5 High-protein Vegetarian Breakfast Casseroles You’ll Crave Every Weekend

By Brandon D / September 27, 2025

Let’s level up your mornings. These aren’t sad, soggy casseroles—they’re hearty, protein-packed, and full of flavor. Each one bakes into a golden, satisfying slice you can serve hot for brunch or stash in the fridge for quick weekday wins. Bonus: they’re meal-prep friendly, endlessly flexible, and absolutely not boring.

1. Greek Sunrise Casserole With Spinach, Feta, and Chickpeas

This is your Mediterranean morning fix. It’s briny, herby, and surprisingly filling thanks to chickpeas and eggs. Perfect for lazy Sundays or a weekday meal prep that actually tastes good by Friday.

Ingredients:

• 1 tablespoon olive oil
• 1 small red onion, thinly sliced
• 2 cups baby spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• 1 (15-ounce) can chickpeas, drained and rinsed
• 8 large eggs
• 1/2 cup plain Greek yogurt (2% or whole)
• 1/2 cup crumbled feta cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh dill (optional but lovely)
• Olive oil spray or butter for greasing

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil spray or butter.
2. Heat olive oil in a skillet over medium. Sauté red onion 3–4 minutes until softened. Add spinach and cook 1–2 minutes until just wilted.
3. Scatter the sautéed onion and spinach in the baking dish. Add cherry tomatoes and chickpeas, spreading evenly.
4. In a bowl, whisk eggs, Greek yogurt, oregano, garlic powder, salt, pepper, and dill. Stir in the feta.
5. Pour the egg mixture over the veggies and chickpeas. Tilt the pan to distribute.
6. Bake 22–28 minutes, until the center is set and the top is lightly golden. Rest 5 minutes before slicing.

Serve with a squeeze of lemon and a side of whole-grain toast. Want extra protein? Add 1/2 cup crumbled cooked tempeh. For meal prep, slice and refrigerate up to 4 days, or freeze individually wrapped portions for a grab-and-go breakfast.

2. Southwest Black Bean Egg Bake With Pepper Jack and Corn

Think breakfast meets taco night. It’s smoky, cheesy, and loaded with black beans for serious staying power. Great for feeding a crowd—just set out hot sauce and watch it disappear.

Ingredients:

• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small yellow onion, diced
• 1 cup corn kernels (fresh or frozen, thawed)
• 1 (15-ounce) can black beans, drained and rinsed
• 10 large eggs
• 1/2 cup cottage cheese (2% or 4%)
• 1 cup shredded pepper jack cheese
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped cilantro (plus more for garnish)
• Cooking spray for the pan

Instructions:

1. Preheat oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish.
2. In a skillet over medium heat, warm olive oil. Sauté bell peppers and onion 5–6 minutes until softened. Stir in corn and black beans; cook 1 minute to warm through.
3. Spread the veggie-bean mixture in the dish.
4. In a blender or bowl, blend/whisk eggs with cottage cheese, cumin, chili powder, smoked paprika, salt, and pepper until smooth. Stir in half the pepper jack and the cilantro.
5. Pour over the veggies. Top with remaining pepper jack.
6. Bake 25–30 minutes, until set in the center. Cool 5 minutes. Garnish with cilantro.

Serve with avocado slices, salsa, and a dollop of Greek yogurt. Want to go spicier? Add minced jalapeño with the peppers. For a protein boost, mix in 1 cup cooked quinoa before baking—seriously satisfying.

3. Broccoli Cheddar Cottage Cheese Bake That’s Creamy And Loaded

Broccoli cheddar, but make it breakfast and make it high-protein. Cottage cheese melts into the eggs for a custardy, cheesy texture. It’s kid-approved and freezer-friendly—win-win.

Ingredients:

• 2 cups small broccoli florets (fresh or thawed frozen)
• 1 tablespoon butter
• 3 green onions, thinly sliced
• 9 large eggs
• 1 cup cottage cheese (4% for max creaminess)
• 1 cup shredded sharp cheddar
• 1/4 cup grated Parmesan
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional)
• Olive oil spray for pan

Instructions:

1. Preheat oven to 375°F (190°C). Grease an 8×11-inch or 9×13-inch dish.
2. Steam broccoli 2–3 minutes until bright green and crisp-tender. Drain well and pat dry.
3. Melt butter in a skillet over medium. Cook green onions 1–2 minutes until fragrant.
4. In a large bowl, whisk eggs, cottage cheese, garlic powder, onion powder, salt, pepper, and red pepper flakes. Stir in cheddar and Parmesan.
5. Scatter broccoli and green onions in the dish. Pour egg mixture over top.
6. Bake 25–32 minutes, until puffed and just set. Let stand 5 minutes before cutting.

