Vegetarian Breakfast Casserole

Vegetarian Breakfast Casserole

Total Time: 01h 50m
Hands-on Time: 00h 45m
Makes: 9 servings

Colorful and delicious vegetarian breakfast casserole recipe loaded with butternut squash, red peppers, spinach, cheddar and tangy goat cheese, and beautifully seasoned with organic herbs and paprika. Perfect for entertaining.

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  • 1 butternut squash (about 3 pounds), peeled and cubed
  • 3 tablespoons olive oil, divided
  • 1 teaspoon Simply Organic® Thyme Leaf
  • 1 teaspoon Simply Organic® Garlic Powder, divided
  • 3/4 teaspoon sea salt or Himalayan pink salt, divided
  • 1/2 teaspoon Simply Organic® Black Pepper, divided
  • 2 cups sliced mushrooms
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 teaspoon Simply Organic® Paprika
  • 1 teaspoon Simply Organic® Oregano
  • 4 cups baby spinach
  • 8 eggs
  • 1 cup half and half
  • 1/2 cup milk
  • 2 teaspoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 2 teaspoons chopped fresh chives
  • 1 cup shredded cheddar cheese
  • 1/4 cup finely crumbled goat cheese


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, combine butternut squash, 1 tablespoon olive oil, thyme, 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss until squash is evenly coated. Bake, turning occasionally, for 20 to 25 minutes, until golden and tender. Remove from oven and allow to cool slightly.
  3. Reduce oven temperature to 350 degrees.
  4. In a large skillet over medium-high heat, combine remaining 2 tablespoons olive oil, mushrooms, onion, bell pepper, paprika, oregano, remaining 1/2 teaspoon garlic powder, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Cook, stirring frequently, for 8 to 10 minutes, until vegetables are lightly golden and tender.
  5. Stir in spinach and cook for 1 to 2 minutes, until wilted and no moisture remains. Remove from heat and allow to cool slightly.
  6. Lightly grease a 9x13-inch baking dish. In the dish, combine mushroom mixture and butternut squash. Stir until well combined.
  7. In a small mixing bowl, combine eggs, half and half, milk, flour, mustard and chives. Stir until well combined, then add cheddar cheese and goat cheese. Stir gently until well combined, then pour mixture over vegetables.
  8. Bake for 45 to 50 minutes, until the filling is set but still jiggles a bit in the center. Let stand for 15 minutes, then slice and serve.