Vegetarian Breakfast Casserole

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  • Total Time: 0 hrs 25 mins
  • Hands-on Time: 0 hrs 25 mins
  • Makes: 9 servings

Spiced with organic thyme, garlic and paprika, this flavorful vegetarian breakfast casserole recipe made with butternut squash, red peppers and spinach is perfect for entertaining.



    1. Preheat the oven to 400 degrees. Line a baking pan with parchment paper. Toss butternut squash with oil, thyme, garlic powder, salt and pepper.

    2. Bake, turning occasionally, for 20 to 25 minutes or until golden and tender. Cool slightly. Reduce oven temperature to 350 degrees.

    3. While squash is cooking, heat oil in large skillet set over medium-high heat. Add mushrooms, onion, red bell pepper, paprika, oregano, garlic, salt and pepper. Cook, stirring often, for 8 to 10 minutes or until vegetables are lightly golden and tender.

    4. Stir in spinach and cook for 1 to 2 minutes or until wilted and no moisture remains. Cool slightly.

    5. Combine mushroom mixture with butternut squash and spoon into 9x13-inch lightly greased baking dish.

    6. In a separate bowl, whisk the eggs with the half and half, milk, flour, mustard and chives. Stir in cheddar cheese and goat cheese. Pour egg mixture over top of vegetables.

    7. Bake for 45 to 50 minutes or until the filling is set but still jiggles a bit in the center. Let stand for 15 minutes before slicing. Serve warm.

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