40+ Delicious Vegetarian Breakfast Casserole Recipes to Start Your Day Right

Breakfast is often referred to as the most important meal of the day, but it can also be one of the busiest times of the day. Between getting the kids ready, preparing for work, or rushing to get out the door, a nutritious and satisfying breakfast can sometimes be hard to come by.

This is where vegetarian breakfast casseroles come to the rescue! Whether you’re a busy parent, a meal-prep enthusiast, or just someone looking for a hearty breakfast, casseroles are the answer.

In this post, we’ve compiled 40+ vegetarian breakfast casserole recipes that are not only delicious but also easy to prepare.

From savory to slightly sweet, these casseroles are packed with healthy ingredients and can be made ahead of time for those hectic mornings.

Whether you’re vegan, gluten-free, or simply looking to enjoy more plant-based meals, there’s a casserole for every dietary preference and taste

40+ Delicious Vegetarian Breakfast Casserole Recipes to Start Your Day Right

With over 40 different vegetarian breakfast casserole recipes to choose from, you’ll never run out of delicious options to fuel your mornings.

These casseroles are not only perfect for busy weekdays but are also great for brunch gatherings, holidays, or whenever you want a comforting, home-cooked meal to start your day.

From loaded veggie options to cheesy and satisfying creations, you’ll find something for every taste.

So, why settle for a plain breakfast when you can enjoy a flavorful, filling vegetarian casserole that is both nutritious and easy to make?

Try these recipes and transform your breakfast routine today!

Vegetarian Breakfast Casserole with Sweet Potatoes and Kale

This hearty casserole is packed with nutritious vegetables like sweet potatoes and kale, offering a delicious and healthy start to your day. The sweet potatoes provide a naturally sweet flavor, while the kale adds a punch of greens and vitamins. Topped with a creamy egg mixture, it’s baked to perfection for a satisfying and filling breakfast.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 bunch kale, chopped (about 4 cups)
• 1 onion, diced
• 1 red bell pepper, diced
• 1 cup shredded cheddar cheese (optional)
• 8 large eggs
• 1 cup milk (or non-dairy milk)
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray or olive oil.
2. In a large skillet, heat the olive oil over medium heat. Add the sweet potatoes and sauté for about 10-12 minutes, or until tender. Season with salt and pepper.
3. In the same skillet, add the onion, bell pepper, and kale, cooking for another 5 minutes until softened. Remove from heat and set aside.
4. In a bowl, whisk together the eggs, milk, garlic powder, paprika, salt, and pepper.
5. Layer the sautéed sweet potatoes, kale, and pepper mixture into the prepared casserole dish. Pour the egg mixture evenly over the top.
6. Sprinkle the shredded cheddar cheese over the casserole (if using).
7. Bake for 30-35 minutes or until the eggs are set and the top is lightly golden.
8. Let it cool for a few minutes before slicing and serving.

This vegetarian breakfast casserole with sweet potatoes and kale is a perfect balance of flavor and nutrition. It combines the richness of eggs with the wholesome taste of sweet potatoes and greens. Not only does it taste delicious, but it’s also a great option for meal prepping since it keeps well in the fridge for several days. Serve it with a side of fresh fruit for a complete breakfast!

Spinach and Mushroom Breakfast Casserole

This comforting breakfast casserole features a combination of earthy mushrooms and vibrant spinach, making it a perfect vegetarian option. The dish is made with eggs, milk, and cheese, creating a savory, satisfying meal that’s both creamy and flavorful. It’s ideal for feeding a crowd or preparing ahead for the week.

Ingredients:

• 2 tablespoons olive oil
• 1 cup chopped onions
• 2 cups sliced mushrooms (button or cremini)
• 4 cups fresh spinach
• 8 large eggs
• 1 cup milk (or non-dairy milk)
• 1 cup shredded mozzarella cheese
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 4 cups cubed bread (preferably day-old)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
2. Heat the olive oil in a large skillet over medium heat. Add the onions and sauté for about 5 minutes until softened.
3. Add the mushrooms to the skillet and cook for another 5 minutes, until tender. Add the spinach and cook for an additional 2 minutes, just until wilted. Remove from heat.
4. In a large bowl, whisk together the eggs, milk, thyme, garlic powder, salt, and pepper.
5. Stir in the cubed bread, mushroom, and spinach mixture, ensuring the bread is well-coated with the egg mixture.
6. Pour the entire mixture into the prepared casserole dish and sprinkle with shredded mozzarella cheese.
7. Bake for 35-40 minutes, until the eggs are set and the top is lightly browned.
8. Let the casserole cool for a few minutes before serving.

