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A close-up of a person serving a portion of creamy baked breakfast casserole topped with breadcrumbs and herbs from a white dish.

Best Vegan Breakfast Casserole

Start your morning with a tasty Vegan Breakfast Casserole packed with fresh veggies and a crispy breadcrumb topping. Easy to make and perfect for any occasion, it’s a healthy plant-based meal everyone will love. Prep it ahead to make mornings easier, and enjoy it during holidays or family gatherings. Always a hit at potlucks!
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Prep Time: 20 minutes
Cook Time: 10 minutes
Course: Breakfast
Cuisine: American
Keyword: 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

  • 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.

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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