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Vegetarian Breakfast Casserole

Vegetarian Breakfast Casserole

Vegetarian breakfast casserole with eggs, potatoes, and cheese. 100% meatless make ahead brunch.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs russet potatoes peeled and cubed
  • 3 tbsp olive oil divided
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 10 large eggs
  • 1.5 cups half and half
  • 2 cups shredded cheddar
  • 1 cup shredded mozzarella
  • 4 slices day old bread cubed, optional
  • 2 tbsp fresh chives chopped
  • 1 tsp dried thyme
  • salt and pepper to taste

Method
 

  1. **Roast potatoes.** Heat oven to 425F. Toss potato cubes with 2 tbsp oil, salt, and pepper. Roast 20 minutes, stirring halfway, until golden.
  2. **Saute veg.** Heat remaining oil in a skillet. Cook onion and bell pepper 5 minutes. Add garlic, cook 30 seconds.
  3. **Whisk.** Whisk eggs, half and half, thyme, salt, and pepper in a large bowl.
  4. **Assemble.** Reduce oven to 350F. Grease a 9x13 baking dish. Spread bread cubes, then roasted potatoes, then sauteed veg, then 1.5 cups cheese. Pour the egg mixture over. Top with remaining cheese.
  5. **Bake.** Bake uncovered 40 to 45 minutes until set in the center and golden on top.
  6. **Rest.** Rest 10 minutes. Top with fresh chives. Slice and serve.

Notes

Use half and half for the fluffiest custard. Milk alone makes drier casserole. Vegan swap: use 1 block silken tofu blended smooth plus plant milk instead of eggs and dairy. Store leftovers in the fridge for up to 4 days.