This Vegan Breakfast Casserole is loaded with veggies, homemade vegan "egg" and shredded potatoes! Homey and comforting, this breakfast is an amazing way to start your holidays!
This breakfast casserole is everything holiday to me. It was a family tradition in my home as a kid to have a breakfast casserole on Christmas morning after all the gifts were open and our bellies were growling.
The original version was obviously not vegan. It was loaded with eggs, cheese and some sort of breakfast meat, and while it was something I always looked forward to, it's not quite up my alley anymore.
I really feel that my version of a Holiday Breakfast Casserole is leveled up. It's jam packed with shredded potatoes, layered with homemade vegan "egg", tossed with festive veggies and topped with even more potatoes. It's the thing of my holiday breakfast dreams.
This casserole comes together with just a few easy steps. Blend up your egg. Prep your veggies. Layer and bake! You can even prep it in advance for less work the day of!
Vegan Breakfast Casserole Tips & Tricks
Make ahead! - No one wants to be making food on Christmas morning, do they? This dish is great to prep in advance. The day before prepare the casserole, cover and store in the fridge instead of baking. When ready to bake, place right into the oven and THEN preheat the oven and bake as directed.
Veggies - The veggies listed in the recipe (sweet onions, bell peppers & baby spinach) are my favorite to use in this casserole. But, these veggies are easily customizable. Feel free to swap them out for your favorites.
Stop sticking - If your casserole dish is not non-stick, it's definitely a good call to liberally spray your dish with a non-stick spray or even better, just line it with parchment paper. The parchment stops the casserole from sticking and also makes a much easier cleanup, win win!
When is the casserole done? - To tell that your casserole is ready to eat, take a peak at the eggy portion in the middle of the casserole. The eggy layer should appear set, meaning that it no longer is a soft batter consistency that it started out as. It should still be soft, but not mushy or liquid-y. You don't want to see any jiggle in the middle!
Feeling Cheesy - If you'd like to give this casserole a more indulgent twist. Layer on some shredded vegan cheddar to the top of the casserole in the last 15 minutes of baking.
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Check out some of my other favorite breakfasts!
Vegan Breakfast Casserole
Vegan Egg Ingredients
- 1 cup garbanzo bean flour
- 1 block extra firm silken tofu shelf stable variety like Mori-Nu
- ½ cup nutritional yeast
- 2 teaspoons black salt
- 2 teaspoons garlic powder
- ½ teaspoon black pepper
- ½ teaspoon turmeric optional for color
- ½ cup water
- 2 bell peppers (red or green) deseeded and diced
- 1 medium sweet onion diced
- 6 oz baby spinach
- 30 oz frozen shredded potatoes oil free if available
- Preheat oven to 400°F
- Quick steam spinach- In a large sauce pan over medium/low heat, add spinach and ½ cup water. Cook stirring occasionally until just wilted. Remove from heat, drain and squeeze out any extra liquid. Roughly chop if leaves are big and place into a large mixing bowl. Set aside.
- Prepare Eggy Batter- Add all Vegan Egg ingredients into a blender and blend until smooth and creamy
- Add diced peppers and onions to bowl with spinach, pour over eggy batter and stir to combine.
- Prepare 13x9 casserole dish- (other sizes will work, but may affect cook time.) Either spray dish liberally with non-stick spray, OR line bottom of dish with parchment paper to prevent sticking.
- Into prepared dish, layer about ¾ of frozen shredded potatoes evenly on the bottom of the dish. Pour over all eggy mixture and smooth top. Evenly layer the remaining frozen potatoes over the top.
- Bake- Cover with foil and bake for 45 minutes. Remove cover and bake for another 40-55 minutes. To check for doneness, take a peak at the center of casserole. The eggy layer should look set and not liquidly when finished.