When we were supposed to host a couple of the Christmas festivities at our house (darn COVID got in the way of that this last year), one of the dishes I had made was a vegetarian breakfast casserole. We were having some family over for a brunch on Christmas Eve, and I was looking for a relatively easy, make ahead dish, that I could just pop into the oven the day of (we were also hosting Christmas Eve dinner, so the morning needed to be low lift…). I decided to try my hand at a breakfast casserole… I found a few different recipes on-line, and with a little creativity, combined them, made substitutions, and came up with what you’ll see below…. I ended up making it dairy free (but you can obviously make it with dairy if that’s your preference), and you can add in some breakfast sausage if you prefer something a bit heartier….

And while we didn’t end up hosting anyone, the casserole was already made Christmas Eve morning, so we still popped it in the oven and it was a big hit. Creamy, and filling.

I had thought to make it for Easter morning, but we opted for something else, but then on Sunday evening, when I was thinking about meals for the week ahead, I decided to make this casserole for quick and easy breakfasts. You can make it ahead of time, refrigerate it, and enjoy it for up to 3-4 days (which gets us through the majority of the week).

Sharing the recipe below, in case you’re looking for a delicious dish for a brunch… or just an easy weekday breakfast…

VEGETARIAN BREAKFAST CASSEROLE

12 eggs
1/2 cup sour cream (dairy free)
1/4 cup unsweetened almond malk
salt and pepper
3/4 cup diced onions
1 think asparagus bundle, ends chopped off, and cut in half
6 medium sized mushrooms, chopped
1 cup shredded cheddar cheese (dairy free)

• Preheat oven to 350 degrees. Spray a 9×13’’ pan with cooking spray.
• Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.
• Heat some olive oil in a large skillet over medium heat. Add onions, asparagus, and mushrooms. Sauté for 2-3 minutes and then add to the bowl with the eggs. Then stir everything to combine.
• Pour mixture into greased 9×13’’ pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly.

I like to serve mine with a little bit of salsa, and sometimes, some avocado slices…