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
Cheesy Vegan Breakfast Casserole
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
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!
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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I just made this and cannot believe how AMAZING it is! Perfect for a new vegan like myself and i’m confident you could serve this to your family and it would be a hit! Thank you Nicole 🙂
Author
This made me so happy! Thank you so much for letting me know that you enjoyed this breakfast casserole recipe. Smiling from ear to ear now 😊
Hello Nikki,
Happy New Year!!
I’m planning on making this recipe tomorrow. 🙂
I have purchased the Breakfast Blend off your recommendation but what are the measurements
in replacement or with the spices listed in the recipe please.
I love your channel and you too!! 🙂
You inspire me and add to my Vegan journey with cooking and more.
Thank you!!
Author
Hey Dori,
That’s awesome! How are you liking it so far? I haven’t tried making it with just the blend so I don’t know the exact measurements but I would just add some, taste it, and see if you’d like to add more. Remember it’s better to add a little at a time, because you can always add more, but it’s harder to take out spices if you’ve added too much. This blend plus some additional salt and pepper if desired should be great! Hope you enjoy!
Only a smiling visitant here to share the love (:, btw great style and design.
Made this for Easter because you reposted it in your recent video and WOW. It is so much more than the sum of its parts! I especially love the fresh dill at the end. Thanks again for yet another thoughtful and delicious recipe. I’m looking forward to breakfast all week.
Author
Yay! I’m so glad you enjoyed it!! This comment made me so happy 🙂 Hope you’re enjoying your breakfasts this week!