by 
The veggie breakfast casserole is packed with fluffy eggs, veggies, meatless sausage, hash browns, and cheddar cheese. It’s super quick and easy to make, and is perfect for holidays and meal prep!
I make breakfast casserole every year for Christmas morning, but it’s a great breakfast option year-round.
When I became a vegetarian in college, I tossed my mom’s annual Christmas sausage egg casserole for a bit of a spin. You mean… veggie breakfast casserole? Yes.
After a few years of experimenting with veggie breakfast casseroles, I landed on this recipe. Now we make it every year alongside the usual casseroles and I’m so excited to share it with you.
Recipe features
- 8 servings of soft-boiled eggs, hash browns, cheese and veggie sausage
- It can be doubled, frozen and made ahead
- Perfect for family breakfasts, meal prep and holiday meals
- Easy to customize: choose your favorite vegetables, grated cheese and veggie sausage
Since I first made this recipe, I’ve also shared a Green Egg with Sweet Potato Kale, Egg Bites, and Mushroom Goat Cheese Omelet that you’ll love if you like breakfast casseroles.
Main ingredients
There are five main components in this casserole:
- Hashbrowns: Thawed frozen hashbrowns are used in this recipe. For extra texture and flavor, I like to lightly brown them before adding them to the casserole.
- Veggie Sausage: Like the Morningstar brand. This step isn’t necessary, but it helps make this meatless casserole a little more “meaty.” And it makes the meat-eaters in my family a little happier.
- Peppers and Mushrooms: I like to use baby bella mushrooms and red pepper, but any variety of pepper works here.
- grated cheddar: Spicy cheddar is the traditional choice, but mozzarella or Italian blend are also good options.
- Eggs mixed with milk. I use large eggs and usually use soy or 2% milk, but any unsweetened, unflavored milk works here.
Step by step recipe instructions
Preparation of ingredients
Saute the vegetables until they soften instead of adding them directly to the raw casserole. This deepens their flavor and helps keep the casserole from becoming watery.
If you’re short on time, you can skip this step and add the raw vegetables directly to the other ingredients.
Meanwhile, cook the hashbrowns for 5-6 minutes in a separate skillet until lightly browned and thawed.
You can skip this step, but you must allow the hashbrowns to thaw completely before adding them to the casserole.
Assemble the saucepan
- Lightly oil an 8×11 pan or similar size. Add the thawed or lightly browned French fries and spread them out in an even layer.
- Add the crumbled vegetable sausages and vegetables.
- Sprinkle the cheese over the vegetables and sausage.
- Pour in the beaten eggs, taking care to cover all parts of the saucepan evenly so that there are no dry spots.
- Bake on the middle rack and for 35-40 minutes. It’s ready when the edges are golden brown and begin to pull away from the plate. A toothpick inserted into the center should be completely clean but still damp. Let rest for 5 minutes before slicing.
Recipe FAQ
This recipe works best in an 8×8, 8×11, or similar sized pan. I alternate glass and ceramic plates. Whether to double the recipe, I recommend using a 9×13 plate. You may need to cook it for up to 50 minutes if you double the recipe.
Yes, you can easily make this dairy-free breakfast casserole using plant-based milk instead of milk and your favorite vegan grated cheese. Make sure you use unsweetened, unflavored milk.
Feel free to mix in any vegetables you like. Zucchini, onions, spinach and broccoli are all great options.
No. One of the reasons I like this recipe is because it can be made ahead and refrigerated overnight, but it can also be assembled and baked in the morning.
Go ahead and storage tips
- Go ahead: This breakfast casserole can be made up to 24 hours ahead. Assemble the entire casserole according to the recipe instructions. Cover with plastic wrap or another lid and store in the refrigerator. When you’re ready to cook the casserole, remove the lid and bake for 35 to 40 minutes on 350.
- Leftover: For best quality, cover the egg casserole and refrigerate for 3-4 days.
- How to warm up: Heat the individual slices in the microwave in about one minute. To reheat the entire casserole, cover with a lid or foil and heat at 350F until heated through.
- Freezing: This recipe freezes well. I recommend freezing the casserole already sliced or in individual pieces. Heat individual portions in the microwave in just 1-2 minutes.
Looking for more breakfast recipes?
Have you tried this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review in the comment section. I always appreciate your feedback! You can also follow mine Youtube, Instagram, Tick tockAND Pinterest or subscribe to my news bulletin!
📖 Recipe
Print Recipe
Easy Veggie Breakfast Casserole
An easy casserole that uses eggs, hashbrowns, cheese, veggie sausage, mushrooms, and peppers. It can be done in advance.
Portions: 8 portions (slices)
Instructions
-
Preheat oven to 350 degrees F. Lightly grease an 8×11, 8×8, or similar sized baking pan.
-
Optional: Cook the potato pancakes in a frying pan for 5-6 minutes, until lightly browned. They don’t need to be cooked all the way through, but they should be thawed.
-
Cook the veggie sausages according to the package directions. Use a knife or spatula to crumble into small pieces.
-
Heat a large skillet over medium-high heat. Once hot, drizzle with olive oil. Add the peppers and mushrooms, sautéing until softened, about 5 to 6 minutes.
-
In a large bowl, use a whip mix together the eggs, milk, salt, garlic powder, onion powder and black pepper as if you were making scrambled eggs. Shelve.
-
Assemble the saucepan: Layer the potato pancakes in the lightly oiled casserole. Add the crumbled sausage and the sauteed peppers and mushrooms. Sprinkle on 1 cup cheddar cheese. Pour the eggs over the cheese, making sure to cover all dry areas.
-
Bake uncovered for 35 to 40 minutes, or until golden brown and eggs are cooked through in the center. The edges should turn golden and pull away from the pan.
-
Let rest 5 minutes before slicing and serving. Enjoy!
Notes
- Potato pancakes they must be thawed before adding them to the casserole. I usually cook them in a cast iron skillet for a few minutes to brown them slightly and add flavor, but this is optional.
- Veggie Sausage: I use Morningstar Maple Flavored Breakfast Sausages or Lightlife Links. You can also substitute the veggie sausage for an equal amount of sauteed mushrooms.
- To move forward: The vegetarian egg casserole can be made up to 24 hours in advance. To make ahead, assemble the casserole according to the recipe instructions. Cover with foil or other lid and refrigerate (I love these pans because they come with reusable lids). When ready to make, remove the lid and bake for 35-40 minutes at 350F.
- Leftovers and heating: The egg casserole will last in the refrigerator for 3-5 days and can be reheated in the microwave in about a minute.
- Freezing: Freeze individual servings wrapped in frost-proof foil or containers for up to 3 months. Heat individual pieces in the microwave for 1-2 minutes.
Serving: 1sliceCalories: 216kcalCarbohydrates: 11gProtein: 15gFat: 11gSaturated fats: 4gCholesterol: 180mgSodium: 509mgPotassium: 331mgFiber: 2gSugar: 1gVitamin A: 730UIC vitamin: 17mgSoccer: 198mgIron: 2.1mg
Author’s note: This recipe was originally shared in November 2018. It was updated in September 2021 with new photos, a video, and more tips. The recipe remains the same.
