You will have a hard time believing this Vegan Breakfast Casserole doesn’t contain eggs, dairy or meat! Hash browns, vegetables, vegan bacon, dairy free cheese and a simple vegan egg mixture are layered in a casserole dish and baked to perfection. Make ahead option!
Ideal for serving a crowd first thing in the morning, this casserole is filling and easy to prepare. You can even get it ready the night before, then in the morning all you have to do is pop it in the oven!
It’s also a great meal prep breakfast, since it makes a lot and will last you all week. The leftovers save well and reheat perfectly.
For a vegan brunch feast, serve the casserole alongside Vegan French Toast, Vegan Apple Fritters, Best Ever Vegan Waffles, Simple Vegan Pancakes, Vegan Crepes or Southern Style Vegan Buttermilk Biscuits!
How to make breakfast casserole
This is simply an overview with photos, for the complete recipe, scroll down to the recipe card.
- Preheat the oven to 350℉ and lightly grease a 9×13 inch casserole dish. Spread the frozen hash browns in the dish, then place in the oven to thaw while the oven preheats, about 10 minutes. Remove once no longer frozen, and set aside.
- Chop your vegan bacon into small pieces and sprinkle over the hash browns. I used Benevolent Bacon, but you could use store bought or homemade tempeh bacon, chorizo, or sausage.
- Now layer on all the vegetables – onion, red bell pepper and chopped spinach.
- Sprinkle on half of the vegan cheese shreds, if using. May omit the cheese if you like, but it adds a nice melty layer to the casserole.
- In a blender, blend all the vegan “egg” ingredients, then pour over the casserole dish, evenly.
- Sprinkle the rest of the cheese on top, then place in the oven and bake, uncovered for 55-60 minutes, until the “eggs” are firm and cooked through.
Make ahead option
You can prepare this casserole the night before, then pop it in the oven in the morning!
Place the frozen hash browns in the bottom of the casserole dish (no need to thaw with the make ahead option). Layer everything else on, then cover and refrigerate overnight.
In the morning, preheat the oven to 350℉ and bake, uncovered, for 65-75 minutes until the “eggs” are firm and the casserole is hot. It will take a bit longer since it will be cold to start with.
This vegan breakfast casserole is hearty enough on it’s own, but is great with a few avocado slices, hot sauce and/or fresh salsa.
Serve with fresh fruit, toast, fruit salad and plenty of hot coffee or tea.
More make ahead vegan breakfasts
Vegan Breakfast Casserole
- 20 ounces shredded frozen hash browns
- 1 package vegan bacon* see notes for options
- 1/4 cup diced onion
- 1 red bell pepper, seeded and diced
- 3 cups chopped baby spinach
- 2 cups vegan shredded cheese, cheddar style optional
- Preheat oven to 350℉ and lightly grease a 9×13 inch baking pan. Spread the frozen hash browns into the casserole dish and place in the oven to thaw while the oven preheats, about 10 minutes. Remove the hash browns once they are no longer frozen.
- Chop your vegan bacon (or sausage/chorizo) into small pieces, then sprinkle on top of the hash browns, followed by the onion, red bell pepper, spinach and 1 cup of the vegan cheese, if using.
- Drain any water from the tofu packages. In a blender, add the tofu and the rest of the vegan "egg" ingredients and blend until smooth. Pour the "eggs" over the top of the casserole.
- Sprinkle the remaining cup of cheese on top and bake, uncovered, for 55-60 minutes, until the "eggs" are firm. Serve with hot sauce, avocado slices and sprinkle with parsley, if desired. Enjoy!
- Make ahead: To prepare the casserole the night before, simply place the frozen hash browns in the casserole dish (no need to thaw). Continue with layering everything in the dish, then cover and place in the refrigerator overnight. In the morning, preheat the oven to 350℉, then bake uncovered for 65-75 minutes, until hot and the "eggs" are cooked.
- I used Benevolent Bacon, but you could use another store bought vegan bacon, breakfast sausage or chorizo. Alternatively, make a batch of tempeh bacon or sausage crumbles.
- Mori-nu firm or extra-firm tofu is best here. If you can’t find it and want to use regular firm tofu, it will likely work but you may need to add more water if the egg mixture is too thick.
- You might be able to substitute arrowroot for cornstarch if needed, but I haven’t tested it.
- Kala namak, otherwise known as black salt, is necessary for making the “eggs” taste egg-like, so don’t leave it out unless you have to.