Serve with hot sauce or a little mustard on the side—trust me, it slaps. For extra protein and texture, add 1/2 cup toasted sliced almonds on top during the last 5 minutes. Swap cheddar for gruyère if you’re feeling fancy.

4. Smoky Tempeh, Kale, and Sweet Potato Breakfast Bake

This one’s hearty enough to hold you till lunch without a snack raid. Tempeh brings nutty protein and the sweet potato adds natural sweetness. The smoky spices tie it all together like your favorite brunch skillet, minus the wait.

Ingredients:

• 1 tablespoon olive oil
• 8 ounces tempeh, crumbled or finely diced
• 1 medium sweet potato, peeled and 1/2-inch diced (about 2 cups)
• 1 small red onion, diced
• 3 cups chopped curly kale (stems removed)
• 8 large eggs
• 1/2 cup milk (dairy or unsweetened plant milk)
• 1/2 cup shredded smoked mozzarella or gouda
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Olive oil spray for the dish

Instructions:

1. Preheat oven to 400°F (205°C). Lightly grease a 9×13-inch dish.
2. Heat olive oil in a large skillet over medium-high. Add tempeh and cook 3–4 minutes until lightly browned. Add sweet potato and onion; cook 7–8 minutes, stirring, until sweet potato is just tender.
3. Stir in kale and cook 1–2 minutes until wilted. Transfer mixture to the baking dish.
4. In a bowl, whisk eggs, milk, smoked paprika, cumin, garlic powder, salt, and pepper. Stir in half the cheese.
5. Pour over the tempeh mix and top with remaining cheese.
6. Bake 22–28 minutes, until the center is set and edges are golden. Rest 5 minutes.

Top with a spoonful of salsa verde or a drizzle of hot honey if you like contrasts. Meal-prep tip: roast the sweet potato cubes the night before to speed things up. No tempeh? Swap in crumbled extra-firm tofu sautéed until lightly crisp.

5. Caprese Quinoa Egg Bake With Basil Pesto Drizzle

It’s summer in a pan, but you can make it year-round. Quinoa sneaks in extra protein and keeps each slice sturdy, while melty mozzarella and pesto bring the flair. Great for brunch guests—you’ll look fancy with very little effort.

Ingredients:

• 1 cup dry quinoa, rinsed
• 2 cups water or vegetable broth
• 1 teaspoon olive oil
• 2 cups baby spinach, chopped
• 1 cup cherry tomatoes, halved
• 8 ounces fresh mozzarella, cut into 1/2-inch cubes
• 9 large eggs
• 1/2 cup milk (dairy or unsweetened plant milk)
• 1/4 cup grated Parmesan
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons store-bought or homemade basil pesto, plus more for drizzling
• Olive oil spray for the dish

Instructions:

1. Cook quinoa: In a saucepan, combine rinsed quinoa and water/broth. Bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat; rest 5 minutes, then fluff and cool slightly.
2. Preheat oven to 375°F (190°C). Grease an 8×11-inch or 9×13-inch baking dish.
3. Heat 1 teaspoon olive oil in a skillet over medium. Wilt spinach for 1–2 minutes; set aside.
4. In a large bowl, whisk eggs, milk, Parmesan, salt, pepper, and 2 tablespoons pesto.
5. Stir in quinoa, spinach, tomatoes, and mozzarella. Pour into the dish and smooth the top.
6. Bake 25–30 minutes, until set and lightly golden around the edges. Cool 5 minutes, then drizzle with a little extra pesto.

Serve with a simple arugula salad and balsamic glaze. For meal prep, portion into squares and refrigerate up to 4 days. Want it ultra-lean? Swap mozzarella for part-skim and add 1 cup egg whites to the mix.

Make-Ahead Tips & Swaps

– To prevent soggy casseroles, pat dry watery veggies (spinach, tomatoes) and strain canned beans well.

– For extra protein without changing flavor, whisk in 1/2–1 cup egg whites along with whole eggs.

– Dairy-free? Use plant milk, skip feta/mozzarella, and add 1/2 cup nutritional yeast for cheesy vibes.

– Storage: Cool fully, cover, and refrigerate 3–4 days. Reheat at 350°F (175°C) for 10–12 minutes or microwave in 30-second bursts.

Ready to brunch smarter? Pick one, preheat the oven, and let your kitchen smell amazing. These high-protein vegetarian breakfast casseroles will keep you fueled, happy, and totally uninterested in mid-morning snacks—trust me.