Easy Vegetarian Egg and Potato Casserole Recipe is a hearty, comforting, and crowd-pleasing recipe that can be prepared ahead of time!
You can make this not just in your oven. But, also in your slow cooker and your Instant Pot.
Mornings are NOT Mornings without Breakfast Casseroles
I am a Morning Person. And, I need a BIG sit down breakfast before I start my day. I am SORRY! I cannot suffice myself with a Cinnamon Apple Quinoa Breakfast Bowls or a Strawberry Banana Smoothie. I need real food. Something that's cheesy, bubbly, delicious and LOADED with carb! 😜
Although I love to add crispy bacon, Hashbrowns, and Pre-cooked Italian Sausages into my Breakfast Potato Casserole.
But, these days, I have been trying to eat less meat. And therefore I decided to make this egg and potato breakfast casserole without any meat.
This recipe is simply perfect for a day when you are hosting a large dinner for a group of friends or simply making dinner for your family.
When I am not making Breakfast casseroles my mornings are usually packed with Pancakes or Coffee Cakes or Cinnamon Rolls or Smoothies or any other healthy drinks.
But, somedays! You just feel like binge eating! And, that's when we make Breakfast casseroles.
FYI: This makes an excellent weeknight dinner as well. Especially on the days when you are super-busy! (did I hear - always! 😁)
Christmas Mornings🎄 = Egg Potato Breakfast Casserole 🥘
I'm sure you have your Christmas morning stories. And, I sure they revolve around a delicious Breakfast Casserole.
Well, this recipe is so forgiving that you can actually make it however you want. And, trust me, you'd really have to work extremely hard to screw this up!
All you have to do is make a filling and pour the egg mixture. The variations are endless. That's exactly what makes it so amazing.
Jump to:
- Mornings are NOT Mornings without Breakfast Casseroles
- Christmas Mornings🎄 = Egg Potato Breakfast Casserole 🥘
- Five Reasons to Make Vegetarian Egg Potato Casserole
- Ingredients
- How to Make Egg Casserole with Potatoes
- Make-Ahead Breakfast Potato Casserole
- Possible Variations
- Storage
- How to tell if my Casserole is Cooked through?
- Recipe
- Egg and Potato Casserole Recipe {NO MEAT}
Five Reasons to Make Vegetarian Egg Potato Casserole
- Gets done in less than an hour and takes just few minutes to prepare.
- Perfect Breakfast for Christmas Morning.
- You can easily make it ahead of time.
- This recipe is probably the most versatile recipes of all. You can make endless variations.
- It's Freezer friendly. ta da! ☃️
Ingredients
- Olive Oil
- Onions
- Bell Pepper - (green and red)
- Russet Potatoes
- salt and pepper
- Eggs
- Sour Cream
- Milk
- Shredded Sharp Cheddar Cheese
How to Make Egg Casserole with Potatoes
- First Sautè the Veggies
First all you have to do is sauté your veggies. So heat a skillet with some olive oil. Add all the veggies that you want to add. Sauté until softened.
Transfer this to a 8x8 inch greased baking dish and spread evenly.
- Make Egg Mixture
In a medium bowl combine, eggs with salt, pepper, milk, and sour cream. Whisk until combined.
- Pour Evenly into Casserole Dish
Pour this Egg Mixture evenly into your casserole dish.
- Add Cheese and Bake
Add Sharp Shredded Cheddar Cheese. Make sure you shred your cheese at home and please do not use pre-shredded cheese. Bake in a preheated oven at 375 degrees F or 190°C for 25-minutes.
- Serve
Finally, get that amazing breakfast casserole out. Cut into slices and enjoy with some Ketchup!
Make-Ahead Breakfast Potato Casserole
One of the top reasons that I make this is that you can make it ahead of time. Especially, during Christmas mornings when you are super-busy and you hardly find time to breathe.
All you have to do is just prepare it the night before. And, then bake it next morning.
Possible Variations
- Add any cheese that you like - Haven't got shredded cheddar cheese at hand. No Problem. You can use shredded parmesan cheese, Mozzarella Cheese, Monterey Jack or Colby Jack.
- Add Sausages - You can add Pre-cooked Italian Sausages to improve its taste.
