Veggie Breakfast Casserole Recipes

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VEGETARIAN BREAKFAST CASSEROLE



Vegetarian Breakfast Casserole image

A filling and hearty vegetarian breakfast casserole with roasted vegetables and cheese. Low carb and gluten free. Prep it overnight for easy entertaining!

Provided by Erin Clarke / Well Plated

Categories     Breakfast     brunch

Time 1h10m

Number Of Ingredients 14

2 medium sweet potatoes (peeled and diced)
8 ounces whole cremini baby bella mushrooms (quartered (do not use sliced mushrooms or they may overcook when roasting))
1 small head broccoli (cut into florets)
1 red bell pepper (diced)
1 red or yellow onion (cut into ½-inch dice)
1 teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons extra virgin olive oil
12 large eggs
½ cup milk
1 garlic clove (minced)
1 ½ teaspoons Italian seasoning (or dried herbs of choice)
4 ounces part-skim ricotta cheese
Chopped fresh basil (thyme, or parsley (optional))

Steps:

  • Position racks in the upper and lower thirds your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9x13-inch casserole dish with nonstick spray and set aside.
  • Place the vegetables in a large bowl and drizzle with the olive oil. Sprinkle with salt and pepper, then toss to coat. Divide the vegetables evenly between the two sheets and spread them into a single layer. Roast the vegetables until tender, about 20 minutes, tossing the vegetables on the pan so they cook evenly and switching the pans' positions on the upper and lower racks once halfway through. Transfer half of the roasted vegetables to the prepared casserole dish and spread into an even layer. Reduce the oven temperature to 350 degrees F.
  • Meanwhile, in a large mixing bowl, beat the eggs together with the milk, garlic, and Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop the ricotta over the top in small spoonfuls (I like to add about 20 to 24 spoonfuls; you want to each slice to have a few dollops, but have them be large enough so that you can actually taste them).
  • Bake the casserole for 35 to 40 minutes, until the casserole is golden on top and the center no longer jiggles when you shake the pan. Remove from the oven and sprinkle with fresh herbs. Serve warm.

Nutrition Facts : ServingSize 1 (of 10), Calories 188 kcal, Carbohydrate 13 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 200 mg, Fiber 3 g, Sugar 4 g

VEGGIE BREAKFAST CASSEROLE RECIPE BY TASTY



Veggie Breakfast Casserole Recipe by Tasty image

Here's what you need: sweet potato, mushroom, red bell peppers, broccoli floret, tomato, white onion, spinach, eggs, egg whites, milk, pepper, salt, shredded cheddar cheese

Provided by Kahnita Wilkerson

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 13

4 cups sweet potato, peeled, diced, divided
1 cup mushroom, divided
2 red bell peppers, diced, seeded, divided
1 cup broccoli floret, divided
1 cup tomato, diced, divided
½ white onion, divided
2 cups spinach, divided
8 eggs
4 egg whites
¾ cup milk
pepper, to taste
salt, to taste
1 cup shredded cheddar cheese

Steps:

  • Layer half of the sweet potatoes on the bottom of a greased slow cooker.
  • Layer half of the mushrooms, red bell peppers, broccoli florets, tomatoes, onions, and spinach.
  • Repeat the layers with the remaining sweet potatoes, mushrooms, red bell peppers broccoli florets, tomatoes, onions, and spinach.
  • In a large bowl or measuring cup, whisk together the eggs, egg whites, milk, salt, and pepper.
  • Pour the egg mixture over the vegetables.
  • Top with cheddar cheese.
  • Cover and cook on low for 6-8 hours.
  • Carefully remove lid and serve hot.
  • Enjoy!

Nutrition Facts : Calories 311 calories, Carbohydrate 26 grams, Fat 14 grams, Fiber 4 grams, Protein 18 grams, Sugar 11 grams

VEGETARIAN BREAKFAST CASSEROLE WITH HASH BROWNS



Vegetarian Breakfast Casserole with Hash Browns image

This is an easy and flavorful dish that looks beautiful and is great for special occasions or everyday eating. I use any variety of ingredients. The below recipe is my family's favorite combination. Serve with fruit and a green salad for a healthy start!

Provided by Jones

Time 1h10m

Yield 8

Number Of Ingredients 17

cooking spray
4 cups frozen hash brown potatoes, thawed
salt and ground black pepper to taste
1 tablespoon olive oil
1 medium yellow onion, chopped
¼ teaspoon dried thyme
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 ounces vegetarian sausage
1 medium bell pepper, chopped
1 cup chopped mushrooms
4 large eggs
2 large egg whites
1 ½ cups shredded Cheddar cheese
¼ teaspoon hot sauce
1 medium tomato, sliced
1 teaspoon chopped fresh parsley

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.

Nutrition Facts : Calories 252.6 calories, Carbohydrate 18.8 g, Cholesterol 115.2 mg, Fat 18.7 g, Fiber 2.4 g, Protein 14.3 g, SaturatedFat 7.8 g, Sodium 408.4 mg, Sugar 1.9 g

VEGGIE BREAKFAST CASSEROLE



Veggie Breakfast Casserole image

Make and share this Veggie Breakfast Casserole recipe from Food.com.

Provided by Mirj2338

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

3 cups cubed and cooked potatoes
2 tablespoons soy sauce
1 1/2 lbs firm tofu, mashed
1 medium onion, chopped
2 garlic cloves, crushed
2 tablespoons olive oil
2 tablespoons parsley
2 teaspoons basil
1/2 teaspoon black pepper
paprika

Steps:

  • Mix together the potatoes, tofu, and soy sauce.
  • Saute the onion and garlic in the oil until translucent.
  • Preheat the oven to 325 degrees F.
  • Mix the onion and garlic into the potato mixture, and add the parsley, basil, and black pepper.
  • Spread into an oiled 8 x 8 x 2-inch baking dish.
  • Sprinkle with paprika and bake for 35 minutes.

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