Vegan Breakfast Casserole

This absolutely stunning Vegan Breakfast Casserole will steal the show as it heads up the table with colorful garden-fresh veggies and flavors that will have you singing for joy all morning long.

If there’s one type of food that’s difficult to come up with it’s gotta be good vegan breakfast ideas. I sure do struggle – especially when it comes to savory breakfast recipes. I mean, I can do sweet stuff for breakfast any time you ask:

Vegan pancakes
Vegan banana bread

But more often than not, my kiddo’s asking me for a savory breakfast. I don’t know if he’s missing some sort of italian sausage, hash browns, potato onion, egg mixture topped with orange colored cheese sauce he gets over at his dad’s house, but whatever it is, he’s always asking for me to come up with some sort of vegetarian breakfast casserole to fill our bellies.

So I decided I was up to the task to create a plant based vegan breakfast casserole that would be up to the standard to serve on a holiday as grand as Easter or Christmas morning alongside a beautiful plate of cinnamon rolls. (see, there I go with the sweet again – I can’t help myself!)

Cause let’s be honest – tofu scramble just aint cuttin’ it on any special occasion, am I right??

Ok so I want to dig into this dish (no but really, I’d love to just dig right in, wouldn’t you?!).

But I want to talk a bit about it. A couple things that may have you scratching your head as you read through the recipe.

Garbanzo bean flour (or chickpea flour). It’s possibly not something you’ve used before. I only have a handful of times and it’s only been in this type of egg-y sort of recipe.

Maybe you’re familiar with it from my vegan eggs omelette recipe?? It’s another to-die-for vegan breakfast idea. Anyway, I digress

So like I was saying, chickpea flour may be new to you, but it’s really quite a simple one. Dried chickpeas, stone-ground into a flour. Pretty sweet, right? Plus it’s a gluten free option for those needing to avoid the glutes… i mean the gluten – I don’t avoid glutes… ANYWAY – it’s also high in protein, iron, and fiber, so it’s a total win.

“Tell me, how hard is this breakfast casserole recipe to make?”

In all complete honesty, it’s not hard if you can follow instructions. But in similar honesty, it’s more complex than the majority of my recipes. This recipe uses more dishes and has more steps. I apologize, but I want you to know that it’s worth it. Even if you’re making this for just a regular old Sunday morning breakfast. It’s worth it and you’ll be adding it into your regular rotation of vegan recipes in no time.

And the great thing is that it really only takes about 30 minutes once it’s in the oven.

Let me tell you step by step how to make this vegan breakfast casserole recipe:

1. In medium bowl, preferably one with a pour spout to make your life a billion times easier later on in the recipe, whisk the garbanzo bean flour, water, nutritional yeast, chili powder, paprika, sea salt, garlic powder, and pepper until thoroughly mixed. Set aside for 10 minutes allowing the mixture to thicken slightly. So far so good, right?
2. At this point, you can preheat the oven to 425. Place a 10″ cast iron skillet in the oven to preheat as well. If you’re wondering if you can use a different type of pan, refer to the questions below. I answer it there.
3. While the oven is preheating and the batter is resting, you can cook your veggies. In a large skillet over medium heat, melt 1 Tablespoon coconut oil. Once melted, add the minced garlic and cook for 30 seconds. Make sure you stir the garlic constantly so you don’t burn the garlic!
4. Add red onion and bell peppers and cook for about 7-9 minutes, or until tender and onions are barely starting to caramelize. Add the cherry tomatoes and cook for about 2 minutes until they begin to soften when pressed on with a wooden spoon. Finally add in the 2-3 handfuls of spinach. Give it a quick stir. No need to wilt it completely. It will get cooked in the oven. Remove from the heat.
5. Carefully remove the preheated cast iron pan from the oven with a hot pad. Please be careful here – this sucker is HOT! Add in the remaining 1 Tablespoon of coconut oil, swirling it around to coat completely. You may need to use a paper towel and tongs to be sure it coats the entire pan.
6. Once coated, add half of the chickpea flour batter. See how it would be nice to have the batter in a bowl with a pour spout? Much easier to stop the pour halfway through. Then add half of the vegetables. Add the remaining half of the batter and top with the remaining vegetables.
7. Bake in the oven for about 27-30 minutes, beginning to check it at about 25 minutes. You are checking the center to be sure it doesn’t look wet anymore. It should look dry and cooked through completely. You can kind of poke a knife in the center to see if any wet spots poke through.
8. Once cooked through, remove from the oven, set for about 5 minutes, top with microgreens and any other toppings you desire such as salsa, vegan cheese, vegan sour cream, or whatever your hungry heart desires.