This spinach and mushroom breakfast casserole is a fantastic choice for any vegetarian breakfast gathering. The blend of creamy eggs, savory mushrooms, and fresh spinach makes every bite deliciously satisfying. It’s easy to assemble, and the flavors only improve when reheated, making it a great dish to prepare in advance. Serve it with a side of fresh salsa or avocado for added zest!

Vegetarian Mexican Breakfast Casserole

Packed with bold flavors, this Mexican-inspired vegetarian breakfast casserole brings together eggs, black beans, corn, and a blend of spices. Topped with salsa, cheese, and avocado, it’s a tasty and satisfying dish that’s perfect for feeding a group at brunch or a festive weekend breakfast.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1 cup frozen corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 8 large eggs
• 1 cup milk (or non-dairy milk)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup shredded cheddar or Mexican blend cheese
• 1/2 cup salsa
• 1 avocado, sliced (for garnish)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, sautéing for about 5 minutes until softened.
3. Stir in the corn and black beans, cooking for an additional 3-4 minutes. Season with cumin, chili powder, smoked paprika, salt, and pepper. Remove from heat.
4. In a large bowl, whisk together the eggs and milk. Pour in the sautéed vegetable and bean mixture and stir to combine.
5. Pour the egg mixture into the prepared casserole dish and top with shredded cheese.
6. Bake for 25-30 minutes, until the eggs are set and the top is golden brown.
7. Once out of the oven, top with salsa, avocado slices, and fresh cilantro.

This vegetarian Mexican breakfast casserole is full of flavor and provides a satisfying combination of protein, fiber, and fresh veggies. The spice mix gives it a vibrant kick, while the cheese and avocado add richness. This dish is perfect for making ahead of time and can be customized with your favorite toppings. Serve it with a side of tortilla chips or a dollop of sour cream for extra indulgence!

Broccoli and Cheese Breakfast Casserole

This simple yet flavorful breakfast casserole is packed with the goodness of broccoli and cheese. The combination of tender broccoli, eggs, and cheddar cheese creates a savory dish that is both comforting and nutritious. Ideal for a light yet filling breakfast, it’s perfect for both weekend brunches and busy mornings.

Ingredients:

• 2 cups broccoli florets, steamed or blanched
• 1 small onion, chopped
• 2 tablespoons olive oil
• 8 large eggs
• 1 cup milk (or non-dairy milk)
• 1 teaspoon garlic powder
• 1 teaspoon dried mustard
• Salt and pepper, to taste
• 1 ½ cups shredded cheddar cheese
• ½ cup crumbled feta cheese (optional)
• 1 cup cubed bread (preferably day-old)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
3. In a large bowl, whisk together the eggs, milk, garlic powder, dried mustard, salt, and pepper.
4. Stir in the steamed broccoli, sautéed onion, shredded cheddar cheese, feta (if using), and cubed bread.
5. Pour the mixture into the prepared casserole dish and bake for 30-35 minutes, until the eggs are set and the top is lightly golden.
6. Let the casserole cool for a few minutes before slicing and serving.

This broccoli and cheese breakfast casserole is a simple yet delicious option that brings together classic flavors in a new form. The broccoli adds a healthy dose of greens, while the cheese and eggs make it rich and comforting. It’s great for meal prep and works well for both individual servings and family-style breakfasts. Pair it with a fresh salad or fruit for a well-rounded meal.

Vegetarian Quinoa Breakfast Casserole

This protein-packed vegetarian quinoa breakfast casserole is perfect for those looking for a healthy and filling start to the day. Quinoa serves as the base for this casserole, providing a nutty flavor and plenty of plant-based protein. Combined with eggs, vegetables, and a sprinkle of cheese, this dish is a nutritious option that can be made ahead for busy mornings.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup spinach, chopped
• 8 large eggs
• 1 cup milk (or non-dairy milk)
• 1 cup shredded mozzarella cheese
• 1 teaspoon onion powder
• Salt and pepper, to taste
• ½ teaspoon dried oregano

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat, and simmer for about 15 minutes, until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
3. Heat the olive oil in a skillet over medium heat. Add the bell pepper, zucchini, and spinach. Cook for about 5-7 minutes, until the vegetables are softened. Remove from heat.
4. In a large bowl, whisk together the eggs, milk, onion powder, oregano, salt, and pepper.
5. Stir in the cooked quinoa and sautéed vegetables.
6. Pour the mixture into the prepared casserole dish and top with shredded mozzarella cheese.
7. Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
8. Let the casserole cool for a few minutes before slicing and serving.

