Vegan Breakfast Casserole: Easy, Protein-Packed, Make-Ahead Recipe for a Nourishing Morning

I love waking up to a hearty breakfast that’s both satisfying and packed with flavor. That’s why this vegan breakfast casserole has become a staple in my kitchen. It’s the kind of dish that feels cozy and comforting but still keeps things light and fresh.

Why You’ll Love This Vegan Breakfast Casserole

This vegan breakfast casserole brings together vibrant vegetables, savory plant-based protein, and hearty potatoes for a balancing act of wholesome and delicious. I created this recipe for anyone wanting a nourishing breakfast that feels like comfort food—without any of the heavy or greasy after-effects.

This casserole is perfect for both seasoned vegans and those just starting to explore plant-based cooking. It’s protein-packed to keep you fueled and full all morning, yet made from simple, accessible ingredients. I love how you can customize it with your favorite veggies or whatever you have on hand, so it never gets boring.

Every bite delivers a combination of flavors and textures—crispy on top, tender beneath, and bursting with color from fresh produce. I use a seasoned chickpea flour base instead of eggs, which bakes up golden and firm while adding a subtle nutty flavor. The finished dish is gorgeous enough for a special brunch, but quick enough for meal prep breakfasts during a busy week.

This casserole also makes eating a balanced vegan breakfast easy. It’s naturally gluten-free, oil-free by default, and loaded with fiber, vitamins, and minerals from plant foods I trust and love. Whether you want a nutritious meal to kickstart your morning or need to feed a group with varied diets, this vegan breakfast casserole makes breakfast bright and satisfying.

Ingredients

For my vegan breakfast casserole I keep it hearty and loaded with colorful vegetables and plant-based protein. Every ingredient works together to deliver the kind of classic flavor and comfort I used to serve in my restaurant—now made easy for home cooks.

Main Ingredients

• 1 pound potatoes, diced small (any kind works, I like Yukon Gold for buttery flavor)
• 1 small yellow onion, diced
• 1 red bell pepper, chopped
• 1 cup chopped broccoli florets
• 1 cup cherry tomatoes, halved
• 1 cup firm tofu, crumbled
• 1 cup chickpea flour (garbanzo bean flour)
• 1 1/2 cups unsweetened non-dairy milk (I use soy or almond)
• 1/4 cup nutritional yeast
• 2 tablespoons ground flaxseed
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Optional Add-Ins

• 1/2 cup sliced mushrooms
• 1/2 cup spinach or kale, finely chopped
• 1/4 cup chopped green onions
• 1–2 tablespoons fresh parsley or cilantro, chopped for garnish
• 1/2 teaspoon red pepper flakes for extra heat
• Vegan cheese shreds, for topping

Substitutions and Variations

• Swap potatoes for sweet potatoes for a slightly sweeter flavor
• Use cooked tempeh or vegan sausage instead of tofu for extra protein
• Substitute any vegetables you love—zucchini, asparagus, or corn work well
• Chickpea flour can be replaced with besan or split pea flour
• Use oat milk in place of other non-dairy milks for a nut-free version
• Try fresh basil or dill instead of parsley for different herbal notes

Tools and Equipment Needed

To make my vegan breakfast casserole come together smoothly you will need a few basic kitchen tools. I always keep these essentials on hand when prepping plant-based recipes at home.

• 9×13 inch baking dish or casserole dish
• Medium and large mixing bowls
• Whisk for blending the chickpea flour batter
• Chef’s knife and cutting board for prepping vegetables
• Large skillet or nonstick pan for sautéing vegetables
• Rubber spatula or wooden spoon for stirring
• Measuring cups and spoons for accuracy
• Oven mitts for safe handling

These tools keep the prep process efficient and let me focus on the fun of building bold vegan flavors. With the right equipment ready you will find that assembling and baking this wholesome breakfast casserole is simple and stress-free.

Make-Ahead Tips

I love showing busy home cooks how easy it is to prepare delicious and healthy vegan meals ahead of time. Here are my best make-ahead tips for this vegan breakfast casserole to make your mornings smooth and stress-free.

• Prep the Night Before: I chop and measure all the veggies, toss them in an airtight container, and refrigerate overnight. In the morning, everything is ready to go.
• Assemble Ahead: You can assemble the entire casserole—including the chickpea flour mixture and all vegetables—in the baking dish. Cover tightly with plastic wrap or a reusable lid and refrigerate overnight. Remove from the fridge while the oven preheats for even baking.
• Bake in Advance: This casserole holds up beautifully when baked ahead. After baking, let it cool, then cover and refrigerate. In the morning, just reheat slices in a microwave or low oven until warmed through. The flavors only deepen overnight!
• Freeze for Later: After baking and cooling completely, I cut the casserole into individual portions. Wrap tightly or store in freezer-safe containers. To reheat, thaw in the fridge overnight and warm in the oven at 350°F until hot. This trick works especially well for meal prepping busy weeks.
• Keep Toppings Fresh: I store sauces or fresh garnishes—like sliced avocado or vegan sour cream—separately and add them just before serving for the best texture and flavor.

