This vegan breakfast casserole has it all! A hash brown base topped with tofu eggs and lots of assorted vegetables! It’s a customizable vegan egg casserole you can make your own, and it’s perfect for a special occasion brunch!
I love brunch! It’s like all my favorite dishes rolled into one long, calm, and relaxing meal. That is if you don’t have kids pulling on your leg, to get going and start the day.
Before my husband and I had kiddos, we would brunch on Sundays after church. Back in the days when we lived in sunny California, we’d head over to our favorite Israeli restaurant.
They had the most amazing bagels, served with a side of fresh vegetables. You could of course get eggs, hash browns, omelettes, and the like.
We’d sip a mimosa on the open patio and enjoy the warmth of the sunshine. A lot has changed since those days in our twenties, and so brunch has also changed!
Instead of going out to a restaurant, we make our own Sunday brunch at home.
Sometimes our plant-based breakfast includes whole wheat pancakes or vegan french toast sticks, but sometimes we’re in the mood for something savory! I love creating my simple silken tofu scramble or my Just Egg Omelette, but I thought I’d take it up a notch as I plan for our special Easter brunch.
That’s how this breakfast casserole is to be!
If you’re looking for a one-dish breakfast casserole that has it all, you’ve come to the right place!
This vegan egg casserole has a layer of hash browns, topped with vegetables, and tofu scrambled eggs and is baked in the oven until golden brown.
Sliceable, totally delicious, and healthy, this casserole is perfect to serve to a large group.
It’s the ultimate vegan savory brunch recipe to serve for Easter, Mother’s Day, Christmas morning, or anytime you’re having a gathering.
How do you make a vegan egg casserole without eggs?
There are a few ways to get around using eggs in vegan dishes. If you love the savory flavor and texture of eggs, but don’t want to eat them here are my top choices to get the best taste and texture.
Silken Tofu
This is what I used in the recipe. It is softer in texture than regular tofu. Unlike regular tofu, it does not need to be pressed. Instead, drain, and handle with care. Silken blends with other ingredients such as nutritional yeast and spices to give a scrambled egg-like flavor. This is the best way, in my opinion, to make your own vegan eggs. It is the most natural, and you have complete control over the spices and flavors added.
Follow Your Heart Vegan Eggs
Follow Your Heart vegan eggs are made with the soy milk powder, nutritional yeast, and various gums to create an egg-like texture. You whisk it together with water, and then use it in your recipes the same way you would use eggs. It has a similar taste and texture to eggs but is made with some processed ingredients.
Just Eggs Plant-Based Scramble
Just Eggs comes in a yellow bottle. It is made from mung bean protein isolate, canola oil, other various gums, and natural flavors. It has a very similar taste and texture to regular eggs. However, it is made with some processed ingredients.
Why you’ll love this Vegan Breakfast Casserole…
- Healthy and filling with a beautiful yellow egg like color that comes from turmeric and nutritional yeast.
- Has layers of your all your favorite breakfast foods in one savory casserole dish.
- Perfect for special occasion breakfasts or brunches, or to serve to a large group.
- Add your favorite vegetables depending on what you have in the refrigerator.
- Uses simple and easy to find ingredients.
Recipe Ingredients and Notes
Silken Tofu: Softer in texture, silken tofu when blended with nutritional yeast, turmeric, and other spices creates a fluffy egg-like texture and flavor. It won’t be exactly like eggs, but very similar.
Hash Browns: This casserole starts with a layer of hash browns. You can use frozen hash browns, I got mine at Trader Joe’s to save time. Or you can shred your own russet potatoes.
Vegetables: Here’s where it gets fun! Add any of your favorite vegetables. Use up what you have in the refrigerator, the more veggies the better! I used diced red pepper, mushrooms, leaf spinach, and onions.
Tools and Equipment
You’ll need a casserole dish. I suggest a 9X13 casserole dish for a less thick casserole or 9×9 for a tall thick casserole. It will be a loose fit if you go with the 9×9. You can either line it with parchment paper so it doesn’t stick or use cooking spray.
I blend the silken tofu together with the quinoa flour, nutritional yeast, and spices, so you’ll need a high-speed blender with a tamper.
How to Make this Vegan Breakfast Casserole – Step by Step
Prepare the vegan eggs: Drain the silken tofu. Place in your blender. Add the nutritional yeast, turmeric, salt, pepper, and quinoa flour. Blend until smooth and creamy.
Prepare the vegetables: Dice the red pepper and onions. In a large bowl combine the red peppers, onions, sliced mushrooms, and fresh spinach. Toss together until evenly distributed.
Combine the eggs with the vegetables: Pour the silken tofu “egg” mixture into the bowl with the vegetables. Fold together until the vegetables and “eggs” are combined.
Optional add-ins...at this time you can add a cup of vegan shredded cheese, diced vegan sausage, or both.
