Description
A hearty and flavorful breakfast casserole packed with sautéed mushrooms, veggie sausages, red onions, and peppers, all enveloped in a rich egg custard with cheddar and fresh chives. Perfect for a comforting morning meal that can be prepared ahead and baked to golden perfection.
Ingredients
Scale
Vegetables and Plant-based Ingredients
- 250g chestnut mushrooms, sliced
- 1 large red onion, finely sliced
- 2 red peppers, deseeded and sliced
- 10g chives, finely sliced
Proteins and Dairy
- 6 veggie sausages, sliced into bite-sized pieces
- 8 eggs
- 250ml whole milk
- 125g cheddar, grated
Oils and Seasoning
- 1½ tbsp vegetable oil, plus extra for the tin (optional)
- Salt and freshly ground black pepper, to season (quantity as preferred)
Instructions
- Prepare the mushrooms: Heat a large non-stick frying pan over medium-high heat and add the mushrooms. Fry for about 8-10 minutes until the mushrooms release their liquid and it evaporates. Add ½ tbsp of vegetable oil and continue frying until the mushrooms are golden, approximately 2 minutes. Remove mushrooms from the pan and transfer to a large bowl.
- Cook the veggie sausages: Wipe out the frying pan to remove any residual liquid, then return to medium heat. Add the remaining 1 tbsp of vegetable oil and fry the sliced veggie sausages until they turn golden all over. Use a slotted spoon to remove them and add them to the bowl with the mushrooms.
- Sauté the onions and peppers: In the same pan, fry the finely sliced red onion and sliced red peppers, stirring occasionally for 8-10 minutes until they are soft but not browned. Transfer the cooked onions and peppers to the bowl with the mushrooms and sausages. Mix everything together well and season generously with salt and pepper.
- Prepare the baking dish: Preheat the oven to 200°C (180°C fan/gas mark 6). Oil a baking dish or roasting tin approximately 35 x 25 cm to prevent sticking. Tip the combined mushroom, sausage, onion, and pepper mixture into the prepared dish, spreading it evenly.
- Make the egg mixture: In a large jug, whisk together the eggs, whole milk, grated cheddar, and finely sliced chives. Season the mixture well with salt and black pepper. Pour this egg custard evenly over the vegetable and sausage base in the baking dish.
- Bake the casserole: Place the dish in the preheated oven and bake for 25-30 minutes until the top is golden and the custard is set. Once baked, allow the casserole to cool slightly before cutting it into squares for serving.
Notes
- Vegetable oil can be substituted with olive oil for a deeper flavor.
- If preferred, use any type of vegetarian or vegan sausages to suit dietary requirements.
- The casserole can be prepared the night before, covered, and baked fresh in the morning.
- To make it dairy-free, substitute milk with a plant-based alternative and omit or replace cheddar with a vegan cheese.
- Ensure the frying pan is wiped clean after cooking the mushrooms to avoid sogginess in the final dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Keywords: breakfast casserole, vegetarian breakfast, veggie sausage casserole, baked egg casserole, mushroom breakfast bake
