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a slice of vegan breakfast casserole being served from dish

Vegan Breakfast Casserole

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5 from 9 reviews

  • Author: Verna
  • Total Time: 1 hour 25 minutes
  • Yield: 12 Servings 1x
  • Diet: Vegan


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!


  • 8 frozen hash brown potato patties, defrosted*
  • 2 bottles of JUST Egg

  • 1 tablespoon olive oil

  • 1/2 medium yellow onion, diced

  • 1/2 red pepper, diced

  • 2 vegan sausages, chopped (I use beyond hot or mild italian)

  • 1/3 cup green onions, diced

  • 4 tablespoons canned chopped green chilies

  • 1/2 teaspoon italian seasoning

  • 1/2 teaspoon poultry seasoning

  • 1 cup vegan cheddar cheese shreds

  • 1/2 cup small grape tomatoes, sliced in half

  • 3/4 teaspoon black salt + 1/2 teaspoon mustard powder (optional see notes)*


  1. Preheat the oven to 325° Grease a 9 x 13 inch casserole dish. Set aside 
  2. 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 

  3. 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. 

  4. 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!


  • 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