vegetarian breakfast casserole

This super easy Vegan Breakfast Casserole is just what you need for a comforting make-ahead breakfast! It's completely meatless, gluten-free, allergy-free, and packed with plant-based protein from a chickpea flour egg, veggies, hashbrowns, and dairy-free cheddar cheese! A perfect savory brunch recipe for feeding a crowd and totally freezer-friendly!

Vegan Breakfast Casserole (Gluten-Free, Allergy-Free)

oz Shredded Potato Hashbrowns (refrigerated or frozen and defrosted)

Cup Chopped Mushrooms (baby portobello or white button)

Cup Chopped Vidalia Onion

Cup Chopped Red Bell Pepper (or any color)

Cup Chopped Tomatoes (any kind)

Cup Chopped Spinach (frozen

Tsp Minced Garlic

Cups Vegan Cheddar Cheese Shreds (divided)

Chopped Scallions (to garnish)

Cups Chickpea Flour

Cups Water*

TB Nutritional Yeast (optional)

Tsp Turmeric

Tsp Black Pepper

Chop and prepare your vegetables and set them aside.

In a large mixing bowl, mix together your chickpea egg. The amount of liquid you need will vary so continue adding liquid until it is runny but still a bit thick. Adjust seasonings to taste.

In a greased large 9x13 casserole dish, layer in the hashbrowns.

Then add the chopped veggies and 1 cup of the vegan cheddar cheese shreds.

Now, Pour the chickpea egg mixture over the casserole and spread it out so everything is covered.

Top the casserole with the rest of the vegan cheddar and some sliced green scallions, if desired*.

Bake for about 30 minutes, remove and let it cool slightly before slicing into squares.

This casserole recipe really amazed me!!!!!!!
I'm going immediately to add it to my menu for the next Easter breakfast!

I like to use my 5-quart braiser for this dish, because it can go from stovetop to oven. If you don’t have one of those, you can do the stovetop part in a 12-inch skillet and the baking part in any 5-quart baking dish. You can prepare this casserole the day before, store it tightly covered in the fridge and bake it the next morning. Remove from fridge about an hour before baking if possible, otherwise it may need to bake a little longer.

Easy Vegetarian Make-Ahead Breakfast Casserole

butter

yellow onion, diced

1 bell pepper, diced

10 sliced shiitakes

salt, divided

10 frozen chopped broccoli, defrosted

eggs

milk

1/8 nutmeg

cayenne

black pepper

8 unseasoned dry stuffing cubes/bread cubes

5 shredded gruyere, divided

Melt the butter in the braiser or skillet...

Melt the butter in the braiser or skillet over medium-high heat. Add the onion, peppers, and shiitakes all at once, along with 1/2 teaspoon of the salt. Cook, stirring from time to time, for about 10 minutes, until the vegetables have softened, browned a bit, and decreased in volume by at least half. Remove from heat.

While the other vegetables cook, place the defrosted...

While the other vegetables cook, place the defrosted broccoli on a thick layer of paper towels and cover with another thick layer. When the veggies in the skillet have cooked as noted above, press down gently on the paper towels to remove moisture from the broccoli. The add broccoli to the skillet and stir to incorporate.

Crack the eggs into a large mixing bowl...

Crack the eggs into a large mixing bowl and beat well with a fork. Stir in milk, nutmeg, cayenne, and a few good grinds black pepper. Add bread cubes and stir to moisten. Then stir in all the vegetables, half the gruyere and half the parmesan or pecorino. Pour the whole mixture back into the braiser or into the baking pan and sprinkle with the remaining cheese. Cover and refrigerate overnight or for at least a few hours before proceeding. Remove from fridge about an hour before baking if possible.

An hour before serving time, preheat oven to...

An hour before serving time, preheat oven to 375°F with a rack in the center. Bake uncovered for about 40 minutes, until puffed and golden. Serve hot or even at room temperature.

Breakfast just got better with the creation of this healthy breakfast casserole! It&#039;s super tasty and easy to make using whatever veggies you have in your fridge. Whip up this vegetarian breakfast casserole on Sunday and have a satisfying, ready-to-go breakfast all week long! You&#039;re going to love this breakfast bake recipe that just happens to be not only delicious, but protein-packed, gluten-free, paleo, Whole30 and keto-friendly.

Healthy Breakfast Casserole

seasoning salt or garlic powder, optional

salt

pepper

vegetables

Preheat oven to 375ºF and grease or spray 9x9" (or other similar size) baking dish with oil or cooking spray.

In a medium mixing bowl, beat eggs with milk and add seasoning (if using) and salt and pepper; set aside.

Place some of the roasted vegetables evenly in the bottom of the casserole dish. Pour in egg mixture. Add additional roasted vegetables, of desired amount, to the top of the egg mixture.

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Easy Vegetarian Make-Ahead Breakfas...

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Top 3 vegetarian breakfast casserole recipes from across the web

The most viewed vegetarian breakfast casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Breakfast Casserole (Gluten-F...

Easy Vegetarian Make-Ahead Breakfas...

Healthy Breakfast Casserole

The most viewed vegetarian breakfast casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine