Easy Vegan Breakfast Casserole Recipe | Make-Ahead & Family-Friendly

The Ultimate Hearty Vegan Breakfast Casserole Recipe (Easy & Make-Ahead)

You know those weekend mornings when you want a satisfying, savory breakfast that feeds a crowd—or just your future self for the week ahead—without hovering over the stove? This is that easy vegan breakfast recipe. It’s a hearty, veggie-packed casserole with a savory custard that bakes up golden and delicious. Whether you're cooking for a relaxed family brunch or prepping healthy, make-ahead breakfasts, this recipe is a reliable, foolproof winner. It’s become my absolute go-to because it’s forgiving, deeply flavorful, and everyone always asks for seconds.

Why You’ll Make This Recipe Again & Again

This vegan breakfast casserole solves the “what’s for breakfast” dilemma brilliantly. It’s:

• Make-Ahead Magic: Assemble it the night before and just pop it in the oven in the morning.
• Family-Friendly & Crowd-Pleasing: It’s hearty, savory, and appeals to vegans and non-vegans alike.
• Nutritiously Balanced: Packed with protein from tofu and chickpea flour, fiber from veggies, and wholesome carbs from potatoes.
• Beginner-Friendly: No fancy techniques, just simple chopping, mixing, and baking.

Key Ingredients & Why They Work

This homemade vegan breakfast casserole gets its satisfying texture and flavor from a few simple, powerful players.

For the Veggie & Potato Base:

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 8 oz (225g) cremini mushrooms, sliced
• 3 cups (about 400g) frozen shredded hash browns, thawed (or refrigerated)*
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and black pepper to taste
• Ingredient Insight: Using pre-shredded hash browns is the ultimate shortcut for structure and heartiness. They create the perfect base layer that soaks up flavor and gives that classic casserole feel. Thawing them first ensures they cook evenly.

For the Savory “Custard”:

• 14 oz (400g) firm or extra-firm tofu, drained
• 1 cup (120g) chickpea flour (also called gram flour)*
• 1 ¼ cups (300ml) unsweetened plant-based milk (soy or oat works best)
• 3 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 tbsp white miso paste (or 1 tsp extra salt)*
• 1 tsp turmeric (for color)
• 1 tsp garlic powder
• ½ tsp kala namak (black salt), optional but highly recommended*
• Ingredient Insight: Chickpea flour is the secret weapon. When blended and baked, it creates an eggy, firm custard that holds everything together perfectly.
• Ingredient Insight: Kala namak is a volcanic salt with a distinct sulfurous aroma that mimics eggs. A little sprinkle at the end elevates this dish incredibly!

Easy Vegan Breakfast Casserole Recipe

⏱️ Prep Time: 20 minutes 🔥 Cook Time: 50 minutes ⏳ Total Time: 1 hour 10 minutes Servings: 8

Ingredients

For the Veggie & Potato Base:

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 8 oz (225g) cremini mushrooms, sliced
• 3 cups (400g) frozen shredded hash browns, thawed
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and black pepper to taste

For the Savory Custard:

• 14 oz (400g) firm tofu, drained
• 1 cup (120g) chickpea flour
• 1 ¼ cups (300ml) unsweetened plant milk
• 3 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 tbsp white miso paste
• 1 tsp turmeric
• 1 tsp garlic powder
• ½ tsp kala namak (optional)

Instructions

1. Prep: Preheat oven to 375°F (190°C). Grease a 9x13" baking dish.
2. Cook Veggies: In a skillet, sauté onion and pepper in oil for 5 min. Add mushrooms and cook 7-8 min until golden.
3. Add Potatoes: Stir in hash browns and seasonings. Cook 2-3 min, then spread in a baking dish.
4. Make Custard: Blend all custard ingredients until completely smooth.
5. Assemble: Pour custard evenly over the veggie mixture in the dish.
6. Bake: Bake 45-55 min until top is golden and center is firm. A toothpick should come out clean.
7. Rest & Serve: Let cool 10-15 min before slicing. Sprinkle with kala namak if using.

📌 Notes

• Make Ahead: Assemble the night before, refrigerate, then bake, adding 5-10 extra minutes.
• Storage: Refrigerate for up to 5 days or freeze for 3 months.
• Substitutions: Use any plant milk. Sweet potato cubes can replace hash browns.

How to Make This Easy Vegan Breakfast Casserole

This process is broken into three simple stages: Prepare, Mix & Assemble, and Bake.

Prepare the Filling

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper, sautéing for 5 minutes until softened.
3. Add the sliced mushrooms and cook for another 7-8 minutes, until they’ve released their water and are golden brown. You’ll know they’re ready when the skillet sounds sizzly again, not steamy.
4. Stir in the thawed hash browns, smoked paprika, thyme, salt, and pepper. Cook for just 2-3 minutes to combine. Spread this mixture evenly in your prepared baking dish.