This vegetarian quinoa breakfast casserole is a nutritious and satisfying dish that’s perfect for those looking to incorporate more whole grains into their meals. The quinoa provides a hearty base, while the vegetables add color and flavor. It’s an ideal meal for breakfast or brunch, and can easily be made ahead to save time on busy mornings. Enjoy it with a side of fresh fruit for a balanced meal.

Tomato and Basil Breakfast Casserole

This fresh and flavorful tomato and basil breakfast casserole brings the classic flavors of a Caprese salad to your morning table. With layers of ripe tomatoes, fresh basil, eggs, and mozzarella cheese, this casserole is light yet satisfying. It’s a great way to start your day with a burst of freshness and a healthy dose of protein.

Ingredients:

• 2 large tomatoes, sliced
• 1 tablespoon olive oil
• 1 small onion, diced
• 8 large eggs
• 1 cup milk (or non-dairy milk)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 ½ cups shredded mozzarella cheese
• ¼ cup fresh basil leaves, chopped
• 4 slices day-old bread, cubed

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
2. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for about 5 minutes, until softened.
3. In a large bowl, whisk together the eggs, milk, garlic powder, oregano, salt, and pepper.
4. Stir in the cubed bread, sautéed onion, and half of the shredded mozzarella cheese.
5. Layer the sliced tomatoes on top of the egg mixture in the casserole dish. Sprinkle with the remaining mozzarella cheese.
6. Bake for 30-35 minutes, until the eggs are set and the cheese is bubbly and golden.
7. Remove from the oven and garnish with chopped fresh basil before serving.

This tomato and basil breakfast casserole is light, refreshing, and packed with flavor. The combination of fresh tomatoes and basil gives it a summery feel, while the eggs and cheese provide the necessary richness. It’s perfect for a quick brunch or a weekend breakfast, and can be served with a side of mixed greens or a light fruit salad. The simplicity of the ingredients makes it easy to prepare, and it’s a guaranteed crowd-pleaser.

Vegetarian Potato and Leek Breakfast Casserole

This vegetarian potato and leek breakfast casserole is a deliciously hearty option for a morning meal. The creamy potatoes and tender leeks blend perfectly with eggs and cheese to create a comforting dish that’s both satisfying and nutritious. The addition of fresh herbs adds a lovely flavor profile that elevates this simple casserole into a savory, comforting breakfast treat.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 tablespoons olive oil
• 2 large leeks, cleaned and sliced
• 8 large eggs
• 1 cup milk (or non-dairy milk)
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. In a large pot, boil the diced potatoes in salted water for about 8-10 minutes, or until they are fork-tender. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes, until softened and golden brown. Remove from heat.
4. In a large bowl, whisk together the eggs, milk, thyme, rosemary, salt, and pepper.
5. Gently fold the cooked potatoes, sautéed leeks, and half of the shredded cheddar cheese into the egg mixture.
6. Pour the mixture into the prepared casserole dish. Top with the remaining cheddar cheese and Parmesan.
7. Bake for 30-35 minutes, or until the eggs are fully set and the top is golden and bubbly.
8. Garnish with fresh parsley, if desired, and serve warm.

This vegetarian potato and leek breakfast casserole is a comforting dish that combines the heartiness of potatoes with the light sweetness of leeks. It’s an ideal meal for cold mornings or weekend brunches and can be made in advance for easy meal prep. The savory herbs and creamy cheese take this casserole to the next level, making it a flavorful and filling breakfast that will keep you energized throughout the day.

Vegetarian Zucchini and Tomato Breakfast Casserole

This zucchini and tomato breakfast casserole is a light yet filling dish that showcases the flavors of summer vegetables. The combination of zucchini, tomatoes, and eggs creates a satisfying texture, while the cheese adds a creamy richness. It’s a great option for a quick breakfast or a light brunch, and it can be made ahead for convenience.

