Savory vegan breakfast casserole
Easy to make, high protein vegan breakfast idea. This vegan breakfast casserole has zero cholesterol and 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.
I used to love eating breakfast bakes on Sundays with my family. I’m no longer religious, but we used to go to my Aunt’s house after church.
After what felt like the longest hour of trying to behave in church, I was rewarded with play time with my cousins and a delicious egg bake that my aunt made.
I haven’t had that for a long time. Taking a bite of this vegan breakfast casserole took me right back to those lovely Sunday afternoons with my family.
This breakfast recipe is great because it’s:
doesn’t support the cruel egg industry
high in protein
easy to make
This is a great recipe to meal prep on a Sunday and have it ready to go every week day morning.
It’s 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.
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.
You also don’t want to skip the black salt. 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
If you would like some more vegan breakfast ideas check out these recipes:
- Mango protein smoothie
- Delicious vegan french toast
- Vegan breakfast hash
Savory vegan breakfast casserole
Vegan egg batter
- 1 cup dry yellow split mung beans ((also called moong dal) soaked over night)
- 1 cup aquafaba -Fancy word for the water from a can of chickpeas. (This is a common vegan egg replacer used to fluff up this casserole. Just separate the water from the chickpeas and save your chickpeas to use in a chickpea salad sandwich later on.)
- ½ cup water (in addition to the 1 cup of aquafaba or 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 (kala namak)
- 12 oz bag of frozen bell pepper and onion blend
- 3 Gardein or Beyond Meat vegan breakfast sausage patties or any vegan ground sausage you can find (you can substitute for black beans if you can’t find these)
- 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)
- Soak your mung beans over night. Drain and rinse the next day
- 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.
- Pour 1 TBL 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)
- 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 like
- Pour the egg batter over the ingredients in the casserole dish and sprinkle a layer of cheese on top
- 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.
- Serve with a little salsa, avocado or hot sauce on top
- This can also be wrapped in a breakfast burrito
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