Best 3 Vegetarian Breakfast Casserole Recipes

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

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 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!