This Vegan Breakfast Casserole is an easy, comforting dish you can make for brunch, meal prep, or busy mornings. It's made with vegan sausage, veggies, crusty bread, and a creamy tofu-based egg mixture that bakes up beautifully. It also works great for holiday mornings or when you're feeding a crowd.
This recipe is inspired by a classic breakfast casserole, the kind you'll often see at weekend brunch or family breakfasts. Traditional versions are usually made with eggs, sausage, and cheese, so I created a vegan version using a simple tofu-based mixture that bakes up just right. It has that same savory, comforting feel, but with plant-based ingredients that are easy to work with.
One of the best things about this casserole is how versatile it is. You can serve it for a relaxed weekend brunch, enjoy it during the week as part of your meal prep, or make it when you need an easy breakfast for several people. It reheats well, slices cleanly, and pairs nicely with fresh fruit, a simple salad, or just a cup of coffee.
If you like savory breakfasts like this one, you might also enjoy pairing it with homemade Vegan Breakfast Sausage, a quick Tofu Scramble, or some Tempeh Bacon. All three are great options for mixing things up, work well for meal prep, and fit perfectly into an easy, savory breakfast or brunch.
Vegan Breakfast Casserole Ingredients
- Olive oil: Great for sautéing the sausage and veggies, but avocado oil or another neutral cooking oil is a good option too.
- Vegan sausage: I used a ground-style vegan sausage, but you can use any vegan sausage you like, including breakfast-style.
- Yellow onion: Yellow onion is my go-to, but white, red, sweet, or even green onion can be used.
- Red bell pepper: Adds a mild sweetness. Yellow, orange, or green bell pepper are good alternatives.
- Fresh baby spinach: Baby spinach can be used whole. If using regular spinach, roughly chop it first.
- Firm tofu: Firm tofu gives the right texture. Extra-firm tofu will also do, but soft or silken tofu isn't recommended.
- Unsweetened Plant-Based Milk: I used Soy Milk. Unsweetened Almond Milk or Oat Milk are good substitutes.
- Nutritional yeast: Adds a savory, cheesy flavor to the egg-style mixture.
- Kala namak: This salt adds an eggy flavor to the casserole. Regular salt can be used instead, though the flavor will be less egg-like.
- Garlic powder: Adds extra savory flavor without overpowering the dish.
- Ground turmeric: Used mainly for color.
- Ground black pepper: Adds a mild kick and helps balance the flavors.
- All-purpose flour: Helps the casserole set. A gluten-free all-purpose flour blend is fine too.
- Crusty bread: Sourdough, country bread, or any rustic crusty bread is a good choice.
- Shredded vegan cheese: Use a vegan cheese that melts well, such as cheddar- or mozzarella-style.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Breakfast Casserole
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.
- Heat the olive oil in a large skillet over medium-high heat and add the vegan sausage. Cook until lightly browned, breaking it up as it cooks.
- Add the onion and cook until softened.
- Stir in the red bell pepper and cook until tender.
- Add the spinach and cook just until wilted. Remove from heat.
- Spread the bread evenly in the prepared baking dish.
- Spoon the sausage and veggie mixture over the bread.
- Add the tofu, plant-based milk, nutritional yeast, flour, kala namak, garlic powder, black pepper, and turmeric to a blender. Blend until completely smooth.
- Pour the tofu mixture over the casserole and gently mix to coat everything evenly.
- Sprinkle the vegan cheese evenly over the top.
- Bake uncovered for 55-60 minutes, until the center is set and the top looks lightly golden.
- Remove from the oven and let rest before slicing and serving.
How to Store and Reheat Leftovers
- Refrigerator: Store leftover vegan breakfast casserole in an airtight container in the fridge for up to 4-5 days. Let it cool completely before storing to keep the texture just right.
- Freezer: This casserole freezes well. Cut it into individual portions, wrap them tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
- To reheat: Reheat individual portions in the microwave for 1-2 minutes, until warmed through. For larger portions, reheat in the oven at 350°F (180°C) until hot. You can cover it loosely with foil to prevent it from drying out.
Serving Suggestions
This vegan breakfast casserole is usually served warm and sliced into squares. It goes especially well with simple sides like Hash Browns or Breakfast Potatoes, which add a nice crispy contrast. For something fresh and easy, serve it with Avocado Toast, sliced avocado, or a bowl of fresh fruit on the side.
