From hash browns to vegan sausage to fluffy vegan “eggs”, you’ll find all of your breakfast favorites in this epic Vegan Breakfast Casserole! Make it fresh in the morning or prep it the night before.
For more impressive vegan breakfast and brunch recipes, be sure to check out my Simple Vegan Pancakes, JUST Egg Quiche, and 1 Hour Vegan Cinnamon Rolls as well.
Can you believe that this Vegan Breakfast Casserole with Hash Browns isn’t made with eggs, dairy, or meat? It’s true!
Layers of hash browns and a veggie and vegan sausage-packed JUST Egg mixture are combined in a casserole dish, then baked until the “eggs” are fluffy and set. You can make it in minutes for special weekend breakfasts or assemble it the night before and bake the next day to save yourself the hassle. Either way, you’re left with an epic breakfast or brunch that both vegans and non-vegans won’t be able to resist.
Why this vegan breakfast bake is a must-make
- All of your breakfast favorites in one dish – You’ll find hash browns, vegan sausage, chopped veggies, vegan cheese, and JUST Egg in every layer of this vegan egg bake. The “eggs” are fluffy and the “sausage” is meaty, making it an instant hit with everyone at the table, vegan or not!
- Make it the night before – Assemble the breakfast casserole the night before so all you have to do the next morning is pop it in the oven!
- Perfect for meal prep – It’s also a great meal prep breakfast since it makes a lot and will last you throughout the week. The leftovers save well and reheat perfectly.
How to make a vegan breakfast casserole
Find the complete recipe with measurements in the recipe card below.
Spread the frozen hash browns on the bottom of a casserole dish. Place them in the preheating oven to thaw.
If you prefer crispy hash browns, pan fry or air fry them before layering them in the baking dish.
Cook the vegan sausage in a large skillet over medium heat until browned. Set aside.
Add the cooked sausage, onion, red pepper, green pepper, and cheese over the hashbrowns in the baking dish. Gently mix together.
In a large bowl, whisk the JUST Egg, flour, baking powder, and black salt together.
Pour the “egg” mixture over the hash brown mixture in the baking dish.
At this point, you can cover and refrigerate the breakfast casserole overnight or bake it right away, uncovered. You’ll know it’s done baking when the “eggs” are firm and cooked.
Set it aside to cool for a few minutes, then slice and enjoy with a little hot sauce or ketchup on top!
Variations
This is your breakfast casserole after all, so feel free to customize it with all of your favorite add-ins, substitutions, and garnishes, like:
- Vegan meats – Swap the vegan sausage for crumbled ground vegan meat (Beyond Meat and Impossible Meat are good), my Tempeh Bacon, or your favorite vegan bacon.
- Vegetables – Add pre-cooked spinach, broccoli, leeks, potatoes, or mushrooms to the “egg” layer if you’d like.
- Gluten-free – Just swap the all-purpose flour in the egg mixture for gluten-free all-purpose flour.
- Instead of black salt – Kala namak, or black salt, is what makes the “eggs” taste eggy but you can leave it out if you can’t find it.
- Toppings – Once it’s baked and ready to serve, top the casserole with avocado slices, hot sauce, parsley, ketchup, or sliced green onions for an eye-popping presentation.
Frequently asked questions
No problem. Just use the egg mixture from my Vegan Frittata recipe instead. It’s made from a well-seasoned extra-firm tofu base that’s easy to make in a blender.
A slice of this “egg” bake is hearty and filling all on its own, but I recommend pairing it with toast, fruit salad, and plenty of hot coffee or tea for everyday breakfasts and brunches.
If you’re serving the casserole to a crowd, pair it with all of the classics, like Vegan French Toast, Vegan Apple Fritters, Vegan Crepes or Southern Style Vegan Buttermilk Biscuits!
Yes, that should be fine. Wait for the casserole to cool completely before covering it and freezing. Allow the leftovers to thaw overnight in the fridge before reheating them in the oven.
