Vegan Breakfast Casserole

Name: Vegan Breakfast Casserole with Hash Browns
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; ½ large yellow onion, diced; 1 large red bell pepper, diced; 1 8- ounce package veggie ground; 2 cups spinach or another leafy green, chopped; Salt & pepper to taste; 7-8 frozen hash brown patties, thawed; 1 cup shredded vegan cheese, plus more for the top; 2 blocks extra-firm silken tofu; ⅓ cup chickpea flour; ¼ cup nutritional yeast; ¼ teaspoon turmeric; 1 ½ teaspoons salt; ½ teaspoon black pepper

This vegan breakfast casserole combines crispy hash browns, seasoned tofu custard, sautéed vegetables, and vegan cheese in one make-ahead dish that reheats beautifully for weekend brunches or holiday meals.

🌍American 🥗Vegan 🥗Vegetarian 🥗Gluten-Free 🥗Dairy-Free 🏷️Breakfast Casserole

🏷️

🏷️Hash browns

Total

1h 15m

Servings

12

Difficulty

Hard

Est. Cost

$26–$43

Recipe Source

View original recipe

From Brokebankvegan

Ingredients

2 tablespoons olive oil
½ large yellow onion, diced
1 large red bell pepper, diced
1 8- ounce package veggie ground
2 cups spinach or another leafy green, chopped
Salt & pepper to taste
7-8 frozen hash brown patties, thawed
1 cup shredded vegan cheese, plus more for the top
2 blocks extra-firm silken tofu
⅓ cup chickpea flour
¼ cup nutritional yeast
¼ teaspoon turmeric
1 ½ teaspoons salt
½ teaspoon black pepper

14 Ingredients

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Instructions

1
Preheat your oven to 350°F, and lightly grease a 9×13" casserole dish with cooking spray or oil.
2
Heat olive oil in a large skillet over medium, then sauté the onions and bell peppers for 3 minutes, or until softened.
3
Add the veggie ground and cook for 5 minutes longer, or until browned. Stir in the spinach, and remove from heat once it's wilted. Season with a pinch of salt and pepper.
4
Add the tofu, chickpea flour, nutritional yeast, turmeric, salt, and pepper to a high-speed blender or food processor. Blend until the mixture is smooth and creamy, about 1 minute.
5
Transfer the egg mixture to the skillet, and stir to combine.
6
Place the hash brown patties in the casserole dish in an even layer, then sprinkle the tops with vegan cheese.
7
Pour the egg mixture over the cheese and hash browns, spreading evenly with a spatula. Top with extra cheese, pepper, green onions, or sliced cherry tomatoes if desired.
8
Bake in the middle rack of the oven for 55-60 minutes, or until the top is evenly browned and the center is firm. If the top is browning too quickly, cover it with foil and finish baking.
9
Let the baked casserole cool for 10 minutes, then slice and serve. Happy eating!

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Tips & Notes

Pro tips

Thaw hash browns completely and press gently with paper towels to remove excess moisture; this prevents a soggy casserole.
Sauté the onion and bell pepper until softened before adding to the casserole—raw vegetables release too much liquid during baking.
Blend the tofu, chickpea flour, and seasonings until completely smooth for an even custard; lumps will create uneven texture.
Let the assembled casserole rest for 10 minutes before baking to allow ingredients to settle and cook more evenly.

Substitutions

Veggie ground → lentil crumbles or crumbled tempeh (same amount, no textural change)
Chickpea flour → nutritional yeast plus cornstarch at 1:1 ratio by volume (adds slight cheesy flavor)
Spinach → kale, chard, or arugula, chopped (adjust cooking time if using heartier greens)