Easy Vegan Breakfast Casserole
This vegan breakfast casserole is a hearty make-ahead dish featuring fresh veggies, hash browns, dairy-free cheese, and a tofu "egg" mixture, it's quick to throw together and incredibly versatile!
Equipment
- 9x13 Casserole dish
- Blender
- Chef knife
- Cutting board
- Frying pan
Ingredients
Mix-ins
- 2 tablespoons olive oil
- ½ large yellow onion, diced
- 1 large red bell pepper, diced
- 1 8- ounce package veggie ground
- 2 cups spinach or another leafy green, chopped
- Salt & pepper to taste
- 7-8 frozen hash brown patties, thawed
- 1 cup shredded vegan cheese, plus more for the top
“Egg” mixture
- 2 blocks extra-firm silken tofu
- ⅓ cup chickpea flour
- ¼ cup nutritional yeast
- ¼ teaspoon turmeric
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 350°F, and lightly grease a 9×13” casserole dish with cooking spray or oil.
Mix-ins
- Heat olive oil in a large skillet over medium, then sauté the onions and bell peppers for 3 minutes, or until softened.
- Add the veggie ground and cook for 5 minutes longer, or until browned. Stir in the spinach, and remove from heat once it’s wilted. Season with a pinch of salt and pepper.
Egg mixture
- Add the tofu, chickpea flour, nutritional yeast, turmeric, salt, and pepper to a high-speed blender or food processor. Blend until the mixture is smooth and creamy, about 1 minute.
- Transfer the egg mixture to the skillet, and stir to combine.
Assembly
- Place the hash brown patties in the casserole dish in an even layer, then sprinkle the tops with vegan cheese.
- Pour the egg mixture over the cheese and hash browns, spreading evenly with a spatula. Top with extra cheese, pepper, green onions, or sliced cherry tomatoes if desired.
- Bake in the middle rack of the oven for 55-60 minutes, or until the top is evenly browned and the center is firm. If the top is browning too quickly, cover it with foil and finish baking.
- Let the baked casserole cool for 10 minutes, then slice and serve. Happy eating!
Notes
- Bake in the center: To ensure your casserole cooks evenly and all the way through, place the oven rack in the center of your oven.
- Don't overbake: If the top of your casserole begins to brown before the center has set, cover it with foil and continue to bake.
- Check the ingredients: If you're using store-bought hash brown patties, remember to look at the ingredient list to make sure there are no animal products listed. Trader Joe's or Ore-Ida are vegan-friendly.
- Let it cool: It's hard to wait, but it's worth it! Letting your finished hash brown breakfast casserole cool for just a few minutes allows it to set, locking in the flavor and helping the ingredients stay together once sliced.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 146kcal | Carbohydrates: 10.5g | Protein: 10.7g | Fat: 6.9g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 2.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 525mg | Potassium: 270.3mg | Fiber: 2.5g | Sugar: 1.9g | Vitamin A: 781.3IU | Vitamin C: 15.1mg | Calcium: 36.8mg | Iron: 2.5mg
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