Vegan Breakfast Casserole

❤️ Why you’ll love it 

This vegan egg casserole recipe is so good, and I just know you will love it! What makes it special is its versatility and the unique eggy base without actual eggs.  

The base uses chickpea flour and dairy-free milk (I like to make mine from scratch with cashews) to get a smooth, eggy texture that is perfect for breakfast bake. A little black salt (kala namak) also gives it a tasty, tangy flavor that will remind you of scrambled eggs or frittata.

One thing that makes this dish stand out from other veggie recipes is all the different veggies – we have hash browns, bell peppers, peas, mushrooms, and tomatoes; there is so much going for it! And remember the vegan sausage!

All these ingredients not only make the casserole look amazing with different colors, but every bite tastes different with new flavors and textures.

The best part is you can make this the night before. Imagine rolling out of bed to a hearty, healthy breakfast already baked and ready to eat! All you have to do is stick it in the oven and serve it hot. It is such a time saver, especially on busy mornings.

🧾 Key ingredients

Chickpea flour and dairy-free milk form the eggless, gluten-free foundation of this casserole. Chickpea flour brings a beautiful gooey, eggy texture flavor, while the homemade cashew milk adds creaminess. 

Baking powder and apple cider vinegar work together to give it a fluffy, light texture.

This dish would not be complete without the hearty addition of vegan sausages and potatoes. These ingredients add a savory depth to the dish and make it super satisfying.

Button mushrooms, green peas, and bell peppers bring a burst of fresh flavors and vibrant colors to it. They also add a good dose of nutrition.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Start by preparing your vegetables. Peel and chop your onion and garlic. Wash your mushrooms gently to remove any dirt, using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth. Slice your mushrooms, but remember not to peel them. If the stem feels too dry or stiff, feel free to cut it out.

STEP 2
Next, wash and slice your bell pepper into strips about a quarter of an inch (4-5 mm) wide. Wash your cherry tomatoes and cut them in half.

Preparing the eggless mixture

STEP 1
Now, let us prepare the eggless casserole mixture. In a large bowl, combine chickpea flour, baking powder, black salt, regular salt, and black pepper. Stir these ingredients together until they are mixed.

STEP 2
Add apple cider vinegar and half of your dairy-free milk to the bowl. Use a whisk to mix these ingredients. Then, add the remaining dairy-free milk and whisk until your mixture resembles a smooth pancake batter.

Making vegan breakfast casserole

STEP 1
Preheat your oven to 390-395 Fahrenheit (200 degrees Celsius). Grease the bottom of your oven-safe dish (8 x 10 inches or 20 x 25 cm) with oil or vegan butter. Start layering all the veggies.

STEP 2
Pour your chickpea flour mixture (the “egg mixture”) over your veggies. Add your toppings. You can use chopped cherry tomatoes or shredded vegan cheese (optional). Bake it in the oven for approximately 40 minutes. Once it is really, let it cool slightly before serving. Enjoy your delicious vegan breakfast casserole!

💡 Expert tip

For this vegan breakfast casserole, the key is preparing the eggless chickpea flour-based mixture. Ensure you whisk the mixture well after adding the dairy-free milk to achieve a smooth, pancake batter-like consistency. It will help guarantee a perfect, fluffy texture after baking. Also, remember to layer your ingredients evenly in the baking dish for a balanced distribution of flavors in every bite.

🔄 Variations

Throw in some tofu to pack more protein into your vegan breakfast casserole. The tofu will soak up the flavors from the other ingredients and give you a nice, hearty texture too. Make sure to squeeze out the liquid and crumble it up first before adding it in.

Alternate between different vegan meat substitutes. I recommend vegan sausage links, breakfast sausage, or oyster mushrooms, as they act as perfect shredded chicken.

Try tossing in some sweet corn to make it pop with color and taste.  The corn will liven up the look of your dish for sure.  And it will add a sweet, juicy flavor that pairs perfectly with everything else in this meal.

If you like smoky flavors, sprinkle on some vegan bacon bits! They will contribute a delicious, smoky element and some crunch to contrast the softness of the other stuff.  But add them halfway through baking so they don’t burn. 

You can switch up the legumes in this recipe, which is part of the fun! Chickpeas, black beans, and lentils are all great options, and each one will give a unique flavor and texture. Get more inspiration from my cheezy vegan potato casserole.

🥣 Serving ideas

This vegan breakfast bake is so versatile it can go with many other meals, making it an excellent choice any time of day.  Here are some of my favorite ways to serve it:

For a filling brunch or lunch, pair it with a fresh salad – a classic vegan chicken salad or a delicious quinoa salad.  The light salad perfectly balances the hearty, satisfying flavors in the bake, making a meal that’s filling but refreshing, too.  

Other great ideas include having it alongside vegan breakfast sausage. The savory flavor goes great with this side dish and will make the perfect brunch! You can also consider some vegan breakfast burritos. 

For a laidback meal, serve this bake with a plant-based sandwich! It goes great with a juicy vegan Philly cheesesteak, falafel sandwich, or vegan chicken sandwich – the hearty bake pairs nicely with these simple, easy sandwiches.

❄️ Storing tips

It is easy to store. Simply allow it to cool completely after baking, then put it in an airtight container and refrigerate. It will keep for 3 or 4 days without an issue.

You cannot freeze this dish, though, because of all the water in the veggies, and if you freeze and defrost it, the veggies get mushy and make the texture of the whole dish weird. So it is better just to eat it within a few days.  

