This vegetarian breakfast casserole is perfect for a crowd on special occasions like Christmas, Mother’s Day, Father’s Day, Easter, baby and wedding showers, or when hosting guests! Vegetarian and Gluten Free!
This recipe is an easy-to-prepare dish and a great make ahead vegetarian breakfast casserole that is perfect for those busy mornings. It is a great addition to any brunch table or paired with a fresh green salad and artisan French bread for a casual dinner.
This veggie breakfast casserole recipe yields 15 generous pieces and is perfect for a crowd. Need to serve more? No problem! Just use the 2x or 3x button in the recipe card to easily adjust the number of servings for larger gatherings.
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Basic ingredients
- Veggies. Use what you like and have on hand. We love spinach, mushrooms, broccoli, and red bell peppers. We try to use a combination of veggies to add texture and volume to the dish but just one or two is also good!
- Eggs. Since this is loaded with veggies we plan about 1 egg per serving.
- Cream. The cream helps achieve a creamier texture when baking eggs in the oven.
- Cheese. We LOVE goat cheese. If goat cheese isn't your thing substitute shredded cheddar, gruyere, or cream cheese.
Try another of our favorite breakfast casseroles.
Ham and Gruyere Egg Casserole for a Crowd
Let's talk veggies!
Some veggies benefit from a quick sauté which adds flavor to this breakfast casserole. However, some vegetables are best added to the egg mixture without sautéing and some are best added after baking the casserole. Use any combination of veggies you like.
- SAUTE THESE VEGETABLES
- Onions, shallots, leeks
- Mushrooms, peppers, zucchini, artichokes
- Broccoli, squash, asparagus, potatoes, sweet potatoes, bok choy
- ADD THESE VEGGIES WITHOUT SAUTÉING
- Spinach
- ADD THESE VEGETABLES AFTER BAKING CASSEROLE
- Fresh tomatoes
- Arugula
Basic order of operations
For a full list of ingredients and exact quantities, scroll to the recipe card below.
Sauté vegetables
Add onions to a skillet with melted butter (image 1) and sauté over medium heat. Mix in the sliced mushrooms (image 2) and cook until the mushrooms are soft and starting to brown (image 3). Add broccoli florets and red peppers to the skillet (images 4 & 5). Sauté the veggies until bright in color (image 6) and set aside until you assemble the casserole.
Mix eggs and veggies
Add eggs, cream, salt, and pepper to a mixing bowl (image 1). Whisk to combine (image 2). Add fresh chopped spinach and stir to combine (images 3 & 4). Add sautéd veggies and stir until well mixed (images 4 & 5).
Assemble casserole
Add butter to a baking dish and place in the pre-heated oven to melt the butter. Carefully remove the baking dish with melted butter from the oven and tip dish so it is completely coated with the melted butter. Pour egg and veggie mixture into the hot baking dish. Crumble the goat cheese over the top of the casserole.
Bake casserole
Covering the baking dish prevents the top of this breakfast casserole with vegetables from getting over-browned. If you like the top nice and brown then leave uncovered. Less brown, leave covered longer.
PRO TIP: We don't like using single use items (like foil or plastic wrap) in the kitchen. Whenever possible we use a cookie sheet as a cover for baking dishes instead of foil. It doesn't have to fit tight, just cover the top.
Equipment we used
We used a 13 x 9 inch glass baking dish for this egg casserole. If you plan on scaling up this recipe, you have the option of using multiple pans or a larger one. However, if you opt for a larger baking dish, ensure that it's not just deeper, as you want a maximum thickness of 2 inches for the uncooked veggie and egg mixture. A thicker mixture might need more time to bake and could potentially cook unevenly in the center of the dish. Keep in mind that the baking time may vary based on the size of pan you use, so be sure to check it accordingly.
We recommend using a glass or ceramic pan for best results. Eggs can react with aluminum pans, causing them to turn green over time. An aluminum pan is okay if the eggs are going to be baked, cut, and served on a platter. However, if you plan to serve the eggs on a buffet where they will sit for a while it's best to avoid using aluminum to avoid any discoloration. If you do use an aluminum pan and the eggs do turn green, they are still safe to eat, although they may not look as appealing.
Favorite riffs and substitutions
This is a great base recipe and so easy to make your own!
- Use as many or as few different vegetables as you like.
- Substitute onions or leeks for the shallots.
- Sauté additional vegetables like zucchini, squash, or asparagus.
- Spice it up with some jalapeño peppers or hot sauce.
- Add some protein - meat substitute options (like Beyond Meat) to keep it vegetarian or bacon, sausage, or ham for non-vegetarian options.
- Mix in other leafy greens like kale.
- We like cream the best but milk or half-and-half also work.
- Use shredded cheddar cheese, shredded white cheddar cheese, cream cheese, or gruyere cheese instead of goat cheese.
- Sprinkle some diced fresh tomatoes or arugula on top of the casserole right before serving.
Make ahead tips
This recipe is a great make ahead breakfast casserole. There are a few ways to do this, select the option that works best with your schedule.
- Fully bake the casserole, let cool completely, store in an airtight container in the refrigerator (up to 3 days) or the freezer (up to 2 months). Reheat to serve. NOTE: If time is of the essence in the morning, this would be the fastest option.
- Mix the casserole the night before but don't bake until morning. Cover the unbaked casserole dish and store in the refrigerator overnight. Remove baking dish from the fridge in the morning and let it come to room temp while your oven heats up. Then bake according to directions and serve. If the casserole is still chilled, the baking time may need to increase slightly. NOTE: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.
