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Vegetarian Breakfast Casserole Recipe
This easy Vegetarian Breakfast Casserole is the answer to your brunch dreams! Layers of bread, baked in a spiced egg mixture. Topped your way, it’s a hit every time!
Prep Time
2 hrs 15 mins
Cook Time
1 hr
Total Time
3 hrs 15 mins
Servings: 8 Servings
Calories: 525 kcal
Course:
Breakfast
Cuisine:
Mexican
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 pound loaf Italian bread cubed
- 4 ounces pepper jack cheese grated
- 10 large eggs
- 3 cups whole milk
- 1 teaspoon sea salt
- 1/8 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- Toppings: Pico De Gallo sour cream, and hot sauce
Instructions
- Heat the olive oil in a medium skillet over medium heat. Add the onion and sauté until softened and translucent, about 5 minutes. Add the garlic and sauté for 30 seconds. Remove the pan from the heat.
- Layer half of the cubed bread into a buttered 3-quart oven-safe baking dish. Scatter half of the onion mixture on top of the bread, followed by half of the grated cheese. Repeat with a second layer of bread, onion, and cheese.
- In a large bowl, whisk together the eggs, milk, salt, cumin, and cayenne pepper. Pour the egg mixture over the bread layers. Use the back of a wooden spoon or spatula to press the bread down until entirely submerged under the egg mixture. Cover and chill for two hours or overnight.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake, uncovered, for 60 to 75 minutes, until the eggs have set, and the top is browned and bubbling.
- Serve with pico de gallo, sour cream, and hot sauce.
Cup of Yum
Notes
- To store your Vegetarian Breakfast Casserole, cover it tightly with plastic wrap or transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3 days. If freezing, wrap individual slices tightly in plastic wrap, place them in a freezer bag, and freeze for up to 3 months.
- To reheat, thaw frozen slices overnight in the fridge first. Then, use the microwave in 30-second bursts, bake at 350°F (175°C) for 15-20 minutes, or warm in a large skillet for 5 minutes per side.
Nutrition Information
Serving
1serving
Calories
525kcal
(26%)
Carbohydrates
36g
(12%)
Protein
18g
(36%)
Fat
34g
(52%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
228mg
(76%)
Sodium
700mg
(29%)
Potassium
372mg
(11%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
568IU
(11%)
Vitamin C
1mg
(1%)
Calcium
254mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 525
% Daily Value*
| Serving | 1serving | |
| Calories | 525kcal | 26% |
| Carbohydrates | 36g | 12% |
| Protein | 18g | 36% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 228mg | 76% |
| Sodium | 700mg | 29% |
| Potassium | 372mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 568IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 254mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.