Veggie and Cheese Breakfast Casserole Recipe
Rise and shine, darling—this Veggie and Cheese Breakfast Casserole Recipe (yes, vegan and fabulous) is your ticket to morning glory without the chaos. Imagine layers of colorful veggies, melty “cheese,” and baked perfection that makes you look like you’ve got it all together. It’s hearty, wholesome, and basically the Beyoncé of brunch dishes. Perfect for lazy Sundays, potlucks, or mornings when cereal feels emotionally insufficient. This casserole saves time, tastes divine, and reheats like a dream. So, grab your spatula, toss those veggies, and bake something that screams “effortless queen energy” before your coffee even cools.
Veggie and Cheese Breakfast Casserole Recipe
A plant-based Veggie and Cheese Breakfast Casserole featuring sautéed vegetables, creamy vegan cheese, and chickpea “egg” baked to perfection.
Ingredients
Method
- Preheat Oven: Set oven to 375°F (190°C). Grease your baking dish lightly with olive oil.
- Sauté Veggies: Heat olive oil in a skillet over medium heat. Add onions, peppers, and zucchini. Cook 5–7 minutes until softened.
- Add Spinach & Tomatoes: Stir in spinach and tomatoes. Cook for another minute, then remove from heat.
- Make the “Egg” Mix: In a bowl, whisk chickpea flour, almond milk, black salt, turmeric, and black pepper until smooth.
- Layer the Casserole: Add sautéed veggies to the baking dish. Pour chickpea mix evenly on top.
- Top with “Cheese”: Sprinkle vegan cheddar and mozzarella generously. Dust with garlic powder and smoked paprika.
- Bake: Bake for 35 minutes or until golden and set.
- Cool & Serve: Let it rest 5 minutes before slicing. Garnish with herbs and serve warm.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 9g
- Saturated Fat: 1.2g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 19g
Vitamins & Minerals (Per Serving)
- Iron: 22%
- Vitamin A: 27%
- Vitamin C: 30%
- Calcium: 18%
- Magnesium: 12%
Additional Notes/Tips
- Add mushrooms or kale for more texture and flavor.
- For spice lovers, toss in jalapeños or red pepper flakes.
- Make ahead and refrigerate overnight for easy mornings.
- Serve with toast, avocado, or hot sauce (because balance).
- Warning: this dish may cause smug satisfaction and compliments.
