Vegan Breakfast Casserole – Running on Real Food

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You’ll love this savory vegan breakfast casserole recipe for a healthy and delicious make-ahead recipe that’s perfect for meal prep, brunch, and holidays.


Enjoy this delicious vegan breakfast bake topped with avocado and salsa for a healthy and delicious breakfast, lunch, or dinner!


Slice of vegan eggless casserole with chunks of potato and veggies in it, topped with avocado and salsa.

Ingredient Notes


Visual list of all the ingredients needed for making a vegan potato breakfast casserole.


  • Potato: I like yellow potatoes such as Yukon gold but you can use any variety. To save time, you can use pre-cooked potato or frozen hash browns. Substitute sweet potatoes for a variation.

  • Bell Peppers: I like a mix of red and green bell peppers but any color works.

  • Mushrooms: White button or cremini mushrooms work. If you don’t like mushrooms, you can leave them out.

  • Onion: Red onion, white onion, and yellow onion work.

  • Tofu: Soft tofu is the main ingredient used to make the egg-like sauce. Soft tofu or silken tofu is recommended but you should be able to use medium tofu if that’s what you have.

  • Chickpea Flour: Be sure to use chickpea flour or garbanzo bean flour, not gram flour or besan. If you have extra chickpea flour, you can use it chickpea flour pancakes, gluten-free carrot cake pancakes, or chickpea flour muffins.

  • Nutritional Yeast: Adds seasoning and a cheesy flavor. If you’re not familiar, read this post on nutritional yeast and how to use it.

  • Spices: You’ll need garlic powder, turmeric (for color), salt, and pepper. If you have black salt, or kala namak, you can use that in place of regular salt for a more “eggy” flavor.


This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.



Additions



  1. Add Vegan Sausage: Vegan sausage, breakfast sausages, or crumbles make a great addition to this casserole. You can use any variety of sausage or vegan breakfast links. To use them, cut into bite-sized pieces and throw them in when you sauté the veggies or mix the batter. You could also serve sausages on the side.

  2. Vegetable Options: Some great choices are: spinach, chopped kale, green onion, finely chopped leek, grated zucchini, grated carrot, asparagus, peas, corn, and tomato (in addition or instead of the bell pepper and onion).

  3. Add Dairy-Free Cheese: For a cheesy flavor, mix up to 1/2 cup grated cheese into the batter or sprinkle it on top when there’s about 15 minutes of baking time remaining. Mozzarella or cheddar cheese would be suitable.

  4. For Heat: Add up to 1/2 tsp cayenne pepper or red chili flakes to the batter or serve with your favorite hot sauce.

  5. Tater Tot Casserole: Cover the top of the casserole with frozen tater tots before baking.




Step-by-Step Instructions


Step One: Roast the potato.


Peel and chop the potato into half-inch cubes. Toss with half of the oil, thyme, and oregano and a pinch of salt and pepper and roast for about 20 minutes in a preheated oven at 375 F.


Quick Tip: To speed up the recipe, use pre-cooked potato or fresh or frozen cooked hash browns, or roast the potatoes 1-2 days in advance. Just chop into cubes and add to the batter. Tater tots would also work for a fun twist!


Step Two: Blend the batter.


Add all of the batter ingredients: tofu, nutritional yeast, water, chickpea flour, baking powder, salt, pepper, turmeric, and garlic powder, to a high-speed blender or food processor and blend until completely smooth and combined.


Give the sides and bottom of the blender a quick scrape to make sure any clumps of chickpea flour get fully incorporated.


A yellow vegan egg batter made from tofu and chickpea flour in a blender container.


Step Three: Sauté the fresh veggies.


Add the bell pepper, mushroom, and red onions to a large skillet with the remaining oil and cook for 4-6 minutes, stirring occasionally, until they’re soft and fragrant.


Mushroom, onion, and red bell pepper cooking in a skillet with a wooden spoon.

Step Four: Bake the casserole.


Mix the batter, cooked veggies, and potato together in a mixing bowl.


A thick omelette and vegetable batter in a glass mixing bowl.

Transfer the batter to an 8×8 inch square parchment-paper lined casserole dish.


Though the parchment paper isn’t required, it’s definitely a lot easier for clean up! If you don’t have parchment paper, lightly grease the dish or use a bit of cooking spray.


Pouring egg potato casserole batter from a bowl into a square glass baking pan.

Bake the casserole for 45-50 minutes until the center is firm. Let it cool for 15 minutes before slicing.


Baked vegan potato egg casserole in a glass baking dish. Small dish of sliced avocado is in the background.

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