Starting your day off right with a delicious and nutritious breakfast is crucial for a busy morning. One great way to do this is by making a veggie-packed breakfast casserole that’s not only easy to prepare but also packed with flavor and nutrients. Whether you’re looking for a quick grab-and-go option or a special treat for the weekend, we’ve got you covered with these 20 mouthwatering vegetarian breakfast casserole recipes.
From classic combos like spinach and mushroom to Mediterranean-inspired feta and olive, each of these casseroles is a unique twist on the traditional breakfast dish. And the best part? They’re all free from meat, making them perfect for vegetarians and vegans alike. So why not start your day off with a veggie-packed casserole that will keep you going until lunchtime?
In this article, we’ll be sharing 20 of our favorite vegetarian breakfast casserole recipes that are sure to become new favorites in your household.
Spinach and Mushroom Breakfast Casserole
This hearty breakfast casserole is a perfect way to start your day with a delicious combination of spinach, mushrooms, and eggs. It’s easy to make and can be served hot or cold, making it a great option for meal prep.
Ingredients:
– 1 cup frozen chopped spinach, thawed
– 1 cup sliced mushrooms (button or cremini)
– 2 large eggs
– 1/2 cup shredded cheddar cheese
– 1/4 cup milk
– 1 tablespoon butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a bowl, whisk together eggs, milk, and a pinch of salt and pepper.
3. Add the spinach, mushrooms, and cheddar cheese to the egg mixture; stir until combined.
4. Pour the mixture into a greased 9×13-inch baking dish.
5. Dot the top with melted butter.
6. Bake for 35-40 minutes or until the eggs are set and the edges are golden brown.
Cooking Time: 35-40 minutes
Cheesy Hash Brown Breakfast Casserole
Start your day with a satisfying breakfast casserole that combines the comforting flavors of hash browns, cheese, and scrambled eggs. This easy-to-make recipe is perfect for a weekend brunch or busy morning meal.
Ingredients:
– 2 cups shredded cheddar cheese
– 1 cup frozen hash browns, thawed
– 1/2 cup milk
– 2 large eggs
– 1 tablespoon butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine hash browns, milk, and melted butter. Mix well.
3. In a separate bowl, whisk together eggs and a pinch of salt. Add the egg mixture to the hash brown mixture; stir until combined.
4. Pour the mixture into a 9×13-inch baking dish.
5. Top with shredded cheese.
6. Bake for 35-40 minutes or until the casserole is golden brown and the eggs are set.
Cooking Time: 35-40 minutes
Veggie-Packed Egg White Casserole
A nutritious breakfast or brunch option packed with vegetables and protein-rich egg whites, perfect for a quick morning meal.
Ingredients:
– 1 cup egg whites
– 1/2 cup frozen spinach, thawed and drained
– 1/2 cup diced bell peppers
– 1/4 cup chopped mushrooms
– 1/4 cup grated carrots
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together egg whites and a pinch of salt until frothy.
3. Add spinach, bell peppers, mushrooms, carrots, and olive oil to the bowl. Mix well.
4. Pour the mixture into a 9×13-inch baking dish.
5. If using cheese, sprinkle it evenly over the top.
6. Bake for 25-30 minutes or until the casserole is set and lightly golden brown.
Cooking Time: 25-30 minutes
Mediterranean Feta and Olive Breakfast Bake
Elevate your morning routine with this flavorful breakfast bake, combining the tanginess of feta cheese with the brininess of olives. Perfect for a quick and satisfying start to the day.
Ingredients:
– 1 1/2 cups mixed greens (arugula, spinach, etc.)
– 1 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 1/2 cup cherry tomatoes, halved
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine mixed greens, feta cheese, olives, cherry tomatoes, and garlic.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Transfer the mixture to a 9×13-inch baking dish and sprinkle with parsley.
5. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Sweet Potato and Black Bean Breakfast Casserole
Start your day with a delicious and nutritious breakfast casserole that combines the natural sweetness of sweet potatoes with the savory flavor of black beans. This recipe is perfect for a busy morning when you need a quick, easy, and healthy meal.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 eggs
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add diced sweet potatoes and cumin; cook for 5 minutes or until tender.
