Start your day off right with a delicious and satisfying vegetarian breakfast casserole. These flavorful dishes are perfect for busy mornings when you need something quick, easy, and nutritious to fuel up before tackling the day. From savory sweet potato and kale to Mediterranean veggie and feta, we’ve gathered 18 mouthwatering recipes that showcase the versatility of vegetarian cooking.
Whether you’re a vegan or just looking for some plant-based inspiration, these breakfast casseroles are sure to please even the pickiest eaters. So go ahead, sleep in a little later than usual (you deserve it!), and let one of these tasty dishes take center stage on your morning table. Your taste buds – and your belly – will thank you!
Spinach and Mushroom Vegetarian Breakfast Casserole
A hearty and flavorful breakfast casserole that’s perfect for a crowd or a lazy Sunday morning.
Ingredients:
– 1 package frozen spinach, thawed and drained
– 1 cup sliced mushrooms (such as cremini or shiitake)
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushrooms, onion, and garlic in olive oil until the vegetables are tender.
3. Add spinach to the skillet and cook until wilted.
4. In a separate bowl, combine cheddar and mozzarella cheese.
5. Grease a 9×13-inch baking dish with cooking spray.
6. Arrange half of the mushroom-spinach mixture in the bottom of the dish.
7. Sprinkle with half of the cheese mixture, followed by half of the breadcrumbs.
8. Repeat layers, finishing with a layer of cheese on top.
9. Bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Cheesy Broccoli and Potato Breakfast Casserole
Start your day with a hearty, comforting casserole packed with broccoli, potatoes, and cheddar cheese.
Ingredients:
– 2 large potatoes, peeled and thinly sliced
– 3 cups broccoli florets
– 1 cup shredded cheddar cheese
– 1/4 cup milk
– 1 tablespoon butter
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté broccoli and butter until tender.
3. In a separate bowl, whisk together milk, salt, and pepper.
4. Add sliced potatoes to the bowl and toss with the milk mixture.
5. Grease a 9×13-inch baking dish with butter.
6. Arrange half of the potato mixture in the dish, followed by broccoli, then half of the cheddar cheese.
7. Repeat layers: potato, broccoli, and cheese.
8. Top with remaining cheese.
9. Bake for 45-50 minutes or until potatoes are tender and top is golden brown.
Cooking Time: 45-50 minutes
Southwestern Black Bean and Corn Breakfast Casserole
Start your day with a flavorful twist on traditional breakfast casseroles, combining the warmth of Southwestern spices with the comfort of black beans and corn.
Ingredients:
– 1 cup cooked black beans, warmed
– 1 cup frozen corn kernels, thawed
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 eggs
– 1 cup shredded cheddar cheese (optional)
– 6-8 corn tortillas, cut into quarters
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
3. Stir in cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add black beans, corn kernels, and cooked onion mixture to the skillet. Mix well.
5. In a separate bowl, whisk eggs. Pour over the bean-corn mixture; stir gently.
6. Grease a 9×13-inch baking dish with cooking spray. Arrange tortilla quarters in an even layer.
7. Pour egg-bean mixture over tortillas and top with shredded cheese (if using).
8. Bake for 25-30 minutes or until eggs are set and casserole is golden brown.
Cooking Time: 25-30 minutes
Mediterranean Veggie and Feta Breakfast Casserole
Mediterranean Veggie and Feta Breakfast Casserole: A flavorful and nutritious breakfast or brunch option that combines the Mediterranean diet’s signature ingredients with a comforting casserole.
Ingredients:
– 1 1/2 cups whole wheat breadcrumbs
– 1 cup diced bell peppers (any color)
– 1 cup sliced mushrooms
– 1 cup cherry tomatoes, halved
– 6 eggs
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the bell peppers and cook until tender, about 5 minutes.
3. Add the mushrooms and cherry tomatoes to the skillet, cooking until they’re tender as well, about 5-7 minutes.
4. In a separate bowl, whisk together the eggs, salt, and pepper.
5. In a 9×13-inch baking dish, arrange half of the breadcrumbs in the bottom. Top with the cooked vegetable mixture, then sprinkle with feta cheese and parsley.