Mix the Savory Custard

1. In a high-speed blender, combine the tofu, chickpea flour, plant milk, nutritional yeast, lemon juice, miso, turmeric, and garlic powder. Blend until completely smooth and creamy. This should take about 1 minute. The mixture will be thick but pourable.
2. Taste and season with salt and pepper. Remember, the filling is already seasoned, so the custard just needs a good baseline flavor.

Assemble and Bake

1. Pour the blended custard evenly over the veggie and potato base in the baking dish. Use a spatula to gently nudge the custard into all the corners and ensure it surrounds the filling.
2. Bake for 45-55 minutes. You’re looking for the top to be uniformly golden brown, the edges to be pulling away from the dish slightly, and the center to feel firm to a gentle touch. A toothpick inserted in the center should come out clean.
3. Let the casserole cool for 10-15 minutes before slicing. This rest time is crucial—it allows the custard to fully set, making for clean slices. For that extra "eggy" aroma, sprinkle a tiny pinch of kala namak (black salt) over the top just before serving.

Pro Tips for Success (From My Kitchen to Yours)

1. Press Your Tofu (Even if it’s Firm): Take 5 minutes to press the tofu block between paper towels with a heavy pan on top. Removing excess water helps the custard set perfectly and avoids any sogginess.
2. Don’t Skip Browning the Mushrooms: Cooking the mushrooms until they’re truly golden is key. This caramelization drives off moisture and concentrates their savory, umami flavor, preventing a watery casserole.
3. The Toothpick Test is Your Friend: Ovens vary. Start checking at 45 minutes. If the toothpick comes out with wet batter, give it 5 more minutes. A clean toothpick means it’s perfectly set.
4. Rest Before Cutting: I know it’s tempting to dive right in, but letting it rest is non-negotiable for the perfect slice. It’s the difference between a beautiful square and a delicious scramble.

Storage, Make-Ahead, & Reheating Tips

• Make-Ahead: You can do this two ways. 1) Cook the veggie filling, let it cool, then assemble with the custard in the dish. Cover and refrigerate overnight. Bake as directed, adding 5-10 extra minutes if cold from the fridge. 2) Fully bake, cool, cover, and refrigerate. Reheat slices as needed.
• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
• Reheating: Reheat single portions in the microwave for 60-90 seconds. For larger portions, reheat covered with foil in a 350°F (175°C) oven for 15-20 minutes until warmed through.
• Freezing: This casserole freezes beautifully! Slice, wrap individual portions tightly, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Delicious Recipe Variations to Try

1. “Sausage” & Spinach: Swap the mushrooms for 1 cup of crumbled vegan sausage (browned first). Stir 1 cup of fresh chopped spinach into the veggie mix just before assembling.
2. Sun-Dried Tomato & Basil: Add ½ cup of chopped oil-packed sun-dried tomatoes to the filling and ¼ cup of chopped fresh basil to the custard before blending for a Mediterranean twist.
3. Southwest Style: Use black beans instead of mushrooms, add a cup of frozen corn to the filling, and mix 1 tsp of cumin and a pinch of chili powder into the custard blend. Top with avocado and salsa when serving.

Wrapping It Up

This easy vegan breakfast casserole truly is a weekend hero and a meal-prep superstar. It delivers all the comfort and satisfaction you crave in a morning meal, with the wonderful bonus of being plant-powered. I hope it becomes a trusted, joyful recipe in your kitchen, filling your home with its incredible aroma and your family with delicious fuel.

If you make it, I’d love to hear how it went! Tag me on Pinterest or leave a comment. And don’t forget to save this recipe for your next brunch or busy Monday morning.

Your Vegan Breakfast Casserole FAQ

How can I make this vegan breakfast recipe gluten-free?

This recipe is naturally gluten-free! Just ensure your hash browns and any vegan sausage (if using in variations) are certified gluten-free, as some brands may include wheat-based binders.

Can I make this without tofu?

Yes, for a soy-free option, increase the chickpea flour to 1 ½ cups and the plant milk to 1 ¾ cups. The texture will be slightly less creamy but still firm and delicious.

What’s the best way to reheat this casserole to keep it from drying out?

For the best texture, reheat it covered. In the oven, use foil. In the microwave, cover the plate with a damp paper towel. This traps steam and gently rehydrates the casserole.

Can I use fresh potatoes instead of frozen hash browns?

Absolutely. Grate 2 large russet potatoes (no need to peel). Squeeze them in a clean towel to remove excess starch and water, then use as directed in the recipe.

How long will this vegan breakfast casserole last in the fridge?

Once baked and cooled, it will keep well in an airtight container in the refrigerator for 4-5 days, making it perfect for make-ahead breakfasts all week long.

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