4. Stir in black beans; season with salt and pepper to taste.
5. In a separate bowl, whisk eggs and set aside.
6. Grease a 9×13-inch baking dish and layer the sweet potato mixture, then the egg mixture, and finally the cheese.
7. Bake for 25-30 minutes or until eggs are set and cheese is melted.
8. Sprinkle with cilantro (if using); serve warm.
Cooking Time: 25-30 minutes
Broccoli and Cheddar Breakfast Strata
Start your day with a flavorful twist on traditional breakfast strata. This recipe combines the richness of cheddar cheese with the freshness of broccoli, all wrapped up in a crispy, golden-brown bread pudding.
Ingredients:
– 6 cups stale bread, cut into 1-inch cubes
– 2 cups broccoli florets
– 1/2 cup grated cheddar cheese
– 1/4 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine bread cubes, broccoli, and cheddar cheese.
3. In a separate bowl, whisk together heavy cream and eggs. Season with salt and pepper.
4. Pour the wet ingredients over the dry ingredients and stir until well combined.
5. Transfer the mixture to a 9×13-inch baking dish and bake for 35-40 minutes, or until puffed and golden brown.
Cooking Time: 35-40 minutes
Quinoa and Kale Breakfast Casserole
Start your day with a nutritious breakfast casserole that combines the nutty flavor of quinoa with the earthy taste of kale.
Ingredients:
– 1 cup cooked quinoa
– 2 cups chopped kale
– 1/2 cup diced bell peppers
– 1/2 cup diced mushrooms
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 large eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the bell peppers and mushrooms in olive oil until tender.
3. Add the chopped kale to the skillet and cook until wilted.
4. In a separate bowl, whisk together the eggs and season with salt and pepper.
5. In a 9×13 inch baking dish, combine the cooked quinoa, sautéed vegetables, and grated cheese.
6. Pour the egg mixture over the top of the casserole.
7. Bake for 35-40 minutes or until the eggs are set.
Cooking Time: 35-40 minutes
Sun-Dried Tomato and Basil Egg Bake
A flavorful breakfast or brunch option that combines the richness of eggs with the sweetness of sun-dried tomatoes and freshness of basil.
Ingredients:
– 4 large eggs
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, salt, and pepper.
3. Add chopped sun-dried tomatoes, basil leaves, and olive oil to the egg mixture. Mix well.
4. Grease a 6-inch square baking dish with butter or cooking spray.
5. Pour the egg mixture into the prepared baking dish.
6. Bake for 20-22 minutes, or until the eggs are set and golden brown on top.
7. Sprinkle Parmesan cheese (if using) on top of the baked eggs.
8. Serve warm.
Cooking Time: 20-22 minutes
Zucchini and Corn Breakfast Casserole
Start your day with a delicious twist on traditional breakfast casseroles by incorporating the freshness of zucchini and corn. This recipe is perfect for warm weather, as it’s light, flavorful, and packed with nutrients.
Ingredients:
– 1 medium zucchini, diced
– 1 cup frozen corn kernels, thawed
– 6 eggs
– 1/2 cup shredded cheddar cheese
– 1/4 cup milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon paprika
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together eggs, milk, salt, and pepper.
3. Add diced zucchini, corn kernels, and shredded cheese to the egg mixture; stir until combined.
4. Pour the mixture into a 9×13-inch baking dish coated with olive oil.
5. Sprinkle paprika on top for garnish.
6. Bake for 35-40 minutes or until the casserole is set and lightly golden.
Cooking Time: 35-40 minutes
Tofu Scramble Breakfast Bake
A twist on traditional scrambled eggs, this tofu scramble breakfast bake is a delicious and protein-packed morning option for vegans and non-vegans alike. With its creamy texture and savory flavors, it’s sure to become a new favorite breakfast dish.
Ingredients:
– 1 block extra-firm tofu, drained and crumbled
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup frozen spinach, thawed and chopped
– 1 cup dairy-free milk (such as soy or almond milk)
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1/2 cup vegan cheddar cheese shreds (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add tofu, spinach, milk, smoked paprika, salt, and pepper. Cook, stirring frequently, until tofu is scrambled and mixture is creamy.
