Start your day off right with a delicious and satisfying vegan breakfast casserole. As a busy person, you know how hard it can be to find time to cook a healthy and flavorful meal in the morning. That’s why we’ve put together this collection of 18 mouth-watering vegan breakfast casserole recipes that are perfect for busy mornings.
From savory tofu and spinach to sweet potato and kale, these casseroles offer a variety of flavors and textures to keep your taste buds happy. Whether you’re looking for a protein-packed breakfast to fuel your day or a comforting breakfast dish to warm up on a chilly morning, we’ve got you covered.
In this article, we’ll be sharing 18 vegan breakfast casserole recipes that are easy to make and packed with nutritious ingredients. From classic breakfast staples like sausage and hash browns to international-inspired flavors like Thai peanut and Mediterranean herbs, there’s something for everyone. So grab a cup of coffee, get cozy, and let’s dive in!
Savory Tofu and Spinach Breakfast Casserole
Start your day with a nutritious and delicious breakfast casserole that combines the creaminess of tofu with the earthy flavor of spinach. This recipe is perfect for a busy morning or a lazy Sunday brunch.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 2 cups fresh spinach leaves
– 1/2 cup breadcrumbs
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 small onion, diced
– Salt and pepper to taste
– 4 eggs
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic, onion, and tofu; cook until the onion is translucent and the tofu is lightly browned.
3. Stir in the spinach leaves; cook until wilted.
4. In a separate bowl, whisk together the eggs and salt and pepper to taste.
5. Grease a 9×13-inch baking dish with cooking spray. Add the tofu-spinach mixture, followed by the egg mixture.
6. Top with breadcrumbs and cheese (if using).
7. Bake for 35-40 minutes or until set.
Cooking Time: 35-40 minutes
Vegan Southwest Black Bean Breakfast Casserole
Vegan Southwest Black Bean Breakfast Casserole
Start your day with a flavorful and nutritious breakfast casserole that combines the warmth of Southwestern spices with the comfort of black beans.
Ingredients:
– 1 can black beans, drained and rinsed
– 1/2 cup frozen corn kernels
– 1/2 cup diced bell pepper
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup vegan cheddar cheese shreds (such as Daiya)
– 1/4 cup chopped fresh cilantro
– 6-8 whole grain tortillas
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion and bell pepper until tender. Add garlic, chili powder, cumin, and smoked paprika; cook for an additional minute.
3. Add black beans, corn kernels, salt, and pepper to the skillet; stir to combine.
4. Arrange 1-2 tortillas in a 9×13-inch baking dish, depending on size.
5. Spoon half of the bean mixture over the tortillas, followed by half of the vegan cheese shreds.
6. Repeat layers, ending with a layer of cheese and cilantro on top.
7. Bake for 35-40 minutes or until casserole is lightly browned and heated through.
Creamy Coconut Quinoa Breakfast Casserole
Start your day with a delicious and nutritious breakfast casserole that combines the creamy richness of coconut milk with the nutty flavor of quinoa. This recipe is perfect for a crowd or for meal prep.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can (14 oz) full-fat coconut milk
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 cup chopped fresh cilantro (optional)
– 6 eggs
– 1/2 cup diced bell peppers (any color)
– 1/2 cup diced mushrooms
Instructions:
1. Preheat oven to 375°F.
2. Cook quinoa according to package instructions. Set aside.
3. In a large bowl, whisk together coconut milk, sugar, salt, and cinnamon.
4. Add cooked quinoa, eggs, bell peppers, and mushrooms to the bowl. Stir until well combined.
5. Pour mixture into a 9×13-inch baking dish.
6. Bake for 35-40 minutes or until eggs are set and casserole is lightly golden brown.
7. Sprinkle with cilantro, if desired. Serve warm.
Cooking Time: 35-40 minutes
Loaded Sweet Potato and Kale Vegan Casserole
This hearty casserole combines the natural sweetness of sweet potatoes with the earthy flavor of kale, all wrapped up in a crispy, cheesy vegan blanket. Perfect for a cozy night in or a crowd-pleasing dinner party.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 bunch of curly kale, stems removed and chopped
– 1/4 cup vegan cream cheese (softened)
– 1/4 cup nutritional yeast
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup vegan cheddar shreds
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine sweet potatoes, kale, cream cheese, and nutritional yeast. Mix until well combined.
