This vegetarian breakfast casserole recipe is incredibly easy
If you love a warm, savory breakfast but hate making time in the morning to actually prepare it, this egg bake recipe is for you.
The best part about this brunch casserole is that you can make the entire thing the night before. So, it’s ready to bake in the morning.
Just spend a few minutes prepping your vegetables, and then all you have to do is let the casserole soak overnight.
How to make this overnight vegetarian breakfast casserole
This brunch recipe is simple, but here are some tips and tricks to make it even easier.
Grab your equipment
Get your equipment ready before you start to cook so you aren’t wasting time searching the kitchen in the middle of a recipe. Here’s what you will need:
- 9-inch x 13-inch baking pan
- Large whisk
- Large mixing bowl
- Cutting board and knife
This trusty 11-inch whisk is a lifesaver for mixing together 8 large eggs and 2 1/2 cups of milk, quickly and easily.
Gather your vegetables (and other ingredients)
You won’t have any problems getting your vegetables in for the day if you eat this for breakfast. This meatless breakfast casserole contains four types of veggies!
- Bell pepper
- Lacinato kale
Tips for preparing and cooking this vegetarian egg bake
Once all of your veggies are prepped, this recipe is a breeze. The full recipe is below. But to summarize, here are your steps:
- Sauté the vegetables
- Beat the eggs
- Combine it all together
- Soak everything overnight in the refrigerator
- Bake it in the morning
Why do you need to sauté the vegetables for this brunch casserole?
Sautéing the veggies gets rid of their water, which helps keep your casserole from getting to watery. The best way to do this is to use a large skillet so there’s plenty of space for the steam to escape.
TIP: Use a large 12-inch skillet so the water can evaporate quickly when you sauté.
Meanwhile, beat the eggs
This recipe doubles as a workout! When making big brunch casseroles, one tip I always share is to use a big whisk.
A big whisk really helps to beat the eggs quickly and thoroughly.
Here is the 11-inch whisk that helps me tackle this step.
Tips for assembling a beautiful brunch casserole
In a well-greased pan, layer the croutons, veggies and cheese. Then, gently pour the egg mixture on top.
To give your casserole a pop of green, reserve some of the kale strips to place on top.
TIP: Before you place your casserole in the refrigerator, arrange the vegetables and croutons as you would like them to appear in the baked casserole.
For me, I always make sure I have some green color, red color and croutons poking out the top for presentation.
Does the brunch casserole need to fully soak overnight?
I usually don’t expedite this step because the croutons need plenty of time to soften. But I’ve seen comments from other readers that a few hours of soaking is enough.
In any event, I like to prepare this overnight Vegetarian Breakfast Casserole after dinner, while I’m already in the kitchen. Then, I pop it in the fridge so it soaks overnight.
Don’t forget to turn the temperature up halfway through baking
Baking is pretty straightforward, but remember that you have to turn the oven temperature up halfway through baking. This helps the casserole brown on top.
If you notice your casserole is getting a little too brown, simply cover it with foil. You can tell from the pictures though that I like the cheese nice and brown on top.
Also, don’t be alarmed if you notice your eggs puffing up in the oven. This is normal! If you take the casserole out before the eggs are fully cooked, it will deflate too much.
TIP: Insert a knife into the center of the casserole to check doneness. The knife should come out clean. Don’t undercook!
Let sit at least 5 minutes before cutting.
How to store this overnight meatless breakfast casserole
I love that this vegetarian egg bake is a dish you make ahead. It keeps well in the fridge for a few days.
Simply heat a slice in the microwave as needed. It may not be quite as tasty as it was fresh out of the oven, but it is a satisfying option for a quick weekday breakfast.
Hosting a brunch party? Make this brunch casserole.
This vegetarian egg bake is perfect for a brunch party because it is:
- Large enough to feed a crowd
- Delicious and colorful
- A vegetarian option for the menu
- Prepared the night before, so you can relax before the party starts.
My post on How to Host a Brunch Party is full of tips, tricks and recipes to help you host a beautiful brunch.
Love breakfast casseroles? Here are more to try!
Brunch casseroles are perfect for colder weather. They are easy to bake in the morning and they will warm you up! Here are some other breakfast casseroles I think you’ll enjoy:
- Sausage Egg Breakfast Casserole – a great option to feed a crowd – perfect for the holidays!
- Bacon Breakfast Casserole – can be prepared the night before, or entirely in the morning.
- Pumpkin Breakfast Casserole – a sweet option for a French toast lover.
- Ham and Cheese Breakfast Casserole – uses tater tots as the filling.
This is a bit of a splurge, but I love this casserole dish that comes with a lid. This is the dish I use in the photos throughout this post. The lid also functions as a baking dish!
I hope you find yourself enjoying this meatless breakfast casserole soon!
Any questions? Feel free to ask below. And, I’d love to hear how you serve your Vegetarian Breakfast Casserole in the comments below.
Vegetarian Breakfast CasserolePrint Recipe
- 1 medium onion – diced
- 1 medium green pepper – diced
- 1 medium red pepper – diced
- 7 ounces white mushrooms – chopped into at least 1-cm pieces
- 1 cup lacinato kale ribbons (also known as cavolo nero or dino kale) (cut out the tough stems, and cut horizontally into short ribbons)
- 9 large eggs
- 2 cups milk
- 1/2 teaspoon sea salt salt
- 1/2 teaspoon ground black pepper
- 2 cups big croutons
- 1 1/2 cups shredded cheddar cheese (I use a mix of cheddar and mozzarella)
- Sauté the onions, bell peppers and mushrooms in a large skillet on medium-high heat for about 6 minutes, until they start to soften and most of the water has cooked away. Stir in the kale and remove from heat.
- Whisk the eggs, milk, salt and ground black pepper together in a large bowl. Set aside.
- Lightly oil a 9×13 baking dish. Layer the croutons evenly on the bottom. Layer the vegetable mix on top of the croutons. Evenly layer the grated cheese on top of the vegetable mix. Gently pour the egg mixture on top. Cover and let it sit in the refrigerator overnight, at least 8 hours.
- In the morning, preheat the oven to 325°/160°C. Place the casserole in the middle of the oven. Bake for 30 minutes. Turn the heat up to 350°C/176°C. Bake for an additional 20-30 minutes, until the egg is set. To check, insert a knife in the middle of the casserole and it should come out clean. If the casserole is browning too quickly, cover with a foil for the last bit of baking time.
- Let the casserole sit for 5 minutes before cutting and serving.