It also works well as part of a casual brunch spread, where everyone can mix and match different dishes. Whether you're serving it for a relaxed breakfast at home or setting it out to share, this casserole pairs nicely with classic, no-fuss breakfast sides.
Frequently Asked Questions
Yes. You can assemble the casserole ahead of time, cover it tightly, and store it in the refrigerator. When you're ready to bake, just take it out of the fridge while the oven preheats and bake as directed, adding a few extra minutes if needed.
Yes, it works really well for meal prep. The casserole holds its shape, reheats nicely, and makes several portions, so it's easy to enjoy throughout the week.
Firm tofu works best here. It blends smoothly and creates a creamy, egg-like texture once baked. Extra-firm tofu also works, but the texture will be slightly denser.
No, pressing the tofu isn't necessary. A bit of moisture helps create the right texture for the egg-style mixture, so simply drain it and use it as is.
You can, but the texture will be different. The bread helps absorb the tofu mixture and gives the casserole structure. Without it, the casserole will be softer and more similar to an egg bake.
More Vegan Breakfast Recipes
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Vegan Breakfast Casserole
Ingredients
For the filling:
- 2 tablespoons olive oil
- 14 ounces vegan sausage, any kind, chopped or crumbled
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 cup fresh baby spinach
For the egg-style tofu mixture:
- 2 14-ounces packages firm tofu, drained, not pressed
- 1½ cups unsweetened plant-based milk, I used soy milk
- ⅓ cup nutritional yeast
- ¼ cup all-purpose flour
- 2 teaspoons kala namak, or regular salt to taste
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground turmeric, optional, but recommended
For assembling:
- 12 ounces crusty bread, such as sourdough or country bread, cut into bite-size pieces
- 1½ cups shredded vegan cheese, cheddar- or mozzarella-style
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish and set it aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the vegan sausage and cook for about 6-7 minutes, breaking it up as it cooks, until lightly browned.
- Add the onion and cook for 4-5 minutes, until softened.
- Stir in the red bell pepper and cook for another 4-5 minutes, until tender.
- Add the spinach and cook for 1-2 minutes, just until wilted. Remove from the heat.
- Spread the bread pieces evenly in the prepared baking dish.
- Spoon the sausage and veggie mixture over the bread.
- To make the egg-style mixture, add the tofu, plant-based milk, nutritional yeast, flour, kala namak, garlic powder, black pepper, and turmeric to a blender. Blend until completely smooth.
- Pour the tofu mixture evenly over the casserole. Use a spoon or spatula to gently mix everything together, making sure the bread and veggies are well coated with the tofu mixture. Smooth out the top, wiping the sides of the dish if needed.
- Sprinkle the shredded vegan cheese evenly over the top.
- Bake uncovered for 55-60 minutes, or until the center is set and no longer jiggly and the top looks lightly golden. If the top starts to brown too much, loosely cover with foil.
- Remove from the oven and let the casserole rest for at least 10 minutes before slicing and serving.
Notes
- Store any leftovers in an airtight container in the fridge and enjoy them within 4-5 days.
- For longer storage, cut the casserole into portions and freeze for up to 2 months.
- Reheat individual servings in the microwave, or warm larger pieces in the oven at 350°F (180°C) until heated through.
Kathy Hardie says
I wouldn’t recommend because of the high sodium over 1600 mg per serving!
Iosune Robles says
Hi Kathy! Thanks for sharing your thoughts. Sodium levels can vary a lot depending on the specific ingredients and brands used, especially things like vegan sausage, cheese, and kala namak. You can definitely reduce the sodium by choosing low-sodium products and adjusting the salt to taste.
DeAnne says
Could I use cheese sauce instead of the shredded cheese?
Iosune Robles says
Hi! I haven’t tested this recipe with cheese sauce instead of shredded cheese, so I can’t say for sure. Since shredded cheese helps the casserole set and adds structure, a cheese sauce may make it softer and more moist. If you decide to try it, I’d use a thick sauce and reduce some of the liquid slightly.
patricia says
this sounds so good, but I cannot have tofu. Could I subtitute block cream cheese?
Iosune Robles says
Hi Patricia! I wouldn’t recommend using block vegan cream cheese as a substitute here. The tofu is what creates the egg-style texture in this casserole, and cream cheese would make it much denser and quite different. I haven’t tested this recipe without tofu, so I can’t say for sure how another substitute would work.