Savory vegan breakfast casserole (vegan egg bake)

3.82 from 16 votes

Savory vegan breakfast casserole. Easy to make, healthy, delicious and high in protein. Great vegan breakfast or brunch idea.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Servings:

Calories: 141kcal

Author: Maria

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 pound bag of frozen hash browns
1 teaspoon 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
1 cup dry yellow split mung beans

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 tablespoons vegan butter or neutral oil, ½ teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon turmeric, 3 tablespoons nutritional yeast, ½ teaspoon black salt

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 teaspoon soy sauce

Oil a 9x13" 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
1 pound 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

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 teaspoon black salt
Serve with a little salsa, avocado or hot sauce on top. This can also be wrapped in a breakfast burrito

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).
You can use 2-3 bottles of JUST egg if you don't want to make your own vegan egg batter.
If you don’t want to use aquafaba (chickpea water) in this, you can substitute for 1 teaspoon 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
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.