Vegan Breakfast Casserole

Vegan Breakfast Casserole ~

Shredded hashbrowns, vegan sausage, bell peppers, dairy-free cheese, with a mixture of simple seasonings and vegan egg combine for a hearty and savory breakfast casserole that even the meat-eaters will love!

This easy breakfast casserole is perfect for Christmas morning or weekend brunch!

Make-Ahead Vegan Breakfast

I love a big breakfast on the weekend but I also crave the simplicity of lounging about on a Saturday morning. Enter the make-ahead breakfast casserole.

The ingredients for this casserole hold up exceptionally well in the fridge thereby making it perfect for assembling the night before and baking in the morning.

Make Now & Bake Later

This casserole can be assembled up to a day in advance and stored, covered, in the refrigerator.

• 30 minutes prior to baking, remove the casserole from the refrigerator and uncover. Proceed with baking allowing a few extra minutes, especially if your casserole has been in the fridge for several hours or overnight.

Ingredients for Vegan Breakfast Casserole

• Non-stick cooking spray
• 1 (28-ounce) package frozen hash brown potatoes
• 16 ounces vegan breakfast sausage
• 1/4 cup yellow onion, diced
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 2 cups vegan cheddar cheese, shredded
• 1 (12-ounce) bottle vegan liquid egg substitute, recommend Just Egg brand
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper

Ingredient Notes

• Vegan Breakfast Sausage: There are lots of great meatless sausages on the market today. For this recipe, I like to use Impossible Sausage in Savory flavor. Trader Joe’s also makes vegan turkey patties that would be tasty in this casserole.
• Bell Peppers: Any color will work just fine. You can even omit the peppers entirely or swap them for another vegetable, such as mushrooms, zucchini, broccoli, spinach, kale, green chiles…. you get the idea.
• Vegan Cheese: While I prefer cheddar for this recipe, I also think dairy-free Monterrey Jack or Pepper Jack would work well.
• Liquid Vegan Egg Substitute: JUST Egg is my current favorite product for replacing eggs in a casserole. It bakes beautifully and retains the texture and flavor of dairy eggs.

How to Make Vegan Breakfast Casserole

STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.

STEP TWO: In a large deep skillet, cook the hash browns according to package directions. Arrange the cooked hash browns in the prepared baking dish, creating the bottom layer of the casserole.

STEP THREE: Using the same skillet, cook the sausage according to its package directions. Halfway through the cooking time, add the onion and bell peppers. Continue cooking for 2-3 minutes, until sausage is done. Spread the sausage and peppers mixture over the hash browns to form the second layer of the casserole.

STEP FOUR: For the top layer, sprinkle with cheddar cheese to cover the entire casserole.

STEP FIVE: In a small bowl, whisk together the liquid egg substitute, garlic powder, and black pepper. Pour evenly over the casserole.

STEP SIX: Bake, uncovered, for 40 minutes. Allow to stand 10-15 minutes then serve warm.

Storage

• This casserole should be cooled completely then covered and stored in the refrigerator.
• Leftovers will keep well for 3-4 days. To reheat, simply pop in the microwave until heated through and breakfast is ready.

More Vegan Brunch Recipes You’ll Love!

• Vegan Blueberry Muffins
• Vegan Tofu Benedict Florentine
• Roasted Sweet Potato Hash
• Pumpkin Pecan Waffles

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Vegan Breakfast Casserole

Easy breakfast casserole perfect for Christmas morning or weekend brunch!

5 from 15 votes

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: American

Keyword: Christmas, make-ahead, vegan, vegetarian

Servings: 8

Calories: 598kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• Non-stick cooking spray
• 1 28-ounce package frozen hash brown potatoes
• 16 ounces vegan breakfast sausage
• 1/4 cup yellow onion diced
• 1 red bell pepper seeded and chopped
• 1 green bell pepper seeded and chopped
• 2 cups vegan cheddar cheese shredded
• 1 12-ounce bottle vegan liquid egg substitute, recommend Just Egg brand
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper

Instructions

• Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
• In a large deep skillet, cook the hash browns according to package directions. Arrange the cooked hash browns in the prepared baking dish, creating the bottom layer of the casserole.
• Using the same skillet, cook the sausage according to its package directions. Halfway through the cooking time, add the onion and bell peppers. Continue cooking for 2-3 minutes, until sausage is done. Spread the sausage and peppers mixture over the hash browns to form the second layer of the casserole.
• For the top layer, sprinkle with cheddar cheese to cover the entire casserole.
• In a small bowl, whisk together the liquid egg substitute, garlic powder, and black pepper. Pour evenly over the casserole.
• Bake, uncovered, for 40 minutes. Allow to stand 10-15 minutes then serve warm.

Nutrition

Calories: 598kcal | Carbohydrates: 44g | Protein: 18g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 1044mg | Potassium: 841mg | Fiber: 5g | Sugar: 3g | Vitamin A: 807IU | Vitamin C: 45mg | Calcium: 68mg | Iron: 2mg

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