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    Home > Vegan Breakfasts

    Vegan Breakfast Casserole

    By My Pure Plants on 02/17/2021 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    Also known as Vegan Egg 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. Prepare it a day in advance and serve it hot in the morning.

    Cherry tomatoes, mushroom slices, bell pepper slices on top of a yellow cake-like dough is in a white casserole dish. A slice served on a white plate is in the background

    We love savory breakfasts and this veggie-packed meatless breakfast casserole saved us several times during busy mornings. If you also enjoy savory dishes to start your day, you might also like our Vegan Frittata recipe or our Vegan Egg Salad Sandwich. We love making different vegan spreads to top our toast like Oil-free Hummus, or Tofu Cream Cheese, or this amazing Smoky Roasted Eggplant Bell Pepper Dip.

    Table of Contents hide
    1. What is a breakfast casserole?
    2. Eggless base for a vegan casserole
    3. Best veggies for a breakfast casserole
    4. How to make Vegan Breakfast Casserole?
    5. How to customize it?
    6. What to serve with it?
    7. FAQs and Substitutions
    8. More savory vegan breakfast recipes
    9. Vegan Breakfast Casserole

    What is a breakfast casserole?

    Casserole is supposed to be any meal that you bake in the oven and serve directly from the oven-safe dish. It usually has vegetables, some kind of protein, and something to bind these together. Oh, and don’t forget the cheesy topping that finishes the casserole off. Here are some vegan casserole recipes you might like to try:

    • Vegan Eggplant Parmesan
    • Vegan Moussaka
    • Vegan Shepherd’s Pie
    • Vegan Lentil Lasagna
    • Vegan Cabbage Lasagna

    So what are breakfast casseroles? They are the perfect savory breakfast comfort food. They have a bunch of ingredients you can take off your shelf, mix without too much preparation and bake in an eggy batter. They are really similar to

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    • quiche – only this has no crust
    • frittata – but this one is entirely baked not cooked on a stove-top
    • strata – only this has no bread

    And how to make it vegan? Load up your casserole with lots of vegetables, add a bit of protein in the form of veggie sausage and bind them together with a fluffy chickpea flour base.

    A slice of breakfast casserole with cherry tomatoes, mushroom slices, bell pepper slices on top of a yellow cake-like dough is served on a white plate with a fork. The white casserole dish is in the middle with a slotted turner taking a piece.

    Eggless base for a vegan casserole

    If you would like to a make vegan eggy base, the most well-known egg substitutes are

    • chickpea flour,
    • silken tofu,
    • soaked mung bean (also the base for Just Egg).

    Why do we love making an eggless breakfast casserole with chickpea flour?

    • pantry staple -> we always have it on hand
    • easy to work with -> no soaking and waiting is needed
    • allergy-friendly -> soy-free, nut-free

    But what else do you need to make the taste egg-like? 

    The not-so-secret ingredient is BLACK SALT aka Kala Namak. You can read more about what black salt is here.

    Best veggies for a breakfast casserole

    When it comes to a breakfast casserole, I don’t want to do a lot of chopping or soaking or peeling or pre-cooking. I want vegetables and ingredients I can grab from my pantry or from my fridge and mix and match.

    1. No-prep veggies (only a quick wash and chop is needed)
      • cherry tomatoes
      • bell pepper (red, yellow, green)
      • mushroom (button, cremini)
      • onion (red, purple, green onion, shallots or leek)
      • spinach, kale or other leafy greens
      • green peas, corn or any other legumes if canned
    2. Shredded veggies (if you add them chopped, they may remain hard and uncooked)
      • potato or sweet potato (or hash browns)
      • carrots or other root vegetables
      • zucchini or squash
      • eggplant
    3. Skip these (they need too much time to get ready even if you separate them into florets)
      • broccoli
      • cauliflower
    The ingredients of a breakfast casserole is small glass bowls: shredded potato, green peas, chopped onion, chopped garlic, cherry tomatoes, sausage slices, mushroom slices, bell pepper slices, milk, chickpea flour, baking powder, black salt, himalaya salt and apple cider vinegar

    How to make Vegan Breakfast Casserole?

    Prepare the ingredients

    1. Peel and chop onion and garlic.
    2. Gently wash any dirt off of the button 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.
    3. Wash and slice bell pepper into ¼-inch (4-5 mm) wide strips.
    4. Wash and cut the cherry tomatoes in half.
    5. Wash and peel potatoes. Use a cheese grater or the grater add-on of a food processor and make shredded potatoes.

