Vegetarian Overnight Breakfast Casserole

A vegetarian remake of the classic overnight breakfast sausage casserole. In addition to swapping out meat for vegetarian ingredients, I changed the spices from the standard version. If you don't like these ones, use your own favorites. Nutmeg and rubbed sage are a nice combination.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 50 mins
• Calories: 323 Calories

Ingredients

• ½ teaspoon salt
• 5 eggs
• 2 tablespoons olive oil
• 1 teaspoon garlic salt
• 2 ½ cups milk
• 2 teaspoons dried oregano
• 1 teaspoon curry powder
• 1 (8 ounce) package shredded Cheddar cheese
• 1 cup sliced mushrooms
• cooking spray
• 1 tablespoon finely chopped fresh chives
• 1 (12 ounce) package frozen vegetarian crumbles
• 1 (14 ounce) package herb-seasoned stuffing cubes

Recipe Instructions

Step 1

Heat olive oil in a large skillet over medium heat. Stir in oregano and garlic salt. Add chives and saute for 1 minute. Add vegetarian crumbles and mushrooms. Continue cooking until mushrooms soften, about 5 minutes. Drain excess moisture and set aside.

Step 2

Beat eggs in a large bowl. Mix in curry powder and salt. Add milk and mix thoroughly. Stir in stuffing until all the bread is soaked. Stir in Cheddar cheese. Fold in mushroom mixture from the skillet.

Step 3

Grease a 9x13-inch casserole dish with cooking spray. Pour in casserole mixture. Cover and refrigerate, 8 hours to overnight.

Step 4

Preheat the oven to 350 degrees F (175 degrees C) the next morning.

Step 5

Bake in the preheated oven, covered, for 1 hour. Reduce oven temperature to 325 degrees F (165 degrees C). Uncover casserole and continue baking until top is browned, about 30 minutes more.