Can I make this in advance?

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.

Can I make this the night before and bake in the morning?

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.

Can you save any leftovers?

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.

Can you freeze this casserole?

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.

Vegetarian Breakfast Casserole for a Crowd

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

Scale

4 Tablespoons butter, divided
1 shallot, diced small
10 ounces broccoli florets, cut into bite size pieces
9 ounces mushrooms, cleaned and sliced
1/2 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)

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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