Vegetarian Egg Casserole with Grits and Split Peas

Sage-accented eggs blend together with grits, mushrooms, celery, onions, and mild yellow or green split peas in this breakfast casserole fit for a vegetarian feast.

I love being challenged to include a certain ingredient in new recipes I develop. So far this month I’ve been working to create dishes with split peas. The arancini and the peanut butter smoothie were definite winners, so I continued to experiment with these mild-tasting pulses and made this savory breakfast casserole.

It turns out that split peas (which I eschewed in soup as a child) lack much of the earthy flavor found in their lentil cousins. Which means that split peas blend beautifully with the vegetable medley in this egg and grits casserole that I adapted from my Savoury Egg, Sausage, and Grits Casserole.

While I realize that cheesy grits are a thing, I’ve kept this recipe dairy free for those who are better off avoiding lactose and/or casein protein. However, if you wish to add some cheese, I recommend Manchego, a personal favorite, which is made from sheep’s milk. Either way, this hearty vegetarian casserole makes for a flavorful hot breakfast, brunch or “brinner.”

Vegetarian Egg Casserole with Grits and Split Peas

Servings: 6
Time: 1 hr
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Ingredients:

1 cup cooked grits (or other cooked grain, such as millet)
1/4 cup mayonnaise
6 large eggs, lightly beaten
1 tsp. butter or margarine, optional
1 teaspoon sea salt
1 Tablespoon olive oil or avocado oil
1/2 medium onion, chopped (about 3/4 cup)
1/3 cup celery, diced (about 1 large stalk)
1/2 teaspoon rubbed sage
1 cup sliced mushrooms
2/3 cup sweet red or orange bell pepper (capsicum), chopped
1/3 cup cooked yellow or green split peas
1/3 cup green onions, chopped

Directions:

Preheat oven to 350 degrees F (180 C). Brown onion with oil and butter in a medium saute pan over medium heat for 5 minutes. Add celery and sage and lightly salt to taste, cooking for several more minutes. Stir in mushroooms, peppers, and cooked split peas. Sauté until mushrooms are cooked through. Remove vegetables from heat and let cool for several minutes.
In a medium bowl, whisk together grit and eggs. Stir in mayonnaise until evenly combined before adding vegetable mixture. Continue stirring to mix ingredients evenly.
Pour egg, vegetable, and grits mixture into greased 2 quart baking dish or 6 to 10 ramekins (the number needed will depend on the capacity of each). Top with chopped green onions. Gently stir to distribute ingredients.
Bake at 350 F degrees (180 C) for 25 to 30 minutes, or until eggs are set in the middle. Note: If using ramekins or mini-casseroles, reduce the time and watch closely so that the top of the casserole does not get too brown. Let casserole(s) stand a few minutes before cutting. Serve warm.

I share recipes here and at Allergy Free Wednesday.