Vegan Breakfast Casserole
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.
Servings: 12 servings
Calories: 239kcal
Ingredients
- 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
Vegan "egg" mixture
- (2) 12.3-ounce packages silken firm or extra-firm tofu
- 1 cup white rice flour
- 1/4 cup cornstarch
- 1/2 cup nutritional yeast
- 1/2 teaspoon turmeric
- 1 teaspoon kala namak
- 1 teaspoon salt
- few shakes black pepper
- 1 1/2 cups water
Instructions
- Preheat oven to 350℉ and lightly grease a 9x13 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.
Notes
- 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.
Nutrition
Serving: 1of 12 servings | Calories: 239kcal | Carbohydrates: 32g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Sodium: 404mg | Potassium: 434mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1014IU | Vitamin C: 19mg | Calcium: 68mg | Iron: 2mg