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A hand holds a serving spoon with a portion of Air Fryer Vegan Breakfast Casserole topped with breadcrumbs, above a white baking dish on a wooden surface with fresh herbs.

Air Fryer Vegan Breakfast Casserole

Air Fryer Vegan Breakfast Casserole is what I reach for when I want a satisfying breakfast that comes together quickly. The buttery panko crisps up golden while vegetables like mushrooms, peppers, and spinach mix into a creamy sauce with nutritional yeast adding depth and richness. I make it for weekend brunch, meal prep, potlucks, Christmas, and Thanksgiving morning because it's comforting and hearty, feeds a crowd easily, and even non-vegans love it.
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Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
Course: Breakfast, Casserole
Cuisine: American
Keyword: Air Fryer Vegan Breakfast Casserole
Servings: 6
Calories: 212kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Calories: 212kcal | Carbohydrates: 15g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Sodium: 283mg | Potassium: 249mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2097IU | Vitamin C: 30mg | Calcium: 134mg | Iron: 1mg
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