Egg-Free Vegetable Breakfast Bake (Printable)

Hearty, cheesy morning bake loaded with vegetables and potatoes—crave-worthy and completely egg-free.

# Ingredient List:

→ Vegetables

01 - 1 cup diced red bell pepper
02 - 1 cup diced green bell pepper
03 - 1 cup diced zucchini
04 - 1 cup chopped mushrooms
05 - 1/2 cup diced red onion
06 - 2 cups fresh baby spinach

→ Potatoes

07 - 4 cups frozen shredded hash browns, thawed

→ Dairy

08 - 1 1/2 cups shredded cheddar cheese
09 - 1 cup milk or unsweetened non-dairy alternative
10 - 1/2 cup cottage cheese

→ Seasonings

11 - 1 teaspoon garlic powder
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon ground black pepper
15 - 2 tablespoons chopped fresh parsley (optional, for garnish)

→ Bind & Enrich

16 - 1/4 cup chickpea flour
17 - 1/2 teaspoon baking powder
18 - 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with oil or nonstick spray.
02 - In a large skillet over medium heat, warm olive oil. Add bell peppers, zucchini, mushrooms, and red onion. Cook for 5 to 6 minutes until vegetables are softened. Add spinach and cook until wilted, about 2 minutes. Remove skillet from heat.
03 - In a large mixing bowl, combine thawed hash browns, sautéed vegetables, shredded cheddar cheese, and cottage cheese. Mix gently until evenly distributed.
04 - In a separate bowl, whisk together milk, chickpea flour, baking powder, garlic powder, smoked paprika, salt, and black pepper until smooth and lump-free.
05 - Pour the milk mixture over the potato and vegetable mixture. Stir thoroughly until well combined and evenly coated.
06 - Spread mixture evenly into prepared baking dish, smoothing the top with a spatula.
07 - Place baking dish in preheated oven and bake for 40 to 45 minutes, or until the top is golden and set.
08 - Remove from oven and let cool for 10 minutes before slicing. Garnish with chopped parsley if desired. Serve warm.

# Expert Tips:

01 -
  • Easy to prep ahead for busy mornings
  • Packed with flavor and color from fresh veggies
  • Completely customizable with your favorite additions
  • Comforting and satisfying without eggs
  • Freezes well and reheats perfectly
02 -
  • Rich in protein thanks to cottage cheese and cheddar
  • Great for anyone avoiding eggs or nuts
  • Vegetables add vitamins and color to make it a balanced meal
  • You can use leftovers for lunch or freeze for busy weeks
03 -
  • Always sauté the vegetables before mixing so too much moisture does not seep out during baking
  • Shred your own cheese for creamier melt pre shredded cheese has anti caking agents that can affect texture
  • Let the casserole rest after baking It makes a cleaner slice and the flavors settle perfectly
  • Brushing the foil with oil before covering prevents sticking And if you want a crustier top uncover for the last ten minutes

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