I created this vegetarian egg casserole for those quiet mornings in the kitchen. It’s an easy bake that doesn’t need fancy tools. The first time it baked, the aroma of sautéed peppers and sharp cheddar warmed the whole space.
This breakfast casserole is perfect for busy mornings. It bakes while you get your coffee ready. And it’s great for a make-ahead breakfast that’s just as delicious the next day. The center is tender, the edges golden, and every slice is a small victory.
It’s a meatless brunch that’s filling but not heavy. It’s also flexible with what you have in your kitchen. I’ll guide you through the exact amounts, how to know when it’s done, and how to reheat it. This way, your morning stays calm and your meal stays satisfying.
Why This Casserole is Worth Making
I always choose this vegetarian egg casserole for a quick and reliable brunch. It uses basic ingredients and turns into a delicious, golden dish. This casserole is perfect for a family breakfast too, reheats well, making mornings easier.
Why You’ll Love This Casserole
I adore a vegetarian egg casserole that lets me relax. After a quick prep, the oven does the work. I can enjoy my coffee and get the plates ready without a fuss. It’s the perfect easy bake for a stress-free morning.
Every slice is creamy and tender. The mix of eggs and dairy creates a custardy texture, not a dry one. You’ll love the soft center and clean edges.
It’s great for meal prep too. Bake it on Sunday and you’re good for the week. It reheats well, making it perfect for busy mornings and surprise brunches.
Changing up the flavors is easy and safe. Try swapping cheddar for pepper jack or adding fresh parsley. You can also mix in roasted zucchini and mushrooms. The dish stays set, allowing you to experiment with different veggies.
Easy Vegetarian Egg Casserole
Ingredients
Method
- Prep: Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Sauté veggies: In a skillet, heat 1 tbsp olive oil over medium temperature. Sauté diced onion and red bell pepper 5–6 min until soft, stir in chopped spinach 1–2 min to wilt. Cool 3 min.
- Build the custard: In a large bowl whisk 12 eggs, 2 cups milk, 1 cup sour cream, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika.
- Assemble: Add 6 cups 1-inch bread cubes to pan. Scatter sautéed veggies and sliced green onions. Top with 2 cups shredded cheddar and 1 cup Monterey Jack. Pour custard evenly, press down so bread is soaked. Stand 5 min.
- Bake: Uncovered at 350°F for 40–45 min, until set and lightly browned, center should register 165°F.
- Rest and serve: Cool 10 min. Garnish with chives. Slice into 12 squares and serve warm.
Notes
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Step by Step
1) Prep the dish and veggies (10 minutes): Preheat the oven to 350°F and grease a 9×13-inch baking dish. Warm 1 tablespoon olive oil in a skillet over medium heat. Sauté a diced onion and red bell pepper with a pinch of salt for 5–6 minutes until soft and lightly sweet. Add chopped baby spinach and cook 1–2 minutes until wilted, then cool for 3 minutes. This sets up an easy vegetarian egg casserole that tastes bright and balanced.
Why this matters: Sweating the veggies drives off extra moisture so the custard sets, not sogs.
2) Build the custard (3 minutes): In a large bowl, whisk 12 eggs until the yolks and whites look uniform. Whisk in milk, sour cream, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika until smooth. This is how to make a vegetarian egg casserole with a tender bite and a clean, savory finish.
3) Layer and soak (5 minutes): Spread bread cubes in the dish. Scatter the sautéed veggies and sliced green onions over the bread. Sprinkle cheddar and Monterey Jack, then pour the custard evenly, pressing down so every bread piece touches liquid. Let it stand 5 minutes to absorb for an easy bake that slices neatly.
Why this matters: A short soak hydrates the bread, giving lift and even texture instead of dense pockets.
4) Bake at 350°F, uncovered (40–45 minutes): Set the dish on the center rack. Bake until the edges are golden and the center jiggles slightly but looks set. The top should puff with light browning.
5) Doneness cues: A knife near the center comes out clean with no liquid egg. A cooking thermometer reads 165°F in the middle. The top stays puffed for a minute as it leaves the oven.
6) Rest (10 minutes): Place the dish on a cooling rack for 10 minutes. Carryover heat finishes the custard, so slices hold their shape.
7) Serve: Garnish with chopped chives or parsley. Cut into squares and serve warm. This process shows how to make vegetarian egg casserole that works for a group and doubles as an easy bake for busy mornings.
Variations
I love offering simple vegetarian egg casserole variations for busy mornings. These ideas keep the base easy but add a fresh twist with pantry-friendly swaps.
Southwest: Use pepper jack for a gentle heat. Add 1 cup fire-roasted corn and a 4-ounce can diced green chiles, drained. Bake, then top with chopped cilantro and a squeeze of lime for bright edges.
Mediterranean: Swap cheddar for 1-1/2 cups crumbled feta. Mix in 1 cup halved cherry tomatoes, 1/2 cup chopped Kalamata olives, drained, and 1 teaspoon dried oregano. This adds a salty, juicy bite.
