CHEESY VEGETARIAN BREAKFAST CASSEROLE

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CHEESY VEGETARIAN BREAKFAST CASSEROLE

prep time 20 MINUTES
cook time 40 MINUTES
total time 1 HOUR

Make this Cheesy Vegetarian Breakfast Casserole on the weekend and eat it all week! And this can be made with a wide variety of vegetables, depending on what’s in the fridge.

INGREDIENTS

  •  8 oz. sliced mushrooms
  •  1 large green bell pepper, chopped
  •  1 T olive oil (or slightly more)
  •  1 cup crumbled feta cheese (or more, to taste)
  •  1 cup grated Monterey Jack cheese (or more, to taste)
  •  2 tsp. Spike Seasoning (see notes)
  •  fresh ground black pepper to taste
  •  12 eggs
  •  3 green onions, sliced (optional)

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INSTRUCTIONS

  1. Preheat oven to 375F/190C. Spray 8″ by 12″ glass or crockery casserole dish with olive oil or non-stick spray. (Any dish that’s close to this size will work.)
  2. Wash mushrooms if needed and cut into thick slices.
  3. Cut out stem part of the green pepper, remove seeds, and chop the pepper into pieces about 1/2 to 3/4 inch square.
  4. Heat non-stick frying pan to medium high, add small amount of olive oil, and cook mushrooms 4-5 minutes, until softened and starting to brown. (Be sure they are not still wet.)
  5. Spread mushrooms in bottom of casserole dish.
  6. Add a bit more olive oil to frying pan if needed, and cook chopped green peppers until softened and partly cooked.
  7. Layer peppers over mushrooms in casserole dish.
  8. Crumble feta cheese and half the Monterey Jack Cheese over top of mushroom-pepper mixture. Sprinkle with sliced green onions if using.
  9. Beat the eggs with Spike Seasoning (affiliate link) and black pepper. until yolks and whites are well-combined. (Don’t add salt because Feta cheese is salty enough.)
  10. Pour eggs over mushrooms, peppers, and cheeses. Use a fork to gently stir the mixture so veggies and cheese are well-distributed in the eggs.
  11. Sprinkle the top with the rest of the grated Monterey Jack cheese.
  12. Bake 25-30 minutes, or until casserole is firmly set and top is slightly browned. Sprinkle with sliced green onions if using.
  13. Serve hot. I like to eat this with a dollop of sour cream on top.

NOTES

 

Spike Seasoning (affiliate link) is optional, but highly recommended; use another all-purpose seasoning if you don’t have Spike.

Breakfast casseroles like this can be stored in the fridge for at least a week and reheat very well in the microwave or in a pan on top of the stove. If you’re heating in a microwave, be careful not to heat too long or the eggs will get rubbery.

Recipe created by Kalyn.

 

NUTRITION INFORMATION

Yield

8

Serving Size

1Amount Per ServingCalories244Total Fat18gSaturated Fat8gTrans Fat0gUnsaturated Fat8gCholesterol309mgSodium752mgCarbohydrates5gFiber1gSugar2gProtein17g

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