6. Pour the egg mixture over the top, followed by the remaining breadcrumbs.
7. Bake for 35-40 minutes or until the eggs are set and the casserole is golden brown.
Cooking Time: 35-40 minutes
Savory Sweet Potato and Kale Breakfast Casserole
Start your day with a nutritious breakfast casserole that combines the natural sweetness of sweet potatoes with the earthy flavor of kale. This recipe is perfect for a quick and easy morning meal.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 bunch of kale, stems removed and chopped
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup of shredded cheddar cheese
– 1/2 cup of whole milk
– 1 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1 tablespoon of olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
3. Add the chopped kale to the skillet and cook until wilted, about 5 minutes.
4. In a separate bowl, whisk together the whole milk, salt, and black pepper.
5. In a greased 9×13-inch baking dish, arrange half of the sweet potato slices in the bottom of the dish.
6. Top with the kale mixture, then sprinkle with half of the shredded cheddar cheese.
7. Repeat the layers, ending with the remaining cheese on top.
8. Bake for 35-40 minutes or until the sweet potatoes are tender and the casserole is golden brown.
Cooking Time: 35-40 minutes
Greek Yogurt and Quinoa Breakfast Casserole
Start your day with a nutritious and delicious breakfast casserole, packed with protein-rich Greek yogurt, fiber-filled quinoa, and sweet berries.
Ingredients:
– 1 cup cooked quinoa
– 1 cup Greek yogurt
– 1/2 cup mixed berries (fresh or frozen)
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/4 cup chopped walnuts
– 1 large egg, beaten
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked quinoa, Greek yogurt, mixed berries, honey, and salt. Mix until well combined.
3. Add chopped walnuts and mix gently.
4. Pour the mixture into a 9×13-inch baking dish.
5. Create a layer of beaten egg on top of the casserole.
6. Drizzle with olive oil.
7. Bake for 25-30 minutes or until the eggs are set.
Cooking Time: 25-30 minutes
Tomato Basil Mozzarella Breakfast Casserole
Start your day with a flavorful twist on traditional breakfast dishes. This casserole combines the sweetness of tomatoes, the freshness of basil, and the creaminess of mozzarella cheese in a single, satisfying serving.
Ingredients:
– 1 (14.5 oz) can diced tomatoes
– 1/4 cup fresh basil leaves, chopped
– 2 cups shredded mozzarella cheese
– 1/2 cup whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 6 large eggs
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together eggs, milk, salt, and pepper.
3. Add chopped basil and stir to combine.
4. In a greased 9×13-inch baking dish, arrange half of the shredded mozzarella cheese in an even layer.
5. Pour half of the egg mixture over the cheese.
6. Top with half of the canned tomatoes, drained and chopped.
7. Repeat layers: cheese, egg mixture, and tomatoes.
8. Drizzle olive oil over the top layer of cheese.
9. Bake for 35-40 minutes or until eggs are set and cheese is melted and golden brown.
Cooking Time: 35-40 minutes
Butternut Squash and Spinach Breakfast Casserole
Start your day with a nutritious and flavorful casserole that combines the sweetness of butternut squash with the earthiness of spinach.
Ingredients:
– 1 small butternut squash, cooked and mashed
– 2 cups fresh spinach leaves
– 6 eggs
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs, salt, and pepper.
3. Add mashed squash, spinach leaves, and shredded cheese. Mix well.
4. Pour the mixture into a greased 9×13-inch baking dish.
5. Drizzle with olive oil and sprinkle with chopped parsley.
6. Bake for 35-40 minutes or until the eggs are set and the casserole is golden brown.
Cooking Time: 35-40 minutes
Vegetarian Sausage and Egg Casserole
A hearty, comforting casserole that’s perfect for breakfast or brunch. This vegetarian sausage and egg dish is a twist on the classic breakfast combination.
Ingredients:
– 1 package vegetarian sausage (such as Field Roast or Upton’s Naturals), sliced
– 6 eggs
– 1 cup frozen spinach, thawed and drained
– 1/2 cup shredded cheddar cheese
– 1/2 cup whole milk
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the vegetarian sausage over medium-high heat until browned, about 5 minutes.
3. In a separate bowl, whisk together eggs, spinach, milk, salt, and pepper.
4. Grease a 9×13-inch baking dish with olive oil.
5. Arrange half of the cooked sausage in the prepared baking dish.
6. Pour the egg mixture over the sausage.
7. Top with remaining sausage and sprinkle with shredded cheddar cheese.
8. Bake for 30-35 minutes or until eggs are set and cheese is melted.
Cooking Time: 30-35 minutes
Zucchini and Carrot Breakfast Casserole
Start your day with a nutritious and flavorful breakfast casserole that combines the best of summer vegetables, eggs, and cheese.
