Cheesy Vegetarian Breakfast Casserole
Make this delicious Cheesy Vegetarian Breakfast Casserole whenever you have vegetables that need to be used! We used mushrooms, green peppers, Feta, and Monterey Jack for a vegetarian breakfast with only 4 net carbs, but see other options for vegetables and cheese in the post.
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This Cheesy Vegetarian Breakfast Casserole is something I first made years ago, and this combination is still one of my favorites for a meatless breakfast casserole. For the version you see in the photos I used mushrooms and green peppers, but see suggestions below for lots more tasty ideas for a vegetarian breakfast casserole.
And there are lots of options for cheese to use in a recipe like this as well, but personally I would always include the Feta cheese!
Breakfast casseroles are always a great way to use leftover vegetables, and I think recipes like this are so perfect to make on the weekend and then you’ll have a tasty breakfast to reheat during the week! And whether you’re a vegetarian or just someone who likes vegetables, I hope you enjoy trying this.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- mushrooms
- green bell pepper
- Olive Oil (affiliate link)
- crumbled Feta cheese
- grated Monterey Jack cheese
- Spike Seasoning (affiliate link), or other all-purpose seasoning blend
- fresh ground black pepper to taste
- eggs
- green onions (optional)
What other vegetables work in Cheesy Vegetarian Breakfast Casserole?
I love the combination of mushrooms and green bell pepper in this recipe. But here are some other ideas; all the veggies need to be slightly pre-cooked as shown in recipe instructions:
- Switch out the green pepper for red bell pepper.
- Switch out the green pepper for asparagus, cut small.
- Switch out the green pepper for about 2 cups chopped kale, Swiss Chard, or spinach.
- Switch out the green pepper for broccoli, chopped small.
- Switch out the green pepper for one medium zucchini, chopped small.
- Switch out the mushrooms for diced cherry tomatoes (drained).
- Switch out the mushrooms for artichoke hearts.
What other cheeses work in Cheesy Vegetarian Breakfast Casserole?
It’s probably obvious that I LOVE Feta Cheese, but if you’re not a fan here are some other cheeses you can use. Be sure to choose two cheese varieties that go together well.
- grated Mozzarella cheese
- grated cheddar cheese
- grated Swiss cheese
- crumbled goat cheese
- crumbled Cotija or Queso Fresca cheese
- rinsed and drained cottage cheese
- grated Parmesan, Romano, or Asiago cheese
Tips for making breakfast casseroles:
Before you make this recipe you may want to read Low-Carb and Keto Breakfast Casseroles which has master recipes and instructions for different sizes of pans and ingredient options as well as 15+ of my favorite low-carb breakfast casserole recipes.
Why do I love breakfast casseroles?
It’s been years since I started my personal journey of carb-conscious eating, and if I had to pick one thing that’s helped me, it would be low-carb recipes that can be made on the weekend and then reheated during the week. That’s why I created the Weekend Food Prep category on this site, and breakfast casseroles would top my list of things to make every weekend.
Want more Keto Breakfast Casseroles?
Check out 25 Family-Friendly Keto Breakfast Casseroles for so many more tasty ideas to make into a breakfast casserole!
Steps for making Cheesy Vegetarian Breakfast Casserole:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 375F/190C and spray casserole dish with non-stick spray or olive oil.
- Heat olive oil in frying pan over medium-high heat. Cook sliced mushrooms until they’re slightly browned and liquid has evaporated; then add them to casserole dish.
- Add a little more olive oil to pan if needed. Cook chopped bell peppers until they’re starting to soften, about 3-5 minutes. Layer green pepper over mushrooms in the casserole dish.
- Crumble Feta cheese and half the Monterey Jack cheese over the vegetables.
- Then beat eggs with Spike Seasoning (affiliate link) and black pepper and pour over the vegetable-cheese mixture.
- I give it a little stir with a fork, then sprinkle over the rest of the Monterey Jack cheese.
- Bake for 25-30 minutes, or until the eggs are set and the top is starting to lightly brown.
- Serve hot, sprinkled with green onions if using.
- I love breakfast casseroles like this with a little sour cream on top.
More Tasty Vegetarian Breakfast Ideas:
- Egg Skillet with Avocado and Tomatoes
- Baked Eggs and Asparagus with Parmesan
- Crustless Breakfast Tarts with Mushrooms
- Artichoke, Kale, and Ricotta Pie
- Spinach and Mozzarella Egg Bake
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Cheesy Vegetarian Breakfast Casserole
Make this Cheesy Vegetarian Breakfast Casserole on the weekend and eat it all week! And this can be made with a wide variety of vegetables, depending on what's in the fridge.
Ingredients
- 8 oz. sliced mushrooms
- 1 large green bell pepper, chopped
- 1 T olive oil (or slightly more)
- 1 cup crumbled feta cheese (or more, to taste)
- 1 cup grated Monterey Jack cheese (or more, to taste)
- 2 tsp. Spike Seasoning (see notes)
- fresh ground black pepper to taste
- 12 eggs
- 3 green onions, sliced (optional)
Instructions
- Preheat oven to 375F/190C. Spray 8" by 12" glass or crockery casserole dish with olive oil or non-stick spray. (Any dish that’s close to this size will work.)
