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.
Hi Nora,
Could I make this ahead and then freeze it?
Thank you!
I think you could yes.
I made the make ahead version of this recipe and it was not good. The potatoes in the bottom turned out gooey and the “eggs” on top were hard. The recipe says you can skip thawing the potatoes in the bottom for the make ahead version and I think that was a mistake. Also, O think the cooking time was too long.
This turned out pretty good with a number of tweaks. I thought that the hashbrowns should be seasoned and I’m glad I did! I use some seasoning salt and smoked paprika on them. Someone else commented that they were mushy so I baked them for about 15 to 20 minutes before adding anything on top of them. I used crumbled up beyond meat sausage that I browned in an iron skillet before adding to the casserole dish. I did not have rice flour, so I used half Bisquick mix and half regular flour and I also added onion powder, garlic powder, and smoked paprika to the egg mixture. I was glad that I did that as well because the mixture tasted pretty bland. Overall, the flavor was really good but the texture was all very one note, which was soft on soft on soft. I am thinking about putting the hash browns on top next time and hopes that they will get crispy. I also think it would be good to crisp up some tofu, bacon and sprinkle on top at the very end. This just needs some sort of texture.
Nora thank you for another great recipe! Do you think this could be made ahead of time and then kept warm in a crockpot to serve?
Yes, that would work. Thank you!
I made this for my friends and I at a beach weekend getaway. Everyone loved it. The leftovers kept well for breakfast the next day. I used soy milk and omitted the vegan cheese (to be safe) to make it nut free for a friend with an allergy. Ahead of preparing the recipe I was able to find Kala namak at my local indian grocery store. $1.29 for a good sized bag! I will be making this again, thanks so much for the recipe.
Hi Jill. You are welcome! Your weekend getaway sounds fun! Thanks for sharing your terrific feedback on the casserole recipe! I’m glad everyone loved it!
I love this recipe! My only issue the first time was the hash browns didn’t get as crispy as I like them. I put them in for the 10 minutes as suggested but might do longer next time. Will make again & add even more veggies.
I’m thrilled you loved the casserole! It is definitely has some flexibility to it for baking time and using various veggies! Thanks for your positive feedback and review!
If you use just egg, add a bit of flour to it- it will firm up better like a frittata type texture.
How much flour?
Would the Just Egg product work in this recipe (instead of using the tofu)?
I’m sure you could, but you would need a few bottles of it. I’m not sure quite how much, I’d just guestimate, maybe 2 or 3. ? It’s a pretty forgiving recipe. You would probably also have to cook it longer. I love Just Egg!
I’ve made a different breakfast casserole with JUST egg and the bake time is the same. I think 2 bottles would work here because they’re 12oz each.
Can I use an 8×11 pan & if so, how long to cook the egg casserole? Thanks
I think that will be too small to fit it all unfortunately! I’m not sure it will work, but it will take longer, perhaps an extra 15 minutes, if it all fits.
Thank you. If I decide to use the smaller dish, I’ll let you know if it works. Appreciate the quick response.
Will a 15 cup dish hold this recipe?
You are welcome!
I made this for company, assembled the night before. It was delicious and was complimented by all guests who are NOT vegan. I used plant-based sausage crumbles instead of bacon. Next time, I’d thin the “egg” mixture and pour it on in two layers so it permeated the whole thing instead of just sat on top. Also, I’d add finely diced jalapenos to kick it up a notch, even for kids. I sprinkled smoked paprika on top.
Thanks for sharing your wonderful review and comments! The added jalapeños sound amazing!
Can this recipe – particularly the egg portion – be made ahead of time? I was hoping to have the egg prepared the day before so I can just throw it together in the morning.
Thanks! Can’t wait to try this!
Yes, if you check out the last instruction, I actually explain that you can totally prep this the night before, no problem. Thanks, hope you enjoy!
Could you use regular firm or extra firm tofu instead of silken tofu for the egg mixture?
Oh, I just saw that you mentioned options for tofu in the recipe notes! Sorry!
No worries! 🙂
Hi Nora,I would love to make this, but I cant get cornstarch from anywhere, is there something I could use instead of cornstarch
Christine
I haven’t tried it, but arrowroot or tapioca starch may work okay.
I made this tonight and it was so good!!! Thank you for this recipe! I didn’t have rice flour, so I just threw a cup of white rice in my vitamix and in 30 seconds I had rice flour!
