This easy Vegetarian Breakfast Casserole is the answer to your brunch dreams! Layers of bread, baked in a spiced egg mixture. Topped your way, it’s a hit every time!
Breakfast casseroles are the best! I love recipes that don’t require getting up early, especially for guests.
This breakfast recipe is great for hosting friends or family, or for breakfast-for-dinner (like my favorites: Savory Dutch Baby, Huevos Motuleños, and Harissa Shakshuka). You could get up early to make it, but prepping the night before is much easier.
That’s the beauty of a strata, which inspired this dish. It’s simple: bread cubes, onions, and cheese soaked in egg and milk. Let it sit overnight, then bake it while you enjoy your coffee. If you’re looking for more veggie breakfast casserole recipe, check out this casserole or try other favorites like my Easy Cheesy Overnight Italian Strata.
Table of Contents
Reasons to Love This Breakfast Casserole
- This casserole dish is ideal for family gatherings, brunches, or meal prep.
- Keeps well and reheats easily in the microwave or oven.
Recipe Ingredients
Pepper Jack Cheese – Melts into creamy, spicy goodness.
Whole Milk – Keeps the bake moist and creamy without being too heavy.
Cayenne Pepper – Just enough heat to give the dish a little kick.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Herbs and Spice – Add some fresh herbs or spices! A sprinkle of parsley, green onions, smoked paprika, red pepper flakes, or even a pinch of kala namak (black salt) to elevate the dish.
Replace Eggs with Tofu – For a vegan alternative, crumbled tofu seasoned with nutritional yeast and turmeric can replace eggs.
Swap Pepper Jack Cheese with Other Cheese – You can easily replace the pepper jack with feta cheese, sharp cheddar cheese, or even vegan cheese.
How to Make Vegetarian Breakfast Casserole
Step #1: Heat the olive oil in a medium skillet over medium heat. Add the onion and sauté until softened and translucent, about 5 minutes. Add the garlic and sauté for 30 seconds. Remove the pan from the heat.
Step #2: Layer half of the cubed bread into a buttered 3-quart oven-safe baking dish. Scatter half of the onion mixture on top of the bread, followed by half of the grated cheese. Repeat with a second layer of bread, onion, and cheese.
Step #3: In a large bowl, whisk together the eggs, milk, salt, cumin, and cayenne pepper. Pour the egg mixture over the bread layers. Use the back of a wooden spoon or spatula to press the bread down until entirely submerged under the egg mixture. Cover and chill for two hours or overnight.
Step #4: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake, uncovered, for 60 to 75 minutes, until the eggs have set, and the top is browned and bubbling.
Step #5: Serve with pico de gallo, sour cream, and hot sauce.
Expert Tips
Prevent Excess Liquid – Make sure the bread soaks up the egg mixture but isn’t swimming in it. Sauté and added veggies like mushrooms or zucchini thoroughly to release extra moisture and avoid a watery casserole.
Grease the Dish Well – Be generous with butter or oil when greasing the dish to prevent sticking and make serving easier.
Check for Doneness – Insert a knife in the center. If it comes out clean, the casserole is ready. This keeps you from serving undercooked eggs.
FAQs
Great options include sautéed red bell peppers, spinach, mushrooms, zucchini, and broccoli. Roasting veggies like sweet potatoes or carrots beforehand adds a rich, caramelized flavor. Just be sure to cook them well to avoid excess moisture.
Absolutely! Cooked breakfast sausage, crumbled bacon, or diced ham all work great. Just make sure the meat is fully cooked before adding it in.
Storage Information
To store your Vegetarian Breakfast Casserole, cover it tightly with plastic wrap or transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3 days. If freezing, wrap individual slices tightly in plastic wrap, place them in a freezer bag, and freeze for up to 3 months.
To reheat, thaw frozen slices overnight in the fridge first. Then, use the microwave in 30-second bursts, bake at 350°F (175°C) for 15-20 minutes, or warm in a large skillet for 5 minutes per side.
More Wholesome Breakfast Ideas
Vegetarian Breakfast Casserole Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion - chopped
- 2 cloves garlic - minced
- 1 pound loaf Italian bread - cubed
- 4 ounces pepper jack cheese - grated
- 10 large eggs
- 3 cups whole milk
- 1 teaspoon sea salt
- 1/8 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- Toppings: pico de gallo - sour cream, and hot sauce
Instructions
- Heat the olive oil in a medium skillet over medium heat. Add the onion and sauté until softened and translucent, about 5 minutes. Add the garlic and sauté for 30 seconds. Remove the pan from the heat.
- Layer half of the cubed bread into a buttered 3-quart oven-safe baking dish. Scatter half of the onion mixture on top of the bread, followed by half of the grated cheese. Repeat with a second layer of bread, onion, and cheese.
- In a large bowl, whisk together the eggs, milk, salt, cumin, and cayenne pepper. Pour the egg mixture over the bread layers. Use the back of a wooden spoon or spatula to press the bread down until entirely submerged under the egg mixture. Cover and chill for two hours or overnight.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake, uncovered, for 60 to 75 minutes, until the eggs have set, and the top is browned and bubbling.
- Serve with pico de gallo, sour cream, and hot sauce.
NOTES
Nutrition
