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Slice of vegan breakfast casserole on a plate garnished with parsley.
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Vegan Breakfast Casserole

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.
Prep Time20 minutes
1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 425kcal
Author: Iosune Robles

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
US Customary - Metric

Instructions

  • Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish and set it aside.
    Baking dish greased with nonstick spray.
  • 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.
    Cooked vegan sausage in a skillet.
  • Add the onion and cook for 4–5 minutes, until softened.
    Cooked vegan sausage in a skillet.
  • Stir in the red bell pepper and cook for another 4–5 minutes, until tender.
    Cooked vegan sausage, onion, and red bell pepper in a skillet.
  • Add the spinach and cook for 1–2 minutes, just until wilted. Remove from the heat.
    Cooked vegan sausage, onion, red bell pepper, and baby spinach in a skillet.
  • Spread the bread pieces evenly in the prepared baking dish.
    Crusty bread pieces in a baking dish.
  • Spoon the sausage and veggie mixture over the bread.
    Crusty bread topped with cooked vegan sausage and vegetables in a baking dish.
  • 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.
    Smooth tofu egg mixture in a blender.
  • 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.
    Bread, vegetables, vegan sausage, and tofu mixture combined in a baking dish.
  • Sprinkle the shredded vegan cheese evenly over the top.
    Breakfast casserole topped with vegan cheese before baking.
  • 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.
    Baked vegan breakfast casserole.
  • Remove from the oven and let the casserole rest for at least 10 minutes before slicing and serving.
    Slice of vegan breakfast casserole on a plate.

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.
 

Nutrition

Serving: 1serving | Calories: 425kcal | Carbohydrates: 40g | Protein: 24g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 1678mg | Potassium: 232mg | Fiber: 6g | Sugar: 5g | Vitamin A: 992IU | Vitamin C: 24mg | Calcium: 233mg | Iron: 9mg
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