Ingredients:

• 2 medium zucchinis, sliced
• 2 large tomatoes, diced
• 1 small onion, diced
• 1 tablespoon olive oil
• 8 large eggs
• 1 cup milk (or non-dairy milk)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese
• ¼ cup fresh basil, chopped
• 1 cup cubed bread (preferably day-old)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes until softened.
3. Add the sliced zucchini to the skillet and cook for another 5 minutes, until tender. Stir in the diced tomatoes and cook for 2 more minutes. Season with oregano, garlic powder, salt, and pepper. Remove from heat.
4. In a large bowl, whisk together the eggs and milk. Stir in the cubed bread and cooked vegetables.
5. Pour the mixture into the prepared casserole dish and top with shredded mozzarella cheese.
6. Bake for 25-30 minutes, until the eggs are set and the cheese is golden brown.
7. Garnish with fresh basil before serving.

This zucchini and tomato breakfast casserole is a flavorful and nutritious option for any meal of the day. It’s light yet satisfying, making it a great choice for a quick breakfast or brunch. The mix of zucchini, tomatoes, and fresh basil brings a refreshing taste, while the eggs and cheese provide the necessary richness. It’s a versatile dish that can be made ahead and reheated for a convenient and delicious meal.

Vegetarian Mushroom and Swiss Cheese Breakfast Casserole

This mushroom and Swiss cheese breakfast casserole is a savory, comforting dish that combines the earthy flavors of mushrooms with the rich taste of Swiss cheese. The eggs and creamy milk bring everything together, making for a hearty yet elegant breakfast that will leave you satisfied all morning long.

Ingredients:

• 2 tablespoons olive oil
• 2 cups sliced mushrooms (cremini or button)
• 1 small onion, chopped
• 8 large eggs
• 1 cup milk (or non-dairy milk)
• 1 teaspoon thyme
• Salt and pepper, to taste
• 1 cup shredded Swiss cheese
• ½ cup shredded mozzarella cheese
• 4 slices whole grain bread, cubed (preferably day-old)
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. Heat the olive oil in a large skillet over medium heat. Add the mushrooms and onions, cooking for about 8-10 minutes until the mushrooms are softened and browned.
3. In a large bowl, whisk together the eggs, milk, thyme, salt, and pepper.
4. Stir in the sautéed mushrooms, onions, shredded Swiss cheese, and cubed bread, ensuring everything is well combined.
5. Pour the mixture into the prepared casserole dish and top with shredded mozzarella cheese.
6. Bake for 30-35 minutes, until the eggs are set and the top is golden and bubbly.
7. Garnish with fresh thyme before serving, if desired.

This vegetarian mushroom and Swiss cheese breakfast casserole is a rich and savory dish that’s perfect for brunch or a weekend breakfast. The earthy mushrooms pair wonderfully with the nutty flavor of Swiss cheese, while the eggs and bread create a satisfying texture. It’s a dish that can be easily made ahead and reheated, making it an excellent choice for busy mornings. Serve with a side of fruit or a light salad for a well-rounded meal.

Vegetarian Cauliflower and Cheddar Breakfast Casserole

This cauliflower and cheddar breakfast casserole is a low-carb, nutrient-packed dish that is perfect for those looking to enjoy a healthy yet filling breakfast. The cauliflower adds a mild, slightly nutty flavor, and combined with sharp cheddar cheese and eggs, it creates a delicious, savory casserole. The dish is perfect for meal prepping and is a great way to sneak in more veggies into your morning routine.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 small onion, diced
• 8 large eggs
• 1 cup milk (or non-dairy milk)
• 1 teaspoon garlic powder
• 1 teaspoon ground turmeric (optional, for color)
• Salt and pepper, to taste
• 1 ½ cups shredded sharp cheddar cheese
• ¼ cup chopped green onions (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. Steam or blanch the cauliflower florets in boiling water for about 5 minutes until just tender. Drain well and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
4. In a large bowl, whisk together the eggs, milk, garlic powder, turmeric, salt, and pepper.
5. Gently fold the steamed cauliflower, sautéed onions, and shredded cheddar cheese into the egg mixture.
6. Pour the mixture into the prepared casserole dish and bake for 25-30 minutes, until the eggs are set and the top is golden brown.
7. Let the casserole cool slightly before slicing and serving. Garnish with chopped green onions.

his cauliflower and cheddar breakfast casserole is a great low-carb alternative to traditional breakfast casseroles. It’s a flavorful, nutritious dish that packs plenty of vegetables and protein. The richness of the cheese complements the mildness of the cauliflower, making this casserole both comforting and healthy. It’s perfect for meal prep, and it reheats well, making it an easy go-to option for busy mornings.

