Best Vegetarian Breakfast Casserole Recipes

VEGETARIAN MEXICAN BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Toss potatoes with butter in a microwave-safe bowl. Microwave on high power for 8 minutes.
• Place cream cheese into the bottom of a large bowl. Pour hot potatoes on top and mix gently until only a few lumps are left.
• Heat milk in a microwave-safe container in a microwave until warm, 30 to 45 seconds. Stir gently into potato mixture until well combined. Add eggs and stir well. Stir in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared pan.
• Bake in the preheated oven until set and golden, about 45 minutes.

LOW CARB VEGETARIAN MEXICAN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350F and grease a 9x13 pan.
• Saute onion and pepper in olive oil until onions are translucent.
• Add minced garlic and saute for 1 minute.
• Add Morningstar crumbles and chopped jalapenos. Cook until heated through.
• Add spices to crumbles and mix thoroughly. Remove from heat.
• Scramble eggs. Add cream, 1 1/2 C shredded cheese, and salsa.
• Mix crumble mixture and egg mixture. Pour in pan.
• Bake for 30 minutes, top with cheese, and bake for 15 more minutes.
• Let stand 15 minutes before serving.

VEGETARIAN BREAKFAST CASSEROLE WITH HASH BROWNS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 1/2-inch square baking dish with cooking spray.
• Press hash browns into the bottom and up the sides of the prepared dish. Spray with cooking spray and sprinkle with salt and pepper.
• Bake in the preheated oven until lightly browned and crisp all over, 35 to 45 minutes. Note that the top edges will brown very quickly and become very dark; you can cut that away it it becomes too dark.
• When the hash browns are baking, heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, 5 to 10 minutes. Add thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook for 1 minute. Add sausage; cook and stir until crumbly and brown, 5 to 7 minutes. Add bell pepper and mushrooms; cook until mushrooms are tender, about 10 minutes. Drain any excess liquid from the skillet.
• Remove hash browns from the oven. Scoop veggie mixture on top.
• Combine 4 eggs and 2 egg whites in a bowl with Cheddar cheese and hot sauce. Mix until eggs just come together without being frothy. Pour over veggie mixture and spread evenly.
• Return to the oven and bake until eggs are just set, 10 to 12 minutes.
• Remove from the oven and spread sliced tomato over top. Lightly season with salt and pepper and sprinkle with parsley. Return to the oven for 1 minute.
• Slide a spatula around the edges and slice into 8 pieces. Serve hot.

VEGETARIAN MEXICAN BREAKFAST CASSEROLE

Steps:

• Saute onion and pepper in oil 2-3 minutes.
• Pour in eggs and cook until well scrambled.
• Stir in sour cream.
• Spread mixture in center of each tortilla, roll and place in a greased 13 x 9 inch baking dish.
• Spoon sauce over top and sprinkle with cheese.
• Bake at 350 degrees for 20-30 minutes.
• Serve with sliced avocados or guacamole, if desired.

VEGETARIAN OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Heat olive oil in a large skillet over medium heat. Stir in oregano and garlic salt. Add chives and saute for 1 minute. Add vegetarian crumbles and mushrooms. Continue cooking until mushrooms soften, about 5 minutes. Drain excess moisture and set aside.
• Beat eggs in a large bowl. Mix in curry powder and salt. Add milk and mix thoroughly. Stir in stuffing until all the bread is soaked. Stir in Cheddar cheese. Fold in mushroom mixture from the skillet.
• Grease a 9x13-inch casserole dish with cooking spray. Pour in casserole mixture. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C) the next morning.
• Bake in the preheated oven, covered, for 1 hour. Reduce oven temperature to 325 degrees F (165 degrees C). Uncover casserole and continue baking until top is browned, about 30 minutes more.

VEGETARIAN BREAKFAST CASSEROLE WITH SPINACH AND MUSHROOMS

Steps:

• Spray a 9x13-inch baking dish with nonstick spray. Layer bread cubes evenly across the dish.
• Beat eggs, milk, salt, and pepper in a large bowl. Pour mixture evenly over the bread cubes. Sprinkling in even layers, top with 1 cup Monterey Jack cheese, then spinach, then sliced mushrooms, then remaining cheese. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove casserole from the refrigerate and uncover. Bake in the preheated oven until set, 40 to 45 minutes.