Broccoli Cheddar: Fold in 2 cups small broccoli florets, lightly steamed. Keep sharp cheddar for a classic taste. It’s a kid-friendly choice that’s still grown-up.
Mushroom and Herb: Sauté 12 ounces sliced cremini mushrooms until browned. Add 2 tablespoons chopped fresh thyme and parsley. This savory finish makes it a cozy choice.
Mix and match these vegetarian egg casserole variations with what you have. I aim for balance: creamy cheese, a bright note, and a bold accent. This way, every slice feels special.
Storage ‘n Reheating
Let the pan cool on a rack until no steam rises. Then, store the vegetarian egg casserole tightly covered in the fridge for up to 4 days. You can serve it whole for a weekend crowd or portion it into airtight containers for quick mornings. This way, the vegetarian egg casserole stays tender and ready when you need it.
For longer storage, freeze tidy squares. Wrap each in plastic, then foil, or use freezer-safe containers to prevent frost. Label and freeze for up to 3 months for the best texture. When reheating, thaw overnight in the fridge for even warming.
To reheat slices, use low and slow. Microwave at 50% power for 60–90 seconds until warmed through. This keeps the eggs soft. Or, cover and bake at 325°F for 12–15 minutes. If it looks dry, add a teaspoon of water first for gentle steam.
To reheat the whole pan, cover with foil and warm at 325°F for 20–30 minutes. Check the center and aim for 165°F for safe, cozy heat. A light cover prevents drying and keeps the casserole moist.
Quick recap I use at home: cool fully, store vegetarian egg casserole well-wrapped, and avoid high heat while reheating. Small steps equal big payoff in flavor and texture.
Giselle’s Tips
I use simple moves that work fast. These tips make the vegetarian egg casserole texture great and the edges clean. They’re also good for busy weekends and easy meal prep.
Dry bread is the winner. Use day-old French or sourdough bread for even custard absorption. If you have fresh bread, toast it at 300°F for 8–10 minutes until it’s dry.
Salt your veggies while sautéing. A small pinch helps remove moisture and intensifies flavor. This prevents the casserole from getting soggy.
Blend cheeses for the best taste. I mix sharp cheddar for bold flavor with Monterey Jack for smooth melt. This combo ensures a creamy finish without greasy or rubbery bits.
Bake at a gentle temperature. Use 350°F to prevent the custard from curdling. This keeps the crumb tender and the top lightly golden.
Slice with a buttered knife. A quick butter or oil on the blade makes clean edges and prevents sticking. This is perfect for serving hot. These tips keep every slice neat and inviting.
Nutrition Note
| Nutrient | Amount |
|---|---|
| Calories | 365 kcal |
| Protein | 19 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Total Fat | 25 g |
| Saturated Fat | 11 g |
| Sugars | 4 g |
| Sodium | 520–650 mg |
*Nutrition values are estimates for informational purposes only.
I originally created this vegetarian egg casserole as a high-protein breakfast. It keeps you full all morning. Each serving has complete protein from eggs and dairy, so you stay energized.
Adding baby spinach and bell peppers brings fiber, vitamin C, vitamin A, and potassium. These nutrients support digestion and immune health. Plus, they keep the dish light and fresh.
Whole milk and cheddar add creamy richness. You can use 2% milk and reduced-fat cheese to cut calories. Whisking gently ensures the custard stays silky, making the dish feel indulgent.
For a complete meal, serve a warm slice with fresh fruit or a small green salad. Dress the salad with olive oil and lemon. This turns a vegetarian egg casserole into a nutritious bite that feels fresh and exciting.
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FAQs
Can I assemble this vegetarian egg casserole the night before?
Yes. Assemble fully, cover, and refrigerate up to 12 hours. Let it rest at room temperature for 20–30 minutes before baking. Then, bake as directed, adding 5–10 minutes if needed. Keep this note handy for quick baking tips when mornings get busy.
Why did my vegetarian egg casserole turn watery?
Vegetables like spinach, mushrooms, and zucchini release moisture. Sauté them until they give off steam, then pat dry. Use whole milk or 2% for a stable custard. This is one of the most common vegetarian egg casserole questions I get when troubleshooting texture.
How do I prevent a rubbery texture?
Whisk gently to avoid too much air, and bake until the center barely jiggles. Stop baking when a knife near the center comes out with soft, custardy crumbs. Overbaking pushes out liquid and makes eggs tough, so set a timer and lean on this tip for a tender finish.
Can I use egg whites or a carton mix?
You can swap in half whites for a lighter dish but keep some yolks for richness and structure. Choose an “egg” product meant for baking, not just scrambles, to keep the set clean.
What cheese melts best without getting greasy?
Go with shredded cheddar, Monterey Jack, or a mix with a little goat cheese for tang. Sprinkle partly on top and fold the rest into the custard so it melts evenly.
