Do you need a delicious vegan breakfast casserole to take to a brunch? I have been trying to make the perfect vegan brunch casserole for years and I finally got it! This casserole has an eggy look and texture and along with some vegan breakfast sausage this veggie packed high protein breakfast is great for easter brunch, Sabbath Breakfast or for an easy meal prep to eat all week!
Back in the day, my mom’s breakfast casserole would be mostly sausage and some egg, but what I’m trying to do here is to give a little flavor of the sausage and texture but replace most of the meat with vegetables, so it’s a little bit healthier. That makes it more like what we eat in America’s Blue Zones, regions where people live demonstrably longer, healthier lives. As Dan Buettner, author of The Blue Zones, emphasizes, ‘A plant-slant diet is the cornerstone of longevity.’ By packing this casserole with nutrient-rich vegetables and plant-based proteins, we’re not just creating a delicious breakfast; we’re helping our friends to eat healthier and live longer. Even if they don’t realize it!
Time Saver for your Vegan Brunch
If you are cooking for a crowd or you just don’t like chopping Potatoes O’brien are a frozen food product that you can find at the grocery store. They are simply potatoes and bell peppers, already peeled and diced!
Why this Recipe is Perfect for a Vegan Brunch
- Crowd-Pleaser: Perfect for brunch, potlucks, or any gathering where you need a hearty vegan breakfast.
- Make-Ahead: This casserole is even better the day before so no cooking in the morning!
- Customizable: You can use the base of this recipe and make a ton of flavor profiles by changing out the veggies and herbs.
- Egg-Free: That means is cholesterol free and can save money! It is also ideal for vegans, plant-based eaters, or anyone with egg allergies.
Health Benefits of this Vegan Breakfast Casserole
- Plant-Based Protein: Tofu and chickpea flour offer a good source of plant-based protein, keeping you full and satisfied.
- ZERO Cholesterol: Replacing meat with vegetables and vegan sausage completely eliminates Cholesterol AND dramatically reduces the fat!
- Fiber-Rich: Unlike traditional breakfast casserole this is high in fiber which has been proven to improve heart health, regulate blood sugar and can help with weight loss!
- Vegetable-Packed: This casserole makes it easy to get your 5-8 servings of fruits and vegetables almost effortlessly!
Tips and Variations
- Veggie Swaps: Feel free to substitute vegetables like broccoli, asparagus, mushrooms, or bell peppers.
- Herb Heaven: Experiment with different fresh herbs like thyme, rosemary, or oregano.
- Make it Gluten-Free: The only gluten in the recipe could be found in the sausage so check your labels to make it gluten-free.
- Food Processor is your friend: When making the tofu/chickpea mixture, a food processor will make the job much easier. It is also a great help in chopping up those vegetables!
- Don’t skip the turmeric: People eat with their eyes first. A small amount of turmeric adds a great yellow eggy color that makes it more appetizing. But don’t add too much or it will go neon on you!
- Squeeze that zucchini: if using frozen zucchini, make sure you squeeze out all of the excess water.
Vegan Breakfast Casserole
Do you need a delicious vegan breakfast casserole to take to a brunch? I have been trying to make the perfect vegan brunch casserole for years and I finally got it! This casserole has an eggy look and texture and along with some vegan breakfast sausage this veggie packed high protein breakfast is great for easter brunch, Sabbath Breakfast or for an easy meal prep to eat all week!
Ingredients
- Egg Mixture
- 1 14 oz block firm tofu
- ½ cup chickpea flour
- 2 tablespoons nutritional yeast
- 2 tablespoons chicken style seasoning
- 2 tablespoons Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 -1/2 cup plant milk
- ½ cup vegan cheese (optional)
- salt to taste
- Veggies
- 4 cups Frozen Potatoes O'brien
- 4-6 vegan breakfast sausages crumbled
- 1 cup zucchini, chopped
- 4 cups spinach, chopped small
Instructions
- In a skillet over medium heat, cook the vegan sausage, along with the frozen potatoes O'Brien, until the sausage begins to brown.
- Add the spinach and zucchini to the skillet, cook until the spinach begins to wilt.
- While the vegetables are cooking, add all the ingredients for the egg mixture to a food processor and blend until smooth.
- Once the vegetables are cooked, add the egg mixture to the vegetables and cook briefly before transferring to a casserole dish.
- Refrigerate overnight or bake immediately.
- For baking, preheat the oven to 350°F and bake for 40-50 minutes.
Allow to cool slightly before serving.
