Vegan breakfast casserole

Name: Vegan breakfast casserole
Prep time: 1 hour 15 minutes (plus 10 minutes to rest)
Yield: 12
Ingredients: 1 (20-ounce) bag frozen shredded hash browns, thawed; 2 cups shredded vegan cheddar, divided; 1 tablespoon olive oil; 0.5 yellow onion, chopped; pinch of salt, plus more to taste; 6 plant-based breakfast sausage patties (about 8 ounces), thawed and crumbled; 1 red bell pepper, chopped; 1 cup sliced cremini or button mushrooms (about 4 ounces); 2 cups baby spinach (about 3 ounces), roughly chopped; 2 (16-ounce) bottles Just Egg; 0.5 cup unsweetened plant-based milk; 0.25 cup nutritional yeast; 2 teaspoons garlic powder; 1 teaspoon onion powder; 0.5 teaspoon salt; 0.25 teaspoon freshly ground black pepper

This vegan breakfast casserole is hearty, satisfying, and surprisingly simple to make.

Golden hash browns are mixed with vegan cheddar and layered with savory plant-based sausage, bell peppers, mushrooms, and spinach. A Just Egg mixture brings everything together in a fluffy, savory bake that’s perfect for sharing.

Prep it ahead for lazy weekend mornings, holiday brunches, or whenever you need a delicious, crowd-pleasing breakfast.

Preparation Time: 1 hour 15 minutes (plus 10 minutes to rest)

Print the recipe

Ingredients

SERVINGS:

Calories: 270 Protein: 13 g

Hash brown layer

1 (20-ounce) bag frozen shredded hash browns, thawed
2 cups shredded vegan cheddar, divided

Sausage and vegetables

1 tablespoon olive oil
0.5 yellow onion, chopped
pinch of salt, plus more to taste
6 plant-based breakfast sausage patties (about 8 ounces), thawed and crumbled
1 red bell pepper, chopped
1 cup sliced cremini or button mushrooms (about 4 ounces)
2 cups baby spinach (about 3 ounces), roughly chopped

Egg mixture

2 (16-ounce) bottles Just Egg
0.5 cup unsweetened plant-based milk
0.25 cup nutritional yeast
2 teaspoons garlic powder
1 teaspoon onion powder
0.5 teaspoon salt
0.25 teaspoon freshly ground black pepper

Preparation

Prepare the dish. Preheat the oven to 350°F and lightly grease a 9×13-inch casserole dish with olive oil spray.
Mix the hash browns. In a large bowl, combine the thawed hash browns with 1 cup of the vegan cheddar.
Cook the sausage and vegetables. Heat the olive oil in a large skillet over medium heat. Add the onion and a pinch of salt, and cook until translucent, about 2 minutes. Add the sausage, bell pepper, and mushrooms, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the sausage is browned. Stir in the spinach and cook just until wilted, about 1 minute. Taste and add more salt, if needed.
Layer the casserole. Spread half of the hash brown mixture evenly in the prepared dish, then top with half of the sausage and vegetables. Repeat with the remaining hash browns and sausage and vegetables, spreading each layer evenly.
Add the egg mixture. In a medium bowl, whisk together the Just Egg, plant-based milk, nutritional yeast, garlic powder, onion powder, salt, and pepper. Pour it evenly over the casserole, using a rubber spatula to gently spread it into the corners and between the layers.
Bake. Sprinkle the remaining 1 cup of vegan cheddar over the top. Bake for 50 to 55 minutes, until the center is set and the cheese is melted and lightly golden around the edges.
Rest and serve. Let the casserole rest for 10 minutes, then slice into 12 squares and serve warm.

A slice of vegan breakfast casserole on a white plate with a fork, garnished with fresh parsley and served with orange slices, with the baking dish in the background.

Tips

Thaw ahead: Make sure the hash browns and sausage patties are fully thawed before assembling. Thawed sausage is much easier to crumble into the skillet.
Grease the dish: A light coat of olive oil spray helps prevent sticking and makes serving easier.
Taste for salt: Plant-based sausage brands vary in saltiness, so taste the sausage and vegetables before adding more salt. You can always add more, but you can’t take it away!
Check for doneness: The casserole is ready when the center is set and the cheese is melted and lightly golden around the edges. If the center still looks wet, keep baking until it’s fully set.
Customize the vegetables: Swap the bell pepper, mushrooms, and spinach for diced zucchini, broccoli florets, chopped kale or rainbow chard, or diced tomatoes. Sauté firmer vegetables until tender first to remove excess moisture.
Swap the potatoes: Use peeled, diced potatoes instead of hash browns. Par-cook them until just tender so they cook through in the oven.
Switch up the cheese: Use your favorite shredded vegan cheese, like mozzarella or pepper jack. Choose a brand that melts well.
Swap the sausage: Plant-based breakfast sausage links or crumbles work too. If using links, remove any casings and crumble before cooking.
Other swaps: Use any color bell pepper or sliced mini sweet peppers, and red onion or shallots in place of the yellow onion. Any unsweetened, unflavored plant-based milk works, like soy, oat, or almond.
Make ahead: Assemble the casserole the night before, cover it tightly, and refrigerate until ready to bake. You can also bake it a day ahead and reheat it before serving. If baking straight from the refrigerator, allow some extra oven time and check that the center is fully set.
Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheating: Microwave individual portions, or cover the casserole with foil and warm it in the oven until heated through.
Freezing: Freezing isn’t recommended, since the texture of the Just Egg and potatoes can change once thawed.