I’m still trying to make good on my goal to eat a little less meat this year, which is easy to do with recipes like Vegetable Egg Casserole in my repertoire. Loads of fresh veggies including mushrooms, peppers, and onions are sauted then combined with hash browns, eggs, milk, and cheese to create a meatless yet hearty breakfast, brunch, or dinner. Vegetarian or not, this Vegetable Egg Casserole will satisfy anyone. Cheese tends to hold that power!
This recipe makes an enormous amount of food – I use an 11×17″ baking dish though have separated it into two smaller baking dishes before – so it’s perfect for feeding a crowd, though it halves very well. That said, it also reheats wonderfully if you want to make on a Sunday then reheat for ready-made breakfasts all week long. Flexible, packed with vegetables, and oh-so-scrumptious – this is a must-try breakfast recipe!
How to Make Vegetable Egg Casserole:
Start by sauting sliced mushrooms in a very large skillet until they release their liquid. Once the liquid has cooked off, season with salt and pepper then continue to saute until the mushrooms are golden brown and tender. Scoop into a bowl then set aside.
Heat another Tablespoon extra virgin olive oil in the skillet then add bell peppers that have been seeded and chopped plus a chopped white or yellow onion. Season with lots of salt and pepper then saute until tender. Spread the mixture out onto a plate to cool slightly.
Meanwhile, crack eggs into a large mixing bowl then add milk plus salt and pepper. I usually use ~3/4 teaspoon salt. Whisk everything up to combine.
Next stir in frozen hash browns that have been thawed (I like Ore-Ida brand) plus shredded mozzarella and cheddar cheeses.
Lastly, add the sauted vegetables then stir to combine.
Scoop the mixture into a nonstick sprayed 11×17″ baking dish, or two smaller baking dishes, then sprinkle more shredded mozzarella and cheddar cheese on top, cover with nonstick sprayed foil, and bake for 50-60 minutes or until the center has set.
Remove the foil then bake for another couple of minutes, to fully melt the cheese, then slice and serve. I like to serve my Vegetable Egg Casserole with fresh green onions, salsa, or a scoop of guacamole. YUM. However you eat it, I hope you love this hearty, veggie-packed dish – enjoy!
More Hearty Breakfast Casseroles
Breakfast Taco Casserole Crock Pot Breakfast Casserole Roasted Poblano and Sausage Breakfast Casserole Gluten Free Breakfast Casserole Gluten-Free French Toast Casserole with Butter-Pecan Maple Syrup
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