- Wash mushrooms if needed and cut into thick slices.
- Cut out stem part of the green pepper, remove seeds, and chop the pepper into pieces about 1/2 to 3/4 inch square.
- Heat non-stick frying pan to medium high, add small amount of olive oil, and cook mushrooms 4-5 minutes, until softened and starting to brown. (Be sure they are not still wet.)
- Spread mushrooms in bottom of casserole dish.
- Add a bit more olive oil to frying pan if needed, and cook chopped green peppers until softened and partly cooked.
- Layer peppers over mushrooms in casserole dish.
- Crumble feta cheese and half the Monterey Jack Cheese over top of mushroom-pepper mixture. Sprinkle with sliced green onions if using.
- Beat the eggs with Spike Seasoning (affiliate link) and black pepper. until yolks and whites are well-combined. (Don’t add salt because Feta cheese is salty enough.)
- Pour eggs over mushrooms, peppers, and cheeses. Use a fork to gently stir the mixture so veggies and cheese are well-distributed in the eggs.
- Sprinkle the top with the rest of the grated Monterey Jack cheese.
- Bake 25-30 minutes, or until casserole is firmly set and top is slightly browned. Sprinkle with sliced green onions if using.
- Serve hot. I like to eat this with a dollop of sour cream on top.
Notes
Spike Seasoning (affiliate link) is optional, but highly recommended; use another all-purpose seasoning if you don't have Spike.
Breakfast casseroles like this can be stored in the fridge for at least a week and reheat very well in the microwave or in a pan on top of the stove. If you’re heating in a microwave, be careful not to heat too long or the eggs will get rubbery.
Recipe created by Kalyn.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 244Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 309mgSodium: 752mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 17g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Cheesy Vegetarian Breakfast Casserole is a perfect breakfast for low-carb or Keto diets, or for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Danica's Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This vegetarian breakfast casserole with lots of cheese was first posted in 2007! The recipe was updated with better photos in 2014 and updated again with new photos and more information in 2023.
41 Comments on “Cheesy Vegetarian Breakfast Casserole”
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Thanks Linda, glad you like it. And I'm afraid comment moderation is something I can't avoid. Seems like if I open comments up, I get over-run with spam comments.
It looks scrumptious! Thanks so much for sharing. I also moderate comments on my blog. 🙂
I’ve been scared of the idea of feta with eggs, but I finally sprinkled some on my scrambled eggs last week, and it was delicious. So, I’m finally making one of your egg dishes with feta this week. I am hopping back on Phase 1 to get ready for Thanksgiving (although this diet has turned my husband into a bean pole, and he should probably stay on phase 3…)
This looks fab….I’m always looking for new recipes for breakfast! Thanks Kalyn
I love that this is so much veggie! This is my idea of the perfect breakfast make it ahead! I know I’ll be doing this one. And it look so easy to be putting it together.
Kevin, thanks.
Mrs. L., you can use any type of cheese. Also there are other options in the recipe archives with different cheese. One of my favorites is broccoli with cheddar cheese.
Though I love feta, the husband doesn’t. I could probably substitute other cheese in this? And maybe add some salt?
I like the sound of a breakfast casserole and this one looks tasty.
Jenni, it really does stay good for quite a long time. I ate some of this one today and I made it 8 days ago. It was just fine. You can freeze it too, but I do think it’s better when it hasn’t been frozen.
This sounds delicious!
How long will it stay fresh in the refrigerator? I’m the only egg eater in the family!
Thanks for all your yummy recipes!
Dina, thanks. Hope you like it.
Mrs. G., yes I think you could eat this for breakfast, lunch, or dinner.
Hi Freddie’s Mom,
I can imagine that green peppers would be hard to sneak past a kid. Try some other vegetable combination. Broccoli/cheese is good in this. I don’t think I can manage some kind of vegetable project with the class because I just switched to third grade this year and I’m barely keeping my head above water with the blog and a new curriculum. Plus I don’t teach health, there is a special teacher, so it would be hard to fit it into the day. Thanks for thinking of me though.
Kalyn – This is the first time I have read of a breakfast casserole and I wll try this with the kids. I might substitute the peppers aas Freddie finds them a little off-putting!
Fancy doing some kind of veggie-recipe hook up with your third grade kids and one boy in London?
Breakfast…it’s what’s for dinner! Thank, Kaylen
I’m going to make this for breakfast this week. Really great idea.
Thanks for the idea.
Dina
Susan, this should be perfect for you. Just throw in whatever veggies are in growing at that time, chard, spinach, zucchini, peppers, just about any vegetable would be good.
Chigiy, I had about given up on peppers before this year, but now I’m sure I will grow them every year. I just hope my pepper curse doesn’t come back!
Nabeela, thanks. Hope you like it.
I’ve been searching for a veggie-heavy breakfast casserole for days. I wanted a tried and tested recipe….and this seems perfect. I’ll probably try it with red peppers..I agree with you about them being milder nand tastier. Thanks for the recipe!
