How to make vegetarian breakfast casserole

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It was a very soggy weekend here in the Volunteer State, which was an extra big bummer because my folks were in town visiting and I’m 99.9% sure they flew all the way here specifically to watch my oldest play in a  tball game that was ultimately canceled. Sorry about that Mom and Dad!

On the bright side, because there were no games to race to or patio BBQs to coordinate, we were afforded a little extra time to do inside activities – like play Go Fish, breakfast prep for the week and film a cooking show for my loquacious 6-year-old.

 

Next time you pop by my house for a cup of coffee, you’re going to have to grant my five minutes to show you his cooking show. Because I’ve watched it about 600 times and it’s just completely and totally adorable.

Moving on.

We don’t normally meal prep around here. I love a good meal plan, but I generally don’t have the brain (or freezer) capacity to prepare a week’s worth of meals in advance. However, over Easter weekend I vegetarian-ized (Yes, we’re saying that’s a word…) an old family egg casserole recipe and it was a huge hit. We ended up using our leftovers as breakfasts for the rest of the week and a meal prep strategy was born!

What You’ll Need

6 slices whole wheat bread (we used a sprouted bread, like Ezekiel), cubed

1 pkg. Morning Star Breakfast Sausage Patties, browned and cubed

7 eggs

2 cups milk

1/2 tsp salt

1 c. sharp cheddar, grated

Egg Cheese Vegetable Casserole

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Vegetarian Breakfast Casserole Recipe

Vegetarian Breakfast Casserole Make Ahead #VegetarianRecipes

What You’ll Do

  • Grease a 13×9 casserole dish OR 12×3 muffin tins
  • Place cubed bread and sausage in large bowl.
  • In a separate bowl, combine all other ingredients and then add to bread and sausage
  • Bowl entire mixture into casserole dish or separate into muffin tins
  • Bake 45-60 minutes (casserole) or 20-25 minutes (muffin tins) at 350.
  • Serving suggestions:
    • Grab and reheat on the go! This meal is sturdy enough to be handheld!
    • If you’re not afraid of morning carbo loading, sautéed some spinach and build and open-faced sandwich.

And just for grins, here’s a picture of me from high school…

5 from 2 votes
How to choose your eggs
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Mini-meatless Breakfast Casseroles
Course: Breakfast
Servings: 24 servings
Ingredients
  • 6 slices whole wheat bread we used a sprouted bread, like Ezekiel, cubed
  • 1 pkg. Morning Star Breakfast Sausage Patties browned and cubed
  • 7 eggs
  • 2 cups milk
  • 1/2 tsp salt
  • 1 c sharp cheddar grated
Instructions
  1. Grease a 13x9 casserole dish OR 12x2 muffin tins

  2. Place cubed bread and sausage in large bowl.
  3. In a separate bowl, combine all other ingredients and then add to bread and sausage
  4. Bowl entire mixture into casserole dish or separate into muffin tins
  5. Bake 45-60 minutes (casserole) or 20-25 minutes (muffin tins) at 350.
Serving suggestions:
  1. Grab and reheat on the go! This meal is sturdy enough to be handheld!
  2. If you're not afraid of morning carbo loading, sautéed some spinach, slice up some avocado and build a delicious, open-faced sandwich.

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