Vegetarian Breakfast Casserole Recipe

$Sliced portion of vegetarian breakfast casserole in a round dish.$

4.55 from 20 votes

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!

Prep Time2 15

Cook Time1

Total Time3 15

Course: Breakfast

Cuisine: Mexican

Diet: Vegetarian

Servings: Servings

Calories: 525kcal

Author: Linda

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

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.

Nutrition