Best Cant Believe Its Meatless Egg Bake Recipes

VEGETARIAN EGG CASSEROLE

Vegetarian Egg Casserole image

Looking for the perfect make-ahead breakfast casserole? This delicious and healthy vegetarian egg casserole may just be the ticket! Prepared Mediterranean-style with vegetables, shallots, fresh herbs and other Mediterranean favorites like feta, olives, and artichoke hearts, it is loaded with flavor and texture. This egg casserole is versatile, and you can make it your own by changing up the veggies or even adding a meat of your choice. Be sure to grab my tips and freezing instructions!

Provided by Suzy Karadsheh

Categories Entree

Time 50m

Number Of Ingredients 17

Ingredients

7 to 8 large eggs
1 1/2 cups milk (I used 2% milk)
1/2 tsp baking powder
Kosher salt and black pepper
1 tsp dry oregano
1 tsp sweet paprika
1/4 tsp nutmeg
3 slices bread (toast), cut into 1/2 inch pieces (use whole grain bread for Mediterranean diet option)
2 shallots, thinly sliced
1 tomato, small diced
3 oz sliced mushrooms (any kind), optional
4 oz artichoke hearts from a can, drained and quartered
2 oz pitted kalamata olives, sliced
2 to 3 oz crumbled feta cheese
1 oz chopped fresh parsley (about 1 cup loosely packed)
Extra virgin olive oil (I used Private Reserve Greek olive oil)
1 bell pepper (any color), sliced into rounds

Steps:

Heat oven to 375 degrees F and adjust an oven rack to the middle
In a large mixing bowl, whisk together the eggs, milk, baking powder, salt, pepper, and spices.
To the egg mixture, add the bread pieces, shallots, tomatoes, mushrooms, artichoke hearts, kalmata olives, feta and parsley. Mix until everything is well combined.
Lightly brush a 9" x 13" casserole dish with extra virgin olive oil. Transfer the egg and vegetable mixture into the casserole dish and spread evenly. Arrange the bell pepper slices on top.
Place the egg casserole on the middle rack of your heated oven and bake for about 35 to 45 minutes or until the eggs are cooked through and the center of the casserole looks firm (test with a toothpick or a fork).
Allow a few minutes for the casserole to settle before cutting throgh and serving.

Nutrition Facts : Calories 126 calories, Sugar 2.1 g, Sodium 205.8 mg, Fat 6.3 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 11.5 g, Fiber 3.3 g, Protein 7 g, Cholesterol 112.7 mg

CHEESY VEGETARIAN EGG BAKE

Cheesy Vegetarian Egg Bake image

This dish is super easy to make, and even easier to adapt to your own tastes. Serve with a side of salsa for a little extra flavor.

Provided by LucyFitz46

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h5m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons butter, divided
1 cup sliced mushrooms
1 green bell pepper, chopped
½ cup chopped onion
2 teaspoons dried parsley
6 large eggs
¼ cup milk
1 teaspoon salt
1 teaspoon ground black pepper
1 cup shredded Cheddar cheese, divided
½ (15 ounce) can black beans, rinsed and drained

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch casserole dish.
Melt 1 tablespoon butter in a saucepan over medium heat; cook and stir mushrooms, green bell pepper, onion, and parsley until mushrooms are lightly browned, about 10 minutes.
Place remaining 1 tablespoon butter in a microwave-safe bowl; heat in microwave until melted, about 10 seconds. Whisk melted butter, eggs, milk, salt, and pepper together in a bowl; stir in mushroom mixture, 1/2 of the Cheddar cheese, and black beans. Pour egg mixture into the prepared baking dish and top with remaining Cheddar cheese.
Bake in the preheated oven until eggs are puffed and cheese is bubbling, about 45 minutes.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 9.8 g, Cholesterol 216.8 mg, Fat 15.5 g, Fiber 3.3 g, Protein 14.2 g, SaturatedFat 8.1 g, Sodium 744.5 mg, Sugar 2.2 g