Best 3 Vegetarian Overnight Breakfast Casserole Recipes

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**Vegetarian Overnight Breakfast Casserole: A Wholesome and Flavorful Meal Prep Delight**

For those seeking a nutritious and time-saving breakfast option, the vegetarian overnight breakfast casserole is an absolute game-changer. This hearty and flavorful dish combines wholesome ingredients with the convenience of overnight preparation, making it a perfect choice for busy mornings or meal prepping enthusiasts. Featuring a delectable blend of eggs, dairy, vegetables, and seasonings, this casserole delivers a satisfying and protein-packed start to your day. Whether you prefer a classic version or one with exciting variations such as cheesy hash brown crust or a spinach and feta twist, this versatile recipe offers something for every vegetarian palate. Get ready to indulge in a delicious and hassle-free breakfast experience with our carefully curated collection of overnight breakfast casserole recipes.

Here are our top 3 tried and tested recipes!

VEGETARIAN BREAKFAST CASSEROLE



Vegetarian Breakfast Casserole image

This Vegetarian Breakfast Casserole is loaded with vegetables, eggs and cheese for a delicious brunch. Prepare this make ahead meatless breakfast casserole the night before.

Provided by The Worktop

Categories     Breakfast     Brunch     Eggs     Savory

Time 1h10m

Number Of Ingredients 11

1 medium onion (- diced)
1 medium green pepper (- diced)
1 medium red pepper (- diced)
7 ounces white mushrooms (- chopped into at least 1-cm pieces)
1 cup lacinato kale ribbons
9 large eggs
2 cups milk
1/2 teaspoon sea salt salt
1/2 teaspoon ground black pepper
2 cups big croutons
1 1/2 cups shredded cheddar cheese ((I use a mix of cheddar and mozzarella))

Steps:

  • Sauté the onions, bell peppers and mushrooms in a large skillet on medium-high heat for about 6 minutes, until they start to soften and most of the water has cooked away. Stir in the kale and remove from heat.
  • Whisk the eggs, milk, salt and ground black pepper together in a large bowl. Set aside.
  • Lightly oil a 9x13 baking dish. Layer the croutons evenly on the bottom. Layer the vegetable mix on top of the croutons. Evenly layer the grated cheese on top of the vegetable mix. Gently pour the egg mixture on top. Cover and let it sit in the refrigerator overnight, at least 8 hours.
  • In the morning, preheat the oven to 325°/160°C. Place the casserole in the middle of the oven. Bake for 30 minutes. Turn the heat up to 350°C/176°C. Bake for an additional 20-30 minutes, until the egg is set. To check, insert a knife in the middle of the casserole and it should come out clean. If the casserole is browning too quickly, cover with a foil for the last bit of baking time.
  • Let the casserole sit for 5 minutes before cutting and serving.

Nutrition Facts : Calories 176 kcal, Carbohydrate 9 g, Protein 12 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 177 mg, Sodium 300 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

VEGETARIAN BREAKFAST CASSEROLE



Vegetarian Breakfast Casserole image

A filling and hearty vegetarian breakfast casserole with roasted vegetables and cheese. Low carb and gluten free. Prep it overnight for easy entertaining!

Provided by Erin Clarke / Well Plated

Categories     Breakfast     brunch

Time 1h10m

Number Of Ingredients 14

2 medium sweet potatoes (peeled and diced)
8 ounces whole cremini baby bella mushrooms (quartered (do not use sliced mushrooms or they may overcook when roasting))
1 small head broccoli (cut into florets)
1 red bell pepper (diced)
1 red or yellow onion (cut into ½-inch dice)
1 teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons extra virgin olive oil
12 large eggs
½ cup milk
1 garlic clove (minced)
1 ½ teaspoons Italian seasoning (or dried herbs of choice)
4 ounces part-skim ricotta cheese
Chopped fresh basil (thyme, or parsley (optional))

Steps:

  • Position racks in the upper and lower thirds your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9x13-inch casserole dish with nonstick spray and set aside.
  • Place the vegetables in a large bowl and drizzle with the olive oil. Sprinkle with salt and pepper, then toss to coat. Divide the vegetables evenly between the two sheets and spread them into a single layer. Roast the vegetables until tender, about 20 minutes, tossing the vegetables on the pan so they cook evenly and switching the pans' positions on the upper and lower racks once halfway through. Transfer half of the roasted vegetables to the prepared casserole dish and spread into an even layer. Reduce the oven temperature to 350 degrees F.
  • Meanwhile, in a large mixing bowl, beat the eggs together with the milk, garlic, and Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop the ricotta over the top in small spoonfuls (I like to add about 20 to 24 spoonfuls; you want to each slice to have a few dollops, but have them be large enough so that you can actually taste them).
  • Bake the casserole for 35 to 40 minutes, until the casserole is golden on top and the center no longer jiggles when you shake the pan. Remove from the oven and sprinkle with fresh herbs. Serve warm.

Nutrition Facts : ServingSize 1 (of 10), Calories 188 kcal, Carbohydrate 13 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 200 mg, Fiber 3 g, Sugar 4 g

VEGETARIAN OVERNIGHT BREAKFAST CASSEROLE



Vegetarian Overnight Breakfast Casserole image

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

2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon garlic salt
1 tablespoon finely chopped fresh chives
1 (12 ounce) package frozen vegetarian crumbles
1 cup sliced mushrooms
5 eggs
1 teaspoon curry powder
½ teaspoon salt
2 ½ cups milk
1 (14 ounce) package herb-seasoned stuffing cubes
1 (8 ounce) package shredded Cheddar cheese
cooking spray

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

Tips:

  • Prep Ahead: This casserole is perfect for meal prepping. Simply assemble the casserole the night before, cover it, and refrigerate it. In the morning, all you have to do is pop it in the oven.
  • Use a Variety of Veggies: Feel free to mix and match your favorite vegetables in this casserole. Some good options include bell peppers, zucchini, mushrooms, spinach, and kale.
  • Add Some Protein: If you want to make this casserole even more filling, add some cooked beans, lentils, or tofu.
  • Make it Cheesy: For a cheesy casserole, sprinkle some shredded cheddar or mozzarella cheese on top before baking.
  • Serve with Your Favorite Toppings: This casserole is delicious on its own, but you can also serve it with your favorite toppings, such as salsa, guacamole, or sour cream.

Conclusion:

This vegetarian overnight breakfast casserole is a delicious and easy way to start your day. It's packed with vegetables, protein, and flavor, and it's perfect for meal prepping. So next time you're looking for a quick and healthy breakfast, give this casserole a try. You won't be disappointed!

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