When it comes to vegetarian breakfast recipes, an egg casserole checks all the boxes. It can easily be made ahead of time to be enjoyed on busy weekday mornings, or it can feed a crowd for brunch.

This rich, hearty casserole is a cross between a vegetable gratin and savory bread ... In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon salt, and 1/2 teaspoon pepper.

In a separate bowl, whisk the eggs; slowly add the buttermilk ... Combine the crumbled cornbread and the sauteed vegetables with the parsley, thyme, chicken stock, red pepper flakes, salt and pepper.