Best Vegan Breakfast Casserole

Name: Best Vegan Breakfast Casserole
Prep time: 20 min
Cook time: 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 cup mushroom (sliced); 1 red bell pepper (chopped into big pieces); 2 cups baby spinach (chopped); 1 red onion (chopped); 2 cups almond milk; 2 tablespoons vegan butter; 2 tablespoons corn starch; 2 tablespoons Nutritional yeast; Salt and pepper; 1 cup panko bread crumbs; ¼ cup vegan butter (melted); Fresh parsley to serve

Start your morning with a tasty Vegan Breakfast Casserole packed with fresh veggies and a crispy breadcrumb topping. Easy to make and perfect for any occasion, it’s a healthy plant-based meal everyone will love. Prep it ahead to make mornings easier, and enjoy it during holidays or family gatherings. Always a hit at potlucks!

🌍American 🥗Vegan 🏷️Vegan breakfast casserole

Total

Servings

6

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Twocityvegans

Ingredients

2 tablespoons olive oil
1 cup mushroom (sliced)
1 red bell pepper (chopped into big pieces)
2 cups baby spinach (chopped)
1 red onion (chopped)
2 cups almond milk
2 tablespoons vegan butter
2 tablespoons corn starch
2 tablespoons Nutritional yeast
Salt and pepper
1 cup panko bread crumbs
¼ cup vegan butter (melted)
Fresh parsley to serve

13 Ingredients

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Instructions

1
Preheat the oven to 180°C (350°F).
2
Heat a non-stick skillet to medium-high and add the olive oil. Add the mushroom, pepper, spinach and red onion and sauté for a few minutes, until all the veggies are tender.
3
Add the vegan butter and corn starch in a small pot, and cook for a couple of minutes, just until creamy. Stir in the milk and nutritional yeast and cook until it thickens. Season with salt and pepper.
4
Mix the panko breadcrumbs with the vegan butter.
5
Grease a casserole dish and add the veggies, top them with the sauce, and cover with panko bread crumbs.
6
Bake for 10 minutes, or until the panko is golden brown.
7
Serve with parsley.