Will definitely be making this recipe often!
I’m really glad you liked the casserole, Kristin! Thank you for taking your time to share your wonderful review!
Loved this! Tried using 2 bottles of just egg and found we needed to cook for longer. They were still mostly liquid. We ended up mixing it all up and total needed about 20 extra minutes. Not sure if we could have done it in less time if we mixed it up from the beginning and then again in the middle. Overall great recipe though and we loved the taste!
Good to know, Megan! Thanks for sharing your experience using Just Egg.
I was very pleasantly surprised with the results. I had to sub rice flour with regular all purpose flower, but it was still excellent.
Thanks for the inspiration!
Glad you loved the casserole, Janice! Thank you and Happy Valentine’s Day!
I haven’t made Nora’s recipe but I have made my own eggs using split yellow mung beans and used tapioca, rice and corn starch, all with good results
Hello Nora. Love your recipes. Looking forward to make this one soon. Have you try it with chickpeas flour?
I haven’t tried it, no. Thank you so much!
This breakfast casserole tastes incredible and is so easy to make! I used Trader Joe’s soy chorizo and Miyoko’s shredded cheddar, but the cheddar didn’t melt. Nora, which vegan cheese do you think melts the best?
I’m so glad you enjoyed it! Daiya cutting board shreds melt very well, though I know some people don’t love that brand. Violife usually melts well for me. I haven’t used Miyoko’s shredded cheese before. Hope that helps!
Thanks, Nora. Do you have any tips for getting the hash browns to crisp up? Could I pre-fry them in vegan butter before assembling and baking the casserole?
I’m not sure, that might work?
I lightly pre-fried the hash browns, and it definitely elevates the recipe! I’ve made this casserole several times, and I’m still trying to figure out how best to cook the tofu egg mixture. Every time I serve the casserole fresh from the oven, the egg comes out soft. It only firms up after being in the fridge overnight. Do I need to let the casserole sit on the counter for longer after it comes out of the oven?
Pre-frying the hashbrowns is such a great idea! Try making the egg with extra firm tofu next time (assuming that isn’t what you were originally using), as it should have an easier time firming up than silken tofu. Otherwise, you can bake the casserole for slightly longer or let it rest for 15-20 minutes after it comes out of the oven. Hope that helps!
Love all your recipes! Do you think a different type of hash brown like frozen diced would work? Or broken up frozen hash brown patties? I live in eastern Canada and for some reason frozen shredded hash browns don’t exist over here.
I think it would work fine with frozen, thawed diced hash browns, or hash brown patties. Or you could shred your own potatoes, but that seems like a lot of work to me. 🙂 Hope that helps!
About this recipe…..it’s a good thing I live alone so I don’t have to share this. I needed to use up the cauliflower on hand so it made a nice addition to this dish. It’s pretty tasty on toast. I originally baked it for 55 minutes but it needed a little more time so I bumped it to 65 minutes.
I’m glad you like the casserole! Thank you for taking your time to share your comments!
Super…može se dodati svašta. Hvala od ♥️.
I haven’t tried this. It sounds good and I have tried many of your recipes and loved them. I have 2 daughters that cannot eat any rice products since it makes them sick. If anyone tries this with as different flour, please post how it turned out.
Thanks, Lorna. You could probably try it with another flour and see how it goes, OR you could use Just Egg instead of my homemade egg mixture. I think you would want to to use two bottles, and I’m sure it would work well. Hope that helps!
I forgot to put flour in mine and it turned out perfectly. I used extra firm tofu. Just leave it out.
Hi Nora! I absolutely love your recipes! I haven’t tried this yet but could I substitute Just Egg for the egg part of the casserole?
I’m sure you could, but you would need a few bottles of it, I’m not sure quite how much, I’d just guestimate, maybe 2 or 3. 🙂 It’s a pretty forgiving recipe. I love Just Egg!
I have used Just Egg several times and it works great! I use two bottles.
Hi! Do we need to cook the “bacon” first so get it to be crisp?
I did not cook the benevolent bacon I used, and I wouldn’t pre-cook store bought tempeh bacon either. I would pre-cook my homemade tempeh bacon though, as well as frozen store bought vegan sausages. Hope that helps!
Does it have to be white rice flour? Thanks!
Once I tried using regular all purpose flour and I did not like the results. It was kind of doughy. Brown rice flour would probably work okay, and maybe another flour, but I haven’t tested them all to know for sure.