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Vegetarian Breakfast Casserole baked golden brown with vegetables and cheese in a white dish.

Vegetarian Breakfast Casserole

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 157 kcal

Ingredients
  

  • 2 teaspoons olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 1/4 cups mushrooms sliced
  • 3/4 cup cherry tomatoes quartered
  • 10 large eggs
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded mozzarella cheese

Instructions
 

  • Preheat oven to 375°F. In a skillet, heat olive oil. Sauté onion, bell peppers, and mushrooms for 5-7 minutes until softened.
    Sautéing onions, bell peppers, and mushrooms in a skillet for Vegetarian Breakfast Casserole.
  • In a greased 9x13-inch baking dish, evenly distribute the sautéed vegetables. Scatter the quartered cherry tomatoes on top.
    Distributing sautéed vegetables and cherry tomatoes in a baking dish for Vegetarian Breakfast Casserole.
  • In a large bowl, whisk together eggs, milk, salt, and pepper. Pour this mixture over the vegetables in the baking dish. Sprinkle shredded mozzarella cheese on top.
    Whisking eggs, milk, salt, and pepper for the Vegetarian Breakfast Casserole.
  • Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is lightly golden. Let it cool for a few minutes before slicing and serving.
    Vegetarian Breakfast Casserole baked with vegetables and melted cheese.

Nutrition

Calories: 157kcalCarbohydrates: 5gProtein: 12gFat: 10gSaturated Fat: 4gSodium: 466mgFiber: 1g
Keyword Vegetarian Breakfast Casserole
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