• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Crowded Kitchen
MENUMENU
  • Recipes
  • About Us
  • Contact
  • Sign Up
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
  • Contact
×

Home » Recipes » Breakfast

Vegan Breakfast Casserole

Published: Dec 7, 2019 · Modified: Oct 5, 2020 by Lexi

80 shares
Jump to Recipe·Print Recipe

This healthy vegan breakfast casserole is packed with veggies, potato, tofu and even plant based sausages. It's an easy, comforting breakfast recipe perfect for entertaining during the holidays.  

overhead of baked vegan breakfast casserole in a white baking dish

For some reason, during the holidays, breakfast becomes very important in my family. For me personally, breakfast is important all year long.

And among my family members, dinner is a much-discussed topic. We'll literally be planning dinner for next weekend on a Friday afternoon.

But come the colder months, breakfast starts to work its way into these heated conversations. Whether it's saving starter for sourdough pancakes or making a big batch of homemade granola, we've got breakfast on the brain.

Of course, when it's cold out, we also go on a serious comfort food kick. See vegan sweet potato casserole with maple granola and sweet potato risotto for evidence. That's where this comforting vegan breakfast casserole comes to the rescue.

It's warming, thanks to the creamy tofu potato filling. Plus, it's cheesy with bites of flavorful plant based sausages. Not to mention that the smell alone will wake up even the sleepiest houseguests!

I know it sounds a bit strange based on the ingredients, but the texture turns out pretty similar to an egg-based casserole. Even if you're not vegan, it's a great option for those with egg allergies!

overhead of one piece of vegan breakfast casserole on a blue plate with a fork

Instructions

The secret to this vegetarian breakfast bake is building flavor with veggies, adding protein with tofu and beans, and finishing everything off with gooey melted vegan cheese.

Tofu

Before you get started with the vegetables, you want to get the tofu as dry as possible. Remove it from the packaging, drain any water and slice the pieces in half lengthwise. You'll have thin rectangles of tofu.

Wrap these loosely in a few layers of paper towel on a cutting board or plate. Then place something heavy, like a cast iron skillet, or a plate weighed down with a book, on top. Let the tofu sit like this for 20-30 minutes, if you have time.

This helps remove all the internal moisture. Less moisture means your vegan breakfast casserole will bake evenly and crisp up on top.

overhead of the cooked vegetables and vegan sausages in a cast iron skillet

Vegetables

While the tofu dries out, you can start prepping your veggies.

First, sweat down your onion and some minced garlic. Add in a bell pepper for color and sweetness too. The color is up to you, but we recommend yellow or red.

Next, we add some sliced button mushrooms. These mix in nicely with the other veggies and give the meaty, umami flavor we love 'shrooms for.

All of those sautéed veggies get a hit of flavor from chili powder and cumin.

Next comes the plant-based sausages. There are a few good brands out there to choose from. Field Roast makes yummy Italian flavored sausages. However, they do contain gluten.

Beyond Meat also offers gluten-free Hot Italian sausages. If you don't like the spice, you can always go for the unflavored variety. Or, if you're not a fan of plant based sausage in general, simply leave them out of the recipe!

We also add vegan cheddar into this flavorful vegetable casserole. Whole Foods brand makes plant based cheese that melts pretty well. Melting can always be an issue when it comes to vegan cheese. But we've generally had good luck with the Whole Foods brand for cheddar.

Of course, if you're not dairy free or vegan, you can always sub regular cheddar cheese in for this breakfast casserole.

overhead of vegan breakfast casserole in a white baking dish before it's cooked

Blend up the tofu & beans

While the veggies and sausages cook, bring out your food processor. You'll blend the pressed tofu, white beans, nutritional yeast and lemon juice into a creamy sauce. This should happen pretty quickly in a good food processor.

No food processor? You can try to blend this in the blender, but it will probably take a good amount of mixing with a rubber spatula.

Bake

The last step is to combine the cooked vegetables with the creamy tofu base in a ceramic baking dish. Before the casserole cooks all the way through, don't forget to sprinkle it liberally with the remaining vegan cheese.

The casserole is finished when it's fully set in the center and beginning to brown on top.

45 degree overhead of vegan breakfast casserole with one piece taken out in a baking dish

More Vegan Comfort Foods for Breakfast

If you're still on the hunt for more delicious plant-based breakfast recipes to warm your winter mornings, we've got you covered.

Here are the vegan breakfast recipes we're making all season long:

  • Spicy Breakfast Potato Tacos. One of our favorite vegan breakfast taco recipes. Who doesn't love tacos?!
  • Crispy Gluten Free Waffles. We always drizzle these with good maple syrup and a dollop of coconut cream.
  • Fluffy Blueberry Pancakes. Vegan and gluten free, perfectly, fluffy and delicious. Sub chocolate chips for something more decadent!
overhead view of vegan breakfast casserole

If you make this Vegan Breakfast Casserole, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Breakfast Casserole


  • Author: Lexi
  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 servings 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

This healthy vegan breakfast casserole is packed with veggies, potato, tofu and even plant based sausages. It's an easy, comforting breakfast recipe perfect for entertaining during the holidays.  


