Veggie Breakfast Casserole Recipes

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VEGETARIAN BREAKFAST CASSEROLE



Vegetarian Breakfast Casserole image

A filling and hearty vegetarian breakfast casserole with roasted vegetables and cheese. Low carb and gluten free. Prep it overnight for easy entertaining!

Provided by Erin Clarke / Well Plated

Categories     Breakfast     brunch

Time 1h10m

Number Of Ingredients 14

2 medium sweet potatoes (peeled and diced)
8 ounces whole cremini baby bella mushrooms (quartered (do not use sliced mushrooms or they may overcook when roasting))
1 small head broccoli (cut into florets)
1 red bell pepper (diced)
1 red or yellow onion (cut into ½-inch dice)
1 teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons extra virgin olive oil
12 large eggs
½ cup milk
1 garlic clove (minced)
1 ½ teaspoons Italian seasoning (or dried herbs of choice)
4 ounces part-skim ricotta cheese
Chopped fresh basil (thyme, or parsley (optional))

Steps:

  • Position racks in the upper and lower thirds your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9x13-inch casserole dish with nonstick spray and set aside.
  • Place the vegetables in a large bowl and drizzle with the olive oil. Sprinkle with salt and pepper, then toss to coat. Divide the vegetables evenly between the two sheets and spread them into a single layer. Roast the vegetables until tender, about 20 minutes, tossing the vegetables on the pan so they cook evenly and switching the pans' positions on the upper and lower racks once halfway through. Transfer half of the roasted vegetables to the prepared casserole dish and spread into an even layer. Reduce the oven temperature to 350 degrees F.
  • Meanwhile, in a large mixing bowl, beat the eggs together with the milk, garlic, and Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop the ricotta over the top in small spoonfuls (I like to add about 20 to 24 spoonfuls; you want to each slice to have a few dollops, but have them be large enough so that you can actually taste them).
  • Bake the casserole for 35 to 40 minutes, until the casserole is golden on top and the center no longer jiggles when you shake the pan. Remove from the oven and sprinkle with fresh herbs. Serve warm.

Nutrition Facts : ServingSize 1 (of 10), Calories 188 kcal, Carbohydrate 13 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 200 mg, Fiber 3 g, Sugar 4 g

VEGGIE BREAKFAST CASSEROLE RECIPE BY TASTY



Veggie Breakfast Casserole Recipe by Tasty image

Here's what you need: sweet potato, mushroom, red bell peppers, broccoli floret, tomato, white onion, spinach, eggs, egg whites, milk, pepper, salt, shredded cheddar cheese

Provided by Kahnita Wilkerson

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 13

4 cups sweet potato, peeled, diced, divided
1 cup mushroom, divided
2 red bell peppers, diced, seeded, divided
1 cup broccoli floret, divided
1 cup tomato, diced, divided
½ white onion, divided
2 cups spinach, divided
8 eggs
4 egg whites
¾ cup milk
pepper, to taste
salt, to taste
1 cup shredded cheddar cheese

Steps:

  • Layer half of the sweet potatoes on the bottom of a greased slow cooker.
  • Layer half of the mushrooms, red bell peppers, broccoli florets, tomatoes, onions, and spinach.
  • Repeat the layers with the remaining sweet potatoes, mushrooms, red bell peppers broccoli florets, tomatoes, onions, and spinach.
  • In a large bowl or measuring cup, whisk together the eggs, egg whites, milk, salt, and pepper.
  • Pour the egg mixture over the vegetables.
  • Top with cheddar cheese.
  • Cover and cook on low for 6-8 hours.
  • Carefully remove lid and serve hot.
  • Enjoy!

Nutrition Facts : Calories 311 calories, Carbohydrate 26 grams, Fat 14 grams, Fiber 4 grams, Protein 18 grams, Sugar 11 grams

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

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

VEGGIE BREAKFAST CASSEROLE



Veggie Breakfast Casserole image

Make and share this Veggie Breakfast Casserole recipe from Food.com.

Provided by Mirj2338

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

3 cups cubed and cooked potatoes
2 tablespoons soy sauce
1 1/2 lbs firm tofu, mashed
1 medium onion, chopped
2 garlic cloves, crushed
2 tablespoons olive oil
2 tablespoons parsley
2 teaspoons basil
1/2 teaspoon black pepper
paprika

Steps:

  • Mix together the potatoes, tofu, and soy sauce.
  • Saute the onion and garlic in the oil until translucent.
  • Preheat the oven to 325 degrees F.
  • Mix the onion and garlic into the potato mixture, and add the parsley, basil, and black pepper.
  • Spread into an oiled 8 x 8 x 2-inch baking dish.
  • Sprinkle with paprika and bake for 35 minutes.

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