Vegetarian Bell Pepper and Egg Breakfast Casserole

This bell pepper and egg breakfast casserole is colorful, flavorful, and packed with fresh vegetables. The bell peppers bring a sweet, tangy crunch to the dish, which is complemented by a savory egg mixture and the richness of cheese. It’s a nutritious, light, and satisfying meal that works well for a weekend brunch or an easy weekday breakfast.

Ingredients:

• 2 large bell peppers, diced (any color)
• 1 small onion, diced
• 1 tablespoon olive oil
• 8 large eggs
• 1 cup milk (or non-dairy milk)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• ¼ cup chopped fresh cilantro (optional, for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
2. In a skillet, heat the olive oil over medium heat. Add the diced bell peppers and onion, cooking for about 5-7 minutes, until the vegetables soften.
3. In a large bowl, whisk together the eggs, milk, cumin, chili powder, salt, and pepper.
4. Stir in the sautéed bell peppers and onions, along with half of the shredded cheddar cheese.
5. Pour the egg mixture into the prepared casserole dish and top with the remaining cheese.
6. Bake for 25-30 minutes, until the eggs are set and the top is golden and bubbly.
7. Let the casserole cool for a few minutes before slicing and serving. Garnish with chopped cilantro.

This bell pepper and egg breakfast casserole is a perfect way to enjoy fresh vegetables in a hearty breakfast dish. The sweet bell peppers pair perfectly with the eggs and cheese, creating a savory meal that is both nutritious and filling. It’s easy to prepare and can be made ahead of time for a convenient breakfast. Serve it with a side of avocado or a fresh fruit salad for a complete meal.

Vegetarian Eggplant and Tomato Breakfast Casserole

This eggplant and tomato breakfast casserole is a Mediterranean-inspired dish that combines tender roasted eggplant, juicy tomatoes, and savory eggs. With a rich base of eggs and cheese, it’s a flavorful and healthy breakfast option that’s sure to please everyone at the table. It’s perfect for those who enjoy a hearty yet light breakfast with vibrant, wholesome ingredients.

Ingredients:

• 1 medium eggplant, cubed
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 large tomatoes, diced
• 8 large eggs
• 1 cup milk (or non-dairy milk)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese
• ¼ cup fresh basil leaves, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. Toss the eggplant cubes with 1 tablespoon of olive oil, salt, and pepper, and roast in the oven for about 20 minutes until soft and lightly browned.
3. While the eggplant roasts, heat the remaining olive oil in a skillet over medium heat. Add the onion and sauté for 5 minutes until softened. Add the diced tomatoes and cook for an additional 2-3 minutes until tender.
4. In a large bowl, whisk together the eggs, milk, oregano, garlic powder, salt, and pepper.
5. Stir in the roasted eggplant, sautéed onion, and tomatoes, followed by half of the shredded mozzarella cheese.
6. Pour the mixture into the prepared casserole dish and top with the remaining mozzarella cheese.
7. Bake for 25-30 minutes, until the eggs are fully set and the top is golden brown.
8. Let the casserole cool slightly before serving. Garnish with fresh basil leaves.

This eggplant and tomato breakfast casserole is a flavorful and nutritious option that brings together Mediterranean-inspired ingredients. The roasted eggplant and juicy tomatoes pair beautifully with the creamy egg mixture, making it a rich yet light dish. It’s perfect for those who enjoy savory, vegetable-based breakfast casseroles. This dish can be made ahead and reheated, making it a convenient and delicious option for busy mornings.

