Loaded with veggie goodness, this breakfast casserole is like an easy crustless quiche that’s naturally gluten-free. It’s a favorite in our house for entertaining because it’s colorfully appealing. But it also makes a great quick breakfast straight out of the fridge. So the next time you need a showstopper to serve guests, this casserole is the answer. But it’s also easy enough to throw together for meal-prepped breakfasts too.
How to make this Vegetarian Breakfast Casserole recipe step by step
I really hope you enjoy this Vegetarian Breakfast Casserole! For more savory breakfasts, check out our breakfast page for all recipes. If you do get a chance to make this recipe, I’d love to hear from you in the comments. To do this start by slicing off both ends of the onion and peeling away the outer layer. Then slice the onion in half from the top to the bottom. Lay 1/2 of the onion flat side down on the cutting board and cut across the rounded top to create half-moon slices. You can eliminate this step if you use thinly sliced green onions which can be added straight to the egg mixture. Also if you have a very well-seasoned cast iron skillet, you can bake the egg mixture right in the same pan you use to cook the onions. (Note: I don’t recommend cooking egg-based casseroles in enameled cast iron skillets because they stick.) If desired reserve some of the cherry tomatoes to place by hand on top of the egg bake for presentation. Step 5: Pour the veggie egg mixture into a well-buttered pie plate or similar-sized baking dish. If you’re using the optional cheese, you can sprinkle it over the top or mix it in. Top with the cherry tomatoes for presentation if you reserved them. This isn’t necessary by any means, it’s only for appearance! Step 6: Bake the egg casserole until puffed in the center and done. Serve hot out of the oven, or at room temperature. Let the casserole cool to just warm if you want to portion it out for meal prep.
