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Plate of sliced apples and Easy Vegetable Breakfast Casserole with fresh mint.

Assembling the ingredients hours before makes this Easy Vegetable Breakfast Casserole convenient for feeding hungry eaters on busy mornings.

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At our family’s holiday get-together in Mississippi, my daughter and I had the chance to prepare a leisure breakfast. Deidra has her very own breakfast casserole recipe she likes to make with sausage, eggs, and cheese. It’s a make-ahead dish that can be prepared and left in the refrigerator overnight. Perfect for easy morning meal prep.

But what about our vegetarian loved ones? Well, by making a few adjustments, we added this Easy Vegetable Breakfast Casserole right alongside the meaty one. So the night before, we assembled the casseroles. For the veggie one, I pretty much followed the basics of Deidra’s recipe by tearing into pieces half of a French bread loaf covering the bottom of a large casserole dish.

Next came the sauteeing

. . . of onions, bell pepper, mushrooms, and fire-roasted tomatoes.

After topping the bread with the veggies came a good sprinkling of grated Mexican Style Four Cheese on top. If you haven’t tried this cheese blend, do yourself a favor and get you some! It’s not only tastier but melts well, making your recipes much more enticing.

Then lastly, some seasoned scrambled eggs in milk were poured over all of the casserole dish ingredients.

Egg mixture poured over cheese and vegetables in a rectangle dish.

Before we said goodnight, we covered the dishes tightly with foil and put them to bed in the refrigerator to sleep tight.

I can’t tell you how pleasing it was to get up the next morning knowing all I had to do was put these egg dishes in the oven, make a pan of biscuits, cut up some fruit, and TA-DAH, breakfast was ready!

Casserole of vegetable and egg casserole.

And everyone was happy with the choice of a veggie or meat casserole to start the day. Someone even said the veggie dish had a french onion taste. I agreed! So, So Good!

You can use this same recipe, like we did, for meat lovers by substituting the sauteed vegetables with a half-pound of cooked breakfast sausage. I believe ham and bacon would do fine, also. Maybe all three together, wouldn’t that be great!