Video Vegetarian brunch egg dish

This Vegetarian Breakfast Casserole is just the sort of recipe we need to be enjoying in PJs, at all times of day. Both—meaning the PJs and this recipe—are appropriate at any hour. It makes enough for leftovers, can be prepped well in advance (overnight if you like!), and is easily adaptable to a variety of diets and ingredients.

Whether you are looking for a breakfast that vegetarians can eat, an easy recipe to enjoy all week long, or simply want a lazy-day sort of breakfast that you can eat slices of in your sweatpants at your leisure, savory egg bakes like this one are spot-on.

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I consider myself a bit of a breakfast casserole connoisseur, a distinction I owe to my mother.

Whenever my mom has her three adult children—plus our spouses and my nieces—all squished back under her roof, she begins each morning with a crowd-sized breakfast. While the sides might change, a breakfast casserole is the main event.

As a collective, we prefer a savory breakfast casserole like this one over a sweet one (all the more room for a side of Puff Pastry Cinnamon Rolls). They’re almost always egg based, with lots of yummy mix-ins.

Over the years, I’ve shared a lineup of breakfast casseroles like Crockpot Egg Casserole, Everything Bagel Breakfast Casserole, and for the sweet fans, the ultimate Overnight French Toast.

I hope you’re eager for a big breakfast too. This casserole is fully loaded with roasted vegetables and although it’s vegetarian, it is plenty hearty and satisfying— fit for a breakfast feast!

Don’t let the recipe’s title fool you either; this simple vegetarian breakfast isn’t limited only to the AM hours. I love reheating it for fast, healthy lunches and dinners too.

In addition to being vegetarian, this casserole is naturally low carb and gluten free. We love ours with a shower of feta or ricotta baked on top, but it can easily be omitted if you’d like the casserole to be dairy free.

If you love a hearty, delicious breakfast that has the added benefit of being good for you, this casserole checks ALL the boxes. It’s the ideal blend of wholesome and comforting.

Table of Contents

How to Make a Delicious Vegetarian Breakfast Casserole

Below, you’ll find my favorite mix of vegetables for this breakfast casserole recipe, but it is by no means the only tasty combination. Feel free to swap these out for others, depending upon what you and your family prefer.

The Ingredients

Sweet Potatoes. They’re deliciously surprising! You’ll love how tender and creamy they taste, and they make the casserole especially filling. If you’ve never added roasted sweet potatoes to an egg bake before, now is the time.
Mushrooms. Mushrooms add a touch of earthy flavor and satisfying savoriness to this casserole. Be careful not to use sliced mushrooms (buy whole ones and quarter them yourself) or they may overcook.
Broccoli. A green, nutrient-packed addition to this vegetarian casserole.
Red Bell Pepper + Onion. I love the pop of color that red bell peppers add. Once roasted, both of these veggies bring just the right amount of sweetness to the dish.
Eggs. The key ingredient holding casserole together. The eggs will take on all the other scrumptious flavors in the dish and add a heap of protein, making this casserole filling.
Milk. I typically use skim or 2%; whole milk would be richer and unquestionably delicious. Use a non-dairy milk, if you need this recipe to be dairy free.
Italian Seasoning. A powerhouse of seasoning that’s perfect for complementing roasted veggies.
Ricotta Cheese or Feta. Both are excelling pairs for the roasted veggies. This ingredient makes the casserole taste special.
Fresh Herbs. Basil, thyme or parsley would all work well.

The Directions

Lightly coat 2 large baking sheets and a 9×13-inch casserole dish with nonstick spray. Toss the vegetables with olive oil, salt, and pepper Evenly distribute the vegetables onto the baking sheets.
Roast the vegetables for 20 minutes at 400 degrees F, until tender. Layer half of the roasted vegetables in the casserole dish.
Beat the eggs together with the milk, garlic, and Italian seasoning. Pour the mixture into the casserole dish, and add remaining vegetables on top. Dollop with small spoonfuls of the ricotta or sprinkle with feta.