Delicious vegan breakfast casserole. Easy to make, high protein vegan breakfast idea. This eggless breakfast casserole is cholesterol free and delicious. Easy to meal prep and store in the freezer for busy mornings or a weekend brunch to feed a crowd.
❤️ Why you'll love this recipe
- This vegan egg casserole is cholesterol free, egg free and gluten free.
- High in protein, vegan & vegetarian, delicious and savory.
- Great recipe to meal prep on a Sunday to have ready to go all week.
- Easy to make ahead and pop in the oven for a holiday breakfast.
- Serves a crowd and your entire family will love it.
🧂 Ingredients and substitutions
- Split yellow mung beans - this is the main ingredient of the vegan egg mixture. It's important to get split YELLOW mung beans and not green mung beans.
- Aquafaba - This is just the water from a can of chickpeas. This helps to give some structure and lift to the casserole, without eggs. You can substitute for 1 teaspoon of baking powder if you don't have this on hand.
- Seasonings - I love using a simple mixture of garlic powder, onion powder, salt, black pepper, ground turmeric (for color) and nutritional yeast.
- Vegan cheese - I prefer to use vegan cheddar cheese. Vegan feta would also be good in this. Use whatever dairy-free cheese is your favorite.
- Frozen hash brown patties- you can also use frozen tater tots or shredded potatoes.
- Frozen veggie mixture - I like to use a frozen red bell pepper and onion blend. Using frozen vegetables makes this recipe even easier because there is less to chop.
- Soy sauce - this adds a salty, savory flavor to this savory breakfast casserole.
- Vegan breakfast sausage patties- or vegan breakfast sausages. Beyond meat and Gardein have great options or use whatever vegan sausage you can find in your grocery store.
- Black salt - also called kala namak in Indian grocery stores. This is essential for this dish. Don't skip it! It’s easy to buy black salt online and gives this dish the sulfur, egg-like taste.
👩🍳 Recipe tips
DO NOT cook the yellow mung beans before blending. Just soak them raw, overnight. If you cook them before blending, this vegan casserole recipe will turn out mushy.
Thaw the frozen hash brown patties. This will give a firmer, crispier texture.
If you don't want to make your own vegan egg batter, you can use two to three bottles of JUST egg.
Let it cool for at least 15 minutes before serving. It will taste a lot better and the vegan breakfast casserole will firm up.
Make sure to scroll to the recipe card for full step-by-step instructions.
Step one: Cover the raw yellow mung beans with water and soak overnight. Do not cook the mung beans, only soak them!
Step two: Drain and rinse the soaked mung beans and add them to a high-speed blender with the rest of the vegan egg ingredients and blend for 1-2 minutes to activate the aquafaba.
Step three: Add oil or vegan butter to a large skillet on medium heat. Sauté the frozen vegetables, mushrooms and vegan sausage until slightly caramelized.
Step four: Oil a baking dish with some cooking spray and add in a layer of thawed hash brown patties and sprinkle vegan cheese on top.
Step five: Add the sautéd veggies and vegan breakfast sausage.
Step five: Pour the vegan egg batter on top and top with more vegan cheese. Cover with aluminum foil and bake at 350 degrees in a preheated oven for 60 minutes. Remove the foil and bake for another 5 minutes to melt the cheese.
☕️ Serving suggestions
This vegan breakfast casserole goes really well with some avocado toast or with a side of hash browns or fresh fruit.
Serve this with a Mango protein smoothie
Put some salsa, vegan mayo, hot sauce or avocado slices on top of the casserole right before serving.
This can also be used as a vegan breakfast burrito filling
This vegan egg bake is very adjustable. Some other delicious things to add in this vegan breakfast bake are red onion or green onions, your favorite fresh veggies like broccoli, green pepper, cherry tomatoes or sun dried tomatoes.
To make this even more rich, add ½ cup of dairy free cream cheese to the vegan eggs mixture.
❄️ Storing and making ahead
Fridge - This will last in an airtight container in the fridge for five days and tastes even better the next morning as leftovers, after the flavors have had a chance to marinate.
Freezer - This freezes really well. Let the baked casserole come to room temperature and store in a freezer friendly container. It will last three months. Thaw it out, then bake it to reheat it.
To make ahead - 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.
❓ Recipe FAQs
No!! Don't cook the beans before cooking. Just soak them raw, overnight. If you cook them, this recipe will turn out mushy.
You can find split yellow mung beans easily online or in an Indian grocery store. They’re also called moong dal.
Yes! To make this recipe even easier, you can skip making your own batter. Just use enough bottles of JUST egg to fill up your casserole dish. Should take 2-3 bottles, depending on your casserole dish size.
No! Abandon ship! Don't use green mung beans. They are not the same as split yellow mung beans. They have a completely different flavor. Only use split yellow mung beans for this recipe.
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Savory Vegan Breakfast Casserole (High Protein)
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 tablespoons vegan butter or neutral oil
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon turmeric powder
- 3 tablespoons nutritional yeast
- ½ teaspoon black salt (kala namak)
- 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)
- 8 frozen hash brown patties (thawed)
- 1 teaspoon soy sauce
- 7 ounces shredded vegan cheddar cheese (one bag) (follow your heart, chao, violife or daiya are good brands)
Soak mung beans overnight
- Soak your RAW split yellow mung beans over night. Do not cook the mung beans! Drain and rinse the next day. (Only use split yellow mung beans in this recipe)1 cup dry yellow split mung beans
Blend 'egg' batter
- Pre-heat oven to 350 degrees
- Get the hash brown patties out of the fridge and let thaw. Drain and rinse the soaked yellow mung beans and add them to a blender. Strain and save the water from a can of chickpeas (aquafaba) and add it to the blender along with the rest of the egg batter ingredients. Blend on high for 1-2 minutes, or until smooth.1 cup dry yellow split mung beans, 1 cup aquafaba, ½ cup water, 2 tablespoons vegan butter or neutral oil, ½ teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon turmeric powder, 3 tablespoons nutritional yeast, ½ teaspoon black salt
Sauté 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, soy sauce and a few dashes of garlic and onion powder and sauté 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 teaspoon soy sauce
Layer ingredients in casserole dish
- Oil a 9x13" casserole dish and cover the bottom with thawed hash brown patties. 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 like8 frozen hash brown patties, 7 ounces shredded vegan cheddar cheese (one bag)
- 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 60 minutes. Uncover and bake for another 10 minutes. Take out of the oven and let sit for 15 minutes. It will firm up more as it cools.
- Sprinkle a little more black salt on top, this will give the casserole a more pronounced eggy flavor.½ teaspoon black salt
- Serve with a little salsa, avocado or hot sauce on top. This can also be wrapped in a breakfast burrito
- DO NOT cook the yellow mung beans before blending. Just soak them raw, overnight. If you cook them before blending, this vegan casserole recipe will turn out mushy.
- Thaw the frozen hash brown patties. This will give a firmer, crispier texture.
- If you don't want to make your own vegan egg batter, you can use two to three bottles of JUST egg.
- Let it cool for at least 15 minutes before serving. It will firm up and taste a lot better.
- 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 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.
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.