Vegetarian Breakfast Casserole Recipe

Baked casserole with cheese and zucchini.
Ivannag82 / Getty Images
Prep: 2 hrs 15 mins
Cook: 45 mins
Total: 3 hrs
Servings: 6 servings
Nutrition Facts (per serving)
323 Calories
23g Fat
11g Carbs
18g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 323
% Daily Value*
Total Fat 23g 29%
Saturated Fat 8g 39%
Cholesterol 249mg 83%
Sodium 606mg 26%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Protein 18g
Calcium 135mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Breakfast casserole with sausage is one of the most popular varieties of hot breakfast. With this vegetarian egg casserole recipe, carnivores and vegetarians can enjoy breakfast together. The recipe uses a vegetarian sausage substitute in place of meat, but other meat substitutes can be used depending on your preferences. Be sure to prep it the night before so all you have to is pop it in the oven in the morning.

While it bakes, brew a pot of coffee, toss a salad, chop some fruit, bring fresh bread to the table, and brunch is ready!


  • 1 14-ounce package sausage substitute (such as Gimme Lean Sausage)
  • 6 eggs
  • 1 tablespoon onion, chopped
  • 1 1/2 cups milk, soy milk, or rice milk
  • 1/2 to 3/4 cup shredded cheddar cheese
  • 4 slices whole-grain bread
  • 1 tablespoon cooking oil
  • Optional: 1 cup of spinach

Steps to Make It

  1. Gather the ingredients.

  2. In a medium-sized skillet at medium heat, saute the sausage and onions in cooking oil for about 5 minutes until lightly browned.

  3. Cover the bottom of a 9 x 9 pan with the sausage substitute.

  4. Cut bread slices into one-inch strips and layer them across the sausage.

  5. In a small bowl, beat the eggs and milk. If using spinach, finely chop it and add to the egg. Pour egg mixture evenly over the bread slices in the pan. Sprinkle with shredded cheese.

  6. Ideally, cover and refrigerate overnight or for at least 2 hours. If you're pressed for time be sure the bread has soaked in all the egg mixture.

  7. Preheat oven to 350 F.

  8. Bake egg casserole uncovered for 35 to 45 minutes until golden on top.

  9. Cut in 6 squares and enjoy while it's hot!

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.

Sausage and Egg Substitutes

  • Gimme Lean Sausage is just one option for a vegetarian meat substitute. Other brands, such as MorningStar Farms, also offer vegetarian sausage substitutes. Look for sausage substitute in the refrigerator or freezer section of your local grocery store or natural food store.
  • If you don't like meat substitutes, there are plenty of other options for this breakfast casserole. Try tempeh, seitan, texturized vegetable protein, jackfruit, mushrooms, lentils, beans, or legumes. Season a can of black beans or garbanzos with olive oil, salt, pepper, and chopped cilantro and layer the mixture on top of the sausage substitute.
  • If you want to veganize your casserole, avoiding all animal products, use egg substitutes like VeganEgg, or simply smash 10 ounces of firm tofu with a fork, season with salt and pepper, and add 2 tablespoons of olive oil until it becomes a creamy paste. Place it on top of the sausage substitute, add soy cheese, and bake.
  • Alternative you can put creamy mashed potatoes or peas (add vegan butter to the potatoes or peas and blend until creamy) and pour it on top of the sausage and bread. Drizzle olive oil, sprinkle with bread crumbs, and bake.