3. Grease a 9×13-inch baking dish with olive oil.
4. Add the sweet potato mixture to the prepared dish and top with vegan cheddar shreds.
5. Bake for 35-40 minutes or until golden brown and bubbly.
Cooking Time: 35-40 minutes
Spicy Chickpea and Tomato Breakfast Bake
Start your day with a flavorful twist on traditional breakfast casseroles. This Spicy Chickpea and Tomato Breakfast Bake combines the comfort of scrambled eggs, crispy chickpeas, and tangy tomatoes with a kick of heat from diced jalapeños.
Ingredients:
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 large eggs
– 1 medium tomato, diced
– 1/2 cup chopped fresh cilantro
– 1/4 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs and a pinch of salt.
3. Heat olive oil in an oven-safe skillet over medium heat. Add diced onion and cook until softened, about 3 minutes.
4. Add chickpeas, jalapeño, and cumin; stir to combine. Cook for an additional 2-3 minutes or until the flavors meld together.
5. Pour in whisked eggs, stirring gently to distribute evenly.
6. Top with diced tomato, chopped cilantro, and shredded cheese.
7. Bake for 20-25 minutes or until the eggs are set and the top is golden brown.
Cooking Time: 20-25 minutes
Mushroom and Herb Vegan Breakfast Casserole
A flavorful and filling breakfast casserole perfect for a lazy Sunday morning or a busy week-day start.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– 1 tablespoon dried parsley
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegan breadcrumbs (gluten-free)
– 1 cup plant-based milk (almond or soy)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushrooms, onion, and garlic until tender.
3. Add thyme, parsley, salt, and pepper; stir well.
4. In a separate bowl, whisk together plant-based milk and breadcrumbs.
5. Grease a 9×13-inch baking dish with olive oil.
6. Layer the mushroom mixture, followed by the milk-breadcrumb mixture.
7. Repeat layers one more time, finishing with the breadcrumb mixture on top.
8. Bake for 35-40 minutes or until golden brown.
Vegan Sausage and Hash Brown Casserole
A comforting, plant-based twist on a classic casserole, perfect for a weeknight dinner or weekend brunch. This recipe combines the savory flavors of vegan sausage with crispy hash browns and a creamy sauce.
Ingredients:
– 1 package vegan sausage (such as Field Roast), sliced
– 2 large Russet potatoes, peeled and grated
– 1 onion, diced
– 2 tablespoons olive oil
– 1 cup non-dairy milk (such as soy or almond)
– 1/2 cup nutritional yeast
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup vegan cheddar shreds (such as Daiya)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the sliced sausage over medium-high heat until browned, about 5 minutes. Set aside.
3. In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes.
4. Add the grated potatoes, olive oil, non-dairy milk, nutritional yeast, smoked paprika, salt, and pepper to the skillet. Cook over medium heat, stirring occasionally, until the potatoes are tender, about 15-20 minutes.
5. In a greased 9×13-inch baking dish, arrange half of the hash brown mixture in the bottom. Top with cooked sausage, then remaining hash brown mixture. Sprinkle vegan cheddar shreds on top.
6. Bake for 25-30 minutes or until the casserole is golden brown and bubbly.
Cooking Time: 40-45 minutes
Sun-Dried Tomato and Basil Tofu Scramble Bake
Sun-Dried Tomato and Basil Tofu Scramble Bake
A flavorful twist on traditional scrambled eggs, this recipe combines the creaminess of tofu with the savory sweetness of sun-dried tomatoes and fresh basil.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 1/2 cup sun-dried tomatoes, chopped
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed greens (such as spinach, kale, and arugula)
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– 1 tablespoon nutritional yeast (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the crumbled tofu, sun-dried tomatoes, and mixed greens to the skillet. Cook for an additional 5-6 minutes, stirring frequently, until the tofu is lightly browned and the greens are wilted.
4. Season with salt, pepper, and nutritional yeast (if using). Transfer the mixture to a baking dish and top with chopped basil leaves.
5. Bake for 15-20 minutes or until the tofu is golden brown and the flavors have melded together.
Cooking Time: 20-25 minutes
Curried Lentil and Vegetable Breakfast Casserole
Start your day with a flavorful and nutritious twist on traditional breakfast casserole. This recipe combines the comforting warmth of lentils, sweet potatoes, and spinach with the bold flavors of curry powder.
