VEGETARIAN OVERNIGHT BREAKFAST CASSEROLE
A vegetarian remake of the classic overnight breakfast sausage casserole. In addition to swapping out meat for vegetarian ingredients, I changed the spices from the standard version. If you don't like these ones, use your own favorites. Nutmeg and rubbed sage are a nice combination.
Provided by Ann
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h50m
Yield 12
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Stir in oregano and garlic salt. Add chives and saute for 1 minute. Add vegetarian crumbles and mushrooms. Continue cooking until mushrooms soften, about 5 minutes. Drain excess moisture and set aside.
- Beat eggs in a large bowl. Mix in curry powder and salt. Add milk and mix thoroughly. Stir in stuffing until all the bread is soaked. Stir in Cheddar cheese. Fold in mushroom mixture from the skillet.
- Grease a 9x13-inch casserole dish with cooking spray. Pour in casserole mixture. Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C) the next morning.
- Bake in the preheated oven, covered, for 1 hour. Reduce oven temperature to 325 degrees F (165 degrees C). Uncover casserole and continue baking until top is browned, about 30 minutes more.
Nutrition Facts : Calories 323.3 calories, Carbohydrate 30.4 g, Cholesterol 101.2 mg, Fat 14 g, Fiber 3.5 g, Protein 18.1 g, SaturatedFat 5.5 g, Sodium 977 mg, Sugar 4.8 g
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BE YOU
[email protected]I'm so glad I found this recipe! It's a lifesaver on busy mornings.
Steve Aliprandi
[email protected]This casserole is a great way to get your kids to eat their vegetables.
Kennecia Simon
[email protected]I love the cheesy, gooey goodness of this casserole.
Veronica Pheega
[email protected]This is a great recipe for a crowd.
Mudasar Rehman
[email protected]I've made this casserole several times, and it's always a hit.
Md Topazzal Hossen
[email protected]This recipe is a great way to use up leftover vegetables.
Lucia Tshembo
[email protected]I'm not usually a fan of vegetarian dishes, but this casserole was really good!
Ibraheem Mustafa
[email protected]This is my go-to recipe for a quick and easy breakfast.
Hello Hi
[email protected]I love that this recipe is healthy and filling. It's a great way to start my day.
Caryl Thomas
[email protected]This casserole is so versatile. I've made it with different types of cheese and vegetables, and it's always delicious.
Nadeem Nadeem I
[email protected]I made this for a potluck, and it was a huge success! Everyone loved it.
Brandon Harris
[email protected]I'm a vegetarian, and I'm always looking for new breakfast recipes. This one is definitely a winner!
Ahmad Tahir AD
[email protected]This recipe is a keeper!
Chandra Man Jonchhe
[email protected]I added some chopped spinach and mushrooms to the filling, and it turned out great!
Paula RUHL
[email protected]I love the convenience of being able to make this casserole the night before and just pop it in the oven in the morning.
urfavfofa0
[email protected]Followed recipe exactly, and it turned out perfectly! Great comfort food for a cold morning.
Hamim Molla
[email protected]This casserole was easy to put together and tasted amazing!
bipul sutradhar
[email protected]This recipe was a hit with my friends and I when we served it for brunch. They loved the cheesy, flavorful crust and the fluffy, veggie-packed filling. Will definitely be making it again!
Habeb Habeb
[email protected]My family loved this vegetarian breakfast casserole! It was so easy to make ahead of time, and it reheated perfectly in the morning. The flavors were delicious, and the casserole was nice and hearty.