This vegan breakfast casserole is a simple, comforting dish perfect for brunch, meal prep, or busy mornings. It combines plant-based sausage, sautéed vegetables, crusty bread, and a creamy tofu “egg” mixture that bakes to a golden, sliceable casserole. It’s also ideal for holiday mornings or serving a crowd.
This recipe is inspired by the classic egg-and-sausage breakfast casserole but made entirely plant-based. Instead of eggs, a blended tofu mixture mixed with nutritional yeast, flour, and spices gives a savory, creamy texture that holds the casserole together. The result has the same warm, satisfying flavor of the traditional version while staying dairy- and egg-free.
One of the strengths of this casserole is how adaptable it is. Serve it for a relaxed weekend brunch, bake it for meal prep during the week, or bring it to a gathering. It slices cleanly, reheats well, and pairs nicely with fresh fruit, a crisp salad, or simple breakfast sides like potatoes.
Vegan Breakfast Casserole Ingredients
- Olive oil: For sautéing. Avocado or neutral oil also works.
- Vegan sausage: Ground-style or breakfast-style, chopped or crumbled.
- Yellow onion: Chopped. White or sweet onion are fine substitutes.
- Red bell pepper: Chopped for mild sweetness; any bell pepper color will do.
- Fresh baby spinach: Use whole baby spinach or roughly chop regular spinach.
- Firm tofu: Drained (not pressed); extra-firm can be used but will yield a denser texture.
- Unsweetened plant-based milk: Soy, almond, or oat milk are suitable.
- Nutritional yeast: Adds a savory, cheesy note to the tofu mixture.
- Kala namak: Optional for an eggy flavor; use regular salt if you prefer.
- Garlic powder, turmeric, black pepper: For seasoning and color.
- All-purpose flour: Helps the mixture set; use a gluten-free blend if needed.
- Crusty bread: Sourdough or country-style bread cut into bite-sized pieces.
- Shredded vegan cheese: A melting-style vegan cheddar or mozzarella.
Exact measurements and the full recipe are available in the recipe card below.
How to Make Vegan Breakfast Casserole
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.
- Heat the oil in a large skillet over medium-high heat. Add the vegan sausage and cook until lightly browned, breaking it up as it cooks.
- Add the chopped onion and cook until softened, about 4–5 minutes.
- Stir in the red bell pepper and cook until tender, another 4–5 minutes.
- Add the spinach and cook just until wilted, about 1–2 minutes. Remove the skillet from the heat.
- Spread the bread pieces evenly in the prepared baking dish.
- Spoon the sausage and vegetable mixture over the bread, distributing it evenly.
- Make the tofu “egg” mixture: blend the tofu with plant-based milk, nutritional yeast, flour, kala namak (or salt), garlic powder, black pepper, and turmeric until completely smooth.
- Pour the blended tofu mixture evenly over the casserole. Gently mix with a spatula so the bread and veggies are coated, then smooth the top.
- Sprinkle shredded vegan cheese evenly across the top.
- Bake uncovered for 55–60 minutes, until the center is set and the top is lightly golden. If the top browns too quickly, loosely cover with foil.
- Remove from the oven and let rest for at least 10 minutes before slicing and serving.
How to Store and Reheat Leftovers
- Refrigerator: Cool completely, then store in an airtight container for up to 4–5 days.
- Freezer: Cut into portions, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Microwave individual portions for 1–2 minutes, or reheat larger pieces in a 350°F (180°C) oven until warmed through. Cover loosely with foil to prevent drying.
Serving Suggestions
Serve the casserole warm and cut into squares. It pairs well with crispy sides like hash browns or breakfast potatoes, or lighter options such as avocado slices, avocado toast, or a bowl of fresh fruit. It also fits nicely into a casual brunch spread where guests can mix and match dishes.
Frequently Asked Questions
Yes. Assemble the casserole, cover tightly, and refrigerate until ready to bake. When you’re ready to cook, bring it out while the oven preheats and follow the baking time, adding a few extra minutes if needed.
Yes. The casserole holds its shape, reheats well, and makes several portions—great for weekday breakfasts or packed lunches.
Firm tofu works best because it blends smoothly and creates a creamy, egg-like texture. Extra-firm tofu is acceptable if you prefer a firmer result.
Pressing isn’t necessary; draining the tofu is sufficient. A little moisture helps the blended mixture set with a pleasant texture.
You can omit the bread, but the texture will be softer and more like an egg bake. Bread helps absorb the tofu mixture and gives the casserole structure.
More Vegan Breakfast Recipes
- Vegan Pancakes
- Vegan French Toast
- Vegan Waffles
- Vegan Baked Oatmeal
- Vegan Banana Bread
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Vegan Breakfast Casserole
Ingredients
For the filling:
- 2 tablespoons olive oil
- 14 ounces vegan sausage, chopped or crumbled
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 cup fresh baby spinach
For the egg-style tofu mixture:
- 2 14-ounces packages firm tofu, drained, not pressed
- 1½ cups unsweetened plant-based milk
- ⅓ cup nutritional yeast
- ¼ cup all-purpose flour
- 2 teaspoons kala namak, or regular salt to taste
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground turmeric, optional, but recommended
For assembling:
- 12 ounces crusty bread, cut into bite-size pieces
- 1½ cups shredded vegan cheese
Instructions
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Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
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Heat the oil in a large skillet over medium-high heat. Add the vegan sausage and cook for about 6–7 minutes, breaking it up until lightly browned.
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Add the onion and cook 4–5 minutes until softened.
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Stir in the red bell pepper and cook another 4–5 minutes until tender.
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Add the spinach and cook 1–2 minutes until wilted, then remove from heat.
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Spread the bread pieces evenly in the prepared dish.
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Spoon the sausage and vegetable mixture over the bread.
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Blend tofu, plant milk, nutritional yeast, flour, kala namak (or salt), garlic powder, black pepper, and turmeric until smooth to make the egg-style mixture.
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Pour the tofu mixture over the casserole and gently mix to coat everything evenly. Smooth the top.
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Top with shredded vegan cheese.
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Bake uncovered for 55–60 minutes, until set in the center and lightly golden. If needed, tent with foil to prevent over-browning.
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Let the casserole rest for at least 10 minutes before slicing and serving.
Notes
- Store leftovers in an airtight container in the fridge for 4–5 days.
- Freeze portions for up to 2 months; thaw overnight before reheating.
- Reheat single portions in the microwave or larger pieces in a 350°F (180°C) oven until heated through.
Nutrition