Best Vegan Breakfast Casserole
Add Preferred SourceKickstart your morning with a delicious Vegan Breakfast Casserole packed with fresh veggies and a crispy breadcrumb topping that tastes SO good. It’s an easy, satisfying, and healthy way to enjoy a plant-based meal that everyone will love. I’ll show you how simple it is to make this tasty dish and enjoy a great start to your day.
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There’s nothing I like more than to gather the family around the table first thing in the morning and share the most important meal of the day together, and this Vegan Breakfast Casserole is an important part of the meal. I love how I can prep it ahead, making mornings easier and less rush. It’s always a hit at Thanksgiving, Christmas, and Easter, but also on New Year’s Day and Mother’s Day. And it’s one of the first things to be eaten when I take it to a potluck!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make 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.
You will love how easily this breakfast casserole comes together.
First, preheat your oven to 350°F/180°C.
Sauté the Vegetables
Heat a non-stick skillet over medium-high heat and add the olive oil. Toss in the sliced mushrooms, chopped red bell pepper, baby spinach, and chopped red onion. Sauté for a few minutes until all the veggies are tender.
Prepare the Sauce
In a small pot, melt the vegan butter and stir in the cornstarch. Cook for a couple of minutes until it becomes creamy. Gradually add the almond milk and nutritional yeast, stirring until the sauce thickens. Then, season with salt and pepper to your liking.
Make the Breadcrumb Topping
In a bowl, mix the panko bread crumbs with the melted vegan butter until well combined.
Assemble the Casserole
Grease a casserole dish and add the sautéed vegetables. Pour the creamy sauce over the veggies, then top with the panko bread crumb mixture. Pop the casserole in the preheated oven for about 10 minutes or until the panko is golden brown.
Garnish with a sprinkle of fresh parsley, serve hot, and enjoy!
Recipe Notes and Expert Tips
The difference between a real recipe site like this and an AI-generated one is that I test the recipe thoroughly before I add it to my website – the AI website owners just don’t care if you waste your money and time on a recipe that doesn’t work.
Here are some tips from my testing so that you don’t make mistakes and have a perfect breakfast casserole every time.
- Prep Ahead: Save time in the morning by chopping all your vegetables the night before and storing them in the fridge.
- Uniform Chopping: Ensure all your veggies are chopped uniformly for even cooking.
- Thickening the Sauce: If the sauce isn’t thickening as you’d like, let it simmer a bit longer while stirring continuously.
- Season Generously: Taste your sauce before adding it to the casserole and adjust the salt and pepper to suit your preference.
- Flavor: For a richer flavor, use a mixture of almond milk and coconut milk.
- Crispier Topping: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking, but keep an eye on it to avoid burning.
How to store Vegan Breakfast Casserole
To keep your Vegan Breakfast Casserole fresh, let the casserole cool and then transfer any leftovers to an airtight container and store them in the refrigerator. It will stay good for up to 3-4 days. When you’re ready to enjoy it again, simply warm the entire casserole in the oven at 350°F (180°C) until heated through.
If you prefer, you can also freeze the casserole for longer storage. Wrap it tightly in plastic wrap and foil before freezing. Just thaw it overnight in the fridge and reheat it as usual. This way, you’ll have a tasty meal ready whenever you need it.
What to Serve With Vegan Breakfast Casserole
I love to eat this breakfast casserole with homemade vegan sausages and hash browns; it’s such a filling and tasty meal.
If my family craves something sweet after breakfast, their eyes always light up when I serve Vanilla Donuts or Chocolate Donuts. And to make it a little more healthy, we wash them down with an Immunity Booster Juice.
More Easy Vegan Breakfast Recipes for You to Try at Home
- French Toast
- Almond Flour Pancakes
- Baked Oatmeal with Apples and Pecans
- Lemon Blueberry Granola with Almonds
- Overnight Vanilla Oats
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
- Preheat the oven to 180°C (350°F).
- 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 10 minutes, or until the panko is golden brown.
- Serve with parsley.Fresh parsley to serve
Notes
- Prep Ahead: Save time in the morning by chopping all your vegetables the night before and storing them in the fridge.
- Uniform Chopping: Ensure all your veggies are chopped uniformly for even cooking.
- Thickening the Sauce: If the sauce isn’t thickening as you’d like, let it simmer a bit longer while stirring continuously.
- Season Generously: Taste your sauce before adding it to the casserole and adjust the salt and pepper to suit your preference.
- Flavor: For a richer flavor, use a mixture of almond milk and coconut milk.
- Crispier Topping: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking, but keep an eye on it to avoid burning.
