Breakfast - Vegan Breakfast Casserole recipes

Author: Charlie Willoughby  

Hash browns, vegetables, vegan bacon, dairy free cheese and a simple vegan egg mixture are layered in a casserole dish and baked to perfection. This Cheesy Vegan Breakfast Potato Casserole studded with crunchy golden spuds and chewy vegan sausage, all in a creamy, cheesy cashew sauce, delivers plenty of flavor and nutrition to get your day (or weekend) off to a great start.

Vegan Breakfast Casserole

Vegan Breakfast Casserole
You will have a hard time believing this Vegan Breakfast Casserole doesn't contain eggs, dairy or meat! Hash browns, vegetables, vegan bacon, dairy free cheese and a simple vegan egg mixture are layered in a casserole dish and baked to perfection.
Provided by: Nora Taylor
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 15
Ingredients:
  • 20 ounces shredded frozen hash browns
  • 1 package vegan bacon* (see notes for options)
  • 1/4 cup diced onion
  • 1 red bell pepper, seeded and diced
  • 3 cups chopped baby spinach
  • 2 cups vegan shredded cheese, cheddar style (optional)
  • (2) 12.3-ounce packages silken firm or extra-firm tofu
  • 1 cup white rice flour
  • 1/4 cup cornstarch
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon turmeric
  • 1 teaspoon kala namak
  • 1 teaspoon salt
  • few shakes black pepper
  • 1 1/2 cups water
Nutrition:
  • Serving Size: 1 of 12 servings
  • Calories: 239 kcal
  • Carbohydrate: 32 g
  • Protein: 10 g
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Sodium: 404 mg
  • Fiber: 3 g
  • Sugar: 1 g
How to cook:
  1. Preheat oven to 350℉ and lightly grease a 9x13 inch baking pan. Spread the frozen hash browns into the casserole dish and place in the oven to thaw while the oven preheats, about 10 minutes. Remove the hash browns once they are no longer frozen.
  2. Chop your vegan bacon (or sausage/chorizo) into small pieces, then sprinkle on top of the hash browns, followed by the onion, red bell pepper, spinach and 1 cup of the vegan cheese, if using.
  3. Drain any water from the tofu packages. In a blender, add the tofu and the rest of the vegan "egg" ingredients and blend until smooth. Pour the "eggs" over the top of the casserole.
  4. Sprinkle the remaining cup of cheese on top and bake, uncovered, for 55-60 minutes, until the "eggs" are firm. Serve with hot sauce, avocado slices and sprinkle with parsley, if desired. Enjoy!
  5. Make ahead: To prepare the casserole the night before, simply place the frozen hash browns in the casserole dish (no need to thaw). Continue with layering everything in the dish, then cover and place in the refrigerator overnight. In the morning, preheat the oven to 350℉, then bake uncovered for 65-75 minutes, until hot and the "eggs" are cooked.
Notes: Overnight Vegan Breakfast Strata with Sausage and Kale, Ingredients · 1 teaspoon olive oil · 1/2 yellow onion, finely diced · 14 ounces (400 g) soft vegan sausage (see notes) · 1 red bell pepper, finely

Make-ahead holiday (or any day!) breakfast recipes

Want to sleep in, but still enjoy delicious vegan food? These sweet and savory make-ahead Duration: 10:10

Vegan Breakfast Casserole

Vegan Breakfast Casserole
This Vegan Breakfast Casserole is perfect for serving a crowd or freezing for leftovers! It'll be one of your new favorite vegan brunch ideas.
Provided by: Emilie
Total time: 105 minutes
Cook time: 75 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 1 package Dr. Praeger’s Sunday Funday Veggie Sausage
  • 1 large bell pepper, diced
  • 1 cup greens, finely chopped (spinach, kale, chard)
  • 3/4 cup vegan shredded cheese, divided
  • 2 14-ounce packages firm tofu, drained (not pressed)
  • 1 cup + 2 tablespoons chickpea flour
  • 1/4 cup nutritional yeast
  • 1 tablespoon low-sodium soy sauce
  • 1 1/2 teaspoons kala namak (black salt)*
  • 1 teaspoon ground thyme
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon black pepper
Nutrition:
  • Serving Size: 1 slice
  • Calories: 259 calories
  • Sugar: 2.8 g
  • Sodium: 314.2 mg
  • Fat: 12.5 g
  • Saturated Fat: 3.9 g
  • Trans Fat: 0 g
  • Carbohydrate: 18 g
  • Fiber: 5.8 g
  • Protein: 20 g
  • Cholesterol: 0 mg
How to cook:
  1. Cook veggie sausage according to package directions. When done, finely chop. Set aside.
  2. Preheat oven to 350ºF. Lightly grease a 9×13 baking dish.
  3. Place bell pepper, greens, 1/2 cup cheese, and chopped sausage in the baking dish. Mix until ingredients are evenly distributed.
  4. In a blender or food processor, place tofu, chickpea flour, nutritional yeast, soy sauce, kala namak, thyme, turmeric, and pepper. Blend until completely smooth.
  5. Pour tofu mixture into the baking dish. Fold gently to mix all ingredients together evenly. Top with remaining 1/4 cup cheese.
  6. Bake for 1 hour. Let cool for 15 minutes before slicing.
Notes: Vegan Strata | Make-Ahead Holiday Breakfast Casserole, Vegan Strata | Make-Ahead Holiday Breakfast Casserole · 1 tbsp German mustard. Baking & Spices. 1/4 tsp Black pepper · 2 tbsp Flaxseed meal · 3 dashes Nutmeg.

