Vegetarian Egg Casserole

This Vegetarian Egg Casserole is packed with sautéed veggies, vegetarian sausage and Asiago cheese for the most delicious breakfast.

Make This Recipe

10 Eggland's Best eggs, Large

14 ounces ground vegetarian sausage

3/4 cup finely diced zucchini

1 finely diced red bell pepper

3/4 cup diced celery

1/2 cup 2% milk

1 teaspoon onion powder

1/2 teaspoon black pepper

1/2 cup shredded Asiago cheese (Feel free to use any kind of white cheese that you like. Mozzarella, parmesan or muenster would work well.)

Optional: fresh chopped herbs

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In a large cast iron skillet, cook vegetarian sausage for about 5 minutes until it is cooked through breaking it apart as it cooks.
Add in the zucchini, bell pepper and celery and sauté for another 3 minutes. Note: if your sausage is very low-fat, you may need to add in a tablespoon of olive oil so the sausage and veggies do not stick to the pan.
Meanwhile, in a large bowl, whisk together the eggs, milk, onion powder and black pepper.
Preheat oven to 350 degrees. Pour the egg mixture over the sausage/veggie mix.
Bake in the oven for 15 minutes. Remove the pan from the oven and top the eggs with shredded cheese. Bake for another 10 minutes or until the eggs are cooked through.
Enjoy!