“Ok, but how does this vegan breakfast casserole taste?”

Abso-forking-delicious if you ask me – and well, you did, didn’t you?

No, but really. Does it taste like eggs? No. Nothing’s going to taste like eggs. That’s one thing as a vegan I think I’ve had to learn to get over a little bit. I’ve stopped searching for the perfect cheese substitute because nothing will ever taste like the cheese I remember. But does this breakfast casserole taste damn good and so fresh that I just can’t stand it?

Hell yeah! I’m sure you’ll agree when you take your first bite.

Can I make this in a regular baking dish instead of a cast iron pan?

You know what, I’m not 100% sure about that one since I’ve only tried it in the cast iron skillet, but I so want to know the answer and will probably do some testing to find out. My off-the-top-of-my-head thoughts are that it will work but won’t cook as fast. I’d say it’ll take at least double the time. You won’t be able to preheat a pan to pour the batter into so i’d say at least 45 minutes, maybe longer. If you try it, let us know in the comments!

Can I add a vegan sausage?

You absolutely can! I almost added something like a Gimme Lean vegan sausage but wanted to keep it as unprocessed as possible, but be my guest! I know it would be yummy. Just cook it up with the veggies first.

Can I use olive oil instead of coconut oil?

Sure thing – you do you boo.

Do you have the nutritional information / macros / calorie count for this vegan breakfast casserole recipe?

I actually don’t keep track of calories, macros, points, or anything like that and don’t have the time or resources to calculate them for the hundreds of free recipes I’ve created on my site. Feel free to plug the ingredients to one of the many calculators throughout the internet in order to calculate them for yourself.

VEGAN BREAKFAST CASSEROLE

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This absolutely stunning Vegan Breakfast Casserole will steal the show as it heads up the table with colorful garden-fresh veggies and flavors that will have you singing for joy all morning long.

Holly Waterfall

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Additional Time 35 minutes minutes

Total Time 1 hour hour

Equipment

• Lodge 6.5 Inch Cast Iron Skillet. Extra Small Cast Iron Skillet for Stovetop, Oven, or Camp Cooking
• NOW Nutritional Yeast Flakes,10-Ounce
• StarSun Depot Stone Ground Garbanzo Bean Flour, 16 oz (1 Item)

Ingredients

• 2 1/2 cups garbanzo bean flour chickpea flour
• 2 1/2 cups cold water
• 4 Tablespoons nutritional yeast
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 2 Tablespoons coconut oil divided
• 3 garlic cloves minced
• 1/2 red onion thinly sliced
• 2 bell peppers thinly sliced
• 1 cup cherry tomatoes halved
• 2-3 handfuls baby spinach
• 1 cup black beans drained and rinsed
• microgreens for topping optional
• Other toppings that would be good:
• salsa
• vegan sour cream
• vegan cheese
• vegan parmesan

Instructions

• In medium bowl, preferably with a pour spout, whisk the garbanzo bean flour, water, nutritional yeast, chili powder, paprika, sea salt, garlic powder, and pepper until thoroughly mixed. Set aside for 10 minutes allowing the mixture to thicken slightly.
• At this point, you can preheat the oven to 425. Place a 10″ cast iron skillet in the oven to preheat as well.
• While the oven is preheating and the batter is resting, you can cook your veggies. In a large skillet over medium heat, melt 1 Tablespoon coconut oil. Once melted, add the minced garlic and cook for 30 seconds.
• Add red onion and bell peppers and cook for about 7-9 minutes, or until tender and onions are barely starting to caramelize. Add the cherry tomatoes and cook for about 2 minutes until they begin to soften when pressed on with a wooden spoon. Finally add in the 2-3 handfuls of spinach. Give it a quick stir. No need to wilt it completely. It will get cooked in the oven. Remove from the heat.
• Carefully remove the preheated cast iron pan from the oven with a hot pad. Add in the remaining 1 Tablespoon of coconut oil, swirling it around to coat completely. You may need to use a paper towel a tongs to be sure it coats the entire pan.
• Once coated, add half of the chickpea flour batter. Then add half of the vegetables. Add the remaining half of the batter and top with the remaining vegetables.
• Bake in the oven for about 27-30 minutes, beginning to check it at about 25 minutes. You are checking the center to be sure it doesn’t look wet anymore. It should look dry and cooked through completely.
• Once cooked through, remove from the oven, set for about 5 minutes, top with microgreens and any other toppings you desire.

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