You can always count on this Vegan Breakfast Casserole when you need an easy make-ahead recipe for special mornings. Filled with vegan sausage, veggies, JUST Egg, and cheese, every bite is completely savory, satisfying, and delicious!
This Vegan Breakfast Casserole recipe combines all of your favorite vegan breakfast recipes, like vegan eggs, breakfast sausages, and sauteed veggies into one delicious meal! It’s an easy make-ahead recipe you can serve on special occasions, for holiday breakfasts, or Sunday brunch.
You’ll love this vegan breakfast casserole with hashbrowns because it’s:
- So easy to make ahead of time.
- Filling, savory, and delicious!
- Packed with protein.
- Completely meatless, eggless, dairy free and gluten free.
- Low-maintenance. Just prep the filling, assemble, and bake!
This vegan egg bake is a true crowd-pleaser and a fun alternative to tofu scramble Serve each slice with fruit salad, hot coffee, and freshly baked blueberry muffins for the best start to the day ever!!
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Ingredients you need to make a vegan brunch casserole
- Hashbrowns - I used McCain frozen hashbrown potato patties but I'm sure any brand of frozen hashbrowns or tater tots will work. I don't recommend using shredded hash browns because the consistency isn't firm enough.
- JUST Egg - This revolutionary liquid vegan egg looks and tastes just like real eggs. I love using it to make vegan omelettes but when it’s poured over this casserole and baked, the “eggs” firm up and get so fluffy.
- Sausages - Or use chopped vegan bacon, leftover ham, or vegan breakfast sausage.
- Veggies - A mix of onion, red bell pepper, green onions, and green chilies are cooked along with the sausages.
- Seasonings - Italian seasoning and poultry seasoning give the sausage and veggie filling irresistible savory flavors.
- Vegan cheddar cheese - Use any kind of vegan shredded cheese you like.
- Black salt (kala namak) and mustard powder - These optional seasonings give the liquid JUST Egg a stronger eggy flavor. Just whisk the liquid egg in a bowl with the seasonings before pouring it over the casserole.
How to make a vegan breakfast casserole
This breakfast casserole is so easy! In 4 simple steps, you’ll have an incredibly savory and family-friendly meal that’s fit for any occasion:
- Prep the filling: Saute the onions and peppers in a skillet. Lower the heat and add the sausages. Once they’re cooked through and browned on all sides, stir in the green onions, chilies, and seasonings.
- Add the first few layers: Start assembling the casserole by placing a layer of hashbrowns on the bottom of a casserole dish. Scatter a layer of cheese on top and then the sausage and veggie mixture.
- Finish the layers: Pour the bottles of JUST Egg over top of the filling. Scatter the tomatoes, salt, pepper, and dried herbs on top.
- Bake the casserole: Bake the breakfast casserole uncovered in the oven until the middle is firm to the touch. Let it cool for a few minutes, then serve and enjoy!
Tips for success
- Make sure the hashbrowns are thawed before you layer them in the casserole dish.
- Swap the frozen hashbrowns for these tasty breakfast potatoes instead.
- Want to add more vegetables to your breakfast bake? Add broccoli, mushrooms, zucchini, spinach, sweet potatoes, black beans, or any other veggies you like.
- To make it extra hearty, add a layer of vegan tofu bacon, tempeh bacon, leftover taco meat or vegan steak, or a cheese medley.
- Top each slice of JUST Egg Bake with red chili flakes, hot sauce, or red salsa for a kick or even vegan hollandaise, vegan cheese sauce and or fresh pico! mmm
Frequently asked questions
This breakfast casserole is a staple at family brunches, holidays, or the weekends. Serve it alongside your other favourites, like cream cheese and bagels, fresh fruit, smoothies, banana bread, and, of course, coffee!
To prepare the vegan breakfast casserole ahead of time, cook the veggie meat filling one or two days ahead and thaw the hashbrowns in the fridge.
Alternatively, the hashbrowns, cheese, and filling can be layered in the make-ahead vegan breakfast casserole the night before baking. Cover the baking dish in plastic and keep it in the fridge overnight. Add the JUST Egg, tomatoes, and spices the next day, then bake!
The leftover baked casserole can be wrapped up and stored in the freezer for up to 1 month.
Looking for more make-ahead vegan breakfast recipes?
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Vegan Breakfast Casserole
- Total Time: 1 hour 25 minutes
- Yield: 12 Servings 1x
- Diet: Vegan
Description
You can always count on this Vegan Breakfast Casserole when you need an easy make-ahead recipe for special mornings. Filled with vegan sausage, veggies, JUST Egg, and cheese, every bite is completely savory, satisfying, and delicious!
Ingredients
- 8 frozen hash brown potato patties, defrosted*
-
2 bottles of JUST Egg
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1 tablespoon olive oil
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½ medium yellow onion, diced
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½ red pepper, diced
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2 vegan sausages, chopped (I use beyond hot or mild italian)
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⅓ cup green onions, diced
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4 tablespoons canned chopped green chilies
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½ teaspoon italian seasoning
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½ teaspoon poultry seasoning
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1 cup vegan cheddar cheese shreds
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½ cup small grape tomatoes, sliced in half
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¾ teaspoon black salt + ½ teaspoon mustard powder (optional see notes)*
Instructions
- Preheat the oven to 325° Grease a 9 x 13 inch casserole dish. Set aside
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Filling: Add the oil, onion, peppers and a pinch of salt and pepper to a non-stick skillet and fry over medium-high heat for a couple minutes. Turn heat down to medium, add sausages and cook them until done. Remove from heat stir in the green onions, chilies and spices. Set aside
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Assemble: Place the hashbrowns in an even layer in the casserole dish. Scatter the cheese evenly over the potatoes followed by the veggie meat filling. Press mixture down slightly with your fingers. Shake the bottles of JUST Egg and pour evenly over the top. Scatter over the tomatoes. Season with a little salt and pepper and or more dried herbs.