Ingredients:
– 1 cup red or green lentils, rinsed and drained
– 2 medium sweet potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 eggs
– 1 cup shredded cheddar cheese (optional)
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cook lentils according to package instructions. Drain and set aside.
3. In a large skillet, sauté onion, garlic, and sweet potatoes in olive oil until tender. Add curry powder, cumin, paprika, salt, and pepper. Stir to combine.
4. In a separate bowl, whisk eggs and set aside.
5. Assemble the casserole by layering cooked lentils, sweet potato mixture, and spinach leaves in a 9×13-inch baking dish. Top with shredded cheese (if using).
6. Pour egg mixture over the layers.
7. Bake for 35-40 minutes or until eggs are set.
Cooking Time: 35-40 minutes
Vegan Cheesy Broccoli and Rice Breakfast Bake
Vegan Cheesy Broccoli and Rice Breakfast Bake Recipe
Start your day with a satisfying breakfast that’s packed with nutrients! This vegan breakfast bake combines fluffy rice, steamed broccoli, and a creamy vegan cheese sauce for a comforting and delicious morning meal.
Ingredients:
– 1 cup cooked white or brown rice
– 3 cups broccoli florets
– 1/2 cup vegan cheddar cheese shreds (such as Daiya)
– 1/4 cup non-dairy milk (such as soy or almond milk)
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent.
3. Add the broccoli florets and cook until tender, about 5 minutes.
4. In a separate pot, combine the vegan cheddar cheese shreds and non-dairy milk. Heat over low heat, stirring constantly, until smooth and creamy.
5. In a 9×13-inch baking dish, combine the cooked rice, steamed broccoli mixture, and vegan cheese sauce. Season with salt and pepper to taste.
6. Bake for 25-30 minutes or until heated through.
Serve hot and enjoy your vegan cheesy broccoli and rice breakfast bake!
Pumpkin Spice Oatmeal Breakfast Casserole
Start your day off right with this warm and comforting casserole that combines the flavors of pumpkin spice with creamy oatmeal. Perfect for a cozy morning or a quick breakfast on-the-go.
Ingredients:
– 1 cup rolled oats
– 1/2 cup milk
– 1/4 cup canned pumpkin puree
– 2 tablespoons honey
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup chopped walnuts (optional)
– 6 eggs
– 1/2 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine oats, milk, pumpkin puree, honey, cinnamon, nutmeg, and salt. Mix until well combined.
3. Stir in chopped walnuts (if using).
4. Pour mixture into a 9×13-inch baking dish.
5. Crack eggs over the oat mixture and sprinkle with cheese.
6. Bake for 35-40 minutes or until eggs are set and casserole is golden brown.
Cooking Time: 35-40 minutes
Mediterranean-Inspired Vegan Breakfast Casserole
Mediterranean-Inspired Vegan Breakfast Casserole
Start your day off right with this flavorful and filling breakfast casserole, packed with the Mediterranean diet’s signature ingredients like olives, artichokes, and feta (replaced with a vegan alternative, of course!).
Ingredients:
– 1 cup cooked brown rice
– 1 can black beans, drained and rinsed
– 1/2 cup chopped Kalamata olives
– 1/2 cup sliced artichoke hearts
– 1/4 cup nutritional yeast (to replicate feta’s tanginess)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 6-8 whole wheat breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked brown rice, black beans, olives, artichoke hearts, nutritional yeast, olive oil, onion, garlic, and oregano.
3. Season with salt and pepper to taste.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Top with whole wheat breadcrumbs.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Smoky Tempeh and Potato Breakfast Bake
Start your day with a hearty breakfast that’s packed with flavor and nutrients. This Smoky Tempeh and Potato Breakfast Bake is a twist on traditional hash browns, featuring crispy tempeh and tender potatoes.
Ingredients:
– 1 block of tempeh
– 2 large potatoes, peeled and diced
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the tempeh into small cubes and pan-fry until crispy, about 5 minutes.
3. In a separate bowl, toss potatoes, onion, garlic, smoked paprika, salt, and pepper.
4. Grease a 9×13-inch baking dish with olive oil.
5. Add the cooked tempeh to the baking dish, followed by the potato mixture.
6. Bake for 35-40 minutes or until potatoes are tender and top is golden brown.
Cooking Time: 35-40 minutes
Vegan Green Chile and Cornbread Casserole
This hearty casserole combines the flavors of roasted green chile, creamy cornbread, and savory black beans for a satisfying vegan main course. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/2 cup plant-based milk
– 1/4 cup canola oil
– 1 cup roasted green chile, diced
– 1 (15-ounce) can black beans, drained and rinsed
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together cornmeal, flour, and salt. Add plant-based milk, oil, and cumin; stir until just combined.
