Just want to let you know that this post is sponsored by my friends at Improved Nature. As always, I only recommend products that I use and enjoy. All opinions are my own.
This easy Vegan Breakfast Casserole features lots of veggies, vegan sausage, dairy free cheese, and a creamy “egg” mixture that brings it all together. Just like traditional egg casseroles, it’s the perfect make ahead dish for a stress free brunch.
I used to love egg bakes before going plant-based. They’re easy to load up with your favorite meats, cheeses, and veggies. Total comfort food!
This vegan breakfast casserole hits all those same notes! It’s hearty, flavorful, protein packed, and so incredibly delicious! It’s also much lower in fat and calories than traditional egg casseroles, which means you can have 2 slices without feeling guilty!
It’s a meal all on its own, but serve it up with toast and fresh fruit for a brunch worthy of entertaining.
Don’t let the long cook time scare you, it’s mostly hands off and throwing this casserole together is really easy!
Ingredients you need
Ingredient notes and substitutions
Tofu ~ Tofu is the base of the vegan egg mixture. I find that firm tofu works best in this dish. It blends up creamy, yet has enough structure to bind the casserole together.
Be sure to drain all the water from the packages of tofu and blot them dry with paper towels or a clean dish cloth. There is no need to press the tofu.
I have tried this dish with one block of firm tofu and one block of regular soft tofu and it works well. The slices will just be a little softer and looser.
I do not recommend using two blocks of extra firm (this will make for too dense of a casserole) or 2 blocks of soft or silken (which will make for a casserole that doesn’t stay together well).
Improved Nature Nature’s PRIME Bits ~
This all natural, non-GMO, 100% plant-based complete protein is a game changer when recreating traditional dishes into new vegan favorites, like my Vegan Chicken Cutlets, Vegan Jambalaya, and Vegan Buffalo Chicken Dip.
The Nature’s PRIME Bits are the perfect size and texture for turning into vegan sausage crumbles. I was never a big fan of sausage back when I did eat meat, but these savory crumbles happen to be my favorite part of this vegan casserole!
Improved Nature products have become some of my most loved plant-based ingredients to use in the kitchen. Here are some of the reasons why I think they’re so great:
- Made from ONE ingredient – non-GMO soy
- High protein and high fiber
- No cholesterol, low fat, gluten free
- Versatile – available in a variety of sizes and shapes
- Pantry friendly – shelf stable for 4 years!
As a substitution, any vegan sausage crumbles can be used in this recipe. You likely will not need to add the spices and flavorings to them. Just cook them according to the package directions and combine with the rest of the casserole ingredients.
Or try my smoky tempeh bacon. Simply crumble it into pieces.
Potatoes ~ Frozen hash brown potatoes are convenient and work great in this recipe. I used diced potatoes, but shredded potatoes would work, also.
Veggies ~ Spinach, red bell pepper, and grape tomatoes bring beautiful color, added texture, and tons of healthy vitamins and minerals.
You could add some sautéed onion and garlic to the mix if you like. Sautéed mushrooms would also be tasty. Just make sure to cook them down until the liquid has completely evaporated otherwise the mixture will be too wet.
Spices & flavorings ~ There are quite a few spices and flavorings in this vegan breakfast casserole. Don’t be alarmed by the long list. They’re all plant-based pantry staples that you likely already have.
For the vegan egg mixture, turmeric and mustard powder provide the yellow color that allows this dish to look like traditional egg bakes.
Kala namak (also known as Indian black salt) is an optional ingredient that provides a mild sulphur taste like real eggs. If you don’t already have this ingredient and don’t plan on using it much in the future, there is no need to buy it. Just leave it out.
For the vegan sausage crumbles, you’ll need dried sage, thyme, onion powder, garlic powder, smoked paprika, and a pinch of cayenne along with some tamari (I like to use the low-sodium variety) and pure maple syrup. These are the flavors found in most sausage crumbles and the herby sweet heat flavor tastes so good here!
Optionally, you can add a pinch of fennel seed, which is a traditional herb in sausage. I don’t care for it, so I leave it out, but if you like it, go for it!
Extras ~ You’ll also need chickpea flour for thickening and binding, nutritional yeast for savory, cheesy flavor, and hot sauce if you like a kick of heat with your “eggs.”
I also add vegan cheese because I love it. You can skip it if you really want, but I do think it adds that extra boost of comfort food vibes.
How to make the recipe
Despite the long ingredient list, this vegan breakfast casserole is easy to make and is mostly hands off.