Cheesy Vegan Breakfast Potato Casserole Recipe

Cheesy Vegan Breakfast Potato Casserole Recipe
This Cheesy Vegan Breakfast Potato Casserole studded with crunchy golden spuds and chewy vegan sausage, all in a creamy, cheesy cashew sauce, delivers plenty of flavor and nutrition to get your day (or weekend) off to a great start. You can make this recipe ahead of time and pop it into the oven 30 minutes before serving.
Provided by: Vaishali · Holy Cow! Vegan Recipes
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Vegan
Number of ingredients: 16
Ingredients:
  • 1 tsp vegetable oil
  • 1 medium onion ((finely chopped))
  • 3 cloves garlic ((finely chopped))
  • 2 tbsp parsley ((chopped))
  • 1 tsp rosemary ((or sage))
  • 3 medium potatoes ((red or yellow or russet, cut in a ⅓rd inch dice))
  • 14 oz vegan Italian sausage ((roughly chopped))
  • 1/2 tsp red pepper flakes
  • Salt to taste
  • 3/4 cup raw cashews ((soak for 30 minutes unless using a high-powered blender))
  • 1½ cups water
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 cup nutritional yeast
  • 1/2 tsp rosemary ((or sage))
  • Salt and ground black pepper to taste
Nutrition:
  • Calories: 325 kcal
  • Carbohydrate: 31 g
  • Protein: 17 g
  • Fat: 16 g
  • Fiber: 4 g
  • Sugar: 3 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 5 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 350 degrees F.
  2. Make the cheesy sauce by combining all ingredients and blending into a really smooth paste. Set aside.
  3. Cook the potatoes.In a microwave: Place the diced potatoes in a microwave-safe dish and add 1 tbsp water. Cover and nuke on high for five minutes or until potatoes are tender. On the stovetop: Place the potatoes in a saucepan, cover with water by an inch, then bring to a boil. Cover, turn heat to a simmer, and cook the potatoes 10 minutes or until very tender. Drain the water and reserve the potatoes.
  4. In a large skillet, heat the oil. You can do this in a 10-inch cast-iron skillet or any skillet that can go from the stove to the oven, to reduce cleanup.
  5. Add the onions, garlic, parsley and rosemary (or sage) to the oil. Season with salt and ground black pepper and saute, stirring, for five minutes over medium heat or until the onions are soft.
  6. Add the sausage and potatoes and continue to cook, about five minutes. Check seasoning and add more pepper and salt if needed.
  7. If you are using a cast iron or a stove-to-oven skillet, arrange the potato mixture in an even layer and pour the cheesy sauce over it evenly. If using a baking dish, like I did, transfer the potato sausage mixture to the baking dish and pour the cheesy sauce on top.
  8. Transfer the skillet or baking dish to the oven and bake 30 minutes or until the top starts to lightly brown. Switch to the broil function on your oven and broil for another five minutes on the highest setting, or until gold-brown spots appear on the potatoes and cheesy sauce.
  9. Remove from the oven, garnish with more parsley if you wish, and serve hot or at room temperature.
Notes: Vegan Breakfast Casserole ( Vegan Baked Egg Casserole), Vegan Breakfast Casserole ( Vegan Baked Egg Casserole) · Produce. 2 Green onions · Refrigerated. 7 oz Tofu, soft or firm · Condiments. 1/8 tsp Mustard, ground.

Veggie-Loaded Breakfast Casserole

Veggie-Loaded Breakfast Casserole
A super simple veggie loaded breakfast casserole that's easily customizable! I loaded mine with shredded potato hash browns, tons of fresh veggies, and a big dash of hot sauce! You can add crumbled sausage, shredded chicken, or anything else you please!
Provided by: Marzia
Total time: 65 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 10 servings
Number of ingredients: 12
Ingredients:
  • 2 tablespoons oil
  • 8-10 mushrooms, sliced
  • 2 teaspoon minced garlic
  • ½ red onion, diced
  • 2 bell peppers, diced
  • 2 cups packed baby spinach, roughly chopped
  • 20 ounces shredded potatoes, thawed
  • 10 eggs
  • ⅓ cup half and half or milk (see notes)
  • ¼ cup hot sauce (more or less to taste)
  • salt and pepper
  • 1 cup shredded cheese (see notes)
How to cook:
  1. In a large skillet over medium heat, heat 1 tablespoon of oil. Add the mushrooms and sauté them for 4 minutes or until they start to brown. Add a small pinch of salt along withe onions and garlic and let cook for 2 minutes. Remove to a plate. Add the second tablespoon of oil, if needed, and sauté the peppers for 1 minute. Add in the baby spinach and allow it to wilt, remove from heat, set aside.
  2. Generously spray a 9x13 baking dish with nonstick cooking spray. Lay the shredded potatoes in the bottom of the dish and press to make sure they are spread out evenly. Add the veggies (both the mushrooms and the pepper mixtures) over the potatoes, set aside.
  3. Position a rack in the center of the oven and preheat the oven to 375ºF if you are baking the casserole immediately.
  4. In a large bowl, whisk together the egg, half and half, hot sauce, and a big pinch of salt and pepper. Pour the egg mixture over the prepared veggies. Sprinkle the cheese over the top and another small pinch of salt and pepper.
  5. Bake the casserole, uncovered, until the cheese melts, and the top gets in and golden, 45-50 minutes. Allow the casserole to cool for 10 minutes before slicing and serving.
Notes: Make-ahead holiday (or any day!) breakfast recipes, Want to sleep in, but still enjoy delicious vegan food? These sweet and savory make-ahead Duration: 10:10
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