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Vegetarian Breakfast Casserole

Delicious Vegetarian Breakfast Casserole for Busy Mornings

A flavorful Vegetarian Breakfast Casserole, perfect for busy mornings, combining fresh vegetables and fluffy eggs.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Olive Oil Substitute with canola or avocado oil if preferred.
  • 8 ounces Sliced Mushrooms Use button or cremini mushrooms as a substitute.
  • 1 cup Bell Pepper Any color works; can substitute with zucchini or spinach.
  • 1 medium Onion Use shallots or leeks for variation.
  • 1 cup Frozen Broccoli Fresh broccoli can be used, but ensure it’s chopped small.
  • 6 large Large Eggs Can substitute with egg whites or a tofu scramble for vegan options.
  • 1 cup Plain Greek Yogurt Substitute with sour cream or dairy-free yogurt if needed.
  • 1 teaspoon Garlic Powder Fresh garlic can replace it if desired.
  • 1 teaspoon Onion Powder Can be omitted or replaced with dehydrated onions.
  • to taste Salt and Pepper Essential for seasoning.
  • 1 cup Shredded Sharp Cheddar Cheese Use any cheese like mozzarella or omit for a dairy-free variant.

Equipment

  • 9 x 13 ceramic baking dish
  • skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9 x 13 ceramic baking dish by spraying it with cooking spray.
  2. In a skillet over medium heat, add 1 tablespoon of olive oil, then sauté the sliced mushrooms for about 5 minutes until golden and tender. Transfer to the baking dish.
  3. Return the skillet to heat, add another tablespoon of olive oil, sauté the diced onion and bell pepper for about 4-5 minutes until translucent, then add frozen broccoli and cook for an additional 3 minutes.
  4. Combine all sautéed vegetables with the mushrooms in the baking dish, mixing evenly.
  5. In a large bowl, whisk together the eggs, Greek yogurt, garlic powder, onion powder, salt, and pepper until smooth.
  6. Pour the egg mixture over the sautéed vegetables in the baking dish and gently mix to coat.
  7. Bake in the oven for 45-55 minutes, checking for doneness around the 45-minute mark. The casserole should be set and golden.
  8. Allow the casserole to cool slightly before slicing and serve hot, optionally garnished with chopped green onions.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 18gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 210mgSodium: 450mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 700IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

For best results, chop vegetables uniformly and check doneness by inserting a knife; it should come out clean. Can be assembled a night before and stored in the fridge.

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