Improved Nature Nature’s PRIME Bits need to be rehydrated before using. Add them to boiling water (1) for 10 minutes until rehydrated and plump (2). Drain and press out as much liquid as possible (3).
Heat a bit of oil in a skillet and whisk in the spices for the sausage (4). Add the rehydrated and drained Nature’s PRIME Bits (5), stir to coat them with the spice mixture, and cook until no more liquid remains and the sausage crumbles start to get browned on the edges (6). Set aside.
Add the ingredients for the vegan egg mixture to a high-speed blender (7) and blend until smooth (8). You’ll need to use the tamper to ensure all of the ingredients get blended up properly. Set aside.
In a large mixing bowl, add the potatoes and vegan cheese (9), diced bell pepper and sliced green onion (10), chopped spinach (11), and the cooked vegan sausage crumbles (12).
Mix everything well (13), then pour in the vegan egg mixture and stir well to combine (14).
Pour the mixture into a 9×13 baking dish (15) and cover with aluminum foil. Bake for 30 minutes and remove foil (16). Sprinkle with additional vegan cheese (optional) and sliced grape tomatoes (17). Bake another 30 to 35 minutes until the top is set and the edges start to pull away from the pan (18).
Let the casserole sit for 10 minutes to continue to firm up before cutting into slices and serving.
Storage and freezing
Make ahead: This vegan breakfast casserole is perfect for making ahead. You can make the entire recipe and stick it in the fridge tightly covered with foil before or after baking.
If you bake it and plan to serve the next day, be sure to let the casserole cool completely before covering and refrigerating.
If you refrigerate the casserole before baking, the mixture will thicken up overnight and it won’t need as much baking time the next morning. Bake, covered in foil, for 20 minutes, remove the foil and bake another 20 to 25 minutes until the top is set.
Fridge: Store leftovers in an air-tight container in the fridge for up to 5 days.
Freezer: You can also freeze this vegan egg bake. After baking, cool completely, then tightly cover with plastic wrap and foil. It should keep well in the freezer for up to 2 months.
Reheat: Thaw overnight in the fridge, then bake in a preheated oven at 350°F for 20 minutes or until heated through.
Pro tips and tricks
~ Be sure to rehydrate the Improved Nature Nature’s PRIME Bits according to package directions.
~ Sauté the spices for the vegan sausage crumbles in a bit of oil to release their flavors.
~ Cook the sausage crumbles until no liquid remains in the pan.
~ Use regular firm tofu, not silken.
~ Drain the liquid from the tofu packages and blot the blocks of tofu dry. However, there is no need to press the tofu.
~ Blend the vegan “egg” mixture until smooth and creamy. Use the tamper with the blender to ensure all the ingredients are blended properly. Add additional milk (or water) one tablespoon at a time if needed to blend. But do not add too much liquid, the mixture should be thick, yet pourable, with a spatula needed to scrape out the last of the mixture.
~ Spray the baking dish with cooking spray so the casserole doesn’t stick. You can also line the dish with parchment paper if you prefer.
~ Mix all of the casserole ingredients together before pouring into the baking dish. Do not layer the ingredients in baking dish. The vegan egg mixture is too thick to seep into the other layers and the casserole won’t bind properly in layers.
~ Cover the casserole with foil for the first part of baking. Otherwise, the top may be burn before the middle is set.
~ Let the baked casserole sit for 10 to 15 minutes before slicing to allow it to firm up.
A casserole is basically any recipe cooked and served in a baking dish. A breakfast casserole consists of ingredients typically served in the morning, like eggs and sausage. This vegan breakfast casserole uses plant-based ingredients to resemble those of traditional versions.
A quiche has a pastry crust and is cooked in tart or pie pan. The filling is typically made from eggs and cream and may contain cheese, veggies, and/or meat. A quiche can also be made vegan by swapping out traditional ingredients with plant-based varieties.
Using firm tofu instead of silken tofu is the first step in creating a thick vegan breakfast casserole that sets well.
I also use some chickpea flour, which is a common ingredient in vegan egg recipes. If you don’t have chickpea flour, you can use regular all-purpose flour or a gluten-free flour blend.
And make sure you don’t add too much liquid. The mixture should be pourable, but thick and creamy.
You’ll know this vegan breakfast casserole is done when the edges start to pull away from the sides of the baking dish and the top is set and starting to brown.