- Bacon - You can always add Bacon (cut into 1/2 inch strips) and cook it over medium heat until it is golden brown and crispy. Remove it with a slotted spoon. Roughly chop and set it aside. Then you can sautè the veggies in the bacon grease 😋
- Add Hashbrowns - Cubed and Thawes hashbrowns makes a perfect addition to this breakfast casserole.
- Add Tatertots - Instead of Hashbrowns you can add Tatertots.
- Diced ham - Instead of Sausages you can use diced Ham.
- roasted Mushrooms - Not a fan of meat but want that meat-y texture, try adding some roasted Mushrooms!
Storage
Baked or unbaked Breakfast casseroles are super-friendly when it comes to storage.
Refrigerate:
If you've baked it then cool it down completely. Cut it into individual servings and store it in an airtight container. Refrigerate for 3-4 days.
Freeze:
You can freeze them for up to 2-months.
Reheat:
The best way to reheat your Egg and potato Casserole is to transfer it to an preheated oven at 375 degrees F and heat it for 10-15 minutes or until completely warmed through.
How to tell if my Casserole is Cooked through?
Use a fork to pull out some potatoes from the center of the casserole. Check if its done. It should be tender and completely cooked through.
If not, cover with a foil and bake for an additional 5-7 minutes.
More Easy breakfast Recipes
- Egg White breakfast Quesadillas
- Air Fryer Crispy Potatoes
- Healthy Kiwi Chia Pudding
- Orange Spiced Eggnog Muffins
- Apple Hand Pies in Air Fryer
- Homemade Brown Sugar Orange Pop Tarts
- Red Velvet Cinnamon Rolls Recipe from scratch
Recipe
Egg and Potato Casserole Recipe {NO MEAT}
Ingredients
- 1 tablespoon olive oil
- 1 Medium onion diced
- 3-4 cloves garlic finely minced
- 2 medium russet potatoes diced into ½ inch cubes
- 1 green bell pepper diced
- 1 red bell pepper diced
- ¾ teaspoon salt divided into (½ teaspoon and ¼ teaspoon)
- ¾ teaspoon freshly-ground black pepper divided into (½ teaspoon and ¼ teaspoon)
Egg Mixture
- 5 large eggs
- ⅓ cup milk
- ⅓ cup sour cream
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees F (190°C). Brush the bottom of an 8x8 inch casserole dish with butter. Set Aside.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add ⅓ cup diced onions and sauté them for about 1-minute until soft. Add diced potatoes, diced green pepper, diced red pepper, freshly minced garlic, ½ teaspoon salt, and ½ teaspoon freshly-ground black pepper. Sauté for an additional 4-minutes until onions soften and veggies become tender. Transfer to the prepared casserole dish and spread it out evenly. Set aside.
- In a medium-sized mixing bowl combine 5 egg yolks, ⅓ cup milk, ⅓ cup sour cream, ¼ teaspoon each - salt, and freshly ground black pepper. Pour this evenly into casserole dish. Sprinkle shredded sharp cheddar cheese on top.
- Oven - Bake in a preheated oven for 30-35 minutes or until the eggs are firmly cooked.
- Slow Cooker - Grease a 6-qt slow cooker with butter. Add everything in the exact same order. Sautéing veggies will improve their texture. Pour the egg mixture. Add shredded cheddar cheese. Cover and cook on low for 6-7 hours or on High for 2-3 hours.
- Instant Pot - In a skillet cook veggies until softened. Grease a 6x4 inch cake pan with butter or non-stick cooking spray. Add the veggies and spread it out evenly. Pour the egg mixture evenly on top. Add water to the bottom of the instant pot. Place trivet inside. Place the cake pan on top of trivet. Cover with the lid and make sure the valve is set to sealing position. Pressure cook/manual for 20-25 minutes. Allow pressure cooker to release naturally. Open the lid, cut into slices and enjoy.
Video
Notes
- Add Bacon - You can always add Bacon (cut into 1/2 inch strips) and cook it over medium heat until it is golden brown and crispy. Remove it with a slotted spoon. Roughly chop and set it aside.
- Add Hashbrowns - You can also use cubed and thawed hashbrowns to make this casserole.
- Add Italian Sausages - Pre-cooked Italian Sausages can also be a great addition to this casserole.
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