Name: Vegetarian Overnight Breakfast Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Olive oil - 2 tablespoons; Dried oregano - 2 teaspoons; Garlic salt - 1 teaspoon; Finely chopped fresh chives - 1 tablespoon; Frozen vegetarian crumbles - 1 (12 ounce) package; Sliced mushrooms - 1 cup; Eggs - 5; Curry powder - 1 teaspoon; Salt - ½ teaspoon; Milk - 2 ½ cups; Herb-seasoned stuffing cubes - 1 (14 ounce) package; Shredded Cheddar cheese - 1 (8 ounce) package; Cooking spray - 1 (8 ounce) package

Ingredients for - Vegetarian Overnight Breakfast Casserole

1. Olive oil 2 tablespoons

2. Dried oregano 2 teaspoons

3. Garlic salt 1 teaspoon

4. Finely chopped fresh chives 1 tablespoon

5. Frozen vegetarian crumbles 1 (12 ounce) package

6. Sliced mushrooms 1 cup

7. Eggs 5

8. Curry powder 1 teaspoon

9. Salt ½ teaspoon

10. Milk 2 ½ cups

11. Herb-seasoned stuffing cubes 1 (14 ounce) package

12. Shredded Cheddar cheese 1 (8 ounce) package

13. Cooking spray 1 (8 ounce) package

How to cook deliciously - Vegetarian Overnight Breakfast Casserole

1 . Stage

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.

2 . Stage

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.

3 . Stage

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

4 . Stage

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

5 . Stage

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.