Meatless Garden Vegetable Breakfast Casserole

Meatless Garden Vegetable Breakfast Casserole


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For all those vegetarians out there, we have a breakfast casserole with everyone's favorite garden vegetables! Feel free to adapt the recipe and include different kinds of veggies that you love.

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Time needed

50-55 min cooking

Serving Size / Yield

8 servings


  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 C. fresh broccoli florets
  • 1/2 C. tomatoes, sliced
  • 1/2 C. carrots, shredded
  • 1 C. fresh mushrooms, sliced
  • 1 dozen eggs, beaten
  • 3 C. milk
  • 1 tsp. seasoning salt
  • 6-8 slices of white bread
  • 3 Tbs. butter
  • 2 C. cheddar cheese, shredded

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Set your oven to 325 degrees F. In a large skillet over medium-high heat, melt butter. Cook vegetables until they are soft. Spray cooking spray on a 9-by-13-by-2 inch baking dish. Place bread slices on bottom of casserole dish and then vegetables. Beat eggs, milk, butter and salt in bowl. Pour egg mixture over casserole. Top with remaining cheese. Bake for 50 to 55 minutes or until eggs are ready.

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