Description
This vegetarian breakfast casserole is a hearty and flavorful dish perfect for a family breakfast or brunch. Combining eggs, milk, bread cubes, and a colorful mix of sautéed vegetables with sharp cheddar and gruyere cheese, it bakes into a golden, fluffy casserole that’s both satisfying and nutritious.
Ingredients
Scale
Egg Mixture
- 10 eggs
- 3 cups whole milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper (optional)
Bread Base
- 8 cups unseasoned stuffing bread cubes
Vegetables and Cheese
- ¼ cup butter
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cup sliced mushrooms
- 10 ounces frozen broccoli florets, thawed
- 1 cup halved cherry tomatoes
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded gruyere cheese
Instructions
- Prepare Egg Mixture: In a large mixing bowl, whisk together the 10 eggs. Then whisk in the 3 cups whole milk, 1 teaspoon salt, ½ teaspoon ground black pepper, and ⅛ teaspoon cayenne pepper if using until fully combined.
- Combine Bread Cubes: Add the 8 cups of unseasoned stuffing bread cubes to the egg mixture and stir well to ensure the bread is evenly moistened. Let the mixture sit for 20 minutes so the bread soaks up the liquid.
- Preheat Oven: Preheat your oven to 375ºF (190ºC) and spray a 9×13-inch baking pan with cooking spray. Set the pan aside.
- Sauté Vegetables: While the bread soaks, melt ¼ cup butter in a large skillet over medium-high heat. Add the diced onion, green bell pepper, red bell pepper, and sliced mushrooms. Cook for about 10 minutes, stirring occasionally, until the vegetables soften.
- Add Broccoli: Stir in the thawed 10 ounces of frozen broccoli florets and cook for an additional 5 minutes to evaporate excess moisture from the vegetables.
- Finish Vegetable Mixture: Remove the skillet from heat and stir in the 1 cup of halved cherry tomatoes. Set aside.
- Combine Vegetables with Bread Mixture: Stir the cooked vegetables and half of the shredded sharp cheddar cheese (½ cup) and half of the shredded gruyere cheese (½ cup) into the bread and egg mixture until evenly incorporated.
- Assemble Casserole: Pour the mixture into the prepared 9×13-inch baking pan, spreading it evenly. Sprinkle the remaining cheddar (½ cup) and gruyere cheese (½ cup) on top of the casserole.
- Bake: Place the pan in the preheated oven and bake for 40 minutes. The casserole should puff up and have a golden-brown top, with the eggs set and firm to the touch.
- Serve: Remove from the oven and serve the casserole hot for a delicious and comforting breakfast.
Notes
- You can substitute whole milk with any milk of your preference, though whole milk gives the best creamy texture.
- For a dairy-free version, use plant-based milk and cheese alternatives.
- Allowing the bread to soak fully is key to a custardy texture – do not skip the 20-minute resting time.
- The vegetable mixture can be customized with your favorite veggies or whatever you have on hand.
- Storing leftovers in an airtight container in the refrigerator will keep for 3-4 days; reheat in the oven for best texture.
