Savory vegan egg bake
Delicious vegan breakfast casserole. Easy to make, high protein vegan breakfast idea. This vegan egg bake has zero cholesterol and is delicious. Easy to meal prep and store in the freezer. Satisfying vegan brunch recipe.
Missing brunch? This recipe is guaranteed to satisfy your savory vegan brunch cravings.
I think I’ve come up with the perfect vegan scrambled egg replacement. This recipe was inspired by Liv B’s omelette batter recipe and played around with it to make this delicious, perfect, fluffy vegan egg base.
Egg bakes were my favorite thing to eat on Sunday mornings growing up.
Now, I don’t have to miss out on that, after coming up with this recipe!
This breakfast casserole is
Cholesterol free
Doesn’t support the cruel egg industry
High in protein
Delicious
Easy to make
Healthy
- Vegan & vegetarian
Recipe tips
I highly recommend using either Beyond breakfast sausage patties, or Gardein breakfast sausage patties in this dish.
If you can’t find vegan breakfast sausage patties, use whatever vegan ground meat alternative you can find. Beyond sausages would also be amazing in this.
You can also substitute for black beans if you don’t want to eat any processed vegan meat (although the vegan sausage takes this to the next level and I highly recommend it).
Always keep a bag of frozen fajita vegetables in the freezer (peppers and onions). They come in handy and make this a no-chop recipe
If you don’t want to use aquafaba (chickpea water) in this, you can substitute for 1 tsp of baking powder.
This recipe is freezer friendly. Double this recipe to have breakfast prepped for a few weeks
You can find split yellow mung beans easily online or in an Indian grocery store. They’re also called moong dal.
Black salt is essential for this dish. Don’t skip it. It’s easy to find online and gives this dish the sulfur, eggy flavor
How to serve
This goes really well with some avocado toast or with a side of hash browns.
Top it with some salsa, vegan mayo, hot sauce or avocado.
This can also be used as a breakfast burrito filling
How to make this ahead
This is a great recipe to meal prep on a Sunday and have it ready to go every week day morning.
This is also fantastic to make the day after a holiday. You can prep this the night before and then pop it in the oven in the morning. It serves a lot of people. This is a great breakfast recipe for a crowd.
To make this ahead, just follow all the steps up until it’s time to bake. Instead of baking it, cover it and put it in the fridge until you’re ready to bake it.
The next day, keep it covered with aluminum foil, and bake it in the oven for an hour.
Try these recipes next
- Mango protein smoothie
- Healthy vegan sweet potato hash
- Vegan quiche cups
- Vegan french toast
- Vegan breakfast hash
- Vegan deviled eggs
- Vegan oatmeal banana pancakes
- Vegan breakfast burrito
- Vegan scrambled egg
Savory vegan breakfast casserole (vegan egg bake)
Ingredients
Vegan egg batter
- 1 cup dry yellow split mung beans (also called moong dal – soaked over night)
- 1 cup aquafaba (water from a can of chickpeas)
- ½ cup water (in addition to the 1 cup of aquafaba )
- 2 tbsp vegan butter or neutral oil
- ½ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp turmeric
- 3 tbsp nutritional yeast
- ½ tsp black salt (kala namak)
Casserole fillings
- 12 oz bag of frozen bell pepper and onion blend
- 3 Beyond Meat vegan breakfast sausage patties (or whatever vegan breakfast sausage you can find)
- 5 white button mushrooms (sliced)
- 1 lb bag of frozen hash browns
- 1 tsp soy sauce
- 1 bag shredded vegan cheese (follow your heart, chao, violife or daiya are good brands)
Instructions
Soak mung beans overnight
- Soak your mung beans over night. Drain and rinse the next day1 cup dry yellow split mung beans
Blend 'egg' batter
- Pre-heat oven to 350 degrees
- Place all of the ingredients from the “Egg batter ingredients” list in a blender and blend on high for 1-2 minutes.1 cup dry yellow split mung beans, 1 cup aquafaba, ½ cup water, 2 tbsp vegan butter or neutral oil, ½ tsp salt, 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp turmeric, 3 tbsp nutritional yeast, ½ tsp black salt
Saute casserole fillings
- Pour 1 tablespoon of oil in a saute pan on medium heat. Saute the pepper and onion blend until translucent (about 5 minutes). Add the vegan sausage, mushrooms and soy sauce and saute until veggies are lightly caramelized (about 5-8 minutes)12 oz bag of frozen bell pepper and onion blend, 3 Beyond Meat vegan breakfast sausage patties, 5 white button mushrooms, 1 tsp soy sauce
Layer ingredients in casserole dish
- Oil a 9×13" casserole dish and cover the bottom with frozen hash browns. Add a layer of vegan cheese on top. Add a layer of the sausage, pepper mushroom blend on top of the cheese. Add more potatoes or cheese if you'd like1 lb bag of frozen hash browns, 1 bag shredded vegan cheese
- Pour the egg batter over the ingredients in the casserole dish and sprinkle a layer of cheese on top
Bake & Serve
- Cover with aluminum foil and bake for 40 minutes. Uncover and bake for another 15-20 minutes. Take out of the oven and let sit for 5 minutes.
- Sprinkle a little more black salt on top, this will give the casserole a more pronounced eggy flavor.½ tsp black salt
- Serve with a little salsa, avocado or hot sauce on top. This can also be wrapped in a breakfast burrito
Video
Notes
- I highly recommend using either Beyond breakfast sausage patties, or Gardein breakfast sausage patties in this dish.
- If you can’t find vegan breakfast sausage patties, use whatever vegan ground meat alternative you can find. Beyond sausages would also be amazing in this.
- You can also substitute for black beans if you don’t want to eat any processed vegan meat (although the vegan sausage takes this to the next level and I highly recommend it).
- Always keep a bag of frozen fajita vegetables in the freezer (peppers and onions). They come in handy and make this a no-chop recipe
- If you don’t want to use aquafaba (chickpea water) in this, you can substitute for 1 tsp of baking powder.
- This recipe is freezer friendly. Double this recipe to have breakfast prepped for a few weeks
- You can find split yellow mung beans easily online or in an Indian grocery store. They’re also called moong dal.
- Black salt is essential for this dish. Don’t skip it. It’s easy to find online and gives this dish the sulfur, eggy flavor
- If you can’t find any vegan breakfast sausage, use whatever vegan ground meat you can find. Aquafaba is used as a leavening and thickening agent for the vegan eggs. If you want to make this ahead, prepare everything the night before. Cover it and put it in the fridge. Then in the morning, bake it in the oven for an hour.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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Stephanie
Trying to figure out a substitute for split yellow mung beans since I don’t have those in my pantry. Could I use something like split yellow peas or pigeon peas?
Damn Tasty Vegan
You could try using half a block or a full block of tofu- medium firm or soft would probably work best. You may need to add more liquid if it’s too thick. And you will probably need 3 tbsp or so of corn starc to thicken it up. It will be different but will still taste good
Brenda
How bout JUST egg replacing the egg batter. I’m probably gonna try that. What do you think?
Maria
Hi, Brenda! You can absolutely use JUST egg. This recipe is just a homemade version of JUST egg. It’s a bit cheaper to make it at home, since you’ll probably need 2-3 bottles of JUST to fill this recipe out.