You know I am all about breakfast lately! I am also all about meals that I can make ahead and enjoy for a few days. Today I am bringing you my take on a Vegetarian Breakfast Lasagna that will satisfy everyone at your house. It is perfect for everyday or for your holiday guests. This vegetarian breakfast lasagna is loaded with heart healthy eggs and protein to fill you up and keep you going all morning.
As a vegetarian, I am a big fan of eggs for breakfast. They provide a huge amount of protein and healthy fats that fuel my workouts and keep me full all morning. Oftentimes, I will also make something like this Vegetarian Breakfast lasagna for dinner and then eat it for breakfast for a few days.
I’ve used thinly sliced baking potatoes here for the “noodle” layer and added some vegetarian crumbles to add a hearty “meat like” consistency. If you were making this for non vegetarians, you could easily use another meat protein and it would work just as well.
I like to prep all of my ingredients and utensils before I start cooking. By the way, I am completely obsessed with these great Rachel Ray casserole dishes and now have them in 2 colors and sizes. I use them for everything!
I thought it tasted even better the next day! You might even fool some meat eaters with this one. Hope you enjoy!
I am entering this recipe into a contest with Eggland’s Best eggs. I was not compensated in any way for this post and all the yummy ideas are my own as always.
Do you like breakfast casseroles? What do you think of using potatoes in this one?
Thanks for joining me and Sarah for Meatless Monday today!