Egg-Free Vegetable Breakfast Bake

This egg-free breakfast casserole is my answer to cozy weekend mornings The golden top and melty cheese make everyone wander into the kitchen and with hearty potatoes and veggies in every bite it is just as filling as the classic version—no eggs required When I am feeding a mix of omnivores and vegetarians this wins every time

I grew up in a big family so finding something everyone could enjoy—especially for holidays—was a lifesaver The first time I baked this I watched cousins and friends fight over the last piece who knew a breakfast without eggs could be such a hit

Ingredients

• Bell peppers: bring sweetness and vibrant color try to get firm brightly colored ones from the produce aisle
• Zucchini: adds creaminess and mild flavor choose smaller firm zucchini for best texture
• Mushrooms: add savory umami always pick fresh closed capped mushrooms for best results
• Red onion: gives gentle tang and color select onions with tight shiny skins
• Baby spinach: brightens up the dish with nutrition look for crisp green leaves with no wilting
• Frozen hash browns: make prep effortless buy pre shredded without added oils for pure potato flavor
• Cheddar cheese: melts into gooey comfort sharp cheddar gives the deepest flavor go for blocks and shred yourself if possible
• Milk: adds richness use whole or a creamy unsweetened non dairy milk for a solid base
• Cottage cheese: brings smooth richness and boosts protein opt for small curd full fat cottage cheese for best results
• Garlic powder and smoked paprika: infuse warmth and depth high quality spices make a noticeable difference
• Salt and black pepper: enhance all the flavors grind your own black pepper for a fresher kick
• Chickpea flour: holds everything together and keeps it egg free buy from bulk bins for freshness
• Baking powder: ensures a light tender texture double check expiration for maximum lift
• Olive oil: starts the casserole with a golden touch a fruity extra virgin is best for flavor
• Fresh parsley: adds an optional burst of freshness pick bright flat leaf bunches

Instructions

Preheat the oven and prepare your pan:

Preheat your oven to three hundred seventy five degrees Fahrenheit which is one hundred ninety degrees Celsius and lightly grease a nine by thirteen inch baking dish with olive oil so nothing sticks

Sauté the fresh vegetables:

Warm the olive oil in a large skillet over medium heat Add the bell peppers zucchini mushrooms and red onion Sauté patiently for five to six minutes until the veggies get soft and glisten Then stir in the spinach letting it wilt gently over two minutes Remove the skillet from heat so the vegetables stay tender but not mushy

Mix the veggies potatoes and cheeses:

In a big mixing bowl add the thawed hash browns with the sautéed veggies Toss in shredded cheddar cheese and cottage cheese This is the moment you fully combine the veggies and dairy so every bite is balanced

Prepare the milk mixture for binding:

In a separate bowl whisk together milk chickpea flour baking powder garlic powder smoked paprika salt and pepper The mixture should be smooth and free of lumps This will help the casserole set and give it a light structure

Combine everything:

Pour the milk mixture over the potato and veggie mixture Stir thoroughly so every ingredient is moistened and evenly distributed throughout

Assemble in the baking dish:

Scoop and spread the combined mixture into your prepared baking dish Use a spatula to make an even layer which will bake up golden

Bake until bubbly and golden:

Place the dish in the oven and bake for forty to forty five minutes Your kitchen should fill with a savory aroma and the top will turn crisp and golden brown When gently pressed the casserole will feel firm and set

Cool briefly then slice and serve:

Let the casserole rest for ten minutes so it can firm up Slice into squares and finish with a sprinkle of chopped parsley if you like Enjoy while warm for peak flavor

Save to Pinterest

My favorite part of this recipe is watching family scoop out fluffy squares and laugh together The blend of mushrooms and smoked paprika always makes me think of chilly mornings when everyone gathered for brunch Also my mom swears by freshly ground pepper so do not skip it

Storage Tips

Store slices in an airtight container in the fridge for up to four days Reheat gently in a microwave or oven covered with foil to prevent drying out If freezing wrap individual portions tightly and thaw overnight in the fridge before reheating

Ingredient Substitutions

Switch up your veggies with broccoli kale or tomatoes for a new flavor Try vegan cheese and plant based milk for a fully dairy free version You can swap chickpea flour for all purpose flour but the chickpea version holds better and stays gluten free

Serving Suggestions

Top with hot sauce salsa or a dollop of sour cream for an added zing Serve alongside fruit or a crisp green salad for a complete breakfast Sometimes I even pile it onto toasted bread for a casserole sandwich

Cultural and Historical Context

Breakfast casseroles are a staple in American kitchens especially during holidays and family gatherings Making them egg free opens the door for more guests around the table This is an updated twist on the classic Southern breakfast bake with vegetables standing in for eggs

Seasonal Adaptations

In summer load up with tomatoes and grilled zucchini Winter calls for root vegetables and extra cheese Spring is perfect for fresh herbs and asparagus

Success Stories

Several friends with egg allergies have told me this recipe finally made them feel included at brunch parties Once my nephew who always skips eggs went back for seconds and asked for the recipe That is a win in my book

Save to Pinterest

Make a full batch then slice and wrap individual servings in freezer safe containers Label them by date and reheat as you need By the way a casserole eaten two months after making tastes just as good as fresh when warmed up right

Recipe Questions & Answers

→ What keeps this breakfast bake together without eggs?

Chickpea flour, milk, and baking powder act as binders, creating a cohesive, tender texture throughout the bake.

→ Can I substitute other vegetables?

Yes! Try broccoli, kale, tomatoes, or your favorite vegetables for added flavor and color.

→ Is it possible to make this dairy-free?

Absolutely—use plant-based cheese and cottage cheese alternatives as well as a non-dairy milk.

→ What’s the best way to reheat leftovers?

Warm slices in the oven at 350°F or use a microwave, covering lightly to preserve moisture.

→ Can I prepare it ahead of time?

Yes, assemble the mixture in the baking dish, refrigerate overnight, and bake fresh in the morning.

→ How can I customize the seasoning?

Add spices like cumin, chili flakes, or fresh herbs for extra depth and personalized flavor.