Looking to simplify your morning? Check out this easy vegetable breakfast casserole that you can bake ahead of time and serve all week.
Vegetable Breakfast Casserole
Maybe you can tell by the Christmas tree casserole dish in these pictures, I was planning on posting this in December. Oh well, it’s still a great recipe! We usually make this dish to eat for breakfast Christmas morning, and it’s always a hit. But, there’s really nothing special about this casserole. It’s pretty easy to prep, and it tastes great reheated. So, this vegetable breakfast casserole is a great meal prep dish for the morning.
This casserole was originally a ham and cheese casserole with mushroom that morphed over the years to accommodate my family’s dietary restrictions and preferences. Now we make individual loaf pans for everyone, and we all prefer something different.
Building the Casserole
The base of this casserole is egg, and the way that the egg bakes into the bread base makes this casserole almost like a quiche or tart. I wanted to try this out with Just Egg because I wanted to see how it baked, and I wanted to see if this could be made vegan. The answer is yes! If you are wondering 3 tbsp of Just Egg is equivalent to one egg, so you can sub it into other recipes.
I made this recipe scaled to fit into a loaf pan, so this will give you about 2-3 servings. This is a great size for making personal sized casseroles like my family or to try it out. If you want batch cook a larger dish you can. Simply, scale the recipe based on how many slices of bread you use. About 4 pieces of bread would fit in an 8×8 pan, so double the recipe. This recipe does not have to be precise, and you can always make more of the egg mixture to fill up a larger casserole dish.
Another way that this casserole can be customized to your liking is that you can use whatever veggies and protein you’d like! Like I said, our original family recipe was ham and mushroom. Then, my vegetarian sister started subbing in some Morning Star patties. Then, I started adding some sautéed onions and peppers to mine. Here, I’ve added in some browned and crumbled Beyond Sausage for some some extra flavor and protein.
How to Prep and Serve?
Depending on how you are serving this dish there are a couple of ways to prep it. If you are serving it for a sit-down breakfast or brunch, you can assemble the casserole the night before and store it in the fridge. Then it’s ready to cook in the morning and you can serve it hot out of the oven. If you prefer to meal prep some breakfasts for the week, you can assemble and cook the casserole at one time. Then, store in the fridge and each serving can be warmed up in the microwave and enjoy!
Vegetable Breakfast Casserole
Ingredients
- 4 eggs ¾ cup Just Egg
- ½ cup milk
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp mustard powder
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp basil
- 2 slices bread
- 1 tbsp melted butter
- 1 cup cheese
- ½ cup cooked mushrooms
- 1 Beyond sausage link cooked
- 2 stalks green onions sliced
Instructions
- Preheat the oven to 325 degrees F.
- To make the egg mixture, mix the eggs (or Just Egg) in a measuring cup with milk, onion powder, garlic powder, mustard powder, paprika, salt, pepper, and basil. Whisk together and set aside.
- Take the loaf pan and the bread you will be using and see how the bread fits. You may have to trim down your bread to make it fit flat on the bottom.
- Melt the butter and using a pastry brush, brush the melted butter on both sides of the the bread and place the bread on the bottom of the pan.
- To assemble the casserole, layer about half the cheese on top of the bread. Then, add the mushrooms, beyond sausage crumbles, and green onions. Then add the other half of the cheese.
- Pour the egg mixture over the casserole. Cover with aluminum foil.
- Bake covered for about 40 minutes and then remove the foil and cook for about 10 more. Check that the egg has set with a toothpick.
- Keep in the fridge for the week and reheat a slice at a time in the microwave.
Notes