The leftover baked breakfast casserole stores well for 3 to 4 days in the fridge. Keep the whole casserole covered or transfer the individual slices to airtight containers before storing.
To reheat, warm the leftovers in the microwave for 1 to 2 minutes. You can also pop them in a 350ºF oven for 10 minutes or until they’re heated through.
Vegan Breakfast Casserole
Ingredients
- 20 ounces shredded frozen hash browns
- 1 pound vegan sausage chopped or crumbled
- 1/4 cup diced onion
- 1/2 red bell pepper, seeded and diced
- 1/2 green bell pepper, seeded and diced
- 2 cups vegan shredded cheddar cheese
Vegan Egg Mixture
- (2) 16-ounce containers JUST Egg see Notes for options
- 1/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon kala namak
Instructions
- Preheat oven to 350℉ and grease a 9×13 inch baking dish. Spread the frozen hash browns into the casserole dish and place in the oven to thaw while the oven preheats, about 10-15 minutes.
- Heat a large skillet over medium heat. Crumble or chop the sausage and add to the pan. Cook until browned, then remove from heat and set aside.
- In the prepared dish with the thawed hash browns, add the sausage, onion, red pepper, green pepper and cheese. Gently mix the ingredients together in the dish and spread them evenly.
- In a large bowl, whisk together the JUST Egg, flour, baking powder and salt. Pour the egg mixture over the hash brown mixture in the baking dish.
- At this point, you can cover and refrigerate overnight, or bake immediately. Bake uncovered for 55-60 minutes, until the "egg" mixture is firm and cooked. If refrigerated overnight, it will need to bake longer, around 65-75 minutes.
- Serve immediately with hot sauce, if desired.
Notes
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You can use any vegan sausage you like or even vegan bacon. My tempeh bacon would be good here.
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If you want the hash browns crispy, you can pan fry them before adding to the baking dish.
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If you don’t have access to JUST Egg, use the egg mixture from my Vegan Frittata recipe that uses a base of tofu.
Nutrition
*This recipe was originally published in Jan. 2021 and has been reposted with a new, improved recipe! Some folks felt like the egg mixture previously was too fluffy/mushy and this new version is so much better.
Hi Nora,
I love your recipes and would like to try this one! Which Agar Agar powder and Kala Namak brands do you recommend? There are so many to choose from!
Thanks & Happy New Year!
Mary Segreti
Hi there! I don’t have specific brands of these to recommend really, I’ve used several and they have all worked well. But I’m confused because this recipe doesn’t call for either of these ingredients? I hope you enjoy the breakfast casserole, and happy new year!
So easy and delicious!
Made this on Christmas day and it was a hit! Vegans and non-vegans loved it and went back for seconds. Another home run recipe by Nora!
Ok, even though I messed up a bit, still came out great, carnivores loved it. My confusion was I used the Vegan Frittata recipe for the “egg” mixture. After I finished, kept it overnight in the refrigerator, I realized the the original recipe said to add flour, baking powder and kala namak. Well I had bought the kala namak a few weeks ago and forgot it was for this recipe and forgot to add the last 3 ingredients in the mix. So I sprinkled only 1/2 teaspoon over the top of the mixture since it was already settled over night. Still came out great, smelt and tasted like real eggs. I made this for Christmas brunch that I serve along with many other dishes, and it was a great hit. My son who has allergies to egg, loved it as did the rest of us! Thank you.
Yum thank you I’m going to make this for Christmas morning. Do you think I could use other types of flour like Oat flour or Chickpea flour?
You probably could use oat or chickpea flour in this recipe. Hope you enjoyed it!
Hi Nora! Hoping to make this ahead for Christmas morning. I saw in another comment you said it would be ok to freeze. I’m wondering if I should freeze it unbaked or baked? And then how should I heat it up?
