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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.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

For the “Egg” Base:
  • 1 cup chickpea flour
  • 1 ½ cups unsweetened almond milk
  • ½ tsp black salt kala namak
  • ½ tsp turmeric
  • ¼ tsp black pepper
For the Veggies:
  • 1 tbsp olive oil
  • 1 cup diced bell peppers mixed colors
  • 1 cup chopped spinach
  • ½ cup diced onion
  • 1 cup diced zucchini
  • ½ cup cherry tomatoes halved
For the “Cheese” Layer:
  • 1 cup vegan cheddar shreds
  • ½ cup vegan mozzarella
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
Garnish:
  • Fresh herbs parsley or chives

Method
 

  1. Preheat Oven: Set oven to 375°F (190°C). Grease your baking dish lightly with olive oil.
  2. Sauté Veggies: Heat olive oil in a skillet over medium heat. Add onions, peppers, and zucchini. Cook 5–7 minutes until softened.
  3. Add Spinach & Tomatoes: Stir in spinach and tomatoes. Cook for another minute, then remove from heat.
  4. Make the “Egg” Mix: In a bowl, whisk chickpea flour, almond milk, black salt, turmeric, and black pepper until smooth.
  5. Layer the Casserole: Add sautéed veggies to the baking dish. Pour chickpea mix evenly on top.
  6. Top with “Cheese”: Sprinkle vegan cheddar and mozzarella generously. Dust with garlic powder and smoked paprika.
  7. Bake: Bake for 35 minutes or until golden and set.
  8. 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.