Easy Breakfast Casserole Without Sausage Recipe | 5-Ingredient

The best breakfast casserole without sausage combines 6 eggs, 2 cups of shredded cheese, 4 cups of cubed bread, 1 cup of diced vegetables (bell peppers and onions work well), 1 cup of milk, and seasonings. Bake at 350°F for 45-55 minutes until golden and set. This vegetarian-friendly recipe serves 6-8 people and can be prepared the night before for easy morning baking.

Why Choose a Sausage-Free Breakfast Casserole

Breakfast casseroles traditionally include sausage for flavor and protein, but many home cooks need or prefer meatless options. Whether you're vegetarian, avoiding processed meats, accommodating dietary restrictions, or simply ran out of sausage, this versatile dish delivers satisfying flavor without compromising texture or nutrition. Our tested recipe maintains the comforting richness of traditional casseroles while offering a cleaner ingredient profile.

Essential Ingredients and Their Purpose

Understanding each component's role ensures perfect results every time. Unlike vegetarian breakfast casserole recipes that merely omit meat, our approach strategically replaces sausage's functions:

Ingredient	Traditional Role of Sausage	Our Replacement Strategy
Eggs + Milk	Provides moisture and binding	Increased ratio creates richer custard base
Diced Vegetables	Adds texture contrast	Peppers, onions, mushrooms offer savory depth
Herbs & Spices	Contributes flavor complexity	Smoked paprika mimics meaty notes
Bread Base	Soaks up rendered fat	Stale sourdough absorbs custard perfectly

Step-by-Step Preparation Guide

Ingredient Prep (15 minutes)

Use day-old bread for best results—fresh bread becomes soggy. Cube 4 cups of sourdough or French bread into 1-inch pieces. Sauté 1 cup diced bell peppers and 1/2 cup onions in 1 tablespoon olive oil until softened (5 minutes). This easy sausage-free breakfast bake technique develops natural sweetness that replaces sausage's savory notes.

Assembly Process

1. Grease 9x13 baking dish with butter or cooking spray
2. Spread bread cubes evenly across bottom
3. Add sautéed vegetables and 2 cups shredded cheese (cheddar or Gruyère)
4. Whisk 6 eggs, 1 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika
5. Pour egg mixture evenly over bread layer
6. Gently press down to ensure bread absorbs custard
7. Refrigerate 30 minutes minimum (or overnight for meal prep)

Cooking Tips for Perfect Results

Avoid common mistakes with these professional techniques:

• Don't skip the resting period—This allows bread to fully absorb the custard, preventing a soggy center in your breakfast casserole without meat
• Check for doneness properly—Insert knife near center; should come out clean. Center should register 160°F on instant-read thermometer
• Let it rest before serving—Allow 10-15 minutes after baking for structure to set
• Customize protein content—Add 1/2 cup black beans or tofu scramble for extra plant-based protein

Variations for Dietary Needs

This healthy breakfast casserole alternative adapts beautifully to various requirements:

Dairy-Free Version

Substitute milk with unsweetened almond milk and use dairy-free cheese shreds. Add 1 tablespoon nutritional yeast for cheesy flavor.

Gluten-Free Option

Use gluten-free bread or replace with 3 cups cubed roasted potatoes. Increase eggs to 8 for better binding.

Higher Protein Adaptation

Add 1/2 cup crumbled tempeh bacon or 1 cup cooked lentils for a high-protein vegetarian breakfast that keeps you full longer.

Storage and Reheating Instructions

Proper storage maintains quality for your make-ahead breakfast casserole vegetarian option:

• Refrigeration: Store covered for up to 4 days
• Freezing: Wrap tightly and freeze up to 3 months
• Reheating: 350°F oven for 20-25 minutes (from refrigerated) or 45-55 minutes (frozen)
• Single servings: Microwave individual portions 90-120 seconds with damp paper towel

Why This Recipe Works Better Than Others

Many egg casserole without sausage recipes fail by producing dry, bland results. Our version succeeds through three key techniques:

1. Vegetable pre-cooking—Sautéing removes excess moisture that would make the casserole watery
2. Optimal custard ratio—6 eggs to 1 cup milk creates rich texture without rubberiness
3. Strategic seasoning—Smoked paprika and garlic powder provide depth that mimics meaty flavors

Frequently Asked Questions

Can I make this breakfast casserole without cheese?

Yes, omit cheese for dairy-free version. Add 2 tablespoons nutritional yeast for cheesy flavor and increase vegetables by 1/2 cup for better texture. The casserole will be slightly less rich but still delicious.

How do I prevent a soggy breakfast casserole without sausage?

Use stale bread instead of fresh, sauté vegetables to remove excess moisture, and allow the assembled casserole to rest 30+ minutes before baking. This ensures the bread properly absorbs the custard mixture rather than releasing water during baking.

What's the best bread for sausage-free breakfast casserole?

Stale sourdough or French bread works best due to their sturdy texture. Avoid soft sandwich bread which becomes mushy. For gluten-free version, use day-old gluten-free bread or substitute with cubed roasted potatoes.

Can I add meat substitutes to this vegetarian breakfast casserole?

Absolutely. Crumbled tempeh bacon, plant-based sausage crumbles, or 1/2 cup black beans all work well. Add meat substitutes when layering vegetables for even distribution. These additions boost protein content while maintaining the vegetarian integrity of your breakfast casserole without processed meats.