Vegetarian Hearty Breakfast Casserole
Start your day with the irresistible flavors of this Vegetarian Hearty Breakfast Casserole—an easy-to-make, crowd-pleasing dish that's perfect for weekend brunch or meal prep. Packed with vibrant vegetables like bell peppers, spinach, mushrooms, and onion, this breakfast casserole is layered with savory spices, creamy eggs, and gooey cheddar and Parmesan cheeses. The base of day-old bread cubes absorbs all the rich flavors, creating a texture that's both soft and satisfying. Ready in just over an hour, this nutritious breakfast bake is a wholesome protein-packed option that feeds a large group with ease. Whether you're catering to vegetarians or simply looking for a hearty meatless morning meal, this casserole is a surefire way to start the day on a delicious note.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces large bell peppers, diced (any color)
- 1 piece medium onion, diced
- 4 cups fresh spinach, chopped
- 8 ounces button mushrooms, sliced
- 3 pieces garlic cloves, minced
- 10 pieces large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese
- 0.5 cup parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 4 cups bread cubes, preferably day-old (whole wheat or white)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with a bit of olive oil.
In a large skillet, heat the olive oil over medium heat. Add the diced bell peppers and onion, and sauté for about 5 minutes until they start to soften.
Add the chopped mushrooms and sauté for an additional 5 minutes until all vegetables are tender.
Stir in the spinach and minced garlic, cooking for another 2 minutes until the spinach is wilted. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, oregano, and thyme until well combined.
Spread the bread cubes evenly in the prepared baking dish. Top with the sautéed vegetables, distributing them evenly over the bread.
Pour the egg mixture over the vegetables and bread, ensuring everything is well soaked.
Sprinkle the shredded cheddar cheese and grated Parmesan cheese evenly over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown, and the egg is fully set.
Remove from the oven and let it cool for 5 minutes before slicing and serving. Enjoy your hearty vegetarian breakfast casserole!
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 1013 mg | 44% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 7.8 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 416 mg | 32% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
