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!
Servings Prep Time
10-12servings 20minutes
Cook Time
70minutes
Servings Prep Time
10-12servings 20minutes
Cook Time
70minutes
Ingredients
Instructions
  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.