    Make the eggless base

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

    Fill your casserole dish

    1. Preheat the oven to 390-395 Fahrenheit (200 degrees Celsius).
    2. Grease the bottom of your oven-safe casserole dish with oil or vegan butter unless you really have a non-stick one.
    3. First layer – Spread shredded potatoes, chopped onion and garlic.
    4. Second layer – Add sliced mushroom, frozen (or canned) green peas, bell pepper slices, and vegan sausage bits.
    5. Chickpea flour base – Mix the eggless base, pour it on top of your veggies. Don’t left the base rest for too long as the baking powder may lose its power. Use a double acting baking powder so that part of it will only be activated once the casserole is in the oven. More on the different kinds in our baking powder article.
    6. Add toppings – Add chopped cherry tomatoes or shredded vegan cheese (optional).
    7. Bake in the oven for approx. 40 minutes.
    • A white casserole dish from above from filled with cherry tomato halves, bell pepper slices, sausage slices, green peas, mushroom slices
    • A white casserole dish from above from filled with cherry tomato halves, bell pepper slices, green peas, mushroom slices in a yellow liquid

    How to customize it?

    If you don’t have all ingredients at hand, here are some tips on how to customize this vegan breakfast casserole 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 chose 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, lentils whichever you like and have 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. As the baking time in an 8 x 10-inch (20 x 25 cm) sized casserole dish takes approx. 40 minutes, we recommend adding the cheese after 20 minutes.
    Cherry tomatoes, mushroom slices, bell pepper slices on top of a yellow cake-like dough is in a white casserole dish.

    What to serve with it?

    We like to top it with sour cream, mayo, ketchup, hot sauce, or BBQ sauce or any yoghurt-based dip. As for sides, I’d think it goes great with any of the following options:

    • Garlic bread
    • Baked beans or any other bean salad
    • Side salads like this Fresh Garden Salad or this Vegan Coleslaw Salad or this Quinoa Berry Salad
    • Stir fried spinach or other leafy greens especially if you haven’t added any
    • Roasted or grilled veggies like these Roasted Asparagus or these Sauteed Julienne Carrots with Maple Thyme Glaze
    • Vegan sausages
    • Vegan bacon
    • Veggie breakfast patties or burgers or meatballs (Chickpea Meatballs, Veggie Balls, Mushroom Meatballs, Vegan Meatballs with TVP or Eggplant Meatballs)
    A slice of breakfast casserole with cherry tomatoes, mushroom slices, bell pepper slices on top of a yellow cake-like dough is served on a white plate with a fork piercing in the middle. The white casserole dish is in the background

    FAQs and Substitutions

    How to store it?

    If you make it overnight, we usually store it in the fridge in the baking dish wrapped in saran wrap. I only place it in the fridge once it cooled down completely. If you have any leftover after breakfast, you store the casserole in slices in an airtight container. It can last for 3-4 days for sure.

    Can you freeze it?

    Yes, you can. I recommend freezing it in slices for easy access and re-heating it under the broiler or in a microwave.

    Why do you need baking powder?

    Baking powder helps make the batter lighter and fluffier. The apple cider vinegar helps activate the baking powder so the bubbles they create leaven the batter. If you need gluten-, aluminium-, corn-, or sodium-free baking powder, read our post titled “Is baking powder gluten-free?” for a list of brands you can use.

    A slice of breakfast casserole with cherry tomatoes, mushroom slices, bell pepper slices on top of a yellow cake-like dough ilifted up with a slotted turner. The white casserole dish is in the background

    This Vegan Breakfast Casserole recipe is meat-free, dairy-free, and egg-free. It is also suitable for vegan, vegetarian, nut-free, soy-free and gluten-free diets. It can also be WFPB-friendly (whole foods plant-based) if you have a non-stick skillet or baking dish and don’t need to grease the bottom with oil or butter.

    More savory vegan breakfast recipes

    You can browse through our Vegan and Gluten-free Breakfast Recipes or our 15-min Quick Vegan Meals collection or check out

    • Vegan Frittata (Chickpea Flour) with Mixed Vegetables
    • Realistic Vegan Egg Salad (No Mayo!)
    • Cream Cheese Veggie Pinwheels
    • Deep orange brownish cream in a small white bowl topped with green dried herbs and tiny white sees
      Smoky Roasted Eggplant Red Pepper Dip with Walnuts
    • 5-minute Tofu Cream Cheese
    • A hand is holding one of the four rainbow coloured round-shaped rolls from above. Inside red, yellow, brown, green and white pieces.
      Copycat Chipotle Veggie Burrito
    Cherry tomatoes, mushroom slices, bell pepper slices on top of a yellow cake-like dough is in a white casserole dish.