More vegan brunch recipes
- Vegan Blueberry Breakfast Cake
- Vegan French Toast Casserole
- Breakfast Hash Browns and Veggie Skillet
- Eggless Banana Scones
- Breakfast Nachos
- Vegan Cinnamon Coffee Cake
- Vegan Baked Oatmeal Muffins
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Don’t forget to grab a package of Nature’s Prime Bits to make this recipe! And while you’re there, stock up on some other fun shapes, like cutlets, nuggets, or poppers so a delicious vegan meal is always at your fingertips!
Vegan Breakfast Casserole
For the vegan sausage crumbles
- 1 cup Improved Nature Nature's PRIME Bits
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon fennel seed optional
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne optional
- 2 tablespoons low-sodium tamari or liquid aminos
- 1 tablespoon pure maple syrup
For the vegan egg mixture
- 2 packages (14 oz) firm tofu drained and blotted dry
- 1 ¼ cups unsweetened, plain non-dairy milk
- ⅓ cup nutritional yeast
- ¼ cup chickpea flour or all-purpose gluten free flour blend
- 1 ½ teaspoons Himalayan pink salt
- ½ teaspoon ground turmeric
- ½ teaspoon freshly ground black pepper plus more for serving
- ½ teaspoon Kala namak optional
- ¼ teaspoon mustard powder
- 1 tablespoon hot sauce or to taste
For the casserole
- 2 cups frozen hash browns diced or shredded
- 1 ½ cups vegan shredded cheese divided (optional)
- 1 red bell pepper seeded and diced
- 2 green onions sliced (plus more for garnish)
- 2 cups fresh spinach coarsely chopped
- 1 cup grape tomatoes halved
- Preheat the oven to 350°F. Gently spray a 9×13 baking dish with cooking spray. Set aside.
For the vegan sausage crumbles
- Rehydrate the Improved Nature Nature's PRIME Bits according to package directions. Drain them well and press out as much water as possible using the back of a wooden spoon. Set aside.
- Warm the oil in a skillet over medium heat. Whisk in the dried sage, dried thyme, onion powder, garlic powder, smoked paprika, fennel seed (if using, black pepper, and cayenne (if using). Sauté 1 minute until fragrant.
- Add the rehydrated Nature's PRIME Bits and stir well to coat.
- Add the tamari and pure maple syrup. Sauté, stirring frequently to prevent sticking, until heated through, all the liquid has been absorbed, and the edges start to brown.
For the vegan egg mixture
- Add the tofu, milk, nutritional yeast, chickpea flour, salt, turmeric, black pepper, Himalayan black salt (if using), mustard powder, and hot sauce to a high-speed blender. Blend until completely smooth. Use the tamper to ensure all ingredients get fully incorporated and blended properly. If your mixture is too thick to blend, add additional milk or water 1 tablespoon at a time, but do not add too much liquid or the mixture won't set properly after baking. This vegan egg mixture should be pourable, but very thick. Set aside.
For the casserole
- Combine the potatoes, 1 cup vegan cheese, diced bell pepper, sliced green onion, chopped spinach and cooked vegan sausage crumbles in a large mixing bowl. Stir well to combine.
- Pour the vegan egg mixture over the top and stir well to evenly distribute.
- Pour the mixture into the prepared baking dish and spread out evenly. Cover with aluminum foil and bake for 30 minutes.
- Uncover the casserole, sprinkle with the remaining ½ cup of vegan cheese (optional) and sliced grape tomatoes. Bake another 25 to 30 minutes until the top if set and dark golden and the edges are starting to pull away from the sides of the pan.
- Let the casserole sit for 10 to 15 minutes to continue to firm up before slicing and serving.
- Garnish with extra sliced green onions and more freshly ground black pepper, if desired.
Make Ahead You can make the entire recipe and stick it in the fridge tightly covered with foil before or after baking. If you bake it and plan to serve the next day, be sure to let the casserole cool completely before covering and refrigerating. If you refrigerate the casserole before baking, the mixture will thicken up overnight and it won’t need as much baking time the next morning. Bake covered in foil for 20 minutes, remove the foil and bake another 20 to 25 minutes until the top is set.
Storage/Freezing Store leftovers in an air-tight container in the fridge for up to 5 days. You can also freeze this vegan egg bake. After baking, cool completely, then tightly cover with plastic wrap and foil. It should keep well in the freezer for up to 2 months. To reheat: thaw overnight in the fridge, then bake in a preheated oven at 350°F for 20 minutes or until heated through.
*Nutritional facts calculated assuming 1 slice (1/12 of the casserole) per serving.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.