Best Vegan Breakfast Casserole
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This vegan breakfast casserole is so hearty and tasty, you won’t miss eggs, meat, or dairy! Make it ahead for busy mornings or easily feed a crowd at brunch.
Packed with vegetables and all the eggy, savory goodness of traditional breakfast casserole, this vegan breakfast bake will have non-morning people excited to get out of bed!
It features a chickpea flour batter instead of eggs, nutritional yeast instead of cheese, and veggies instead of meat.
Trust me, this casserole will make you fall in love with savory breakfasts!
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Missing having eggs in your breakfast routine? This asparagus omelette and tofu scramble will do the trick.
Why You’ll Love This Vegan Breakfast Casserole Recipe
- This vegan breakfast casserole has all the heartiness and flavor of the classic without eggs, dairy, or meat!
- This vegan breakfast bake is a tasty way to sneak more veggies into your diet. Customize it with seasonal produce, or use whatever is available in your pantry!
- This veggie breakfast casserole easily feeds a crowd, perfect for hosting a weekend brunch. You can even make it in advance if you know you’ll be short on time!
Ingredients And Substitutions
Chickpea flour and cold water – For the vegan egg mixture. It’s perfect for making a plant based casserole because of its egg-like texture and neutral taste!
Nutritional yeast– Gives the veggie breakfast casserole a cheesy, umami flavor. Feel free to substitute it with any vegan cheese you like!
Chili powder, paprika, sea salt, garlic powder, and ground black pepper – For seasoning the veggie breakfast casserole. You can also add herbs like sage and rosemary!
Coconut oil – For cooking the savory breakfast casserole.
Garlic and red onion – They pack a savory punch that complements the vegetables perfectly.
Bell peppers, cherry tomatoes, baby spinach, and black beans – Consider this a base recipe and mix in your favorite vegetables! Just steer clear of those with high moisture content, as the excess liquid can make the vegan casserole soggy.
Microgreens – For a pop of color and freshness. You can also serve your vegan egg casserole with hot sauce, vegan parmesan, or salsa!
Tips For Making This Recipe
Customize the Veggies
Get creative with the vegetables in your vegan breakfast casserole! For inspiration, mix and match green onions, carrots, cremini mushrooms, and zucchini.
Add Vegan Meat
You can also add vegan sausage or bacon bits for that meaty touch.
Storage Tips
Your leftover casserole can be stored in an airtight container in the fridge for up to 4 days. To serve, just pop it in the microwave on High for a minute or two.
Vegan Breakfast Bake Recipe FAQs
What can you use instead of chickpea flour?
This vegan breakfast casserole gets its structure from chickpea flour, so I recommend sticking with it.Â
Can I add hash browns?
Sure. An additional layer of hash browns between the batter and veggies would be amazing!
How do I know when my vegan casserole is done?
Your plant based breakfast casserole is done once the center looks dry. It will also slightly jiggle when you give it a gentle shake. Finally, wait a few minutes before slicing, as the casserole will continue to set as it cools.
Can I make breakfast bake ahead of time?
Yes! After baking and cooling, cover and store the veggie breakfast casserole in the fridge, then reheat it in the oven at 325°F for 15 minutes when ready to serve. Alternatively, you can refrigerate the assembled casserole up to 24 hours in advance before baking. Just extend the baking time since it’ll be chilled.
Can you freeze this breakfast casserole?
While you can make this vegan breakfast bake in advance, I recommend skipping the freezer, as the casserole might get mushy after you thaw it.
More Delicious Vegan Breakfast Recipes
- Vegan Breakfast Hash
- Vegan Breakfast Burrito
- Banana Oat Breakfast Cookies
- Overnight Oats – 4 Ways
- One-Bowl Whole Wheat Vegan Pancakes
I found this recipe for Caramelized Onion Vegan Quiche that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Vegan Breakfast Casserole
Equipment
Ingredients
- 2 1/2 cups chickpea flour
- 2 1/2 cups cold water
- 4 tbsp nutritional yeast
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 2 tbsp coconut oil, divided
- 3 garlic cloves, minced
- 1/2 red onion, thinly sliced
- 2 bell peppers, thinly sliced
- 1 cup cherry tomatoes, halved
- 3 handfuls baby spinach
- 1 cup black beans, drained and rinsed
- Microgreens, optional topping
Instructions
- Whisk the chickpea flour, water, nutritional yeast, and powdered seasonings together until thoroughly combined. Set aside for about 10 minutes to allow the mixture to thicken slightly.
- Preheat the oven to 425°F and place the cast iron skillet inside.
- In another pan, melt a tablespoon of coconut oil, then cook the minced garlic for about 30 seconds.
- Add the red onion and bell peppers. Continue cooking for 7 to 9 minutes or until the onions barely start to caramelize and the bell peppers are tender.
- Add the cherry tomatoes and cook for about 2 minutes or until they begin to soften.
- Add the spinach and give everything a quick stir. No need to wilt the greens as they’ll get cooked in the oven. Remove the veggies from the heat.
- Remove the preheated cast iron skillet from the oven.
- Add the remaining coconut oil, swirling it around to coat the skillet completely.
- Pour in half of the chickpea flour batter, then add half of the vegetables.
- Add the remaining batter and top with the remaining vegetables.
- Bake the casserole for 27 to 30 minutes. At 25 minutes, you can check if the center is no longer wet.
- Once cooked through, remove from the oven and let cool for 5 minutes before serving with microgreens.
Notes
- Get creative with the vegetables in your vegan breakfast casserole! For inspiration, mix and match green onions, carrots, cremini mushrooms, and zucchini.
- You can also add vegan sausage or bacon bits for that meaty touch.
- Your leftover casserole can be stored in an airtight container in the fridge for up to 4 days. To serve, just pop it in the microwave on High for a minute or two.