3. Pour batter into a 9×13-inch baking dish.
4. Top with roasted green chile, black beans, and a sprinkle of salt and pepper.
5. Bake for 35-40 minutes or until cornbread is golden brown and set.
Cooking Time: 35-40 minutes
Apple Cinnamon Quinoa Breakfast Casserole
Start your day with a warm, comforting breakfast casserole that combines the flavors of apple and cinnamon with nutritious quinoa.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 large onion, diced
– 2 apples, peeled and diced
– 1 tablespoon butter
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup brown sugar
– 1 cup milk (dairy or non-dairy)
– 2 large eggs
– 1/2 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions using 2 cups water or broth.
3. In a large skillet, sauté diced onion and apples in butter until tender. Add cinnamon, salt, and brown sugar; cook for 1 minute.
4. In a large bowl, whisk together cooked quinoa, milk, eggs, and shredded cheese.
5. Add the apple mixture to the quinoa mixture and stir until combined.
6. Pour the mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until set.
Cooking Time: 35-40 minutes
Vegan Biscuits and Gravy Breakfast Bake
Start your day with a comforting breakfast casserole that combines flaky biscuits, savory gravy, and scrambled tofu.
Ingredients:
– 1 package vegan biscuit mix
– 1/2 cup non-dairy milk
– 1/4 cup vegan butter, melted
– 1/2 cup scrambled tofu
– 1/2 cup vegan sausage crumbles (such as Field Roast)
– 1/2 cup vegetable gravy mix (homemade or store-bought)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the biscuit mix according to package instructions, adding non-dairy milk and melted vegan butter.
3. Roll out dough to a thickness of about 1/4 inch (6 mm) and cut into squares or use a biscuit cutter.
4. In a separate pan, scramble the tofu and cook until set.
5. In a large casserole dish, layer biscuits, scrambled tofu, vegan sausage crumbles, and vegetable gravy mix.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 25-30 minutes or until biscuits are golden brown.
Cooking Time: 25-30 minutes
Zucchini and Chickpea Flour Breakfast Casserole
Start your day with a nutritious and delicious breakfast casserole that combines the flavors of zucchini, chickpeas, and eggs. This recipe is perfect for a quick and easy morning meal.
Ingredients:
• 2 medium zucchinis, grated
• 1/2 cup chickpea flour
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine grated zucchini, chickpea flour, and melted butter. Mix well.
3. Add eggs, salt, and black pepper to the bowl. Stir until combined.
4. Pour mixture into a 9×13-inch baking dish.
5. If using cheese, sprinkle on top of the casserole.
6. Bake for 35-40 minutes or until the edges are golden brown.
7. Serve warm and enjoy!
Cooking Time: 35-40 minutes
Thai Peanut Tofu and Veggie Breakfast Bake
Start your day with a flavorful and nutritious breakfast bake that combines the richness of Thai peanut sauce with the creaminess of tofu and the crunch of vegetables.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 1 cup mixed veggies (bell peppers, carrots, broccoli)
– 1/2 cup cooked brown rice
– 1 tablespoon Thai peanut sauce
– 1 teaspoon soy sauce
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– Salt to taste
– Chopped scallions and sesame seeds for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine tofu, mixed veggies, cooked brown rice, Thai peanut sauce, soy sauce, and black pepper. Mix well.
3. Grease a 9×13-inch baking dish with olive oil.
4. Add the tofu mixture to the prepared baking dish and smooth out the top.
5. Bake for 25-30 minutes or until the casserole is golden brown and the flavors are well combined.
6. Garnish with chopped scallions and sesame seeds, if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to start your day with a delicious and filling vegan breakfast casserole! This collection of 18 recipes offers a variety of flavors and textures to satisfy your morning cravings. From savory tofu and spinach to spicy chickpea and tomato, there’s something for everyone. You’ll find classic combinations like sweet potato and kale, as well as international inspirations like Mediterranean and Thai peanut. Whether you’re short on time or looking for a special occasion brunch, these vegan breakfast casseroles are sure to please.