- Prep each step of the recipe but don't assemble the casserole until morning. Place each component such as sautéed veggies, whisked eggs and cream, spinach, and crumbled goat cheese, in individual airtight containers and store them in the fridge. In the morning turn the oven on to preheat, remove each individual component from the fridge, and assemble the casserole and bake for the recommended time. This approach eliminates concerns about placing cold dishes in a hot oven and it ensures the cooking time stays consistent with what's specified in the recipe.
Reheating tips
- When ready to reheat, remove casserole from the fridge and preheat your oven to 350°F.
- Allow the baking dish to come to room temperature before reheating. Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.
- Cover the dish and place in a 350°F oven for 20-30 minutes or until warmed through.
- Individual pieces can be reheated in the oven as described (check for doneness in 5 minute increments) or can be reheated in the microwave. Just be careful not to heat in the microwave too long as the eggs can become tough.
- To reheat from frozen, thaw overnight in the fridge before following the above instructions.
- For food safety, the USDA recommends the inside of the eggs should reach a temperature of 165°F when reheating them.
Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
If you are within the FDA recommendations, this casserole is great for leftovers. Let cool and store in airtight containers in the fridge for up to 3 days. Reheat in the oven or microwave and serve.
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Some common FAQ's
Yes. This can be made up to 3 days in advance. Let it cool completely, cover tight, and store in the fridge. Let the casserole come to room temperature, cover the dish and place in a 350°F oven for 20-30 minutes or until warmed through. DO NOT place a cold glass or ceramic dish into a hot oven as it can break. See post above for more reheating instructions.
Yes! You can follow the recipe up to baking but cover and store in the fridge overnight instead of baking. Remove baking dish from the fridge in the morning and let it come to room temp while your oven heats up. Then bake according to directions and serve. You can also make each component and store individually in the fridge. Assemble casserole in the morning, bake, and serve. NOTE: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.
Yes - if you are within the FDA recommendations (see post above for more information) this breakfast casserole will store in the fridge for up to 3 days.
Yes! Bake this casserole as directed and let cool completely. Store in an airtight container and freeze for up to 2 months. See reheating tips listed in the post above for reheating instructions.
📖 Recipe
Vegetarian Breakfast Casserole for a Crowd
- Total Time: 1 hour 10 minutes
- Yield: 15-18 pieces 1x
Description
This vegetarian breakfast casserole is perfect for a crowd on special occasions like holidays (Christmas, Mother’s Day, Father’s Day, Easter), baby and wedding showers, or when hosting guests!
Ingredients
- 4 Tablespoons butter, divided
- 1 shallot, diced small
- 10 ounces broccoli florets, cut into bite size pieces
- 9 ounces mushrooms, cleaned and sliced
- ½ cup cream
- 1 red bell pepper, seeded and diced
- 2 ounces (about 1 cup) fresh spinach
- 15 eggs
- 4 ounces goat cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 350°F.
- Add 2 Tablespoons butter to a large skillet. Add diced shallot to skillet and stir.
- Add sliced mushrooms and sauté until just beginning to soften, about 8-10 minutes.
- Add broccoli and diced red peppers to skillet, stir, and continue cooking another 2-3 minutes. Remove from heat and set aside while you prepare the eggs.
- Crack eggs into a large mixing bowl and add cream, salt, and pepper. Whisk until completely combined.
- Stir in spinach.
- Add sautéd veggies and stir until well mixed.
- Add 2 Tablespoons butter to a 13 x 9 casserole dish and place in a preheated 350°F oven for 2-3 minutes until butter is melted. Using pot holders, carefully tip dish so butter is spread throughout the dish.
- Gently pour in egg and veggie mixture. Crumble goat cheese over the top of the egg-veggie mixture.
- Cover baking dish and place back in the 350°F oven. NOTE: We use a cookie sheet to cover the casserole dish, but you can also use a piece of foil.
- Bake for 30 minutes. Remove the cover and continue baking another 15-20 minutes or until eggs are done. Eggs are done when they reach an internal temperature of 160 °F. You can also do a knife test - insert a table knife in the middle of the casserole, it should come out clean.
- Remove from the oven and let rest for 5 minutes before cutting.
- Garnish with some chopped fresh parsley if you like and serving.
Notes
The casserole is done when a knife in the middle comes out clean. You can also check the temperature of the eggs. It should reach an internal temperature of at least 165°F.
Favorite riffs. Add as many or as few vegetables as you like. We like onions, leeks, peppers, zucchini, squash, or asparagus. Spice it up with some jalapeños or hot sauce. Add some protein - beyond meat to keep it vegetarian or bacon, sausage, or ham for non-vegetarian options. Use half-and-half or milk instead of cream. Substitute shredded cheddar cheese, shredded white cheddar cheese, cream cheese, or gruyere cheese instead for the goat cheese. Add some diced fresh tomatoes or arugula on the top right before serving.
Make this ahead of time. This is great made ahead of time. (See post above for more information on making ahead options.)
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 147
- Sugar: 1.4 g
- Sodium: 275.1 mg
- Fat: 11 g
- Carbohydrates: 3.1 g
- Protein: 9.1 g
- Cholesterol: 202.1 mg
Mike says
I personally eat meat, but recently needed a vegetarian option for some friends and this was a great choice. Hearty and tasty and super simple to whip up quickly while chatting with people. Will keep as my veg option!
Rhonda says
Glad it worked for you!