Ingredients:
– 2 medium zucchinis, diced
– 4 medium carrots, peeled and grated
– 6 large eggs
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the zucchini and carrots; cook until tender, about 5 minutes.
4. In a separate bowl, whisk together eggs, milk, salt, and pepper.
5. Grease a 9×13-inch baking dish with cooking spray.
6. Layer the cooked vegetables, then the egg mixture, and finally the shredded cheese in the prepared baking dish.
7. Bake for 35-40 minutes or until the casserole is set and the eggs are fully cooked.
Cooking Time: 35-40 minutes
Vegan Tofu and Veggie Breakfast Casserole
Start your day with a hearty, plant-based breakfast casserole packed with protein-rich tofu, colorful veggies, and whole grains.
Ingredients:
– 1 block extra-firm tofu, drained and crumbled
– 1 cup frozen spinach, thawed and chopped
– 1 cup sliced mushrooms
– 1 cup diced bell peppers (any color)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup whole wheat bread, cubed
– 1/4 cup nutritional yeast
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine tofu, spinach, mushrooms, bell peppers, onion, and garlic.
3. In a separate bowl, mix bread cubes with nutritional yeast.
4. Grease a 9×13-inch baking dish with olive oil.
5. Add the veggie mixture to the prepared baking dish.
6. Top with bread-nutritional yeast mixture.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Enjoy your satisfying and nutritious vegan breakfast casserole!
Cheddar and Hash Brown Breakfast Casserole
A comforting breakfast casserole packed with cheddar cheese, crispy hash browns, and scrambled eggs.
Cheddar and Hash Brown Breakfast Casserole Recipe
Ingredients:
– 1 1/2 cups shredded cheddar cheese
– 1 cup frozen hash browns, thawed
– 6 large eggs
– 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 medium bowl, whisk together eggs, milk, salt, and pepper.
3. In a separate skillet, scramble the egg mixture over medium heat until set.
4. In a greased 9×13-inch baking dish, arrange half of the hash browns in an even layer.
5. Top with scrambled eggs, then sprinkle with cheddar cheese.
6. Repeat layers: add remaining hash browns, followed by another layer of eggs and cheese.
7. Drizzle melted butter over the top.
8. Bake for 35-40 minutes or until golden brown and hot throughout.
Cooking Time: 35-40 minutes
Roasted Red Pepper and Goat Cheese Breakfast Casserole
Roasted Red Pepper and Goat Cheese Breakfast Casserole: A flavorful twist on traditional breakfast casseroles, this recipe combines the sweetness of roasted red peppers with the tanginess of goat cheese.
Ingredients:
– 2 large red bell peppers
– 1 cup goat cheese, crumbled
– 6 eggs
– 1/2 cup milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– 6 slices of bread (white or whole wheat)
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the red bell peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper. Roast for 30-40 minutes, or until the skin is charred and blistered.
3. In a large bowl, whisk together eggs, milk, salt, and pepper.
4. Arrange bread slices in a single layer in a 9×13-inch baking dish.
5. Spoon the egg mixture over the bread, followed by the roasted red peppers and crumbled goat cheese.
6. Bake for 25-30 minutes, or until the eggs are set and the casserole is golden brown.
7. Garnish with fresh thyme leaves and serve warm.
Cooking Time: 55-60 minutes
Mushroom and Spinach Strata Breakfast Casserole
A hearty breakfast casserole perfect for a crowd, featuring sautéed mushrooms and spinach layered with eggs, cheese, and crusty bread.
Ingredients:
– 1 cup fresh spinach leaves
– 1/2 cup sliced mushrooms (button or cremini)
– 2 cloves garlic, minced
– 1/2 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– 6 eggs
– 1/2 loaf French bread, cut into 1-inch cubes
– Salt and pepper to taste
– Cooking spray or butter
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a skillet, sauté mushrooms and garlic until tender. Add spinach; cook until wilted.
