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This Cheesy Vegetarian Breakfast Casserole<\/b> is something I first made years ago, and this combination is still one of my favorites for a meatless breakfast. For the casserole you see in these updated photos I used mushrooms and green peppers with two kinds of cheese. But see my suggestions for other tasty ideas for a meatless breakfast casserole using what you have on hand. And there are many options for cheese to use in a recipe like this as well, but personally I would always include Feta!<\/p>\n
Breakfast casseroles are always a great way to use leftover vegetables, and I think recipes like this are so perfect to make on the weekend and have a tasty breakfast to reheat during the week! And today is the first day of Lent, so this recipe is a great option for people who are looking for satisfying recipes without meat. But whether you’re avoiding meat or just someone who enjoys vegetables, I hope you enjoy trying this vegetarian breakfast casserole that’s loaded with cheesy flavor!<\/p>\n
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What ingredients do you need for this recipe?<\/h2>\n
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE<\/strong> link at the top of the page, it will take you directly to the complete recipe.)<\/p>\n I love the combination of mushrooms and green bell pepper in this recipe. But here are more options; all the veggies need to be slightly pre-cooked as shown in recipe instructions:<\/p>\n It’s probably obvious that I LOVE Feta Cheese, but if you’re not a fan of that there are plenty of other cheeses to use. Choose two cheese varieties that go together well.<\/p>\n Before you make this recipe you may want to read my Low-Carb Breakfast Casserole Master Recipe<\/a> which has instructions for different sizes of pans and ingredient options as well as links to some of my favorite low-carb breakfast casserole recipes.<\/p>\n It’s been years since I started my personal journey of carb-conscious eating, and if I had to pick one thing that’s helped me stay on track, it would be low-carb recipes that can be made on the weekend and then reheated during the week. And this recipe is a perfect example of something I’d make and then enjoy for breakfast for a few days.<\/p>\n This flavorful breakfast casserole with vegetables and cheese only has only 4 net carbs per serving and 17 grams of protein.<\/p>\n (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE<\/strong> link at the top of the page, it will take you directly to the complete recipe.)<\/p>\n Other tasty breakfasts I’ve enjoyed and didn’t miss the meat include Crustless Swiss Chard Pie<\/a>, Egg Skillet with Avocado and Tomatoes<\/a>, or Spinach and Mozzarella Egg Bake<\/a>. Or you can use the category for Vegetarian Recipes<\/a> to see the more than 500 meatless recipes on my site!<\/p>\n This vegetarian breakfast casserole recipe has been added to a category called Weekend Food Prep<\/a> where you’ll find recipes you can prep or cook on the weekend and eat during the week!<\/p>\n\n
What other vegetables work in this Vegetarian Breakfast Casserole?<\/h2>\n
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What other cheese can work in this Vegetarian Breakfast Casserole?<\/h2>\n
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Tips for making breakfast casseroles:<\/h2>\n
Why do I love breakfast casseroles?<\/h2>\n
How low in carbs is this vegetarian breakfast recipe?<\/h2>\n
![\"Cheesy](\"https:\/\/kalynskitchen.com\/wp-content\/uploads\/2014\/10\/1200-Cheesy-Vegetarian-Breakfast-Casserole-collage.jpg\")
<\/p>\nSteps for making Cheesy Vegetarian Breakfast Casserole:<\/h2>\n
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Want more recipes without meat?<\/h2>\n
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<\/p>\nWeekend Food Prep:<\/span><\/h2>\n