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Home » Meals » Breakfast & Brunch » Vegan Breakfast Casserole

Vegan Breakfast Casserole

June 1, 202212 Comments

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Vegan Breakfast Casserole ~  Easy breakfast casserole made with JUST Egg. Perfect Christmas morning or weekend brunch! Make-ahead option! via @thiswifecooks

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!

Vegan Breakfast Casserole ~ Easy breakfast casserole made with JUST Egg. Perfect Christmas morning or weekend brunch! Make-ahead option!

Table of Contents

Toggle
  • Make-Ahead Vegan Breakfast
  • Make Now & Bake Later
  • Ingredients for Vegan Breakfast Casserole
  • Ingredient Notes
  • How to Make Vegan Breakfast Casserole
  • Storage
  • More Vegan Brunch Recipes You’ll Love!
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  • Vegan Breakfast Casserole
    • Ingredients
    • Instructions
    • Nutrition

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.
Vegan Breakfast Casserole ~ Easy breakfast casserole made with JUST Egg. Perfect Christmas morning or weekend brunch! Make-ahead option!

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.
Vegan Breakfast Casserole ~ Easy breakfast casserole made with JUST Egg. Perfect Christmas morning or weekend brunch! Make-ahead option!

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.

Vegan Breakfast Casserole ~ Easy breakfast casserole made with JUST Egg. Perfect Christmas morning or weekend brunch! Make-ahead option!

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

Follow This Wife Cooks on Instagram | Facebook | Pinterest

Vegan Breakfast Casserole ~ Easy breakfast casserole made with JUST Egg. Perfect Christmas morning or weekend brunch! Make-ahead option!
Vegan Breakfast Casserole ~ Easy breakfast casserole made with JUST Egg. Perfect Christmas morning or weekend brunch! Make-ahead option!

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
Prevent 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
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Breakfast & Brunch, Breakfast & Brunch, Casseroles, Vegan, Vegetarian Tagged With: Christmas, dairy-free, make-ahead, vegan, vegetarian

Previous Post: « Potato Tacos (Tacos de Papa)
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Reader Interactions

Comments

  1. Kate

    June 2, 2022 at 7:43 pm

    5 stars
    Not only is this a tasty breakfast casserole. I’d have this for lunch and dinner too. It’s a great meal prep

    Reply
  2. Ruth

    June 3, 2022 at 2:06 am

    5 stars
    I loved this recipe. It was so easy to make to full of flavor.

    Reply
  3. Grace Tejero

    June 3, 2022 at 5:30 am

    5 stars
    Perfect for all those busy mornings! Looks like I have something to try real soon 🙂

    Reply
  4. Lucy

    June 3, 2022 at 9:37 am

    5 stars
    This vegan breakfast casserole is the perfect way to start the day. So hearty and filling and perfect for meal prep.

    Reply
  5. Katie

    June 3, 2022 at 12:50 pm

    5 stars
    Such an incredible breakfast casserole! My non vegan family even loved it!

    Reply
  6. Becky

    December 20, 2022 at 1:17 pm

    Viewing this recipe on my phone and I only see up to step 4. I imagine you then pour the just egg over the entire casserole and bake, but for how long? Thanks!

    Reply
    • thiswifecooks

      December 20, 2022 at 1:45 pm

      Hi Becky ~ I don’t know what happened there but all six steps are loading now.

  7. Jennifer

    January 2, 2023 at 4:09 am

    5 stars
    Love this simple recipe,it came out perfect,so good.

    Reply
    • thiswifecooks

      January 2, 2023 at 2:32 pm

      Thanks, Jennifer! I’m so glad you enjoyed the casserole. Happy New Year!

  8. Harper

    December 25, 2024 at 12:59 am

    Can you refrigerate overnight before or after adding the egg mixture?

    Reply
    • thiswifecooks

      December 26, 2024 at 5:29 pm

      Hi Harper ~ Assemble the casserole up to the point of adding the Just Egg, then cover and refrigerate overnight. The next morning, let it sit at room temperature for about 30 minutes before adding the seasoned Just Egg and baking it according to the recipe. It will save you time and still come out delicious!

  9. Harper

    December 26, 2024 at 10:56 pm

    5 stars
    Great recipe and pretty simple to make the day before. I had it for lunch today with a fruit salad, it’s even better the next day. It reminds me of the Christmas breakfast casserole my Mom used to make when I was younger, but with eggs. I like this even better because no animals were harmed!

    Reply
5 from 15 votes (8 ratings without comment)

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