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Bake: Bake uncovered for 70 minutes or until the middle of the casserole is firm to touch. Let cool for a few minutes. For a browner crust up the heat to 350° for the last 10 minutes of baking. Slice, serve and enjoy!
Notes
- I use McCain frozen potato patties but I'm sure any brand will work. I don't recommend using shredded hash browns for the breakfast bake, the consistency isn't firm enough in my opinion
- Black salt (kala namak): Completely optional! For a more eggy flavour whisk the liquid egg in a bowl with black salt and mustard powder before pouring
- Make ahead: The hashbrowns, cheese, and filling can be layered in casserole dish the night before baking. Cover the baking dish in plastic and keep it in the fridge overnight. Add the JUST Egg, tomatoes, and spices the next day, then bake!
- To store and freeze: will keep covered in the fridge for 3-4 days and individual slices can be wrapped and frozen for up to 1 month.
- Prep Time: 15 Minutes
- Cook Time: 70 Minutes
- Category: Breakfast & Baking, gluten free, Vegan Holiday Recipes
- Method: Oven
- Cuisine: American, Canadian
Dawn says
I made this three times in the last month and served it to three different meat-eating, dairy-loving groups. TOTAL SUCCESS. No one could tell it was vegan even after I told them. Many asked for the recipe. I didn’t change a single thing, although one time I forgot the green chilis and green onions and it was still delicious. You won’t be disappointed!!
Morgan Olson says
Could you omit the hash browns altogether and just make the casserole without potatoes?
Ruj says
70 minutes! Not quite sure why this needs to be cooked so low and slow. Most of it is precooked and the Just Egg sets pretty quickly.
Madeline says
Can I use egg whites in this recipe?
I don’t do eggs and can not fine the substitute near me??
Verna Rindler says
HI Madeline have not tried so cannot say. 🙂
AH says
I found this casserole to be one of the BEST vegan breakfasts I have ever had!! and my family agrees with me. Superb thank you I will be making it again xmas morning with your hollandaise sauce on the side, extra crispy potatoes, and a fruit bowl.
Verna Rindler says
Oh wow thank you so much! You made my day super happy you all enjoyed it! 🙂
Karen says
I would love to make this for my vegan friends but there are 2 sizes of Just Eggs, 16 and 12 Oz. What size bottles are required in this recipe. Thanks in advance for your help.
Loretta says
So delicious!! My favorite vegan breakfast casserole to date 🙂
Verna says
Thank you that means so much! and I appreciate your feedback it is so helpful 🙂
Jan says
Hi Verna, could I use tater tots in-place of hash browns? Thanks looks tasty
Verna says
Hi Jan I would suggest adding the tater tots to the bottom of the breakfast bake like I did with the hash brown patties, not the top and defrost first Enjoy!
Veronica says
What a delicious recipe! So happy I found vegan food my whole family will eat and bonus that it so tasty. It’s on meal rotation indefinitely.
Verna says
Thrilled your family loved the casserole. Thank you for the wonderful review!
Alice says
My family loves this breakfast casserole. They prefer it to the ones I used to make with regular eggs. And they literally beg me to make it every weekend! I change up what veggies I add...just to keep it interesting.
Verna says
I am so happy to hear this!! Thank you Alice you made my day and I so appreciate your feedback 🙂
MaryB says
I made this for Christmas morning breakfast this year, and it was unbelievably good. Everyone wanted seconds and most of the people were not vegan. I made it as directed. I did use cheeky chickpeas hash brown recipe as the base instead of frozen hashbrown rounds. I will definitely make again and it will be on my table for sure every Christmas! Wow. Thanks for such a delicious recipe.
Verna says
Thank you Mary! You made my day I am thrilled you all enjoyed it. FYI the frozen hash browns are really good too.. for next time if you like 🙂 Happy New year to you and yours.
Mary says
I'm oil free and cannot find oil free hash brown patties where I live. What could I possibly substitute? Or could I precook shredded hash browns in the oven? Thank you. I am hoping to make this for Christmas morning.
Verna says
Hi Mary, yes you could try that. I found when I tested with the shredded store bought hash browns the the texture was not firm the shredded potatoes almost made it mushy (but I did not pre cook them) Using the patties were perfect though. Hope this helps! Happy holidays to you
Jordan says
Making your vegan hashbrown casserole for Christmas morning. I’ve made it once already and it was a real hit with the family. Really delicious. The just egg firmed up perfectly. Thank you for sharing.
Verna says
Wonderful, thrilled you all enjoyed it. Thank you so much!
Cheryl says
This is the best vegan breakfast casserole I have made. It came out nice and firm. I used sundried tomatoes instead of the grape ones. Delicious!
Verna says
Thrilled you enjoyed it and so appreciate your feedback Cheryl. Sun dried tomatoes would be so tasty!