3. In a large bowl, whisk together eggs and a pinch of salt and pepper.
4. Add bread cubes, mushroom mixture, cheddar cheese, and Parmesan cheese to the egg mixture. Mix until well combined.
5. Pour the mixture into a 9×13-inch baking dish coated with cooking spray or butter.
6. Bake for 35-40 minutes or until the eggs are set and the top is golden brown.
Cooking Time: 35-40 minutes
Farmers Market Vegetable Breakfast Casserole
Start your day with a flavorful and nutritious casserole featuring the freshest vegetables from your local farmers market.
Ingredients:
– 1 cup frozen hash browns, thawed
– 1 red bell pepper, diced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 2 cups mixed cherry tomatoes, halved
– 1 cup shredded cheddar cheese
– 1/4 cup milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– 6 eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the bell pepper and garlic; cook for an additional 2 minutes.
4. In a separate bowl, whisk together eggs, milk, salt, and pepper.
5. Arrange half of the hash browns in the bottom of a 9×13-inch baking dish. Top with the vegetable mixture, cherry tomatoes, and cheese.
6. Pour the egg mixture over the top and finish with remaining hash browns.
7. Bake for 35-40 minutes or until eggs are set and casserole is golden brown.
Cooking Time: 35-40 minutes
Herbed Ricotta and Asparagus Breakfast Casserole
A flavorful and nutritious breakfast casserole perfect for a weekend brunch or quick weeknight meal.
Ingredients:
– 1 (15 oz) container ricotta cheese
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh dill
– 1/4 cup grated Parmesan cheese
– 1 lb asparagus, trimmed and cut into 1-inch pieces
– 1/2 cup shredded cheddar cheese
– 6 large eggs
– Salt and pepper to taste
– 1/4 cup milk
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, combine ricotta cheese, parsley, dill, Parmesan cheese, salt, and pepper. Mix well to combine.
3. In a separate skillet, cook asparagus in 1 tbsp olive oil until tender. Set aside.
4. In a large mixing bowl, whisk together eggs, milk, and shredded cheddar cheese.
5. Grease a 9×13-inch baking dish with butter or cooking spray.
6. Layer ingredients in the prepared dish: ricotta mixture, asparagus, and egg mixture. Repeat layers one more time.
7. Bake for 35-40 minutes or until eggs are set and casserole is golden brown.
Cooking Time: 35-40 minutes
Pesto and Sun-Dried Tomato Breakfast Casserole
Pesto and Sun-Dried Tomato Breakfast Casserole: A flavorful twist on traditional breakfast casseroles!
Ingredients:
– 1 cup cooked pasta (such as penne or bow-tie)
– 1/2 cup pesto sauce
– 1 cup sun-dried tomatoes, chopped
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 4 large eggs
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine cooked pasta, pesto sauce, sun-dried tomatoes, mozzarella cheese, and Parmesan cheese. Mix well.
3. Crack the eggs into the mixture and stir until just combined. Be careful not to overmix.
4. Pour the mixture into a 9×13-inch baking dish and smooth out the top.
5. Bake for 35-40 minutes or until the eggs are set and the casserole is lightly golden brown.
6. Remove from oven and let cool for 5 minutes before serving. Garnish with fresh basil leaves, if desired.
Cooking Time: 35-40 minutes
Caprese Style Breakfast Casserole with Balsamic Glaze
A twist on the classic Caprese salad, this breakfast casserole combines fresh mozzarella, juicy tomatoes, and sweet basil with a tangy balsamic glaze. Perfect for a weekend brunch or special occasion.
Ingredients:
– 1 pound cherry tomatoes, halved
– 8 ounces fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil
– 6 eggs
– 1/2 cup heavy cream
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 tablespoon balsamic glaze (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together eggs, heavy cream, salt, and pepper.
3. In a separate bowl, combine cherry tomatoes, mozzarella cheese, and basil.
4. Grease a 9×13-inch baking dish with olive oil.
5. Add the egg mixture to the baking dish, followed by the tomato-mozzarella mixture.
6. Drizzle the balsamic glaze over the top.
7. Bake for 35-40 minutes or until eggs are set and the casserole is golden brown.
Cooking Time: 35-40 minutes
Summary
Get your day started off right with these 18 delicious vegetarian breakfast casserole recipes! From classic combos like spinach and mushroom to international twists like Southwestern black bean and corn, there’s something for everyone. Each recipe combines flavor and nutrition to create a satisfying morning meal that’s sure to please even the pickiest eaters. Whether you’re a veggie lover or just looking for some tasty ideas, these casseroles are the perfect way to kick off your day.