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.
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!
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!Print
Make this easy veggie and egg dish ahead of time for an effortless meal.
7 ounces or 1/2 loaf of French bread
2 tablespoons oilive oil
3/4 cup onion, chopped
1/2 cup green pepper, chopped
1/3 cup canned fire roasted tomatoes
8 ounces white mushrooms, sliced
1/2 teaspoon salt
1 cup grated Mexican Style Four Cheese
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
Spray a large casserole dish with oil.
Tear up French bread into bite-sized pieces and place into casserole dish.
Sautee’ onion and peppers in oil for about 10 minutes or until onions and peppers are soft.
Then add tomatoes and mushrooms to the onion and peppers and cook together stirring often for about 10 more minutes until mushrooms are cooked.
Spoon veggies evenly on top of bread.
Sprinkle cheese on top of veggies and bread.
Scramble eggs and milk together with salt and pepper then pour evenly onto ingredients in casserole dish.
Cover pan tightly with foil and place in the refrigerator for 8 hours.
Remove from refrigerator and bake for 30 minutes or until egg in center is set and the edges are golden brown.
Substitiute the vegetables with a half pound of cooked breakfast sausage, ham, or bacon for a meaty alternative.
Baked dish may be frozen to defrost, re-heat, and serve later.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: Breakfast Casserole
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