Make-Ahead Vegetarian Egg Bake {easy for busy mornings!}

Photo of a slice of egg bake on a plate, with the casserole in the background.


Imagine this. The holidays…it’s morning. People are coming over for dinner later. And your family expects breakfast in a timely manner. Never mind all the things that need to be done like yesterday, right? If only there was a way to multitask breakfast on a busy holiday morning. Oh but there is! This tasty Make-Ahead Vegetarian Egg Bake can be popped in the oven before anyone wakes up, leaving you free to work on all the things you need to accomplish!

A Make-Ahead Vegetarian Egg Bake is easily prepared the day before. After an overnighter in the fridge, all the flavors have a chance to mingle and marry. Consequently, this means a flavorful and tasty breakfast (or brunch) in addition to keeping you free to work on everything else while it bakes.

Don’t Save This Make-Ahead Vegetarian Egg Bake Just For The Holidays!

This easy and delicious egg bake is great all year long. There are many occasions where a make-ahead breakfast casserole is perfect:

  • Brunch potlucks
  • Taking a meal to a family in need
  • Meals for new moms
  • Busy mornings
  • Part of a Meatless Meal rotation
  • Breakfast for supper
  • Just because it’s so delicious

Get Creative With Your Make-Ahead Egg Bake

The pepper blend in this recipe lends a pop of festive color. However, don’t be afraid to use whatever veggies you have on hand. I purposely omitted any meat, but if that’s your jam go ahead and add your favorite cooked breakfast sausage or bacon to this easy breakfast casserole!

It’s also a great way to utilize seasonal veggies. If you find something irresistible at your local farmer’s market don’t be afraid to try it in this easy egg bake. Just sauté them in Wildly Organic Red Palm Oil first before adding to the egg bake!

As written, this vegetarian breakfast casserole is simply scrumptious. Both of my kiddos are not fond of cooked peppers but they absolutely love it in this recipe! Leftovers (should there be any) are easily reheated and still delicious.

While I used sprouted wheat bread in this recipe, feel free to substitute if needed. If you need a gluten-free make-ahead egg bake, use gluten-free bread. I would try to use one that is fairly dense in texture if possible since it will be sitting in the liquid overnight.

To further modify for your lifestyle, you can even try a low carb or keto bread. Or try substituting riced cauliflower for the bread. Naturally, the flavors will change somewhat, but you’ll still have a vegetarian egg bake that’s perfect for keto and low carb dieters.

No matter how you choose to make this easy Make-Ahead Egg Bake, you’re sure to love reclaiming some time in your busy mornings!

Complete Your Breakfast With These Simple Recipes!

Do you need the time savings this Make-Ahead Vegetarian Egg Bake gives you?

Make-Ahead Vegetarian Egg Bake
This simple and delicious Make-Ahead Vegetarian Egg Bake is a great breakfast casserole for the holidays, but really all year long. It's easily prepared the day before, which means you can have a flavorful breakfast or brunch on busy mornings. You can customize this egg bake to your preferences, add more vegetables, gluten-free bread, or even meat if you wish!
    Servings10-12 servings
    Prep Time20 minutes
    Cook Time70 minutes
    1. Melt 1 tablespoon of Wildly Organic Red Palm Oil in a large skillet over medium heat.
    2. Add diced onion and diced peppers, sauteing for about 5 minutes.
    3. Move peppers and onions to one side of the pan and add remaining tablespoon of palm oil.
    4. When melted, add bread cubes and 1/2 teaspoon of the salt. Stir to coat the bread with the palm oil. Then mix in the sautéed peppers and onions, plus 1/2 cup sliced green onions, until well combined and remove the pan from the heat. Set aside.
    5. In a large mixing bowl, whisk together the eggs, sour cream, remaining salt, onion powder, garlic powder, and ground black pepper until frothy and well combined.
    6. In a greased 9" x13" baking dish evenly spread the bread and pepper mixture over the bottom.
    7. Pour the egg mixture evenly over the bread and peppers.
    8. Top with shredded cheese and remaining sliced green onions.
    9. Cover and refrigerate overnight.
    10. When ready to bake, remove the dish from the refrigerator and uncover before preheating the oven.
    11. Preheat the oven to 350 degrees.
    12. Pop the baking dish into the oven and bake for 45 to 60 minutes, or until baked through, puffy, and the cheese is lightly browned.
    13. Let cool briefly before slicing and serving.

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