You’re likely familiar with the breakfast egg casserole recipes, such as a sausage and egg casserole, but have you ever tried a breakfast casserole that’s good for vegetarians? If not, you simply must try my vegetarian egg casserole recipe.
Egg casseroles are terrific when you’re in a time crunch. They come together easily, are large enough to feed a crowd and taste as good at dinnertime as they do for breakfast.
Unfortunately, most of the traditional recipes are full of starchy potatoes and breakfast meats — not exactly a vegetarian-friendly meal.
Luckily, now you’ve got this vegetarian egg casserole in your back pocket. You won’t miss the meat here.
Instead, you’ll get a hefty serving of veggies drizzled in coconut oil and topped with eggs, then all baked to perfection.
This egg bake casserole is not only vegetarian-friendly, but it’s loaded with healthy ingredients. Here are some of the main players in this egg breakfast casserole:
- Sweet potatoes: Using sweet potatoes instead of white potatoes adds an extra dose of vitamins and antioxidants — plus they’re delicious.
- Goat milk: It’s a great alternative to cow’s milk for people who are mildly lactose intolerant and tastes great, too.
- Eggs: You can’t make any egg casserole without the eggs, and that’s great because the health benefits of eggs are numerous. High in protein and vital minerals, eggs can benefit heart, eye, brain and skin health.
- Pepper: This recipe calls for both red bell peppers and black pepper. Bell pepper nutrition provides a plentiful amount of vitamin C, vitamin A and B vitamins. Meanwhile, black pepper benefits immunity, the gut, the brain, blood pressure and so much more.
- Vegetables: The veggie combination of broccoli, onion, spinach, tomato and zucchini replaces often unhealthy breakfast meats to provide a nutritional boost you simply can’t beat. Of course, you can utilize whatever vegetables you prefer or have on hand, and chances are whichever ones you use, they’ll be loaded with good-for-you vitamins and minerals.
Let’s make this vegetarian egg casserole!
How to Make a Vegetarian Egg Casserole
Start by cranking the oven to 400 degrees Fahrenheit and greasing your casserole pan with coconut oil. Then toss the diced sweet potatoes in there, and drizzle the melted coconut oil, salt and pepper over them.
Bake the sweet potatoes for about 25 minutes or until they’re tender when poked with a fork. Roasting the sweet potatoes before making the casserole adds a whole extra dimension of flavor to this vegetarian egg casserole recipe.
When the potatoes are ready, remove the dish from the oven, and add your veggies. Broccoli, bell peppers, onions, tomatoes and zucchini all make an appearance here.
This is a colorful casserole that bursts with flavor and good-for-you nutrients. I love this vegetable combo, but if you have something different in the refrigerator, add it in.
Once the veggies are mixed in with the potatoes, layer the leafy green spinach on top. Then, in a mixing bowl, whisk the eggs until they’re lighter in color, and then stir in the goat’s milk.
Once the milk and eggs are stirred together, pour the mixture over the vegetables, and season to taste. Then slide the whole casserole into the oven, and bake for 50–55 minutes, until the top is set and the egg has cooked through.
Hands off, though! Give the casserole five to 10 minutes to cool before slicing it up and enjoying.
I really love this vegetarian egg casserole. It’s so hearty and versatile: You can sub in your favorite type of milk, swap in different vegetables or experiment with fresh herbs.
It’s hard to mess up this easy egg casserole dish. Enjoy!
Other Flavorful Egg DishesPrint
This vegetarian egg casserole is great when you’re in a time crunch. You get a hefty serving of veggies drizzled with coconut oil and eggs.
- 1 large sweet potato, peeled and diced
- 1 tablespoon coconut oil, melted
- 1/2 teaspoon Himalayan pink salt
- 1 teaspoon black pepper
- 2 cups chopped broccoli
- 1 medium red bell pepper, diced
- 1/2 large red onion, diced
- 4 Roma tomatoes, diced
- 1 medium zucchini, diced
- 2 cups spinach, chopped
- 10 eggs
- 1/4 cup goat milk (or substitute almond milk)
- salt and pepper to taste
- Heat the oven to 400 F.
- Grease a 9 x 13-inch casserole dish with coconut oil. In the casserole dish, toss the diced sweet potatoes with the melted coconut oil, pink salt and pepper until the potatoes are well-coated.
- Bake the sweet potatoes for 25 minutes (or until fork tender).
- Remove the casserole dish from the oven and add the broccoli, bell pepper, onion, tomatoes and zucchini.
- Stir to mix.
- Spread the chopped spinach over the top of the vegetables.
- In a medium mixing bowl, whisk the eggs until they’re lighter in color.
- Stir in the goat milk.
- Pour the egg mixture over the vegetables and season with salt and pepper to taste.
- Bake the casserole for 50–55 minutes, until the top is golden and set.
- Allow the casserole to cool for 5–10 minutes before serving.
- If you don’t have all these veggies on hand, you can use whatever delicious, nutritious vegetables you have and customize this recipe to your tastes.
- Swap the goat milk for your favorite type of milk, such as almond milk.
- Experiment with different herbs and spices to vary the flavor.
- Prep Time: 15 min
- Cook Time: 80 min
- Category: Breakfasts
- Method: Oven
- Cuisine: American
- Serving Size: 150g
- Calories: 98
- Sugar: 3.5g
- Sodium: 168mg
- Fat: 5.1g
- Saturated Fat: 2.3g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 7.4g
- Fiber: 1.8g
- Protein: 6.3g
- Cholesterol: 137mg
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