Vegetarian Breakfast Casserole

Vegetarian Breakfast Casserole


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I developed this recipe for my daughter's wedding breakfast buffet. Several of the bridesmaids are vegetarian, so I needed to come up with an alternative to the traditional sausage breakfast casserole. This turned out so good that we liked it better than the original!

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Havertown, PA

Time needed

20 min preparation + 60 min cooking

Serving Size / Yield

6-8 servings


  • 1 dozen eggs, beaten
  • 3 C. milk
  • 1 tsp. seasoning salt
  • 6-8 slices of white bread
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 med. sweet onion, sliced
  • 1 C. fresh mushrooms, sliced
  • 3 Tbs. butter
  • 2 C. cheddar cheese, shredded

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Preheat oven to 325 degrees. In large skillet over medium-high heat, melt butter. Cook onion, peppers, and mushrooms for about 5 minutes until all are soft. Spray a 9x13x2-inch baking dish with cooking spray. Place bread slices on bottom of casserole dish to cover. Place peppers, onions and mushrooms into baking dish with half the cheese. Pour egg mixture evenly over casserole. Top with remaining cheese. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.

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