VEGETARIAN BREAKFAST CASSEROLE

Steps:

• Heat a skillet over medium heat and spray with cooking spray. Place frozen sausage patties in the skillet. Cook for 5 minutes; turn over and cook until heated through, about 5 minutes more. Transfer patties to a 9x13-inch baking pan and break them up with a fork.
• Mix eggs, milk, and salt into the baking pan with the sausage. Add spinach, Cheddar cheese, mushrooms, zucchini, and onion. Add bread and fold all ingredients together until uniformly mixed. Cover casserole with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the casserole in the preheated oven until eggs are set and a knife inserted in the center comes out clean, 1 hour to 1 hour and 15 minutes.

VEGETARIAN CHORIZO BREAKFAST CASSEROLE

Steps:

• Coat a 2 quart square baking dish with cooking spray. Arrange O'Brien potatoes evenly on the bottom of the dish.
• Layer the cheese, then add the soy chorizo on top of the frozen potatoes. You don't need to cook the soy chorizo, since it will bake in the casserole. Just add it straight from the package to the dish.
• NOTE: if you want more veggies, you can add a layer of pico de gallo on top of the cheese, then top with the soy chorizo.
• In a medium bowl combine the egg product, milk, and about 1/8 teaspoons salt and pepper. Mix together then pour over the other layers in the dish.
• Bake in the oven uncovered at 350 for 40 minutes, or until a knife inserted in the center comes out clean. If serving immediately, let this stand for 5 minutes before serving.
• If using this through the week, let this cool then cover and put in the fridge.

VEGETARIAN BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350°F. After peeling the potatoes, dice them into small pieces and place them in a medium pot. Fill the pot with water until the water is about 1" above the potatoes. Cover and keep over medium/low heat to steam until the potatoes are tender. Dice the onion into very small pieces. In a medium skillet, melt a small amount of butter over low heat. Add the onions and the curry powder to the butter, and sauté until the onions are soft. Drain the potatoes and add to the onions, cooking until the potatoes are lightly browned. Make sure everything is well incorporated, and then set mixture aside. After washing the spinach, chop it into small pieces and set aside in a bowl. Grate the cheddar cheese and add it to the bowl as well. Cube the slices of bread. In a medium/large skillet, melt a small amount of butter over low heat. Add the bread cubes to the skillet and stir to evenly mix the butter amongst the pieces. Once the cubes are a little crispy but not browned, place them in a bowl and set aside. Lightly grease a glass baking pan with cooking spray (or butter if you don't have any). For a taller casserole, use a smaller pan. Spread half the pieces of bread evenly on the bottom of the pan. In a large bowl, mix together the eggs and the milk. Pour into the skillet the bread was in and scramble the eggs until they are firm, but still wet. If you like, season them with salt and pepper. Begin layering the ingredients on top of the first layer of bread, beginning with the potato and onion mixture, then the egg, and then the spinach and cheese. Use approximately a third of each component for each layer. Once you've finished layering, top the entire thing with the remaining bread. Bake in the oven until the cheese is melted and the bread is lightly browned (approx. 10-15 min). Season with additional salt and pepper if you wish, or add hot sauce to taste. Enjoy!

VEGETARIAN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees, grease a 10" glass pie pan with non-stick cooking spray - set aside.
• Heat breakfast links in microwave until warm, remove from microwave and chop up.
• Combine the corn bread mix, eggs, milk, hot sauce, mustard, and cayenne pepper in large mixing bowl - either beat by hand or using an electric mixer or food processor - set aside.
• In pie pan layer the chopped breakfast links to cover the bottom.
• Sprinkle with salt and pepper.
• Spread the grated cheese evenly over the sausage.
• Pour cornbread, egg and milk batter over the sausage and cheese.
• Place in preheated oven bake for 30 minutes or until top is golden brown.
• Let rest 10 minutes, slice and serve.

VEGETARIAN BREAKFAST CASSEROLE

Steps:

• Grease inside of crock pot or baking dish.
• Layer ingredients: meat, onions, squash, carrots, peppers, chilies, and cheese.
• Repeat till all ingredients are used.
• Pour water over layers.
• Mix eggs in separate bowl till combined and pour slowly over mixture.
• Cover and cook low for 7-8 hours.
• (To add more flavor and spice, serve with Salsa or Hot sauce and top with sour cream).