Breakfast Casserole Recipe - Vegetarian Times

Breakfast Casserole


Make this luscious dish the night before you plan to serve it.

  • 4Servings


  • 3 Tbs. olive oil
  • 3/4 cup diced onions
  • 1 to 2 large russet potatoes, cleaned and cubed
  • 1 tsp. dried parsley
  • 3/4 green bell pepper, stemmed, seeded and chopped
  • 1/3 cup diced zucchini
  • 1/3 cup diced summer squash
  • 3/4 cup diced tomatoes
  • 1 lb. extra-firm tofu
  • 1/2 cup soymilk
  • 2 Tbs. egg replacer
  • 1 1/2 tsp. agar flakes
  • 1 tsp. salt
  • 1/8 tsp. ground turmeric
  • 2 slices vegan cheddar cheese
  • 1 Tbs. mellow miso


Preheat the oven to 375F. Lightly oil 4 16-ounce ovenproof casseroles or baking dishes, and set aside.

Heat the oil in a large skillet over medium heat, and sauté the onions for about 2 minutes, or until softened.

Add the potatoes and parsley, and sauté for 3 to 4 minutes more. Add the green pepper, zucchini and summer squash, and sauté until just wilted. Add the tomatoes, and cook until warmed through. Remove from the heat, and set aside.

Put the remaining ingredients into a food processor, and purée until smooth. Fold together the vegetables and the tofu mixture. Spoon into the casseroles.

Bake for 35 to 45 minutes. Remove from the oven, and cool. Cover, and refrigerate overnight to allow agar to set properly.

Reheat the oven to 375F in the morning, and bake, covered, for 45 minutes. Serve hot.

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    5120 Irish Road

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    Phone: 434-831-1416

Nutrition Information

  • Calories: 320
  • Carbohydrate Content: 31 g
  • Fat Content: 15 g
  • Fiber Content: 3 g
  • Protein Content: 16 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 990 mg
  • Sugar Content: 8 g