Layer the casserole dish: Spray your casserole dish with coconut oil cooking spray, or line with parchment paper.
Place a thick layer of frozen hash browns on the bottom of the pan. Pour the vegetable “egg” mixture over top. Using a spatula evenly spread the “eggs” over top.
Bake: Place casserole in a preheated oven at 350 F. Bake for 45 minutes or until the top is golden brown and eggs are firm to the touch.
Allow to cool slightly before slicing and serving.
Feel free to top with vegan shredded cheese, and chopped scallions
Top Tips for Making Tofu Breakfast Casserole
- Do not try to press the silken tofu. It is very soft, and not necessary. However, do be sure to drain the water before adding it to the blender.
- If you’d like some more flavors, add your favorite spices to the “egg” mixture. For an herbal flavor add ½ teaspoon of Italian seasoning, oregano, rosemary, or thyme.
- If you’d rather have your potatoes mixed with the eggs, you can combine the hash browns with the “egg” mixture.
- Be sure to spray the pan with cooking spray or line with parchment paper so that you can easily release the servings from the pan.
Recipe FAQS
Yes, you can add vegan sausage to your casserole if you prefer. I recommend slicing it into bite-sized pieces before adding it into the casserole. Light-Life makes sausage links.
Colorful peppers, leafy greens, mushrooms, onions, squash, zucchini, tomatoes are all great options for flavor and an array of vitamins and minerals. Really you can use whatever you have.
How to Serve
Serve this casserole for a special occasion breakfast or brunch. I suggest serving it with a green salad, whole-wheat toast, and oat milk lattes!
How to Store and Keep
Cover the casserole dish, and store in the refrigerator for up to 4 days.
When ready to reheat, slice, and warm in the microwave. Or you can pop it back in the oven to warm.
Check out these other special occasion vegan breakfast recipes!
- Vegan Pop Tarts or Toaster Strudels
- Mango Pancakes
- Sweet Potato Brussel Sprout Hash
- Vegan Baked Oatmeal with Apples
- Vegan French Toast Casserole
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook, for more family-friendly vegan recipes!
Vegan Breakfast Casserole
Ingredients
- ½ cup nutritional yeast
- ¼ teaspoon turmeric
- ½ tsp salt
- ¼ teaspoon pepper
- 32 oz silken tofu 2 16 oz containers
- ⅓ cup quinoa flour
- 2 cup fresh spinach
- 1 red pepper diced
- 1 small onion diced
- 10 oz sliced mushrooms
- 1 ½ cups frozen hash browns or 1 russet potatoes shredded
Instructions
- Preheat oven to 350 F. Drain the silken tofu. Place in your blender. Add the nutritional yeast, turmeric, salt, pepper, and quinoa flour. Blend until smooth and creamy.
- Dice the red pepper and onions. In a large bowl combine the red peppers, onions, sliced mushrooms, and fresh spinach. Toss together until evenly distributed.
- Pour the silken tofu "egg" mixture into the bowl with the vegetables. Fold together until the vegetables and "eggs" are combined.
- Spray your casserole dish with coconut oil cooking spray, or line with parchment paper.
- Place a thick layer of frozen hash browns on the bottom of the pan. Pour the vegetable "egg" mixture over top. Using a spatula evenly spread the "eggs" over top.
- Place casserole on middle rack of preheated oven at 350 F. Bake for 45 minutes or until the top is golden brown and eggs are firm to the touch.
- Allow to cool slightly before slicing and serving.
Video
Notes
- Optional Add-Ins: Vegan sausage, vegan cheese, additional vegetables.
- Feel free to use any vegetables in this casserole that you like.
- Use a tamper when blending the tofu to make sure it all blends smooth and easily.
- Cover leftovers and keep in the fridge for up to 4 days.
Nutrition
Can you replace the quinoa flour with chickpea flour? I feel like that would make it even more “eggy.”
Absolutely! I used chickpea flour in the recipe because I had it and wanted to add some more protein, but quinoa flour would also work well.
I made it with Just Egg, since I’m having trouble eating tofu 🙁 . It turned out great! I used baby bella slices, black olives and some veggie bacon. I put the toppings over the hash browns and poured the Just Egg over everything. Baked at 350 for 20 minutes, then put some veggie shreds and baked for 5-10 more. It held together perfectly and tastes fantastic! Great for a single gal batching.
Glad it turned out well with Just Egg!
I’m in the process of making, and I don’t see an amount for quinoa flour.
You will need 1/3 cup of quinoa flour.
I loved using the frozen hashbrowns in this recipe – it was a hearty and delish dish that was so easy to pull together!
This casserole looks super delicious! Can’t wait to try it!
Yum, yum! I love how you are including veggies in the casserole. Looks so good, and healthy!
Yummy! This looks amazing and so delicious! My family and I are going to enjoy this recipe! So excited!
This was a lot easier than I was expecting! I love the flavor you get from the turmeric and nutritional yeast.