Vegetarian Breakfast Casserole (with Potatoes)
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This easy vegetarian breakfast casserole with potatoes is a scrumptious and versatile dish that can be tailored to suit your tastes. It’s a hearty, oven-baked vegetarian delight that combines layers of simple flavors. Prep this the night before in just 10 minutes and bake when you’re ready!
If you love easy, crowd-pleasing breakfasts, don’t miss my recipes for overnight challah French toast casserole, hashbrown breakfast casserole and my classic quiche recipe.
Quick Look: Vegetarian Breakfast Casserole
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 8-10 people
- Dietary Info: Vegetarian
- Method: Oven Baked
- Technique: Sauté the onions and peppers, then add the potatoes and cook briefly. Season and place in a casserole dish, then top with an egg, milk, and cheese mixture. Top with cheese and green onion and bake.
- Flavor & Texture: This breakfast casserole is a hearty blend of creamy eggs, tender potatoes, and colorful veggies with a cheesy topping.
Why You’ll Love This Recipe
This easy breakfast casserole is great for Christmas morning, Easter brunch, weekend morning, or any time you feel like an easy egg bake. The best part is it is a great make-ahead breakfast casserole! It’s a yummy recipe the whole family will love.
You can make this breakfast casserole for a holiday morning with a little meal prep the night before, and then you can enjoy it the next morning without all the work. Plus, you can have fun customizing this casserole dish with the variations later in this post!
Your whole family will enjoy the mouthwatering combination of textures, flavors, and ingredients that make this easy vegetarian breakfast casserole a delightful and customizable treat for all.
Next time, try my Italian Eggs in Purgatory, Deviled Eggs, German Pancakes, Apple Pancakes, or Italian Frittata for your big family breakfast.
Made With Amore,
“Made this for Christmas Day. It turned out perfect! So easy and satisfying.”
– Roc
Table of Contents
Simple Ingredients
This easy breakfast casserole recipe with egg and potato comes together with a few fresh and simple ingredients.
- Eggs: You’ll need 12 large eggs to hold the ingredients together and add some protein.
- Hash Browns or Potatoes: Use frozen and thawed hash browns or peeled and cubed potatoes. Try using sweet potatoes if you’re looking for a fun variation!
- Shredded Cheddar Cheese: Grated cheese adds a wonderful flavor to the top of the casserole and enhances the potatoes’ flavor. Experiment with other cheeses, like Parmesan or Asiago, if you want to try something different.
- Red or Green Bell Pepper: This type of pepper adds a good flavor as well as color. I sometimes like to use different colored bell peppers, like red, orange, or yellow for a sweeter flavor.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Italian Sausage and Peppers Breakfast Casserole: Add 1 cup of cooked Italian sausage, sliced. Incorporate 1 cup of sliced bell peppers and 1 cup of diced tomatoes. Season with Italian seasoning and a drizzle of balsamic glaze. (Or use leftover Italian sausage and peppers skillet.)
- Caprese Breakfast Casserole: Incorporate 1 cup of cherry tomatoes, halved, and 1 cup of fresh basil leaves. Use 1½ cups of mozzarella cheese. Season with a balsamic reduction drizzle after baking. (You’ll also love my Caprese pasta salad!)
- Additional Protein Options: Almost anything tastes great in this casserole! Some of my favorites include ham, bacon, homemade Italian sausage, chorizo, ground beef, or vegetarian sausage.
- Additional Toppings & Garnishes: Try adding sliced avocado, salsa, sour cream, freshly squeezed lime juice, or sliced green onions.
How to Make Vegetarian Breakfast Casserole
This vegetarian egg casserole comes together in a few easy steps! Scroll down to the printable recipe card for more info.
- In a large skillet, heat oil over medium heat. Sauté the onions for 2-3 minutes, then add the peppers and potatoes.
- Sauté for another 5 minutes until the vegetables are tender, then season with salt and pepper.
- In a large bowl, whisk the eggs and milk until well combined. You can also use a blender for this step if you prefer.
- Add half of the cheese and mix again. Season with additional salt and pepper to taste.
- Place the cooked vegetables on the bottom of a greased baking dish. Spread out evenly.
- Pour the egg mixture over the potato mixture. Sprinkle the remaining cheddar cheese and green onion on top.
- Bake in the oven for 40-45 minutes, until the casserole is set in the middle and the top is golden brown. Remove the casserole from the oven and let it cool for a few minutes before serving.
- Garnish with fresh green onions if desired. Cut into individual servings and enjoy! Serve with banana oatmeal bars or moist zucchini bread for dessert.
Vegetarian Breakfast Casserole FAQs
Absolutely! Depending on your preference, you can use different types of potatoes, such as russet, sweet potatoes, or Yukon Gold. Each will bring a slightly different flavor and texture to the casserole.