I would only freeze it after you have baked it and cooled the casserole completely. Then cover/wrap well and freeze. Let thaw overnight in the fridge and then reheat in the oven until warm. Thanks and enjoy!
I am making this right now and it looks really good. But I do have a question of when and where you put the dairy free cheese. I think that direction is missing.
It’s in step 3: “In the prepared dish with the thawed hash browns, add the sausage, onion, red pepper, green pepper and cheese.” I hope you enjoy it!
18 months into my vegan journey it occurred to me that the only meal I missed was breakfast casserole. I found and made this recipe, and it totally satisfied my cravings. It is every bit as good as an omnivore version, and my omnivore husband and I ate it for breakfast three days in a row, topped with salsa for me and hot sauce for him. Next time I’ll make two and freeze one. It would also be great for a potluck, and I wonder if it would work in mini-muffin cups. Thank you for another recipe hit, Nora!
I’m so glad you enjoyed the breakfast casserole! I absolutely love it. Sure, mini-muffin cups should work just fine. Grease the cups well to avoid sticking and you won’t need to bake it for nearly as long. Thank you!
This recipe is the bomb! I made it for dinner, as I usually don’t have time to make casseroles for breakfast. This one hit it out of the park! Both my kids and husband said I need to make it more often. I only used 1 cup of VioLife shredded cheese to cut down on calories and fat and I think it was enough (for those looking to try and cut down on the vegan cheese).
I love a breakfast casserole for dinner from time to time! I’m so glad that your family enjoyed the casserole recipe! Thank you for sharing your recipe experience, and your glowing review! Wishing you lots of happy cooking!
Thank you Nora! I love how versatile and forgiving this recipe is. It’s great as is, but my husband has swallowing issues post tbi so I tweak it a little. This works for him and it’s so delicious! I half the recipe & omit the baking powder and flour preheat with the potatoes as you say but bake 50 mins @375. I sub duxelles mushrooms, & sautéed chopped spinach for the peppers and caramelize the onions and chop them up too. We change the veggies and seasoning sometimes to make Italian or Mexican inspired versions. Every time I tell him I’m making this I get a huge smile. Working FT from home plus being a caregiver for someone with challenging health issues doesn’t leave a lot of time for developing recipes. You have been a lifesaver for us, this and your French toast casserole are on weekly rotation in our house!
Hi Sharon. Your heart warming feedback is really inspiring to me. I’m so glad to know my recipes are helpful and delicious to the both of you in a challenging situation. Good food is wonderful and healing! Thank you for taking your valued time to share your glowing review and wonderful recipe idea variations! Wishing you lots of delicious and happy cooking!
It was tasty, however it costs around $50 to make.
Exactly. $17.90 for the eggs alone! I miss eggs but not that much!
Hi Nora! I love your recipes so much. Would this be okay to freeze?
Thanks Alicia, I’m happy to hear that! Yes, it can be frozen.
I love this breakfast casserole! I make it almost every week. My husband (a non-vegan) loves it as well and always asks for it. Sometimes I use a container of upton’s bacon in place of the sausage.
Hi Kelli. I’m so glad you and your husband are loving the casserole! Thanks for sharing your stellar review! Wishing you happy cooking!
This looks delicious. I am only cooking for two however. Is there a way to cut this in half and only use one carton of Just Egg? I love your recipes!
I’m sure you could make half the recipe in a smaller dish, and just bake until set (it won’t take as long).
Haven’t made yet… tomorrow! Wondering if I can skip the vegan cheese altogether or whether that’s central to a good outcome. I’m just not finding that I care for vegan cheese and would rather go without if it won’t fall apart. I love your recipes. You’re my go to for everything.
Hi Stephanie. This should bake fine without the cheese. I hope you enjoy!
Hi Nora..this recipe is amazing! If making the night before, how do you recommend heating up without over cooking it?
Thanks!
