Vegetarian Breakfast Casserole

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 296.8
  • Total Fat: 10.5 g
  • Cholesterol: 16.5 mg
  • Sodium: 708.1 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 4.5 g
  • Protein: 23.7 g

View full nutritional breakdown of Vegetarian Breakfast Casserole calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 12


    10 slices whole wheat bread
    2 cups shredded cheddar cheese
    1.5 cups egg substitute (egg beaters)
    2.5 cups skim milk
    2 boxes vegetarian breakfast patties (Morningstar Farms or Boca)
    1 can cream of mushroom soup (optional)


Spray 9x13 casserole dish with Pam or non-stick spray.

Tear the bread into small, bite-sized pieces.

Sprinkle the cheese over the bread.

Microwave the breakfast patties (per package directions) and break into small pieces. Then add on top of the cheese.

In a bowl, mix together the egg substitute and milk. Pour this mixture into the casserole.

Cover and refrigerate at least 4 hours (or overnight).

Preheat oven to 350 degrees.

Before cooking, spread cream of mushroom soup evenly over the top of the casserole.

Cover with foil, and cook for approximately 45 minutres until bubbly. Remove the cover and cook for an additional 10-15 minutes.

Hint: I place a cookie sheet under the casserole in case it bubbles over.

Number of Servings: 12

Recipe submitted by SparkPeople user CASADYLIAN.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.