The vegetarian breakfast casserole is loaded with fluffy eggs, veggies, meatless sausage, hash browns and cheddar cheese. It's super quick & easy to make and is perfect for holidays and meal prep!
I make breakfast casserole every single year for Christmas morning but it's a great breakfast option all year round.
When I became a vegetarian in college, I threw my mom's annual Christmas sausage egg casserole for a bit of a loop. You mean... vegetarian breakfast casserole? Yep.
After a few years of experimenting with vegetarian breakfast casseroles, I landed on this recipe. We now make it every year alongside the usual casseroles and I am so excited to share it with you.
- 8 servings of fluffy egg, hash browns, cheese, and veggie sausage
- Can be doubled, frozen and prepped in advance
- Perfect for family breakfasts, meal prep and holiday meals
- Easy to customize: choose your favorite veggies, shredded cheese and veggie sausage
Since first making this recipe, I've also shared a sweet potato collard green egg bake, egg bites, and mushroom goat cheese frittata that you'll love if you like breakfast casseroles.
There are five main components to this casserole:
- Hashbrowns: Thawed frozen hashbrowns are used in this recipe. For extra texture and flavor, I like to brown them slightly before adding them to the casserole dish.
- Vegetarian sausage: Such as Morningstar brand. This step isn't necessary, but it helps make this meatless casserole a little "meatier". And it makes the meat-eaters in my family a little happier.
- Bell peppers and mushrooms: I like to use baby bella mushrooms and red bell pepper, but any variety of bell pepper works here.
- Shredded cheddar: Sharp 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 kind of unsweetened, unflavored milk works here.
Step by step recipe instructions
Prepping the ingredients
Sauté the veggies until softened instead of adding them straight to the unbaked casserole. This deepens their flavor and helps prevent the casserole from becoming watery.
If you're short on time you can skip this step and add raw vegetables directly to the other ingredients.
Meanwhile, cook the hashbrowns for 5-6 minutes in a separate pan until lightly golden and thawed.
You can skip this step but you do need to let the hashbrowns thaw completely before adding them to the casserole dish.
Assembling the casserole
- Lightly oil an 8x11 or similarly sized baking dish. Add the defrosted or lightly brown hash browns and spread into an even layer.
- Add the crumbled veggie sausages and veggies.
- Sprinkle the cheese across the veggies and sausage.
- Pour on the whisked eggs, making sure to evenly cover all parts of the casserole so that there are no dry spots.
- Bake in the oven on the middle rack and for 35-40 minutes. It's ready when the edges are golden and beginning to pull away from the dish. A toothpick inserted in the center should be completely clean but still moist. Let rest for 5 minutes before slicing.
This recipe works best in an 8x8, 8x11 or similarly sized baking dish. I alternate between glass and ceramic dishes. If doubling the recipe, I recommend using a 9x13 dish. You may need to bake it for up to 50 minutes if doubling the recipe.
Yes, you can easily make this breakfast casserole dairy-free by using non-dairy milk in place of milk and your favorite vegan shredded cheese. Make sure to use unsweetened, unflavored milk.
Feel free to mix in whichever veggies you like. Zucchini, onions, spinach, and broccoli are all great options.
No. One of the reasons that I like this recipe is because it can be prepped ahead and refrigerated overnight, but it can also be assembled and baked in the same morning.
Make ahead and storage tips
- Make ahead: This breakfast casserole can be prepared up to 24 hours in advance. Assemble the entire casserole according to the recipe instructions. Cover with foil or other lid and refrigerate. When ready to bake the casserole, remove the lid and bake in the oven for 35-40 minutes at 350.
- Leftovers: For best quality, cover egg casserole and keep refrigerated for 3-4 days.
- How to reheat: Reheat individual slices in the microwave in about a minute. To reheat the entire casserole, cover with a lid or foil and reheat at 350F until warmed through.
- Freezing: This recipe freezes well. I recommend freezing the casserole already sliced or as individual pieces. Reheat individual servings in the microwave in just 1-2 minutes.
Looking for more breakfast recipes?
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Easy Vegetarian Breakfast Casserole
- 5 ounces veggie sausages see note #2
- 8 ounces frozen hash browns thawed, see note #1
- 1 tablespoon olive oil any neutral oil works
- ½ cup diced bell peppers
- 4 ounces cremini mushrooms diced
- 8 large eggs
- ½ cup milk of choice
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- Preheat oven to 350 degrees F. Lightly oil an 8x11, 8x8 or similarly sized baking dish.