Reheating is simple – preheat the oven to 350 degrees F and bake it for 15-20 minutes until heated. If you’re just reheating a single portion, you can zap it in the microwave on high for a minute or two, stirring halfway. That will heat it nicely.

🤔 FAQs

More savory vegan breakfast recipes

Apart from classic tofu scramble, if you need inspiration, I can show you more than 40 savory breakfast options. Here are my favorite breakfast recipes with vegan egg substitutes: 

THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐

Vegan Breakfast Casserole

Nandor Barta

This vegan breakfast casserole is an incredibly customizable and savory breakfast that is also perfect to make ahead! It is also known as a vegan egg casserole and features seven different veggies, including bell peppers, green peas, hash browns, tomatoes, and mushrooms! Prepare it a day in advance and serve it hot in the morning

4.4 from 20 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Baking time 40 minutes mins

Total Time 50 minutes mins

Course Breakfast, Side Dish

Servings 6 slices

Calories 317kcal

Equipment

• Silicone whisk
• Silicone spatula
• Oven-safe glass baking dish (8-inch / 20 cm)
• Sieve

Ingredients

 

US CustomaryMetric

 

1x2x3x

Eggless base

• ▢ 2 cup Chickpea flour
• ▢ 2 cup Dairy-free milk (homemade cashew milk)
• ▢ 2 tsp Baking powder
• ▢ 1 tsp Apple cider vinegar
• ▢ 1 tsp Black salt
• ▢ ½ tsp Salt

Other ingredients

• ▢ 3.5 oz Vegan sausages
• ▢ 2 Potatoes (large)
• ▢ ½ Onion (medium)
• ▢ 2 cloves Garlic
• ▢ 1+½ cup Button mushrooms
• ▢ ⅔ cup Green peas (fresh, frozen or canned)
• ▢ ½ Bell pepper
• ▢ 4-6 Cherry tomatoes
• ▢ 1 Tbsp Olive oil or Vegan butter for greasing the bottom of the baking dish

Cook ModePrevent your screen from going dark

EXCLUSIVE 5-ingredient recipes for busy home cooks that are ready in 15 minutes!Check out our Express Vegan Cookbook!

Instructions

 

Prepare the vegetables

• Peel and chop onion and garlic.
• Gently wash any dirt off of the mushrooms by using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth. We never peel mushrooms, but sometimes cut out the stem if they feel too dry or too hard. Slice them.
• Wash and slice bell pepper into ¼-inch (4-5 mm) wide strips.
• Wash and cut the cherry tomatoes in half.

Make the eggless base

• Take a large bowl and add chickpea flour, baking powder, black salt, regular salt, and black pepper. Mix them thoroughly.
• Add apple cider vinegar and half of the dairy-free milk and use a whisk to mix it well. Then add the other half and mix until you have a smooth pancake batter like liquid.

Fill your casserole dish

• Pre-heat the oven to 390-395 Fahrenheit (200 degrees Celsius).
• Grease the bottom of your oven-safe casserole dish (8 x 10-inch (20 x 25 cm)) with oil or vegan butter unless you really have a non-stick one.
• First layer – Spread shredded potatoes, chopped onion and garlic.
• Second layer – Add sliced mushroom, frozen (or canned) green peas, bell pepper slices and vegan sausage bits.
• Chickpea flour base – Mix the eggless base, pour it on top of your veggies.
• Add toppings – Add chopped cherry tomatoes or shredded vegan cheese (optional).
• Bake in the oven for approx. 40 minutes. Enjoy! Serving ideas above the recipe card.

Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

Notes

How to customize a vegan breakfast casserole?

If you don’t have all ingredients at hand, here are some tips on how to customize this recipe:

• Proportions – It is hard to mimic the same quiche-like, eggy texture perfectly in a vegan recipe. Therefore, we consider the eggless base as only a binder rather than the main ingredient. So you really need to pack this casserole with veggies and other ingredients. Otherwise, it can get very dense even if we choose to add baking powder to make it lighter.
• Vegetables – I like choosing a combination of vegetables in terms of texture, color, and taste. This breakfast casserole will taste the best if you have a good variety. So we recommended choosing a handful of several ingredients rather than a larger amount from 1-2.
• Legumes – This recipe will only work with canned or cooked legumes. You can add green peas, sweet corn, chickpeas, beans, and lentils, whichever you like, and have them at home.
• Other vegan protein sources – You can add vegan sausage crumbles, vegan bacon bits, vegan shredded chicken, tofu, TVP, vegan ground beef etc.
• Other toppings – You can also add some vegan shredded cheese at the top. The baking time in an 8 x 10-inch (20 x 25 cm) sized casserole dish takes approx. 40 minutes, I recommend adding the cheese after 20 minutes.

Video

[adthrive-in-post-video-player video-id=”RI7IdOWx” upload-date=”2021-02-15T18:10:41.000Z” name=”Vegan Breakfast Casserole” description=”This Vegan Breakfast Casserole is the perfect customizable, make-head, savory breakfast recipe with a quick & easy vegan eggy base, SEVEN veggies like hash browns, bell peppers, green peas, mushrooms, tomatoes and vegan sausage.” player-type=”collapse” override-embed=”true”]

Nutrition

Nutrition Facts

Vegan Breakfast Casserole

Amount Per Serving (1 slice)

Calories 317 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 1g

Sodium 921mg40%

Potassium 947mg27%

Carbohydrates 45g15%

Fiber 8g33%

Sugar 9g10%

Protein 18g36%

Vitamin A 906IU18%

Vitamin C 43mg52%

Calcium 226mg23%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.