If you need a low carb vegetarian breakfast casserole or a make ahead vegetable breakfast casserole, this recipe works for both. It’s super easy, can be made ahead, and left in the refrigerator until ready to bake.
Typically, a breakfast casserole is made of potatoes, breakfast meat (like ham or sausage,) cheese, and eggs. To make this a low carb option, leave out the potatoes and substitute vegetables for the meats.
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Ingredients for Vegetarian Breakfast Casserole
2 teaspoons olive oil
1 (8 ounce) package sliced mushrooms
1 cup chopped bell peppers
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup shredded cheddar cheese (or your favorite)
I’m not going to lie. I use a shortcut when chopping the bell peppers.
I love using the this food chopper available at Amazon. I use it for chopping everything.
How to Make Ahead the Low Carb Vegetable Breakfast Casserole
Preheat the oven to 350 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray for easier clean up.
In a skillet over medium heat, pour the olive oil and swirl it around the skillet.
Add the bell peppers and mushrooms, cooking for 3 to 4 minutes, or until tender. The vegetables will cook even more in the oven.
Using a slotted spoon, transfer the vegetables to the prepared casserole dish.
In a large mixing bowl, beat the eggs with the milk, salt, and black pepper until well blended. You can use an electric mixer or a whisk.
Pour the eggs over the vegetables and then sprinkle with the cheese.
Bake for 40 to 45 minutes or until a knife inserted in the middle comes out clean.
Substitutions in Make Ahead Vegetarian Breakfast Casserole
Feel free to personalize this Vegetable Breakfast Casserole to fit your personal tastes.
If you do not like to use nonstick cooking spray, use butter to grease the casserole dish.
This recipe is considered low carb because it does not contain potatoes. However, if you are not seeking a low carb version of a vegetable breakfast casserole, you can add shredded hash browns to the casserole as a bottom layer.
If you do not plan to cook this right away, you can place the hash browns into the casserole while frozen. Otherwise, let the hash browns thaw in the refrigerator before making the vegetarian breakfast casserole.
This is a forgiving casserole and you can use any of your favorite vegetables in place of the bell peppers and mushrooms. I do recommend sautéing the vegetables first and using a slotted spoon to transfer the veggies from the skillet to the casserole dish to remove any excess liquid.
While I used cheddar cheese, you can use any cheese you prefer.
What to serve with Vegetarian Breakfast Casserole?
If you are wanting to keep your meal vegetarian-friendly, here are some ideas for side dishes to serve with Vegetarian Breakfast Casserole:
- Slow Cooker Cranberry Orange Steel Cut Oats
- Fruit Salad
- Cheesy Grits
- Breakfast breads (croissants, danish, etc.)
Why is my breakfast casserole runny?
Chances are if your Vegetarian Breakfast Casserole is runny, it is not completely cooked through. Return the casserole to the oven until a knife inserted in the center returns clean.
If you don’t have time to place the Low Carb Vegetarian Casserole into the oven, you can microwave individual servings for about 1 to 2 minutes, depending on how undercooked the casserole is.
Low Carb Vegetarian Breakfast Casserole
- 2 teaspoons olive oil
- 1 8 ounce package sliced mushrooms
- 1 cup chopped bell peppers
- 12 eggs
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup shredded cheddar cheese or your favorite
- Preheat the oven to 350 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray..
- In a skillet over medium heat, pour the olive oil. Add the bell peppers and mushrooms, cooking for 3 to 4 minutes. Transfer the vegetables to the prepared casserole dish.
- In a large mixing bowl, beat the eggs with the milk, salt, and black pepper.
- Pour the eggs over the vegetables and then sprinkle with the cheese.
- Bake for 40 to 45 minutes or until a knife inserted in the middle comes out clean.