Vegetable Egg Casserole is a meatless and satisfying breakfast casserole. Packed with peppers, onions and mushrooms — you won't miss the meat!
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
Ingredients
- 2 Tablespoons extra virgin olive oil, divided
- 16 oz mushrooms, sliced
- salt and pepper
- 2 bell peppers, any color, seeded then chopped
- 1 yellow or white onion, chopped
- 12 large eggs
- 1/2 cup milk, any kind
- 30 oz frozen shredded hash browns, thawed, Ore Ida recommended
- 12 oz shredded mozzarella cheese, divided
- 12 oz shredded cheddar cheese, divided
Directions
- Preheat oven to 350 degrees then spray an 11x17" baking dish (or 2 medium-size baking dishes) with nonstick spray and set aside.
- Heat 1 Tablespoon oil in a very large skillet over heat that's just a touch above medium. Add mushrooms then saute until they have released their liquid and 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 remaining Tablespoon oil in skillet then add peppers and onions. Season with salt and pepper then saute until crisp tender, adding an extra drizzle of extra virgin olive oil and/or turning the heat down slightly if the vegetables begin to burn. Spread vegetables onto a plate to cool slightly.
- In a very large mixing bowl, whisk together eggs, milk, salt, and pepper (I usually use ~3/4 teaspoon salt). Add hash browns and 8oz of each cheese to the bowl then stir to combine. Add sauted vegetables then stir to combine.
- Pour mixture into prepared baking dish then sprinkle the top with remaining shredded cheese and cover with a piece of nonstick sprayed foil. Bake for 50-60 minutes, or until the center of the casserole is set, then remove foil and bake for an additional 2-3 minutes or until cheese is fully melted. If you are using two smaller baking dishes, start checking for doneness around 40 minutes. Let casserole sit for 10 minutes before slicing and serving.
Notes
- I like to serve each slice of this breakfast casserole with chopped green onions, guacamole, or salsa.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I want to make ahead and then freeze. How do you suggest I do that and prefer not to microwave.
Hi Linda! If you want to avoid microwaving, I would freeze this casserole without baking it first, let it thaw in the refrigerator, then bake per recipe instructions. Really the best way to reheat cooked breakfast casserole is to also thaw it in the refrigerator overnight, but then reheat it fully in the microwave.
please let me have the recipe
Hi Linda! Are you seeing a recipe card with instructions and an ingredient list?
Can you make vegetable casserole the night before
Hey Pam! You can bake it the night before then reheat individual portions in the microwave.
Would this recipe work if assembled the night before and baked the next day?
That should be fine, Katie!
your recipes look yummy! It would be great if you could include the nutrition values with each…Pls.
Could you tell me more about the pan size? I have an 11 x 15 jellyroll pan but wondered about your 11 x 17 pan and what size the pans are when you use two. Thanks!
Looks really good! Are the hash browns diced or shredded?
They’re shredded but cubed should work fine!
Maybe weird question, but do you use your dutch oven & cast iron skillets on an electric stovetop? I’ve only used them on gas stovetops and wasn’t confident they would work as well on glass.
This looks good! I will make this today and have breakfast for the week. Thx for the recipe. Btw…I was loving your weekly meal plan emails. Are you still doing that?