4. Transfer the scramble to a 9×13-inch baking dish. Top with vegan cheddar cheese shreds (if using).
5. Bake for 25-30 minutes or until heated through.
Cooking Time: 25-30 minutes
Roasted Red Pepper and Goat Cheese Casserole
Roasted Red Pepper and Goat Cheese Casserole
A vibrant and savory casserole that combines the sweetness of roasted red peppers with the creaminess of goat cheese.
Ingredients:
– 2 large red bell peppers, seeded and chopped
– 1 (8 oz) log goat cheese, crumbled
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Toss red peppers with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a separate bowl, mix crumbled goat cheese, breadcrumbs, and Parmesan cheese.
4. Arrange roasted red peppers in a 9×13 inch baking dish. Top with goat cheese mixture, spreading evenly.
5. Bake casserole for an additional 15-20 minutes, or until golden brown.
6. Garnish with chopped parsley, if desired.
Cooking Time: Approximately 1 hour
Avocado and Black Bean Breakfast Enchilada Casserole
Avocado and Black Bean Breakfast Enchilada Casserole
Ingredients:
– 6 whole wheat tortillas, cut into thirds
– 1 ripe avocado, diced
– 1 can black beans, drained and rinsed
– 1/2 cup shredded reduced-fat cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 egg, beaten (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for an additional minute.
3. Arrange 2 tortilla thirds in the bottom of a 9×13-inch baking dish.
4. Top with half of the black beans, avocado, cheese, cilantro, and cooked onion mixture.
5. Repeat the layers, ending with a layer of cheese on top.
6. Bake for 20-25 minutes or until the casserole is hot and the cheese is melted.
7. If using egg, beat it in a bowl and pour over the casserole before baking.
Cooking Time: 20-25 minutes
Pesto and Mozzarella Breakfast Strata
This strata combines the flavors of Italy with a classic breakfast dish, perfect for a special occasion or a cozy weekend morning. With layers of creamy pesto, melted mozzarella cheese, and crusty bread, this breakfast strata is sure to impress.
Ingredients:
– 6 cups stale bread, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1/2 cup pesto sauce
– 8 ounces mozzarella cheese, shredded
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat olive oil over medium-high heat. Add bread cubes and cook until toasted, about 5 minutes.
3. In a separate bowl, combine basil, garlic, and pesto sauce. Mix well.
4. Grease a 9×13-inch baking dish with cooking spray.
5. Layer half the bread in the prepared dish, followed by half the pesto mixture, and half the mozzarella cheese.
6. Repeat layers one more time, finishing with cheese on top.
7. Bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Butternut Squash and Sage Breakfast Bake
Start your day with a warm, comforting breakfast bake that combines the sweetness of butternut squash with the earthy flavor of sage. This recipe is perfect for a chilly morning or a special occasion.
Ingredients:
– 1 medium butternut squash, cooked and mashed
– 2 cups whole milk
– 2 large eggs
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground sage
– 1/4 cup unsalted butter, melted
– 1/2 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together milk, eggs, sugar, and salt until well combined.
3. Add mashed butternut squash, ground sage, and melted butter to the bowl. Stir until smooth.
4. Pour the mixture into a 9×13-inch baking dish.
5. Top with shredded cheddar cheese.
6. Bake for 30-35 minutes or until golden brown and set.
Cooking Time: 30-35 minutes
Greek Yogurt and Spinach Breakfast Casserole
Greek Yogurt and Spinach Breakfast Casserole: A Delicious Twist on Morning Meals
Start your day with a nutritious and flavorful breakfast casserole that combines the creaminess of Greek yogurt with the health benefits of spinach. This recipe is perfect for busy mornings when you need a quick and easy meal to fuel up.
Ingredients:
– 1 cup cooked spinach, chopped
– 1 1/2 cups Greek yogurt
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste
– 6 eggs
– 1 cup whole wheat bread, cubed
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together eggs, salt, and pepper.
3. Add chopped spinach, Greek yogurt, shredded cheese, and parsley to the egg mixture. Stir until combined.
4. Grease a 9×13-inch baking dish with olive oil.
5. Add bread cubes to the prepared baking dish.
6. Pour the egg-spinach mixture over the bread cubes.
7. Bake for 35-40 minutes or until the casserole is set and lightly browned.
Cooking Time: 35-40 minutes
Servings: 6-8
Portobello Mushroom and Swiss Cheese Casserole
A hearty and flavorful casserole that combines the earthy taste of Portobello mushrooms with the creaminess of Swiss cheese, perfect for a cozy dinner or weekend gathering.
