You’ll love this vegan breakfast casserole for a healthy and delicious make-ahead recipe that’s perfect for meal prep, bunch and holidays.

Close up of a slice of vegan eggless casserole with chunks of potato and veggies in it, topped with avocado and salsa.

This eggless breakfast casserole features potatoes and veggies baked in an “eggy” sauce made with chickpea flour and tofu. It’s flavourful, filling, high in protein and can be prepared or baked in advance for a make ahead option.

The recipe is easy to customized with add-ins like vegan breakfast sausage, shredded cheese and a variety of veggies, so it’s easy to throw together anytime.

Enjoy this delicious vegan breakfast bake topped with avocado and salsa for a healthy and delicious breakfast, lunch or dinner!

Recipe Features

  • Dietary: Vegan (egg-free, dairy-free), gluten-free, grain-free, nut-free.
  • Perfect for a healthy make-ahead breakfast recipe.
  • Easy to make with simple ingredients.
  • Would be a great recipe to serve for Sunday brunch or any special occasion or holiday breakfast.

Ingredient Notes

Visual list of all the ingredients needed for making a vegan potato breakfast casserole.

Complete list of ingredients with amounts and instructions is located in the recipe card below.

  • Potato: I like yellow potatoes such as Yukon gold but you can use any variety. To save time, you can use pre-cooked potato or frozen hash browns.
  • Herbs: The potatoes are flavoured with thyme and oregano but if you’re missing one or the other, no big deal. A little paprika is good too!
  • Bell Peppers: I like a mix of red and green bell pepper but any colour works.
  • Mushrooms: White button or cremini mushrooms work. If you don’t like mushrooms, you can leave them out.
  • Onion: Red onion, white onion and yellow onion work.
  • Oil: Olive oil or avocado oil works. For an oil-free recipe, saute the veggies using water or broth and omit the oil from the potatoes (or lightly steam or boil the potatoes instead of roasting).
  • Tofu: You’ll need soft tofu for this recipe. No need to press it but drain off any excess liquid from the package before use.
  • Chickpea Flour: Be sure to use chickpea or garbanzo bean flour, not gram flour or besan. I like Bob’s Red Mill Garbanzo Bean Flour. Read more about the difference between garbanzo bean flour and besan/gram flour here.
  • Nutritional Yeast: Adds seasoning and a cheesy flavour. If you’re not familiar, read this post on nutritional yeast and how to use it.
  • Spices: You’ll need garlic powder, turmeric (for colour), salt and pepper. If you have black salt, or kala namak, you can use that in place of regular salt for a more “eggy” flavour.

Step-by-Step Instructions

Scroll down to find the complete written recipe. This section features a step-by-step visual overview for reference.

Step One: Roast the potato.

Peel and chop the potato into half-inch cubes. Toss with half of the oil, thyme and oregano and a pinch of salt and pepper and roast for about 20 minutes at 375 F.

Quick Tip: To speed up the recipe, use pre-cooked potato or fresh or frozen cooked hash browns, or roast the potatoes 1-2 days in advance. Just chop into cubes and add to the batter. Tater tots would also work for a fun twist!

Step Two: Blend the batter.

Add all of the batter ingredients: tofu, nutritional yeast, water, chickpea flour, baking powder, salt, pepper, turmeric and garlic powder, to a blender or food processor and blend until completely smooth and combined.

Give the sides and bottom of the blender a quick scrape to make sure any clumps of chickpea flour get fully incorporated.

A yellow vegan egg batter made from tofu and chickpea flour in a blender container.

Step Three: Saute the veggies.

Add the bell pepper, mushroom and onion to a skillet with the remaining oil and cook for 4-6 minutes, stirring occasionally, until they’re soft and fragrant.

Mushroom, onion and red bell pepper cooking in a skillet with a wooden spoon.

Step Four: Bake the casserole.

Mix the batter, cooked veggies and potato together in a mixing bowl.

Transfer the batter to an 8×8 inch square parchment-paper lined baking dish.

Though the parchment paper isn’t required, it’s definitely a lot easier for clean up! If you don’t have parchment paper, lightly grease the dish or use a bit of cooking spray.

Pouring egg potato casserole batter from a bowl into a square glass baking pan.

Bake the casserole for 45-50 minutes until the centre is firm. Let it cool for 15 minutes before slicing.

Baked vegan potato egg casserole in a glass baking dish. Small dish of sliced avocado is in the background.

Tried it served with avocado, salsa and thinly sliced green onions!

Slice of vegan breakfast casserole with potato and veggies topped with avocado and salsa. Hand is using a fork to take a slice from it.

Notes & Tips

Add Vegan Sausage: Vegan sausage or crumbles make a great addition to this casserole. You can use any variety of sausage or vegan breakfast links. To use them, cut into bite-sized pieces and throw them in when you saute the veggies or mix the batter. You could also serve sausages on the side.

Vegetable Options: Some great choices are: spinach, chopped kale, green onion, finely chopped leek, grated zucchini, grated carrot, asparagus, peas, corn, and tomato (in addition or instead of the bell pepper and onion).

