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Two pieces of vegan breakfast casserole on two plates

Savory vegan breakfast casserole (vegan egg bake)

Savory vegan breakfast casserole. Easy to make, healthy, delicious and high in protein. Great vegan breakfast or brunch idea.
4 from 8 votes
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Course: Breakfast
Cuisine: American
Keyword: breakfast, high protein, vegan
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 141kcal
Author: Maria

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 day
    1 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 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 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

Nutrition Facts
Savory vegan breakfast casserole (vegan egg bake)
Amount per Serving
Calories
141
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Sodium
 
371
mg
16
%
Potassium
 
199
mg
6
%
Carbohydrates
 
20
g
7
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
9
g
18
%
Vitamin A
 
1515
IU
30
%
Vitamin C
 
55
mg
67
%
Calcium
 
16
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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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.