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Cheesy Vegan Breakfast Casserole

By Nicole Vranjican

5 from 2 votes

on Dec 21, 2020, Updated Jan 27, 2022

This cheesy vegan breakfast casserole starts with a layer of crispy hash browns, followed by a cheesy egg-like filling which is very similar to a quiche.

It’s savory and eggy and packed with plant-based protein…and did I mention it’s gluten free? Plus it’s made without using dairy, animal products, or hard-to-find specialty ingredients.

The filling is made with tofu and an interesting blend of spices that might surprise you but they’re designed to turn the blank canvas that is plain tofu into a creamy, cheesy, vegan masterpiece that will wow your guests…or you know, it’s 2020 so maybe it’ll just wow you and your cat and your mom after you FaceTime her to tell her how delicious this casserole is!

She’ll ask why you made a whole casserole for yourself and you’ll tell her “it’s meal prep!” which isn’t a lie because this recipe really is fantastic for meal prep. I use the leftovers to make quick vegan breakfast sandwiches or I serve it alongside a mixed greens salad at lunchtime.

NOTE: Don’t let the 40 minute cook time scare you off! One of the reasons that breakfast casseroles are awesome is because you just throw everything into a pan and let the oven do most of the work for you.

Which means that making this brunch-worthy hash brown casserole requires only a few minutes prep, followed by sipping my morning coffee while I wait for the kitchen timer to let me know that breakfast is ready! How’s that for cozy? 😊

The spices make this dish though! The blend is made up of everyday spices that most of us have on hand but the combination is really key. It was inspired by my favorite Breakfast Blend and it’s basically everything that would go into tofu scramble with added sage and a pinch of cinnamon.

Sounds crazy I know, but the result is insanely delicious and flavorful. I really think you’ll love this crispy-crunchy-creamy-cheesey-salty-savory breakfast bake! Give it a try and let me know what you think 😊

Happy cooking!

Nicole

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5 from 2 votes

Cheesy Vegan Breakfast Casserole

By: Nicole Vranjican

A gluten-free baked breakfast casserole with crispy hash brown potatoes, cheesy vegan eggs, and lots of toppings!

Prep: 20 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 6 slices

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Ingredients 

For the Base

• 6 frozen hash brown patties
• avocado oil or cooking spray

For the Filling

• 1.5 blocks firm tofu
• 3 tbsp water
• 2 tbsp olive oil
• 1 tsp kosher salt, I use Mortons
• 3/4 tsp onion powder
• 3/4 tsp paprika
• 1/2 tsp baking powder
• 1/4 tsp turmeric
• 1/4 tsp garlic powder
• 1/8 tsp ground sage
• 1 pinch cinnamon
• 10 grinds black pepper

Toppings

• 1/4 cup chopped tomatoes or roasted red peppers
• 1/2 cup vegan cheddar cheese, see notes
• fresh scallions and dill

Instructions 

Make the Base

• Preheat the oven to 425 degrees. Spray a 9 x 9in pan with cooking spray and line the bottom with hashbrowns. A little overlapping is ok 👍
• Bake for 15 minutes, flip, and bake for 10 another minutes so that both sides get nice and cripsy. Then remove the pan from the oven. You can sprinkle the potatoes lightly with salt and pepper if desired but don't go crazy because the filling with have seaosning too.

  Set the hash browns aside for now and lower the oven to 350 degrees.

Prep the Filling

• Add the baking powder, salt, pepper, and spices to a small bowl and set aside.

  Chop the peppers or tomatoes and set aside. If using tomatoes, remove some of the seeds to avoid excess moisture in the casserole.

  Drain the water from the tofu package and squeeze the tofu gently for 10-15 seconds to remove some excess water.

Blend

• Add the tofu, water, olive oil, and mixed spices to a large blender. Pulse several times, stopping to scrape down the edges. Then blend until silky smooth. Taste and add more seasonings if needed.

  Note: This will be thick so be sure to pulse, scrape, and then blend. Repeat as needed until luscious and smooth.

Assemble

• Dollop the tofu mixture over the hasbrowns and use a spatula to smooth out the top. Then decorate the top with peppers and lots of vegan cheese.

Bake

• Bake for 40 minutes or until set in the center, then remove the pan from the oven and alllow the casserole to rest on a cooling rack for 10-15 minutes before slicing. This isn't easy but it's important for the texture so it's worth it!

Serve

• Top with fresh scallions and dill and enjoy!

  I also like serving this with some ketchup and vegan sour cream on the side 😊

Notes

Any vegan cheese you like will work here but I love using VioLife’s Epic Mature Cheddar. The flavor is so delicious and it melts nicely in the oven. I like to get the block rather than the slices or pre-shredded option and shred it myself since that helps it melt better too! 

 

If the tofu mixture is too thick and won’t blend, add more water, 1 tbsp at a time, and blend again. Every brand of tofu is slightly different so add more – just a little at time -until smooth and creamy. It should be super thick like shown in the photos above, so be careful not to add too much liquid or else it will be soggy. 

If you enjoyed this recipe, please let me know in the comments and by rating it below! And be sure to check out some of my other vegan breakfast recipes on this blog. I have a bunch because breakfast is my favorite meal of the day. What’s yours? 🤔 Let me know below!

Happy holidays!