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Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.
This vegan breakfast casserole recipe is a delicious make-ahead breakfast that can be enjoyed by vegans and omnivores alike! It is also completely gluten free and family friendly.
I am a huge breakfast person. A good breakfast with my morning coffee is easily the highlight of my day. So when it comes to breakfast recipes, I do not mess around! For me, whether breakfast is savoury or sweet, it absolutely has to be filling, nutritious, and of course – hella delish!
So with that criteria in mind, you KNOW you are in for a treat with this vegan breakfast casserole recipe. This casserole is everything you want out of a standard savoury breakfast – you got your hash browns, your vegan sausage, veggies, and of course, a yummy egg flavour and texture made possible by vegan culinary magic!
But trust me – whether you are vegan or not, I promise you will love this breakfast casserole recipe because it is just that good!
Table of contents
- Why This Recipe Works
- Key Ingredients
- How to Make This Recipe
- Expert Tips
- Recipe FAQs
- More Recipes You Might Like
Why This Recipe Works
If you are a breakfast person (regardless if you are vegan or not), you absolutely NEED this breakfast casserole recipe in your repertoire and here’s why:
- Cheesy and flavourful
- Gluten free
- Plant-based
- Family friendly
- Nutrition packed (high in protein and fibre!)
- Great for meal prepping
Key Ingredients
Potato – we use yellow potato to make homemade hash browns for the recipe. In my opinion, if there ain’t any crispy hash included in my breakfast casserole, I am not interested! But for real, this step is pretty important but you can totally hack these if you want to save time (see expert tips).
Tofu – I am such a sucker for all things tofu scramble as they really mimic the texture of eggs so nicely! To make this vegan breakfast casserole extra flavourful, we also make sure to throw in some nutritional yeast, and turmeric for a yellow colour.
Vegan Sausage – Like I said, we are doing things RIGHT with this vegan casserole and not skipping any corners. Which means that sausage must be included, but in this case – the vegan variety.
Veggies – When it comes to veggies, there’s really no going wrong with whatever you throw into this breakfast casserole recipe. You can totally take it as an opportunity to clear out whatever you have remaining in your fridge – otherwise, we like to add mushrooms, bell pepper, green onion, and spinach.
How to Make This Recipe
Step 1: Grate 4 large potatoes and soak in a large bowl of cold water for 5-10 minutes.
Step 2: Strain, squeeze out excess water and transfer to a clean tea towel to soak up any extra moisture.
Step 3: In a large non-stick pan, on medium heat, add 2 tablespoons of olive oil, the onions, the shredded potatoes and cook potatoes until soft and some of the edges get crispy (about 10 minutes). Season with sea salt, garlic powder and pepper to taste. Set aside.
Step 4: In the same large pan, add another tablespoon of oil over medium heat. Crumble up the breakfast sausage in the pan and cook until cooked through about 7-10 minutes. Transfer cooked sausage to a large bowl.
Step 5: To the same large pan, add the garlic, mushrooms and peppers and cook for 7-10 minutes. Toss in the greens cook until wilted. Transfer everything to the same large bowl with the sausage.
Step 6: In a high-speed blender or food processor, combine the tofu, nutritional yeast, flour, turmeric, sea salt, and blend until smooth.
Step 7: Pour the tofu mixture in the large bowl with all the other cooked ingredients.
Step 8: Combine and pour overtop the potato layer in the casserole dish. Top with the shredded cheese and chopped green onions. Bake in preheated oven for 35-45 minutes until edges are golden and the top feels set.
Expert Tips
To save time, consider buying 1 to 2 packages of frozen shredded hash browns. Or you could use crumbled up frozen hash browns. But please note, that not all store-bought frozen hash browns are gluten-free.
On that note, if you have food allergies or celiac disease, it’s also important to ensure that the brand of vegan sausage you get is certified gluten-free.
Blending a combination of soft and firm tofu creates the best texture. You’ll need a total of 900g of tofu to make the vegan egg mixture.
Recipe FAQs
How long does this keep in the fridge?
This vegan breakfast casserole should stay fresh for about 3-4 days in the fridge.
What can I serve this with?
You can serve this casserole with a side salad, some roasted veggies, or even some fruit! I would also highly recommend dipping each bite into some ketchup or salsa because it’s totally delish.
How can I warm up the left overs?
You can warm up leftover slices in a pan with a little vegan butter or olive oil. Doing so crisps up the bottom layer of potatoes, making it extra yummy.
Is this breakfast casserole recipe kid friendly?
Yes, definitely! It is super tasty even for non-vegans. If your kiddo loves the texture of eggs, then they will certainly love this for their brekkie.