Ingredients:
– 4 large Portobello mushrooms, stems removed and caps sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated Swiss cheese
– 1/2 cup all-purpose flour
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup milk
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the mushrooms, onion, and garlic in olive oil until tender.
3. In a separate bowl, mix flour, paprika, salt, and pepper.
4. Add the Swiss cheese to the mushroom mixture and stir until combined with the flour mixture.
5. Pour in milk and bring to a simmer.
6. Transfer the mixture to a 9×13-inch baking dish and bake for 25-30 minutes or until golden brown.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Chickpea and Spinach Breakfast Bake
Start your day with a nutritious and filling breakfast that combines the creamy texture of chickpeas, the earthy flavor of spinach, and the comfort of eggs. This bake is perfect for meal prep or a quick morning boost.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 2 cups fresh spinach leaves
– 4 large eggs
– 1/2 cup shredded cheddar cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs and season with salt and pepper.
3. Add chickpeas, spinach, and olive oil to the bowl; mix well.
4. Pour mixture into a 9×13-inch baking dish.
5. If using cheese, sprinkle on top of the mixture.
6. Bake for 30-35 minutes or until eggs are set and cheese is melted (if using).
7. Serve warm and enjoy!
Cooking Time: 30-35 minutes
Caramelized Onion and Gruyere Breakfast Casserole
Elevate your morning routine with this rich and satisfying breakfast casserole, featuring sweet caramelized onions and creamy Gruyère cheese.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons butter
– 6 eggs
– 1 cup grated Gruyère cheese
– 1/2 cup heavy cream
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 4 slices of bread (white or whole wheat), cubed
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook the sliced onions over medium heat for 20-25 minutes, stirring occasionally, until they’re caramelized and golden brown.
3. In a separate bowl, whisk together eggs, heavy cream, salt, and pepper.
4. Grease a 9×13-inch baking dish with butter.
5. Add the cooked onion mixture, followed by the bread cubes, Gruyère cheese, and egg mixture.
6. Bake for 35-40 minutes or until the eggs are set and the top is golden brown.
7. Garnish with chopped thyme leaves, if desired.
Cooking Time: 35-40 minutes
Artichoke and Parmesan Breakfast Strata
A savory twist on the classic breakfast strata, this recipe combines artichoke hearts, Parmesan cheese, and fresh herbs for a delicious brunch option.
Ingredients:
– 6-8 eggs
– 1 cup artichoke hearts (canned or marinated)
– 1/2 cup grated Parmesan cheese
– 1 tablespoon unsalted butter, melted
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 6-8 slices of baguette, torn into pieces
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together eggs, artichoke hearts, Parmesan cheese, melted butter, onion, garlic, thyme, salt, and pepper.
3. Add the bread pieces and stir until they are evenly coated with the egg mixture.
4. Pour the strata into a 9×13-inch baking dish and let it sit for 10 minutes to allow the bread to absorb the liquid.
5. Bake for 35-40 minutes or until puffed and golden brown.
Cooking Time: 35-40 minutes
Lentil and Sweet Pepper Breakfast Casserole
Start your day with a nutritious and flavorful twist on traditional breakfast casseroles! This recipe combines the comfort of lentils, sweet bell peppers, and eggs for a deliciously healthy start.
Ingredients:
– 1 cup cooked lentils
– 2 large sweet bell peppers, diced
– 6 eggs
– 1 small onion, finely chopped
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and bell peppers in olive oil until tender.
3. In a separate bowl, whisk together eggs and dried oregano. Add cooked lentils and stir to combine.
4. Grease a 9×13-inch baking dish with cooking spray or butter. Add the egg mixture, then top with sautéed onion and bell peppers.
5. Bake for 35-40 minutes or until eggs are set and casserole is golden brown.
Cooking Time: 35-40 minutes
Summary
Start your day off right with these 20 mouthwatering vegetarian breakfast casserole recipes. From classic combinations like spinach and mushroom to more adventurous flavors like roasted red pepper and goat cheese, there’s something for everyone on this list. Whether you’re a busy morning person or a weekend brunch enthusiast, these healthy and satisfying casseroles are sure to please even the pickiest of eaters.