Add Dairy-Free Cheese: If you’d like to add cheese to this recipe, mix up to 1/2 cup grated cheese into the batter or spinkle it on top when there’s about 15 minutes of baking time remaining. Mozzarella or cheddar cheese would be suitable.

For Heat: Add up to 1/2 tsp cayenne pepper or red chili flakes to the batter or serve with your favourite hot sauce.

Overhead view of a square of vegan breakfast potato casserole topped with avocado and salsa.

Serving

  • For toppings, try avocado, cilantro, green onions and salsa.
  • Other sauces you might enjoy are hot sauce, ketchup, cashew chipotle sauce or avocado cilantro sauce.
  • For sides, try vegan sausage or breakfast links, fresh fruit or fruit salad or a light green salad.
Forkful of vegan potato egg breakfast casserole on a plate beside a slice of casserole.

Storing & Making Ahead

Storing: Cover and store the baked casserole in the fridge for up to 4 days. You can store it covered right in the baking dish or transfer slices to an airtight container. Reheat the casserole in the oven or microwave until heated through.

Freezing: Let cool completely then freeze in individual slices in an airtight container for up to 3 months. Thaw in the fridge then reheat in the oven or microwave.

Make Ahead: You can prepare the batter up to 1 day before baking and store covered in the fridge. The mixture will thicken overnight, so baking time may be reduced in this case. Start checking for doneness after 30-35 minutes.

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Baked vegan potato egg casserole in a glass baking dish. Small dish of sliced avocado is in the background.

Vegan Breakfast Casserole

  • Author: Deryn Macey
  • Prep Time: 12 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 12 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegan

This eggless breakfast casserole is great for meal prep and makes a fantastic make-ahead option for brunch or a holiday breakfast the whole family will love. It’s the best breakfast comfort food!


Scale

Ingredients

For the Veggies:

  • 2 yellow potatoes, peeled and cut into ½-inch pieces (300 g/2 cups)
  • ¼ tsp ground thyme 
  • ¼ tsp dried oregano 
  • ½ red bell pepper, cut into ¼-inch pieces (75 g/½ cup)
  • ½ green bell pepper, cut into ¼-inch pieces (75 g/½ cup) 
  • 4 oz mushrooms, diced (112 g/1 ¾ cups)
  • ¼ red onion, finely chopped (42 g/⅓ cup)
  • 4 tsp oil, divided

For the Batter:

  • 1 454 g pkg soft tofu or silken tofu
  • 1 cup chickpea flour (117 g)
  • ½ cup water (120 mL)
  • ¼ cup nutritional yeast (20 g)
  • 1 tsp baking powder (4 g)
  • ¾ tsp garlic powder
  • ¼ tsp turmeric
  • ½ tsp salt or kala namak (black salt) 
  • ¼ tsp black pepper

Instructions

  1. Preheat Oven: Preheat the oven to 375 F and grease (or use cooking spray) a 8×8 inch square baking dish or line with parchment paper. Set the baking dish aside.
  2. Roast Potatoes: Line a baking sheet with parchment paper and add the potatoes, thyme, oregano and 2 tsp of the oil. Season with a pinch of salt and pepper. Roast potatoes for 20-22 min, flipping halfway through, until tender and golden-brown. (Note: you could use pre-roasted/cooked potatoes or hash browns here or have a make-ahead option of roasting potatoes the day before).
  3. Blend Batter: To a blender, add tofu, chickpea flour, water, nutritional yeast, garlic powder, turmeric, salt and pepper. Blend on high until smooth. Set aside.
  4. Cook Vegetables: In a large non-stick pan, heat the remaining 2 tsp oil over medium-high heat. When the oil is hot, add onions, peppers and mushrooms.  Season with a pinch of salt and pepper.  Cook for 4-6 min, stirring occasionally, until softened. 
  5. Mix Batter: To a large bowl, add veggies, roasted potatoes and batter and stir to combine.
  6. Bake: Transfer the batter to the baking dish and bake on the middle rack of the oven for 45-50 minutes, until the top is golden brown and firm to the touch.
  7. Serve: Let sit for 15 minutes, then slice and serve as desired.  

Notes

For Serving: Avocado, salsa, scallions, hot sauce, cilantro.

To Save Time: Use any pre-cooked potato or cooked fresh or frozen cubed or shredded hash browns instead of roasting the potatoes. The casserole can be prepared the day before baking and stored covered in the fridge overnight. If storing before baking, the mixture will thicken and baking time may be reduced. Start checking it for doneness after 35 minutes.

Additions: Try adding 1-2 chopped vegan sausages or breakfast links or up to 1/2 cup shredded vegan cheese of choice. Other vegetables that can be added or swapped with the mushroom and bell pepper are scallions, grated zucchini (drain first) or carrot, chopped asparagus or green beans, spinach, finely chopped kale, peas or corn.

Storing: Let cool before storing. Store covered directly in the baking dish or slice and transfer to an airtight container and store up to 4 days in the fridge. Reheat the casserole in the oven or microwave until heated through.

Nutrition

  • Serving Size: 1
  • Calories: 224
  • Sodium: 191 mg
  • Fat: 8 g
  • Carbohydrates: 25 g
  • Fiber: 5 g
  • Protein: 13 g

Keywords: vegan breakfast casserole, vegan breakfast bake