Veggie Power Breakfast Casserole
Feed a crowd the easy way with this Veggie Power Breakfast Casserole - a hearty, high-protein bake that’s packed with savoury veggie sausages, tender mushrooms, sweet peppers, creamy eggs, and bubbling cheddar.
It’s oven-baked comfort food made healthy - ideal for family brunches, weekend prep, or a no-fuss holiday morning.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Nut-Free, Freezable
10 mins
1 hr 10 mins
Easy
8
Sugars
5g
Kcal
256
Fibre
3g
Fat
16g
Protein
18g
Saturates
6g
Salt
0.9g
Carbs
8g
Info
Cooking time:
Prep time:
10 mins
Nut-Free, Freezable
Difficulty:
Serves:
1 hr 10 mins
Easy
8
Info
~N/A~
Prep time:
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Sugars
5g
Fibre
3g
Protein
18g
Salt
0.9g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Nut-Free, Freezable
10 mins
1 hr 10 mins
Easy
8
Sugars
~N/A~
Fibre
~N/A~
Protein
~N/A~
Salt
~N/A~
Info
Prep time:
~N/A~
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Kcal
~N/A~
Fat
~N/A~
Saturates
~N/A~
Carbs
~N/A~
Ingredients:
• 250g chestnut mushrooms, sliced
• 1½ tbsp vegetable oil, plus extra for the tin (optional)
• 6 veggie sausages, sliced into bite-sized pieces
• 1 large red onion, finely sliced
• 2 red peppers, deseeded and sliced
• 8 eggs
• 250ml whole milk
• 125g cheddar, grated
• 10g chives, finely sliced
Instructions:
1. Preheat the oven to 200°C/180°C fan/gas 6. In a large non-stick frying pan, cook the mushrooms over medium-high heat for 8–10 minutes until all their moisture has evaporated. Add ½ tbsp of oil and fry for another 2 minutes until golden. Transfer to a large bowl.
2. In the same pan, heat another ½ tbsp of oil and fry the veggie sausage pieces for around 5 minutes until browned. Add to the bowl.
3. Add the final ½ tbsp of oil to the pan, then fry the red onion and peppers until softened — about 5 minutes. Tip them into the bowl with the other ingredients.
4. In a separate bowl, whisk together the eggs and milk. Season with salt and pepper.
5. Lightly oil a large baking dish. Spread the cooked vegetables and sausages evenly across the base. Pour over the egg mixture.
6. Sprinkle the grated cheddar and chives on top.
7. Bake for 45–50 minutes until golden, firm, and fully set. Let it rest slightly before slicing and serving.
Healthy Swaps & Tips:
• Swap veggie sausages for meat-free mince or tofu cubes
• Use semi-skimmed milk or a plant-based alternative
• Add a handful of spinach for extra greens
• Great for batch cooking - double the recipe and freeze slices
Storage & Meal Prep:
• Keeps in the fridge for 3–4 days
• Freezer-friendly - slice and freeze individually for easy reheating
• Reheat in the oven or microwave
Ideal For:
• Families or groups
• Veggie meal preppers
• Anyone needing a no-fuss protein-packed breakfast
• People who love make-ahead meals