Vegan Breakfast Casserole

colorful breakfast casserole cut into square servings with a spatula removing a piece.

Prep Time 25

Cook Time 1

Total Time 1 25

Servings:12 servings

Author: Lori Rasmussen, My Quiet Kitchen

This vegan breakfast casserole is perfect for brunch, holidays with family, and even weekly meal prep! With the best vegan "egg" mixture you've ever tasted, hearty sourdough, veggies, plant-based sausage, and melted cheese. Customize it with different veggies, spices (think Italian or Tex-Mex), and vegan meat alternatives. See the Notes section for oil-free and gluten-free options.

Ingredients
US Customary | Metric

For the "egg" mixture:

2 (14 oz) packages extra firm tofu, drained
1 cup water
½ cup unsweetened/unflavored vegan creamer or milk - such as Nut Pods original or plain soy milk
⅓ cup nutritional yeast
2 teaspoons kala namak Indian black salt
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
3 tablespoons flour - such as all-purpose, a GF blend, rice, or whole wheat

Other ingredients:

10 ounces sourdough bread, cut or torn into large bite-size pieces - about half of a boule
4 servings vegan sausage, chopped and/or crumbled - choose any flavor you'd like in the casserole (Italian, spicy, breakfast sausage, etc)
1 large red bell pepper, seeded and chopped
½ cup chopped green onion
3 ounces fresh baby spinach
7 ounces mild, shredded vegan cheese such as mozzarella or cheddar - I used Chao Original; Tip: if the shreds are long, chop to help with melting

Instructions

Preheat the oven to 350°F and lightly oil a 13 x 9-inch baking dish.
In a blender combine all of the tofu "egg" ingredients EXCEPT flour. Slowly increase speed, and blend until smooth. The mixture will be very thick; stop to stir as needed. Taste for seasoning. Add the flour and blend again for a few seconds to incorporate. Set aside.
Preheat a saute pan over medium heat, and cook the sausage for about 2 minutes or until starting to brown. Add the bell pepper and green onion and cook for another 1 to 2 minutes.
Refer to step-by-step photos above if needed. Arrange bread in a single layer in the casserole dish, followed by spinach and the sausage mixture. Sprinkle with a handful of cheese, if desired.
Pour the tofu mixture on top, using a spoon or spatula to remove as much as possible from the blender. Carefully stir to incorporate the ingredients and coat everything with tofu. If there's any messy tofu "egg" on the sides of the dish, wipe it off so it won't burn during baking.
Bake uncovered for 30 minutes. Sprinkle the remaining cheese on top, cover tightly with foil (careful—it's hot!), and bake for another 25 to 30 minutes or until the cheese is melted and the center of the casserole is hot.
Let the covered dish rest for 10 minutes. This gives the cheese more time to melt and helps the casserole set before slicing. Serve hot.

Video

Notes

Oil-free - replace the store-bought vegan sausage with a homemade seitan sausage, seasoned beans, or tempeh bacon. And instead of store-bought vegan shreds, add dollops of this easy vegan mozzarella on top!

Gluten-free - choose a thick and sturdy gluten-free bread or replace the bread with 2 packages of frozen hash browns. Thaw the hash browns before adding to the dish. Also be sure to use a gluten-free flour blend (I used King Arthur GF 1:1 during recipe testing).

Make ahead: to prep it the night before, assemble through Step 5, cover and refrigerate overnight. In the morning, since the entire dish will be cold, add 5–10 minutes to the bake time.

Store leftover breakfast casserole in the refrigerator for up to 5 days. It reheats best in the microwave. Or freeze for up to one month.

Nutrition