- Optional: Cook the hash browns in a skillet for 5-6 minutes, until lightly golden. They don't need to be cooked all the way through but should be thawed.
- Cook veggie sausages according to package instructions. Use a knife or spatula to crumble up into bite-sized pieces.
- Heat a large skillet over medium-high heat. Once hot, drizzle in olive oil. Add the bell peppers and mushrooms, sautéing until softened, about 5-6 minutes.
- In a large mixing bowl, use a whisk to mix together the eggs, milk, salt, garlic powder, onion powder and black pepper as if you were making scrambled eggs. Set aside.
- Assemble the casserole: Layer the hash browns in the lightly oiled casserole dish. Add the crumbled sausage and sautéed peppers and mushrooms. Sprinkle on 1 cup of cheddar cheese. Pour the eggs over the cheese, making sure to cover all dry areas.
- Bake uncovered for 35-40 minutes, or until golden brown and the eggs are cooked through at the center. The edges should be turning golden and pulling away from the pan.
- Let rest 5 minutes before slicing and serving. Enjoy!
- Hash browns need to be thawed before adding to the casserole. I usually cook them in a cast iron skillet for a few minutes to lightly brown them and add flavor, but this is optional.
- Veggie sausage: I use Morningstar maple-flavored breakfast sausages or Lightlife links. You can also replace vegetarian sausage with equal amounts of sautéed mushrooms.
- To make ahead: Vegetarian egg casserole can be prepared 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 baking dishes because they come with reusable lids). When ready to make, remove the lid and bake in the oven for 35-40 minutes at 350F.
- Leftovers and reheating: Egg casserole will last in the fridge for 3-5 days and can be reheated in the microwave in about a minute.
- Freezing: Freeze individual portions wrapped in foil or freeze-safe containers for up to 3 months. Reheat individual pieces in the microwave in 1-2 minutes.
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Author's note: This recipe was originally shared November 2018. It was updated September 2021 with new photos, a video and more tips. The recipe remains the same.
For me, this recipe wasn't easy however, I do not like to cook so this may taint the way I interpret "easy" I had to cook several things before assembling the casserole, sausage, hashbrowns, and peppers. All of this took about 20 to 25 minutes before I could put the casserole together. Now I have more clean up to do than I like. In spite of this, I like this website. The directions are clear and the pictures are helpful and the recipes appear to be healthy.
Easy definitely has a few definitions, so I see where you're coming from with that, but thank you for trying the recipe! 🙂
Can this be made as cupcake sized individual portions? How would that affect cook times?
I think it should work. I would try cooking for 15-20 minutes and test the center with a toothpick to make sure it's done.
Is there an egg free option? Looks tasty, but I can't do eggs.
I can't say for sure but I feel like Just Egg might work as an egg replacement here. I do think it's worth a try but the timing might need some tinkering.
I made this dish in 2019 with just egg and it came out great! The only reason I haven’t made it since is I’ve been super super super busy but I plan to do it again for this Christmas 2021.
Thanks for letting us know that it works!
Can I use tater tots instead of hash browns?
I can't say for sure since I haven't tried it but I don't see why it wouldn't work! 🙂
Absolutely love this and have made it many times! Husband keeps asking me to make this lol. Do you know if this recipe can be frozen and reheated again? If so, how would you recommend? Thanks!!
Hi, thank you so much! I actually haven't tried freezing it, but I do think it should work. You could fully bake it and then try wrapping individual servings in foil or freezer safe containers then let thaw overnight in the fridge. Let me know if you do end up trying freezing! And I'll update the post with that info when I make this next.
Could I add diced zucchini and tomatoes to the bell peppers? Same cooking time?
Cassidy Reeser, RDN, LD
Yes, you can use whatever vegetables you like — just sauté with the other veggies until softened. Enjoy!
How many eggs please??
Cassidy Reeser, RDN, LD
The recipe uses 8 large eggs.
Wow, this is the savory breakfast of my dreams!! Absolutely delicious, and I love the addition of veggie sausage. I could probably eat a whole slice of this right now before bed but will force myself not to...this may be enough to get me up earlier tomorrow morning! Thanks for the great recipe, I'll definitely be making it again!
Cassidy Reeser, RDN, LD
Thanks for the kind words! I’m glad you liked it.