From hash browns to vegan sausage to fluffy vegan “eggs”, you’ll find all of your breakfast favorites in this epic Vegan Breakfast Casserole! Make it fresh in the morning or prep it the night before.
For more impressive vegan breakfast and brunch recipes, be sure to check out my Simple Vegan Pancakes, JUST Egg Quiche, and 1 Hour Vegan Cinnamon Rolls as well.
Can you believe that this Vegan Breakfast Casserole with Hash Browns isn’t made with eggs, dairy, or meat? It’s true!
Layers of hash browns and a veggie and vegan sausage-packed JUST Egg mixture are combined in a casserole dish, then baked until the “eggs” are fluffy and set. You can make it in minutes for special weekend breakfasts or assemble it the night before and bake the next day to save yourself the hassle. Either way, you’re left with an epic breakfast or brunch that both vegans and non-vegans won’t be able to resist.
Why this vegan breakfast bake is a must-make
- All of your breakfast favorites in one dish – You’ll find hash browns, vegan sausage, chopped veggies, vegan cheese, and JUST Egg in every layer of this vegan egg bake. The “eggs” are fluffy and the “sausage” is meaty, making it an instant hit with everyone at the table, vegan or not!
- Make it the night before – Assemble the breakfast casserole the night before so all you have to do the next morning is pop it in the oven!
- Perfect for meal prep – It’s also a great meal prep breakfast since it makes a lot and will last you throughout the week. The leftovers save well and reheat perfectly.
How to make a vegan breakfast casserole
Find the complete recipe with measurements in the recipe card below.
Spread the frozen hash browns on the bottom of a casserole dish. Place them in the preheating oven to thaw.
If you prefer crispy hash browns, pan fry or air fry them before layering them in the baking dish.
Cook the vegan sausage in a large skillet over medium heat until browned. Set aside.
Add the cooked sausage, onion, red pepper, green pepper, and cheese over the hashbrowns in the baking dish. Gently mix together.
In a large bowl, whisk the JUST Egg, flour, baking powder, and black salt together.
Pour the “egg” mixture over the hash brown mixture in the baking dish.
At this point, you can cover and refrigerate the breakfast casserole overnight or bake it right away, uncovered. You’ll know it’s done baking when the “eggs” are firm and cooked.
Set it aside to cool for a few minutes, then slice and enjoy with a little hot sauce or ketchup on top!
Variations
This is your breakfast casserole after all, so feel free to customize it with all of your favorite add-ins, substitutions, and garnishes, like:
- Vegan meats – Swap the vegan sausage for crumbled ground vegan meat (Beyond Meat and Impossible Meat are good), my Tempeh Bacon, or your favorite vegan bacon.
- Vegetables – Add pre-cooked spinach, broccoli, leeks, potatoes, or mushrooms to the “egg” layer if you’d like.
- Gluten-free – Just swap the all-purpose flour in the egg mixture for gluten-free all-purpose flour.
- Instead of black salt – Kala namak, or black salt, is what makes the “eggs” taste eggy but you can leave it out if you can’t find it.
- Toppings – Once it’s baked and ready to serve, top the casserole with avocado slices, hot sauce, parsley, ketchup, or sliced green onions for an eye-popping presentation.
Frequently asked questions
No problem. Just use the egg mixture from my Vegan Frittata recipe instead. It’s made from a well-seasoned extra-firm tofu base that’s easy to make in a blender.
A slice of this “egg” bake is hearty and filling all on its own, but I recommend pairing it with toast, fruit salad, and plenty of hot coffee or tea for everyday breakfasts and brunches.
If you’re serving the casserole to a crowd, pair it with all of the classics, like Vegan French Toast, Vegan Apple Fritters, Vegan Crepes or Southern Style Vegan Buttermilk Biscuits!
Yes, that should be fine. Wait for the casserole to cool completely before covering it and freezing. Allow the leftovers to thaw overnight in the fridge before reheating them in the oven.
The leftover baked breakfast casserole stores well for 3 to 4 days in the fridge. Keep the whole casserole covered or transfer the individual slices to airtight containers before storing.
To reheat, warm the leftovers in the microwave for 1 to 2 minutes. You can also pop them in a 350ºF oven for 10 minutes or until they’re heated through.
Vegan Breakfast Casserole
Ingredients
- 20 ounces shredded frozen hash browns
- 1 pound vegan sausage chopped or crumbled
- 1/4 cup diced onion
- 1/2 red bell pepper, seeded and diced
- 1/2 green bell pepper, seeded and diced
- 2 cups vegan shredded cheddar cheese
Vegan Egg Mixture
- (2) 16-ounce containers JUST Egg see Notes for options
- 1/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon kala namak
Instructions
- Preheat oven to 350℉ and grease a 9×13 inch baking dish. Spread the frozen hash browns into the casserole dish and place in the oven to thaw while the oven preheats, about 10-15 minutes.
- Heat a large skillet over medium heat. Crumble or chop the sausage and add to the pan. Cook until browned, then remove from heat and set aside.
- In the prepared dish with the thawed hash browns, add the sausage, onion, red pepper, green pepper and cheese. Gently mix the ingredients together in the dish and spread them evenly.
- In a large bowl, whisk together the JUST Egg, flour, baking powder and salt. Pour the egg mixture over the hash brown mixture in the baking dish.
- At this point, you can cover and refrigerate overnight, or bake immediately. Bake uncovered for 55-60 minutes, until the "egg" mixture is firm and cooked. If refrigerated overnight, it will need to bake longer, around 65-75 minutes.
- Serve immediately with hot sauce, if desired.
Notes
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You can use any vegan sausage you like or even vegan bacon. My tempeh bacon would be good here.
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If you want the hash browns crispy, you can pan fry them before adding to the baking dish.
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If you don’t have access to JUST Egg, use the egg mixture from my Vegan Frittata recipe that uses a base of tofu.
Nutrition
*This recipe was originally published in Jan. 2021 and has been reposted with a new, improved recipe! Some folks felt like the egg mixture previously was too fluffy/mushy and this new version is so much better.
You’re so creative!
My daughter is vegan so I have had lots of experience trying to get vegan cheese to melt. It’s not easy. Spraying the cheese with cooking spray helps a little.
However, what I do now, almost exclusively, is make a vegan cheese sauce and drizzle it over each layer.
This can be done in a number of ways.
I start the cheese sauce by making a roux. Just put a tablespoon of your flour of choice in a pan with a tablespoon of the vegetable oil or vegan butter of your choice and stir till it becomes a paste. Add the vegetable broth or nut milk of choice and stir till it thickens but is on the thin side. Once you have this thin sauce add a package of vegan cheese of choice and stir on very low heat till melted. I use a whisk to help blend everything. Lastly, once the sauce is homogeneous I like to whip it some more with my immersion blending stick till it’s fluffy. Season as desired. Can be savory or sweet according to what seasoning or flavoring you add.
I use this recipe to make a yummy macaroni and cheese. It’s fantastic.