Hi Elle. I’m so glad you are loving the recipe! Thanks for your stellar review! If refrigerated overnight, it will need to bake longer, around 65-75 minutes. You’ll know it’s done baking when the “eggs” are firm and cooked. Happy cooking!
How many packages of tofu if we are using the frittata version? I saw one or two packages in your responses. Thanks!
If you are referring to my frittata recipe, I suggest using two packages of tofu to make sure you have enough.
Made this today for our early Easter brunch. Only my husband and I knew it was vegan 😁
Thanks for your terrific review, Pam! I’m so glad you guys loved the casserole! Happy cooking!
Made this today and we had it for dinner with fruit instead of breakfast – OUTSTANDING! I have been disappointed so many times when trying a WFPB recipe and, while this isn’t quite WFPB, it is so incredibly good! WOW. I also tried the Spanish Rice a couple of nights ago and we both enjoyed it – I love your recipes. Thank you!
Hi Linda. Thank YOU for using my recipes, and for sharing your fun and encouraging feedback! I am so glad you are enjoying my recipes, and hope you will try lots more of them! Wishing you happy cooking!
Just double checking: does (2) 16oz Just Egg = one recipe (14oz) of tofu from your tofu ricotta?
You mean from my frittata recipe? I’d actually double it I think, to make sure you have enough.
Hi Nora! Love your recipes and on this one I am wondering which vegan cheddar cheese you use that gives you the desired taste/texture. Looking forward to finding out! Thank you!
Hi Michaela. I’m so glad you are loving my recipes! Thank you for using them! Daiya cutting board shreds melt very well, though I know some people don’t love that brand. Violife usually melts well for me. Enjoy!
I made the old version of this recipe several times and was never happy with the texture of the tofu egg. The new version is much better, albeit expensive with how much Just Egg costs these days. Instead of the sausage, I used 8oz cremini mushrooms and a 6oz pack of tempeh bacon. I also pre-cooked the hash browns. The casserole turned out beautifully for New Year’s Eve. Thank you for updating this recipe!
You bet, Kristi! I am thrilled you love the updated casserole! Thanks for sharing your stellar review and feedback! Wishing you lots of happy new year cooking!
Question: If I use the tofu recipe from the Vegan Frittata recipe for the Just Egg in the Vegan Breakfast Casserole should I double that tofu recipe? The recipe calls for 2 containers of Just Egg so wasn’t sure. Look forward to making it!
I don’t think you’d need to double it, but you could for a thicker “eggy” layer. I hope you enjoy it!
When did this recipe change from tofu egg mixture to Just egg? Tofu is much cheaper than Just egg.
You can absolutely use a tofu mixture instead, from this Frittata recipe. It works well, too!
Delicious! Made a couple of substitutions just because of taste preferences & because I live in New Mexico it is mandatory to add green chile LOL! Will definitely make again.
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Hi Sheri. Green Chile sounds like a wonderful addition! I’m so glad you loved the casserole! Thanks for sharing your great review and ideas! Wishing you happy cooking!
You’re so creative!
My daughter is vegan so I have had lots of experience trying to get vegan cheese to melt. It’s not easy. Spraying the cheese with cooking spray helps a little.
However, what I do now, almost exclusively, is make a vegan cheese sauce and drizzle it over each layer.
This can be done in a number of ways.
I start the cheese sauce by making a roux. Just put a tablespoon of your flour of choice in a pan with a tablespoon of the vegetable oil or vegan butter of your choice and stir till it becomes a paste. Add the vegetable broth or nut milk of choice and stir till it thickens but is on the thin side. Once you have this thin sauce add a package of vegan cheese of choice and stir on very low heat till melted. I use a whisk to help blend everything. Lastly, once the sauce is homogeneous I like to whip it some more with my immersion blending stick till it’s fluffy. Season as desired. Can be savory or sweet according to what seasoning or flavoring you add.
I use this recipe to make a yummy macaroni and cheese. It’s fantastic.