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Vegetarian Wife Saver Breakfast Casserole

This vegetarian wife saver breakfast casserole is perfect for Christmas morning — just prepare it the night before and bake in the morning!
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Course Breakfast
Servings 8 to 12


  • 10-12 slices white bread, without crusts you may need more or less bread depending on the size of your bread and your baking dish
  • 6 large eggs
  • 2 cups cheddar cheese shredded
  • ½ cup red pepper finely diced
  • ½ cup green pepper finely diced
  • ½ tsp black pepper ground
  • ½ tsp onion powder
  • 1 tsp mustard powder
  • 3 cups whole milk
  • 2 tsp Worcestershire sauce
  • 1 tsp hot sauce
  • ¼ cup chives, chopped optional
  • 1 cup Cornflakes
  • ½ cup butter melted


  • Butter a 9x13 inch baking dish generously, or spray it with cooking oil.
  • Cut and fit 5-6 slices of bread (crusts removed!) to fill the entire bottom of dish.
  • Add half the shredded cheddar cheese and all of the diced peppers on top of the first layer of bread. Cut and fit the remaining 5-6 slices of bread to completely cover the peppers and cheese. Then, add the other half of cheese on top.
  • In a large bowl, whisk together your eggs with the pepper, mustard powder, onion powder, chives, Worcestershire sauce (if using), and hot sauce. Add the milk and whisk until well combined. Pour the egg mixture evenly over the casserole.
  • Cover your casserole dish with tin foil and pop it into the fridge to rest overnight (or for AT LEAST an hour)
  • In the morning, remove the casserole from the fridge and take off the tin foil. Then, preheat your oven to 350F.
    Melt your butter, and combine it in a bowl with the Cornflakes. Add this mixture evenly over the top of the casserole.
  • Bake the casserole in your preheated oven (on the middle rack) until the casserole is set and lightly browned — about 60-70 minutes.
    Let casserole stand for 10 minutes before cutting and serving.


This recipe will make eight very generous servings. If you're serving other things on the side, it could certainly feed up to 12 people if the pieces are cut smaller. 
I usually fit four slices laying flat and then add 2 more slices cut in half around the rest of the pan to fill the space which is why I say 10-12 slices. Depending on the size of your bread and casserole dish you might need more or less bread bread.
Make sure your peppers are finely diced - no big chunks! Since you're not cooking them ahead of time, they need to be small enough to bake and soften a bit in the oven. 
The casserole will get pretty puffy while it bakes. You might want to place a baking sheet underneath the casserole dish to catch any drips! 
You want the top to be slightly brown on top when it's done. Make sure the casserole is set and doesn't jiggle too much when you shake it or that means it's not finished cooking yet.
If the Cornflakes are getting too crisp on top, you can try to cover with tin foil and cook for a bit longer — but I've never had this problem!
Keyword breakfast, brunch, christmas, egg casserole, wife saver
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