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.

Ann

Gallery

Recipe Summary

prep:
15 mins
cook:
1 hr 35 mins
additional:
8 hrs
total:
9 hrs 50 mins
Servings:
12
Yield:
1 9x13-inch casserole
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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

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

  • 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.

Cook's Note:

Substitute butter for the olive oil if preferred.

Use Swiss cheese if desired.

Nutrition Facts

323 calories; protein 18.1g; carbohydrates 30.4g; fat 14g; cholesterol 101.2mg; sodium 977mg. Full Nutrition
Advertisement
Advertisement