    Vegan Breakfast Casserole

    My Pure Plants
    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.
    4.3 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Baking time 40 mins
    Total Time 50 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
     
     

    Eggless base

    • 2 cup Chickpea flour
    • 2 cup Dairy-free milk (homemade cashew milk)
    • 2 tsp Baking powder -> gluten-free baking powder brands
    • 1 tsp Apple cider vinegar -> gluten-free vinegar brands
    • 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
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    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 chose 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, lentils whichever you like and have 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. As the baking time in a 8 x 10-inch (20 x 25 cm) sized casserole dish takes approx. 40 minutes, we recommend adding the cheese after 20 minutes.

    Video

    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.
    516 shares

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    1. Linda W

      July 14, 2022 at 2:35 pm

      What is the cooking temperature?
      I had the same problem with the 1:1 ratio of chickpea flour to cashew milk – it turned to cement. Adding like twice as much liquid and (haven’t cooked yet) but not thinking it’s going to turn out well. I cook with chickpea flour a lot – and sometimes 1:1 works and sometimes it is super thick. I don’t understand why this occurs.

      Reply
      • My Pure Plants

        July 14, 2022 at 2:49 pm

        I also noticed that different chickpea flours may behave differently. Gram flour and chickpea flour are for example not the same and they need different water ratios. The baking powder is reacting with the apple cider vinegar to make it lighter so it is less likely it will turn into cement. The baking temperature should be 395 Fahrenheit (200 degrees Celsius). It took us approx. 40 minutes to bake them all the way through but always check after 30 minutes and see how your oven is doing.

        Reply
    2. Natalie

      May 13, 2022 at 4:06 pm

      Excited to make this! Regarding the vegan sausage, I love the impossible brand. Do I need to cook it first or do i add it raw and it bakes with the casserole?

      Reply
      • My Pure Plants

        May 19, 2022 at 6:41 am

        We do add the vegan sausages raw there. You can fry them in advance which probably will adds extra crispiness.

        Reply
    3. MC

      May 03, 2022 at 5:57 pm

      Sounds great but I need to know what size of glass pan to bake it in. You mention both 8″ x 8″ and 8″ x 10″ pans. Which is better to use?

      Reply
      • My Pure Plants

        May 04, 2022 at 7:13 am

        Hi, I baked it in an 8″ x 10″ pan. If you have an 8″ x 8″ it means that the batter will be thicker so you may need extra baking time to get the middle baked as well.

        Reply
    4. Erica

      March 28, 2022 at 8:46 pm

      Could I make and assemble this and then wrap it in plastic wrap and foil and freeze it for a few days until it’s ready to bake? Or is it better to bake and reheat?

      Reply
      • My Pure Plants

        March 29, 2022 at 7:24 am

        We recommend freezing it after baking since the batter pre-cooked is harder to handle.

        Reply
        • Erica

          March 29, 2022 at 4:15 pm

          Thank you. How long do you reheat it for and at what temp?

    5. Kim

      December 25, 2021 at 5:11 pm

      3 stars
      I made this and it smelled delicious but never really baked. Put it in for extra time but it never cooked. Followed the directions to a T. Any pointers?

      Reply
      • My Pure Plants

        December 26, 2021 at 9:55 pm

        Hi Kim, I am sorry it happened to you. I have 2 ideas. 1) This can happen due to the veggies. Mushrooms for example can release a lot of moisture which can result in a wet undercooked batter. 2) What size of pan did you use? Was it a shallow one where the batter was approx. 2 inches thick? Do you have a photo? You can email us at [email protected] so we can take a look.

        Reply
    6. Deborah

      July 31, 2021 at 3:41 pm

      Thank you for the video… That showed me the consistency of the Eggless base… Fingers crossed it will turn out good!

      Reply
    7. deborah

      July 31, 2021 at 3:39 pm

      My chick pea eggless base was too thick… 16 ounces of chickpea flour I got a sticky mess… Anyone else??

      Unfortunately I’ve never made this before and I’m about to go to a baby shower praying that after adding more plant milk and water and seasoning it will not be a hot mess!

      Reply
    8. Sandy

      May 02, 2021 at 11:33 pm

      5 stars
      Made it and it was a hit with my non-vegan husband. I put real cheese on his half. The chickpea egg substitute is awesome!

      Reply
    9. coukie

      February 21, 2021 at 10:13 am

      5 stars
      Made this for dinner. Served with a salad… Very very good, will make it again soon!

      Reply

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