Yes, you can adjust the quantities to make a smaller or larger batch by using the same ingredient ratios. Just choose an appropriate baking dish size to accommodate the quantity you’re making.
The night before, prep the casserole recipe up to the point where you would normally bake it. Cover it with plastic wrap or aluminum foil and place it in the refrigerator for up to 24 hours.
When you’re ready to cook it, take the casserole dish out of the refrigerator and allow it to sit at room temperature for about 15-30 minutes while the oven heats up. This will help ensure more even cooking. Uncover and bake as directed in the recipe.
Storing, freezing, and reheating a breakfast casserole is quite simple. To store leftover breakfast casserole, pre-slice it and store it in an airtight container in the refrigerator for up to 4-5 days. Make sure it’s cooled to room temperature before refrigerating.
To freeze the casserole, let the casserole cool completely before freezing to prevent excess moisture from forming ice crystals. Cut the casserole into individual portions if you like, then seal in a plastic bag or wrap in foil or plastic wrap. Freeze for up to 2-3 months.
To reheat the casserole, bake covered in an oven-safe dish at 350°F (175°C) for about 20-30 minutes, or until it’s heated. Alternatively, microwave individual portions.
Serving Suggestions
This breakfast casserole is a complete meal, but you can serve it with sides like Mexican fruit salad, berry goat cheese salad, or toast (like in my bruschetta with mozzarella). It pairs well with a variety of breakfast condiments, like ketchup, hot sauce, or salsa, or try something homemade like creamy pesto sauce or sun dried tomato pesto.
My Pro Tips
Expert Tips
- Whenever possible, use fresh and high-quality ingredients. Fresh vegetables, good-quality cheese, and farm-fresh eggs will make a noticeable difference in the taste of your casserole.
- Have fun customizing this recipe. Tailor the ingredients to your personal preferences, dietary needs, or what you have on hand.
- Pay attention to the order of layering. Potatoes or other starchy ingredients should form the base, followed by vegetables, proteins, and cheese. This helps with even distribution and better texture.
- Try to cut or chop ingredients into uniform sizes to ensure even cooking. This is especially important for the vegetables.
- To prevent a soggy casserole, consider sautéing or pre-cooking vegetables to remove excess moisture, as some vegetables release moisture when cooking.
More Breakfast Recipes
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Vegetarian Breakfast Casserole (with Potatoes)
Equipment
Ingredients
- cooking spray or butter, for greasing the casserole dish
- 1 tablespoon olive oil
- 1 onion, diced
- 1 medium green bell pepper, diced (or any color you prefer)
- 1 20-ounce bag frozen diced hash brown potatoes, thawed; or 3 cups peeled and diced russet potatoes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 12 large eggs
- 1 cup whole milk
- 1½ cups shredded cheddar cheese, or your favorite shredded cheese
- 1 green onion chopped, plus more for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large skillet, heat oil over medium heat. Sauté the onions for 2-3 minutes, then add the peppers and potatoes. Sauté for another 5 minutes until the vegetables are tender. Season with salt and pepper and place on the bottom of the prepared baking dish. Spread out evenly.
- In a large bowl, whisk the eggs and milk until well combined. You can also use a blender. Add half of the cheese and mix again—season with additional salt and pepper to taste.
- Pour the egg mixture over the potato mixture. Sprinkle the remaining cheddar cheese and green onion on top.
- Bake in the oven for 40-45 minutes, until the casserole is set in the middle and the top is golden brown.
- Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with fresh green onions if desired. Cut into individual servings and enjoy!
- You can make this casserole up to 24 hours in advance. Pour the mixture into the prepared pan, cover, and refrigerate. Let it sit out of the fridge for 15-30 minutes while the oven preheats, then bake according to the instructions above.
Notes
- Whenever possible, use fresh and high-quality ingredients. Fresh vegetables, good-quality cheese, and farm-fresh eggs will make a noticeable difference in the taste of your casserole.
- Have fun customizing this recipe. Tailor the ingredients to your personal preferences, dietary needs, or what you have on hand.
- Pay attention to the order of layering. Potatoes or other starchy ingredients should form the base, followed by vegetables, proteins, and cheese. This helps with even distribution and better texture.
- Try to cut or chop ingredients into uniform sizes to ensure even cooking. This is especially important for the vegetables.
- To prevent a soggy casserole, consider sautéing or pre-cooking vegetables to remove excess moisture, as some vegetables release moisture when cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for Christmas Day. It turned out perfect! So easy and satisfying
Yes! A great breakfast for a special occasion! Happy you loved it.
I made this breakfast casserole for Christmas morning!!! It was a hit! I
Added some breakfast sausage!
We did the same! Everyone loves this one.
It’s so good! Love to make ahead and bake in the morning.