Vegetarian Breakfast Casserole (with Potatoes)

Spoon scooping a piece of breakfast casserole with potato and egg.

5 from 3 votes

Vegetarian Breakfast Casserole (with Potatoes)

This cheesy vegetarian breakfast casserole is a scrumptious and versatile dish that can be tailored to suit your tastes. This hearty, oven-baked delight combines simple flavors into an easy, make ahead meal.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast

Cuisine: American

Keyword: breakfast casserole, hash brown breakfast casserole

Servings: -10 servings

Author: Elena Davis

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 9x13-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