Vegan Breakfast Casserole
This Vegan Breakfast Casserole replaces traditional eggs with a protein-rich tofu custard, loaded with roasted sweet potato, mushrooms, kale, and optional vegan sausage for a hearty, make-ahead brunch that serves a crowd.
This Vegan Breakfast Casserole replaces traditional eggs with a protein-rich tofu custard, loaded with roasted sweet potato, mushrooms, kale, and optional vegan sausage for a hearty, make-ahead brunch that serves a crowd.
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Preheat the oven to 350°F and lightly grease a 9-inch square or round baking dish.
In a large nonstick skillet over medium-low heat, sauté the sweet potatoes in a tablespoon of oil. Cook for about 10 minutes, or until beginning to soften.
Next, add in the mushrooms, bell pepper, onions, and garlic and cook for an additional 5-7 minutes, or until the vegetables have softened and the mushrooms have reduced in size. Finally, stir in the kale and cook for 2-3 minutes more, or until bright green. Transfer the vegetable mixture to the prepared baking dish and spread evenly.
Using the same pan (no need to clean!), cook the vegan sausage until browned. Once cooked, transfer to the baking dish with the vegetables and sprinkle evenly with vegan cheese. Set aside.
In a high-speed blender, add all of the tofu “egg” ingredients, except for the fresh herbs, and blend until a thick batter forms. Add the herbs and pulse until evenly distributed throughout the batter.
Pour the tofu “egg” mixture over the vegetable and sausage mixture in the baking dish and gently mix everything together until well combined. Bake for 30-35 minutes, or until golden brown and the “eggs” are set.
Keep in mind that the inside should be soft/moist! Allow the casserole to cool completely before serving as this will allow it to set. If time allows, we recommend refrigerating it overnight for the best consistency.
Slice and serve with green onion, hot sauce, avocado slices, additional salt and pepper, or as desired. Enjoy!
Store covered in the refrigerator for up to 4 days. Reheat covered at 350°F for 15–20 minutes, or microwave individual portions until warm.
9x13 inch baking dish · blender or food processor (for tofu mixture)
Yes, assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake just before serving, adding 5–10 minutes to baking time if starting cold.
Omit it entirely, or substitute with crumbled tempeh, seasoned chickpeas, or additional diced vegetables like zucchini or spinach for texture.
Yes, if you use a gluten-free vegan sausage brand and ensure all other ingredients are certified gluten-free. The base recipe contains no gluten.
The tofu mixture should set and the top should be lightly golden. The center should no longer jiggle when gently shaken; it will firm up further as it cools.
Yes, use 3–4 tablespoons of nutritional yeast for a cheesy, umami flavor without dairy cheese.
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