Vegetarian Overnight Breakfast Casserole Recipes

VEGETARIAN BREAKFAST CASSEROLE

Vegetarian Breakfast Casserole image

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.

Provided by The Worktop

Time 1h10m

Number Of Ingredients 11

Ingredients

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
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))

Steps:

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 9x13 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.

Nutrition Facts : Calories 176 kcal, Carbohydrate 9 g, Protein 12 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 177 mg, Sodium 300 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

VEGETARIAN OVERNIGHT BREAKFAST CASSEROLE

Vegetarian Overnight Breakfast Casserole image

A vegetarian remake of the classic overnight breakfast sausage casserole. In addition to swapping out meat for vegetarian ingredients, I changed the spices from the standard version. If you don't like these ones, use your own favorites. Nutmeg and rubbed sage are a nice combination.

Provided by Ann

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 9h50m

Yield 12

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon garlic salt
1 tablespoon finely chopped fresh chives
1 (12 ounce) package frozen vegetarian crumbles
1 cup sliced mushrooms
5 eggs
1 teaspoon curry powder
½ teaspoon salt
2 ½ cups milk
1 (14 ounce) package herb-seasoned stuffing cubes
1 (8 ounce) package shredded Cheddar cheese
cooking spray

Steps:

Heat olive oil in a large skillet over medium heat. Stir in oregano and garlic salt. Add chives and saute for 1 minute. Add vegetarian crumbles and mushrooms. Continue cooking until mushrooms soften, about 5 minutes. Drain excess moisture and set aside.
Beat eggs in a large bowl. Mix in curry powder and salt. Add milk and mix thoroughly. Stir in stuffing until all the bread is soaked. Stir in Cheddar cheese. Fold in mushroom mixture from the skillet.
Grease a 9x13-inch casserole dish with cooking spray. Pour in casserole mixture. Cover and refrigerate, 8 hours to overnight.
Preheat the oven to 350 degrees F (175 degrees C) the next morning.
Bake in the preheated oven, covered, for 1 hour. Reduce oven temperature to 325 degrees F (165 degrees C). Uncover casserole and continue baking until top is browned, about 30 minutes more.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 30.4 g, Cholesterol 101.2 mg, Fat 14 g, Fiber 3.5 g, Protein 18.1 g, SaturatedFat 5.5 g, Sodium 977 mg, Sugar 4.8 g

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