You’ll never miss the eggs, meat, and dairy with this Vegan Breakfast Casserole!
Everyone loves a good breakfast casserole with layers of vegetables, hash browns, meat, eggs, and cheese. However, when you need to make a vegan version, it’s crucial to get creative. This vegan breakfast casserole comes to the rescue with incredible flavors, textures, and colors that everyone will enjoy.
It takes little effort to put your casserole ingredients together and get them in the oven. An hour later, you’ll have a delicious, steaming meal that is perfect for breakfast or brunch. Inside the dish, you’ll find savory crumbled vegan sausage, tender hash browns, colorful chopped veggies, and plenty of delicious vegan shredded cheese. No sacrifices are necessary, as this recipe provides all the goodness you find in a traditional egg version.
If you prefer crispier hash browns, consider cooking them in an air fryer or a pan before adding them to the casserole dish. This recipe is great either way. For a fun variation, try making an upside-down version using tater tots instead of hash browns. Rather than putting the potatoes on the bottom of the pan, assemble the casserole without them. Then, layer the tater tots on top of the casserole and bake as directed in the recipe. You can even sprinkle the top of the tots with additional cheese.
Have fun with exciting flavor combinations
Breakfast casseroles are easy to customize for different tastes and occasions, like swapping vegan meat or tempeh bacon for the sausage. Try a south-of-the-border theme by creating a Tex-Mex version, substituting cumin and chili powder for the Italian seasoning and paprika, and adding drained and rinsed canned black beans, salsa, chopped jalapeños, and cilantro. Or, go Mediterranean with Kalamata olives, sun-dried tomatoes, spinach, vegan feta cheese, roasted red peppers, and portobello mushrooms.
If you like Italian flavors, consider adding some vegan pepperoni or chorizo, shredded vegan mozzarella, mushrooms, and vegan Parmesan or nutritional yeast. Alternatively, opt for an over-the-top, vegetable-packed casserole featuring broccoli, cauliflower, mushrooms, zucchini, yellow squash, asparagus, spinach, and kale. Have fun making this recipe your own with whatever you have on hand.
How do I store leftovers?
Allow your leftover vegan breakfast casserole to cool to room temperature before refrigerating it tightly covered or in an airtight container for up to 4 days. Once chilled, you can freeze any leftovers as a whole or in individual portions for up to 3 months. I like to wrap individual portions in freezer paper and then store them in freezer bags or silicone bags to get out all the air. Defrost frozen leftovers in the fridge before reheating.
Serving suggestions
What do you do when you’re vegan and have friends or family over for weekend brunch? You make this vegan breakfast casserole along with some Vegan French Toast, Easy Vegan Cinnamon Rolls, Air-Fryer Breakfast Potatoes, and a refreshing Fruit Soup. Remember to use maple syrup for the soup instead of the honey to keep it vegan. Make it a bit more lunch-oriented with these delectable Vegan Crab Cakes. Serve up a bright and creamy Vegan Key Lime Pie for dessert and sit back and enjoy the feast.
Ingredients
- 20 ounces frozen shredded hash browns
- 1 pound vegan sausage crumbled
- 1 small onion diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 1/2 cups vegan cheddar cheese shredded
- 2 16-ounce containers vegan egg substitute (such as Just Egg)
- 4 1/2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- Kosher salt to taste
- Fresh parsley or green onions chopped, for garnish
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish. Spread the frozen shredded hash browns evenly in the dish and let them thaw for about 15 minutes.
- In a skillet over medium heat, cook the vegan sausage until it is browned. Then, remove the sausage from heat and set aside.
- Evenly distribute the cooked sausage over the thawed hash browns in the dish. Sprinkle with the diced onion, red bell pepper, green bell pepper, Italian seasoning, garlic powder, onion powder, and paprika. Top with vegan shredded cheddar cheese.
- In a bowl, whisk together the vegan egg substitute, all-purpose flour, baking powder, and salt until smooth.
- Pour the egg mixture evenly over the assembled ingredients in the baking dish. Bake uncovered in your preheated oven for 55-60 minutes, or until the egg mixture is set and firm. Let the casserole cool for 5 minutes before slicing and serving. Garnish with parsley or green onions.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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