Ingredients

Scale
  • 1 14-oz package firm tofu
  • ¼ cup vegan butter
  • 1 ½ cup diced yellow onion (about 1 medium onion)
  • 1 tbsp garlic, minced
  • 2 cups diced yellow potato
  • 1 medium red bell pepper, diced
  • 1 8oz. pkg button mushrooms, sliced
  • 1 ½ tsp kosher salt
  • 1 ½ tsp chili powder
  • ¾ tsp cumin
  • ¼ cup fresh cilantro, chopped, plus more for garnish
  • 1 15-oz can white northern beans, drained
  • 2 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 2 packed cups chopped lacinato kale or spinach
  • 2 cups shredded vegan cheddar, divided
  • Optional: 2-3 spicy or plain plant based sausages, sliced into rounds
  • Optional toppings: pickled jalapeños, sliced scallions, avocado, vegan sour cream, salsa

Instructions

  1. Preheat oven to 350˚F.
  2. Grease an 11 x 13 baking dish. Drain the tofu, wrap in paper towel or clean dish towel, and place something heavy (like a cast iron pan or a few plates) on top. Let sit for about 30 minutes.
  3. Drain and rinse the beans in a small colander. If using sausage, cook off in a separate pan according to package directions. When it's ready, drain as much leftover grease as possible. 
  4. Meanwhile, heat butter in a large skillet over medium heat. Add the onion and sauté for 5-6 minutes. Add garlic and cook for an additional 2-3 minutes. Add the potatoes, peppers, salt, chili powder and cumin to the pan and stir well to coat. Cook for 15 minutes, stirring frequently.
  5. While the potatoes are cooking, heat a smaller pan and cook mushrooms and kale/spinach until softened and most of moisture is cooked out. Drain and add to potatoes. Stir in cilantro and cook for 10 more minutes.
  6. Add the tofu, beans, nutritional yeast, and lemon juice to a food processor and blend until until smooth and creamy. Stir the tofu mixture into the veggie mixture and add sausage if using. Add 1 ½ cups of vegan cheese and stir well. Stir to combine thoroughly.
  7. Transfer mixture to the prepared casserole dish. Bake for 35 minutes, rotating pan half way through cook time. Remove from oven, top with additional cheese and bake for another 10-15 minutes. 
  8. Remove from oven and let cool for 15 minutes before serving.

Notes

If you choose to add vegan sausage, cook it in another pan (according to package instructions) and strain off as much fat as possible before adding it to the mixed veggies.

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 402
  • Sugar: 4.6 g
  • Sodium: 918.7 mg
  • Fat: 17.3 g
  • Saturated Fat: 6.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 44.3 g
  • Fiber: 10.1 g
  • Protein: 18.5 g
  • Cholesterol: 0 mg

Keywords: vegan breakfast casserole

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

close up overhead view of vegan breakfast casserole with cheddar cheese

More Gluten Free and Vegan Breakfast Recipes

  • Overhead view of finished leek and squash quiche cut into slices.
    Leek and Squash Quiche
  • Close up overhead of a square of the chocolate chop baked oats.
    Chocolate Chip Baked Oats
  • Close up of the finished chocolate acai bowls with fresh fruit on top.
    Chocolate Acai Bowl
  • Close up of the interior of the chocolate bliss balls on a silver tray.
    Chocolate Bliss Balls

Reader Interactions

Comments

    Let us know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Ali

    December 19, 2022 at 3:05 pm

    This looks great! Can I bake it from being frozen?

    Reply
  2. ramona

    December 14, 2019 at 4:06 pm

    Made this today for lunch and we all LOVED it. I will be making this again.
    Thanks!

    Reply
    • Lexi

      December 15, 2019 at 9:59 am

      So glad to hear that, Ramona! Have a great rest of your weekend!

      Reply
  3. Ramona

    December 13, 2019 at 9:44 am

    Looking forward to making this weekend!!

    Reply

Primary Sidebar

Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

More about us →

Featured in:

Featured in Buzzfeed, yahoo, Men's Journal, Huffpost, MSN, Food & Wine, Country Living, yummly, and Parade.

Winter Recipes

  • Vegan Mushroom Stew over Mashed Potatoes
  • overhead view of vegan lentil and mushrooom coq au vin over mashed potatoes in a bowl.
    Vegan Coq au Vin
  • Vegetable Stew
  • overhead view of vegan meatloaf on a white plate over mashed potatoes with cranberry sauce and salad on the side.
    Vegan Meatloaf
  • overhead view of bowl of vegan pumpkin chili topped with avocado slices, sour cream, pumpkin seeds and watermelon radish.
    Vegan Pumpkin Chili
  • overhead view of cheesy vegan broccoli casserole topped with breadcrumbs in large skillet.
    Vegan Broccoli Casserole

Most popular recipes

  • close up view of two hands pulling apart a freshly baked chocolate chip cookie.
    Best Vegan Chocolate Chip Cookies
  • overhead view of vegan creamy beet pasta in large pot.
    Creamy Beet Pasta
  • Super Green Vegetable Soup
  • Vegan Miso Soup
  • Overhead view of jalapeno poppers on a sheet pan.
    Vegan Jalapeño Poppers
  • side view of limoncello spritz cocktail garnished with fresh mint.
    Limoncello Spritz

See more-->

Footer

Back to top ↑

About

  • Learn About Us
  • Privacy Policy
  • Accessibility Statement
  • See our Portfolio

Newsletter

  • Sign up for weekly emails and updates

Contact

  • Contact Us
  • Work With Us
  • As Seen In

Copyright © 2022 Crowded Kitchen