Vegan Breakfast Casserole – Running on Real Food
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!

Ingredient Notes

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

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.

Step Four: Bake the casserole.
Mix the batter, cooked veggies, and potato together in a 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.

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