Next year I’m going to grow my own green peppers, because I agree. I am not a big fan of store bought peppers, but home grown are yuuummmmy.
This looks good.
I love breakfast casseroles.
This looks fantastic. I always forget about breakfast casseroles which is crazy because we’re never without fresh eggs (I bought duck eggs from some neighbors last week!), and I’m always wandering into the kitchen looking for something (besides cheese & crackers) to eat now. This is the perfect kind of food to have on hand in the fridge. Thanks for the recipe–and the reminder! : )
Lucette, isn’t that interesting that we both had the pepper curse? And this year my peppers have been gorgeous!
ETB, good for you! This is a great “before school” breakfast. It will keep you going until your (very short) lunch break!
Hooray, this anonymous comment is from my friend Robin who has just gotten her internet connection hooked up. I see she knows how to get in touch with me!
Guess what! I’m emailing from my home laptop that I just hooked up myself (while on the phone for 45 min. with a very nice Canadian woman).
It looks excellent and seems to be a great time-saving idea for busy people. I shall have to try it!
I will be teaching myself before too long, so ideas like this will come in handy!
Amy
This looks good enough for company!
I had my 1st successful year with green peppers this year, too–trying to figure out why.
Valli, we were writing our comments at the same time! I agree, Feta is wonderful in everything you could possibly imagine!
Anh, me too. Love the combination.
EMWK, thanks. You can make any variation that appeals to you.
Christine, thanks.
Ed, I think turkey would taste great in this.
Sher, I never buy them in the store, but love the garden ones.
Jasmine, there are no class size limits in Utah. Too many students to be able to afford that. But luckily most of the kids are pretty well-behaved and I have a lot of parent volunteers and an aide. Hope you like the breakfast casserole.
Anything with feta has to be good!!!!
yum!! I was checking my blog lines last night while waiting for my boyfriend to get off the phone and came across this recipe and while this mornings breakfast was reheated spinich and tomato frittata from yesterday before he had to run off to church — I am making this when I get back from the farmer’s market for breakfasts this week!
Sorry to hear about the 28 kids — we just added a new kindergarten because all the classes were up to 24 and more were coming every day…I think our cap in 3rd grade is 26 before they add new classes.
I love breakfast casseroles. They’re delicious and easy to assemble. And I can’t figure out why store bought bell peppers are often rather bitter. But, home grown oners don’t have that problem.
Kalyn – You had me at “Breakfast Casserole”. That looks delicious. I can also imagine tossing in some shredded leftover turkey for yummy day-after-Thanksgiving turkey breakfast.
I love this dish! Beautiful presentation.
This is a great idea for extending meals into the week. I’ll have to keep this one in mind!
This is a very nice dish for brunch Kalyn! Mushrooms and feta, one of my fav combo!
Nika, glad to hear you are getting peppers. Your garden is so impressive. I want grow boxes!
Rob, I have heard a little about square foot gardening, but don’t know much about it. thanks for the tip, I will check it out. Is this guy from Utah? I didn’t know that if he is.
Messo, I agree, cook once and eat a few times. Thanks!
Lydia, this is totally flexible, you can add just about anything. Well, maybe not fish!
Katie, I confess, I do sometimes eat it in the car! But I try hard to eat at home.
Pille, me too. We’re fellow Feta lovers!
Janelle, I bet the farmers market peppers are also great. I do have an awfully cute class this year. There are just too many of them (28). But I’m doing ok and they seem to think I’m at least mildly amusing!
Kalyn: I just printed this recipe and will try it this weekend! I agree, green peppers from the grocer are not my fave. But I am curious about yours from the garden! I will use some greens from our farmers’ market to make this, just to make sure…
Hope you are well! And that you have a nice 3rd grade class this year.:) They are lucky to have you.
Happy new school year!
This contains some of my favourite ingredients, so I’d happily have this for breakfast/brunch. Or lunch or dinner 🙂
You actually eat this for breakfast?
I mean, I would love this for breakfast, but when I was working my breakfast was a muffin and a handful of dried fruit eaten in the car.
I could have it now, though…naw, I’d have it for lunch with a glass of rosado!
Anyway, it looks and sounds scrumptious!
I love recipes like this, too. So flexible, so easy to make, so impressive when you serve them to friends.
This is great…I also love dishes I can eat from for a few days…I can have homemade food but also save time! This is looking delicious!!!
I have never come across the concept of a breakfast casserole before but I am sold! So practical to do the big cooking at the weekend and have portions to use in the week.
This recipe also looks delicious, and as I am growing my own mushrooms this year (they were selling kits at the market last week) I will at least have one home grown ingredient to include in the dish…
Kalyn, as you are in Utah, I was wondering if you have heard of Mel Bartholomew and his concept of Square Foot Gardening? As an avid gardener it might be worth you getting his book or checking out his website (www.squarefootgardening.com/). I believe he also runs courses locally.
This looks so delicious, will have to give it a try! We FINALLY got a few green peppers too, we had the same problem you had.