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Vegetarian Breakfast Casserole

Vegetarian Breakfast Casserole Recipe

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 2 cups whole milk
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder, optional
  • 5 cups day-old bread cubes (about 8 oz)
  • 1 tbsp olive oil or butter
  • 1 small yellow onion, diced (about 1 cup)
  • 1 red bell pepper, diced (about 1 cup)
  • 8 oz cremini mushrooms, sliced
  • 5 oz fresh baby spinach
  • 2 cups shredded sharp cheddar cheese, divided
  • Fresh chives or parsley for garnish, optional

Method
 

  1. Preheat oven to 350°F (175°C). Cook the onion, pepper, and mushrooms in oil until softened, then wilt the spinach. Cool slightly.
  2. Whisk eggs, milk, salt, pepper, and garlic powder until smooth.
  3. Layer bread, vegetables, and cheese in a greased 9x13-inch dish. Pour the egg mixture over it, pressing down gently to soak the bread. Cover and refrigerate if making ahead.
  4. Bake uncovered for about 45 minutes, until the center is set and the top is golden.
  5. Rest for 10 minutes, then slice, top with remaining cheese if desired, and serve warm.

Notes

If you refrigerated the casserole overnight, add 5 to 10 extra minutes to the bake time. A short rest after baking helps the slices hold their shape.