Vegetarian Sweet Potato and Black Bean Breakfast Casserole

This sweet potato and black bean breakfast casserole is a hearty, flavorful dish that combines the natural sweetness of roasted sweet potatoes with the earthiness of black beans. The eggs add richness, while the combination of spices and cheese brings everything together in a satisfying breakfast that’s both nutritious and filling. It’s an excellent choice for a weekend brunch or a hearty morning meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 can (15 oz) black beans, drained and rinsed
• 8 large eggs
• 1 cup milk (or non-dairy milk)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• ¼ cup chopped cilantro (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and grease a 9×13-inch casserole dish.
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
3. While the sweet potatoes roast, heat a skillet over medium heat. Add the diced onion and sauté for 5-7 minutes, until softened.
4. In a large bowl, whisk together the eggs, milk, cumin, chili powder, salt, and pepper.
5. Stir in the roasted sweet potatoes, sautéed onions, black beans, and half of the shredded cheddar cheese.
6. Pour the mixture into the prepared casserole dish and top with the remaining cheese.
7. Bake for 30-35 minutes, until the eggs are set and the top is golden and bubbly.
8. Let the casserole cool slightly before serving. Garnish with chopped cilantro, if desired.

This sweet potato and black bean breakfast casserole is a perfect blend of flavors and textures, making it a satisfying start to the day. The sweetness of the roasted sweet potatoes complements the savory eggs and black beans, while the cheese adds richness. It’s a nutritious, hearty meal that can be made ahead and easily reheated, making it a great option for busy mornings. Pair it with a side of avocado or salsa for an extra boost of flavor.

Vegetarian Spinach and Feta Breakfast Casserole

This spinach and feta breakfast casserole is a simple, yet delicious dish that brings together the richness of eggs with the savory tang of feta cheese and the freshness of spinach. It’s a light but satisfying option for those looking for a nutritious and flavorful breakfast. This casserole can be made ahead of time and reheated, making it perfect for meal prepping or easy weekend mornings.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 2 tablespoons olive oil
• 8 large eggs
• 1 cup milk (or non-dairy milk)
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup crumbled feta cheese
• 1 cup shredded mozzarella cheese
• 1 cup cubed bread (preferably day-old)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
2. In a skillet, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes, until softened. Add the chopped spinach and cook for an additional 2-3 minutes until wilted. Remove from heat.
3. In a large bowl, whisk together the eggs, milk, oregano, salt, and pepper.
4. Stir in the sautéed spinach and onion mixture, crumbled feta cheese, shredded mozzarella, and cubed bread. Mix everything together until well combined.
5. Pour the mixture into the prepared casserole dish and bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
6. Let the casserole cool slightly before slicing and serving.

This spinach and feta breakfast casserole is a light and flavorful dish that’s perfect for those who love Mediterranean-inspired flavors. The combination of spinach, feta, and eggs creates a satisfying, savory breakfast that’s easy to prepare and can be enjoyed throughout the week. It’s an ideal choice for meal prepping, and you can easily customize it by adding other vegetables or protein sources like mushrooms or chickpeas.

Vegetarian Butternut Squash and Kale Breakfast Casserole

This butternut squash and kale breakfast casserole is a warm, comforting dish that is both nutritious and delicious. The sweet, roasted butternut squash pairs perfectly with the hearty kale, creating a flavorful combination that’s complemented by a rich egg mixture and cheese. This casserole is a great way to incorporate more vegetables into your breakfast and is ideal for cooler mornings or a wholesome brunch.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 2 cups fresh kale, chopped
• 1 small onion, diced
• 8 large eggs
• 1 cup milk (or non-dairy milk)
• 1 teaspoon dried sage
• Salt and pepper, to taste
• 1 cup shredded sharp cheddar cheese
• ½ cup crumbled goat cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and grease a 9×13-inch casserole dish.
2. Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast in the preheated oven for 20-25 minutes, until tender and lightly browned.
3. While the squash is roasting, heat a skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened. Add the chopped kale and cook for 3-4 minutes, until wilted. Remove from heat.
4. In a large bowl, whisk together the eggs, milk, sage, salt, and pepper.
5. Stir in the roasted butternut squash, sautéed onion and kale, and half of the shredded cheddar cheese.
6. Pour the mixture into the prepared casserole dish and top with the remaining cheese and crumbled goat cheese (if using).
7. Bake for 30-35 minutes, until the eggs are set and the top is golden brown.
8. Let the casserole cool slightly before slicing and serving.
   This butternut squash and kale breakfast casserole is a perfect fall-inspired dish that combines the sweetness of roasted squash with the earthy flavor of kale. The eggs provide a rich base, while the cheese adds creaminess and depth of flavor. It’s a wholesome, satisfying meal that works well for brunch or as part of a healthy breakfast. The casserole can be prepared ahead of time, making it a great option for busy mornings.

Note: More recipes are coming soon