Air Fryer Vegan Breakfast Casserole
Add Preferred SourceAir Fryer Vegan Breakfast Casserole comes out with a golden, crispy panko topping that gives way to a rich, creamy inside. Roasted mushrooms, sweet peppers, and spinach soak up a savory sauce with nutritional yeast adding depth. The air fryer gets everything bubbling and crisp in just minutes. It’s the kind of breakfast that disappears fast at any gathering.
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I make this for weekend brunch, potlucks, and game day gatherings because it’s hearty, comforting, and even non-vegans love it. It’s also perfect for Christmas morning or Thanksgiving breakfast when you need to feed a crowd. It reheats beautifully and stays fresh in the fridge for 3 to 4 days or frozen for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Vegan Breakfast Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me guide you in making this hearty breakfast casserole with a perfectly crispy top, ready in minutes.
Sauté the Vegetables
Heat a non-stick skillet over medium-high heat and add the olive oil. I love using a quality non-stick skillet for this step because the vegetables cook evenly without sticking.
Toss the mushrooms, red bell pepper, spinach, and red onion for a few minutes until tender, with the spinach wilted, mushrooms golden, and peppers lightly charred for a perfect mix of flavor and texture. If you feel like adding a little extra color and crunch, green beans are a great option to throw in.
Make the Creamy Sauce
Melt the vegan butter with cornstarch in a small pot for a couple of minutes until creamy. This roux will thicken your sauce. Then slowly stir in the almond milk and nutritional yeast until it forms a rich, smooth sauce.
Season with salt and pepper to taste, while the nutritional yeast adds a savory, almost cheesy flavor that makes the casserole truly indulgent. A good silicone whisk makes this process so much easier since it won’t scratch your pot.
Prepare the Panko Topping
Mix the panko breadcrumbs with the melted vegan butter until all the crumbs are coated. This buttery panko will get incredibly crispy and golden in the air fryer.
Assemble the Casserole
Grease a casserole dish that fits in your air fryer basket with a bit of cooking spray or vegan butter. I use a ceramic baking dish that’s air fryer safe and the perfect size.
Spread the sautéed vegetables evenly in the bottom and pour the creamy sauce over them, then top with buttered panko breadcrumbs for extra flavor in an even layer.
Air Fry Until Golden
Place the casserole dish in your air fryer and cook at 160°C (320°F) for 7 minutes, until the panko is golden and crispy and the sauce bubbles at the edges. For extra crunch, add a minute or two.
Serve
Top with herbs like fresh parsley before serving for a pop of color and fresh flavor. Enjoy it warm alongside your favorite breakfast sides.
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup mushroom sliced
- 1 red bell pepper chopped into big pieces
- 2 cups baby spinach chopped
- 1 red onion chopped
- 2 cups almond milk
- 2 tablespoons vegan butter
- 2 tablespoons corn starch
- 2 tablespoons Nutritional yeast
- Salt and pepper
- 1 cup panko bread crumbs
- ¼ cup vegan butter melted
- Fresh parsley to serve
Instructions
- Heat a non-stick skillet to medium-high and add the olive oil. Add the mushroom, pepper, spinach and red onion and sauté for a few minutes, until all the veggies are tender.2 tablespoons olive oil, 1 cup mushroom, 1 red bell pepper, 2 cups baby spinach, 1 red onion
- Add the vegan butter and corn starch in a small pot, and cook for a couple of minutes, just until creamy. Stir in the milk and nutritional yeast and cook until it thickens. Season with salt and pepper.2 cups almond milk, 2 tablespoons vegan butter, 2 tablespoons corn starch, 2 tablespoons Nutritional yeast, Salt and pepper
- Mix the panko breadcrumbs with the vegan butter.1 cup panko bread crumbs, ¼ cup vegan butter
- Grease a casserole dish and add the veggies, top them with the sauce, and cover with panko bread crumbs.
- Bake for 7 minutes in the air fryer at 160°C (320°F), or until the panko is golden brown.
- Serve with parsley.Fresh parsley to serve
Notes
- Don’t overcrowd the skillet: Sauté the vegetables in a single layer so they caramelize, building color and flavor before adding them to the casserole.
- Add extra veggies: You can add zucchini, cherry tomatoes, or kale, depending on what you have; just sauté everything until tender before adding it to the casserole so everything cooks evenly.
- Whisk constantly when making the sauce: Keep stirring while adding the almond milk to avoid lumps. Cook until the sauce is thick enough to coat the back of a spoon, then pour over the vegetables.
- Use day-old bread crumbs if possible: Slightly stale panko crisps up better than fresh. If yours are fresh, just spread them on a baking sheet and let them sit for an hour before mixing with the vegan butter to dry them out and give them extra crunch.
- Check your air fryer size: Check that your casserole dish fits in the air fryer with room for air to circulate. This helps it cook evenly and get the golden, crispy top.
- Flash freeze for meal prep: If you’re making several casseroles to freeze, bake them first and let them cool completely. Freeze them on a baking sheet for an hour, then wrap tightly to keep the topping from getting soggy when stacked.
Nutrition
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the air fryer at 160°C (320°F) for 3 minutes to keep the panko topping crispy, or use the oven or microwave for a quicker option.
Freeze portions in freezer-safe containers for up to 2 months. I like using these souper cubes to help keep food fresh, prevent freezer burn, and make reheating single servings quick and convenient.
Thaw overnight in the fridge until they reach room temperature, then reheat in the air fryer until warm and the top is crispy. The veggies stay tender, and the sauce heats perfectly, making it a great recipe for meal prep.
What to Serve With Air Fryer Vegan Breakfast Casserole
Serve this alongside fresh fruit like berries, sliced oranges, or melon to balance the savory richness. I also love pairing it with avocado toast, a simple green salad like spicy cucumber salad, or roasted cherry tomatoes for extra color.
For a heartier brunch, add crispy hash browns, roasted potatoes, or tempeh bacon strips. Since the casserole is filling on its own, I keep sides light and fresh. Finish with coffee, fresh orange juice, or a smoothie for a complete breakfast spread.
More Easy Recipes for You to Try at Home
If you’re looking for more comforting air fryer casseroles, I’ve got plenty of easy options for you.