More Recipes You Might Like
Here are some more of our favourite vegan breakfast and brunch recipes on the blog!
- Vegan Breakfast Burrito with Tofu Scramble
- Healthy Beans on Toast
- Sweet Potato Breakfast Bowl
What would you add to this breakfast casserole recipe? I’d love to know! Let me know your thoughts down in the comments below!
Vegan Breakfast Casserole (Gluten Free)
This vegan breakfast casserole is a delicious make-ahead breakfast that can be enjoyed by vegans and carnivores alike! It is also totally gluten free and family friendly.
5 from 4 votes
Print Pin Rate
Course: Breakfast, brunch
Cuisine: American
Diet: Gluten Free, Vegan
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 15 minutes minutes
Total Time: 1 hour hour 35 minutes minutes
Servings: 5 -6
Calories: 400kcal
Author: Abbey Sharp
Ingredients
Homemade Shredded Hash Browns
- 4 large yellow potatoes shredded (or 8 smaller potatoes)
- 1 small white onion small dice (1 cup)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fresh ground pepper optional
Casserole Ingredients
- 1 tablespoons extra virgin olive oil
- 1 package 400g Beyond Sausage (4 sausages)
- 1 small container white mushrooms 227g, sliced/small dice
- 2 fresh garlic cloves minced
- 1/2 red pepper diced
- 1/2 yellow bell pepper diced
- 1/2 green pepper diced
- 3 handfuls organic baby spinach 142g, roughly chopped
- 2 x 300g blocks soft tofu
- 1 x 300g block firm tofu
- 1/4 cup nutritional yeast
- 1/4 cup GF oat flour or bean flour
- 1 teaspoon turmeric powder
- 1 teaspoon sea salt
- 1 cup grated vegan cheese
- 3 green onions chopped (or fresh chives)
Instructions
Preheat oven to 400°F. Grease a large 13 x 9-inch casserole dish with olive oil.
Wash and prepare all the other ingredients. Doing so will make the final preparation and assembly quicker.
Wash and grate 4 large potatoes (skin optional). Soak the grated potatoes in a large bowl of cold water for 5-10 minutes. Strain, squeeze out excess water and transfer to a clean tea towel to soak up any extra moisture.
In a large non-stick pan, on medium heat, add 2 tablespoons of olive oil, onions, shredded potatoes and cook until soft and some of the edges get crispy (about 10 minutes). Season with sea salt, garlic powder and pepper to taste. Transfer to 13 x 9 casserole dish.
In the same large pan, add another tablespoon of oil over medium heat. Crumble up the breakfast sausage in the pan and cook until cooked through about 7-10 minutes. Transfer cooked sausage to a large bowl.
To the same large pan, add a little extra olive oil if necessary. Add the garlic, mushrooms and peppers and cook for 7-10 minutes. Toss in the greens cook until wilted. Transfer everything to the same large bowl with the sausage.
In a high-speed blender (or food processor), combine the tofu, nutritional yeast, flour, turmeric, sea salt, and blend until nice and smooth.
Pour the tofu mixture in the large bowl with all the other cooked ingredients and combine. Pour mixture overtop the potato layer in the casserole dish. Top with the shredded cheese and chopped green onions.
Bake in preheated oven for 35-45 minutes until edges are golden and the top feels set. Let cool for 10-15 minutes before serving. Enjoy!
Notes
- To save time, consider buying 1 to 2 packages of frozen shredded hash browns. Or you could use crumbled up frozen hash browns. But please note, that not all store-bought frozen hash browns are gluten-free.
- On that note, if you have food allergies or celiac disease, it’s also important to ensure that the brand of vegan sausage you get is certified gluten-free.
- Blending a combination of soft and firm tofu creates the best texture. You’ll need a total of 900g of tofu to make the vegan egg mixture.
- Serving a slice of this breakfast casserole with a side salad is excellent! Dipping each bite into homemade ketchup or salsa also compliments this recipe well.
- You can warm up leftover slices in a pan with a little vegan butter or olive oil. Doing so crisps up the bottom layer of potatoes, and it’s delicious!
Nutrition
Calories: 400kcal | Carbohydrates: 52g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Sodium: 1220mg | Potassium: 1078mg | Fiber: 7g | Sugar: 4g | Vitamin A: 573IU | Vitamin C: 84mg | Calcium: 84mg | Iron: 4mg
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Updated on September 17th, 2023
Abbey Sharp
Abbey Sharpis a Registered Dietitian (RD), regulated by theOntario College of Dietitians. She is a mom,YouTuber,Blogger,award winningcookbook author,media coachspecializing in food and nutrition influencers, and a frequent contributor to national publications likeHealthlineand on national broadcastTV shows.
