Vegetable Egg Casserole is a meatless version of my favorite egg casserole recipe. Packed with peppers, onions, and mushrooms, it will satisfy all tastes!
We had the most glorious Sunday last week! Hey, if you’re lucky enough to have a random 50+ degree day in February (in the Midwest, anyway!), you’re lucky enough.
We had the doors and windows wide open, BIRDS WERE CHIRPING, and a solo afternoon walk turned into an invigorating run that I did not want to come home from. Man, fresh air does wonders for the soul!
More snow is on the way today, and my ankles still hurt from the ambitious workout (never underestimate the power vitamin D and a killer playlist can have on one’s perceived running capabilities,) but I’m still riding high from that day and can’t help but think of spring, fresh food, and Vegetable Egg Casserole. Doesn’t this look like spring on a plate?
I’m still trying to make good on my goal to eat a little less meat in 2020, which is easy to do with recipes like this in my repertoire. Sauteed mushrooms, peppers, and onions combine with hash browns, eggs, milk, and cheese to create a meatless yet hearty breakfast, brunch, or dinner. Vegetarian or not, this Vegetable Egg Casserole will satisfy anyone. Cheese tends to hold that power!
This recipe makes an enormous amount of food – I use an 11×17″ baking dish though have separated it into two smaller baking dishes before – so it’s perfect for feeding a crowd. That said, it also reheats wonderfully if you want to make on a Sunday for ready-made breakfasts all week long. Additionally, it’s easy to halve. Flexible, packed with vegetables, and oh-so-scrumptious – you ready to eat?
How to Make Vegetable Egg Casserole:
Start by sauting 16oz sliced mushrooms in a very large skillet until they release their liquid. Once the liquid has cooked off, season with salt and pepper then continue to saute until the mushrooms are golden brown and tender. Scoop into a bowl then set aside.
Psst: I got this 12″ high-sided Le Creuset Skillet for Christmas and it is my very favorite thing on the planet right now. Big enough to cook for my family of five, plus the high sides really reduce splatter. Highly recommend!
Heat another Tablespoon extra virgin olive oil in the skillet then add 2 bell peppers that have been seeded and chopped – I use one red and one green – plus a chopped white or yellow onion. Season with lots of salt and pepper then saute until tender….