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vegan breakfast casserole slice on white plate with fork
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5 from 6 votes

Vegan Breakfast Casserole

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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: vegan breakfast casserole
Servings: 9
Calories: 150kcal
Author: Alison Corey

Ingredients

  • ½ cup nutritional yeast
  • ¼ tsp turmeric
  • ½ tsp salt
  • ¼ tsp pepper
  • 32 oz silken tofu 2 16 oz containers
  • 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

Calories: 150kcal | Carbohydrates: 16g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 231mg | Potassium: 559mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1041IU | Vitamin C: 23mg | Calcium: 46mg | Iron: 2mg