Using these make-ahead techniques helps me fill my mornings with wholesome energy and flavor, all while making breakfast completely stress-free.

Directions

This vegan breakfast casserole comes together in a few simple steps and fills your kitchen with savory aromas. I walk you through each stage for a flawless result.

Prep the Vegetables

1. Wash and scrub 2 medium russet potatoes. Dice them into 1/2 inch cubes for even baking.
2. Dice 1 yellow onion and 1 red bell pepper. Chop 1 small head of broccoli into small florets. Slice 1 cup cherry tomatoes in half.
3. If using, chop 1 cup mushrooms and 2 cups fresh spinach. Set all vegetables aside in separate bowls.

Prepare the Tofu Mixture

1. Drain and pat dry 14 ounces firm tofu. Crumble tofu into a large bowl.
2. Add 1/2 cup unsweetened non-dairy milk, 3/4 cup chickpea flour, 1/4 cup nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon ground turmeric, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Use a whisk or fork to mix everything until the mixture is mostly smooth with some small tofu pieces for texture.

Assemble the Casserole

1. Preheat your oven to 375°F.
2. Lightly mist a 9×13 inch baking dish with non-stick spray or line with parchment paper for easy cleanup.
3. Spread the potatoes evenly over the bottom of the dish.
4. Layer the onion, bell pepper, broccoli, tomatoes, and any optional vegetables.
5. Pour the tofu mixture over the vegetables. Use a rubber spatula to spread it evenly and ensure it fills all corners.
6. For extra richness, sprinkle vegan cheese or chopped herbs over the top if desired.

Bake the Casserole

1. Place the casserole on the center oven rack.
2. Bake uncovered for 45 to 50 minutes. The edges should look golden and slightly crisp and the center should be firm to the touch.
3. Let the casserole cool in the pan for 10 to 15 minutes before slicing. This helps the pieces hold their shape.
4. Serve warm and store leftovers in an airtight container in the refrigerator for up to 4 days.

Serving Suggestions

I love serving this vegan breakfast casserole as the star of a nourishing morning spread. For an elegant brunch, I slice the casserole into squares and arrange them on a platter with fresh herbs like chopped chives or parsley for a burst of color and flavor. Pairing a hearty slice with a crisp side salad dressed in lemon-tahini vinaigrette adds freshness and brightness that balances the savory base.

For heartier appetites or a weekend crowd, I often serve the casserole with toasted sourdough or whole grain bread. Adding a small bowl of sliced avocado or a tangy vegan yogurt dollop on the side brings creamy, satisfying richness. Sometimes, I top each serving with a spoonful of chunky salsa or a drizzle of homemade cashew cream for extra flair.

This casserole holds its own alongside other breakfast and brunch classics. I sometimes set out a spread of seasonal fruit, roasted sweet potatoes, and vegan breakfast sausage. The casserole’s flavors even shine cold or at room temperature, making it a smart pick for meal prep or busy weekday mornings.

If you’re hosting, cut the casserole into bite-sized squares or triangles and serve as savory vegan hors d’oeuvres. Toothpicks and a sprinkle of smoked paprika upgrade them to perfect finger food for parties or holiday gatherings.

Enjoy creating your own combinations—the beauty of this vegan breakfast casserole is how well it flexes for your lifestyle and tastes.

Storage and Reheating Tips

Keeping your vegan breakfast casserole fresh and delicious is simple with a few easy steps. I recommend cooling the casserole completely before storing to preserve both flavor and texture.

Refrigerator Storage

• Once cooled, slice the casserole into portions.
• Transfer pieces to a shallow airtight container.
• Store in the refrigerator for up to 4 days.

Freezer Storage

• Allow the casserole to cool after baking.
• Cut into individual servings and place wax paper between each piece to prevent sticking.
• Pack portions in a freezer-safe container or wrap tightly in foil and store in a resealable bag.
• Freeze for up to 2 months.

Reheating Instructions

Oven:

• Preheat oven to 350°F.
• Place desired portion on an oven-safe dish.
• Cover with foil to keep it moist.
• Heat for 15 to 20 minutes or until warmed through.

Microwave:

• Place a slice on a microwave-safe plate.
• Cover lightly with a microwave lid or paper towel.
• Heat on medium for 1 to 2 minutes, checking after 1 minute to avoid over-drying.

From Frozen:

• For best texture, thaw overnight in the fridge before reheating.
• If reheating straight from frozen, add a few extra minutes in the oven and keep covered to maintain moisture.

Conclusion

I love how this vegan breakfast casserole brings comfort and energy to my mornings without any fuss. Whether I’m prepping it for a busy week or sharing it with friends at brunch it always feels like a treat.

There’s something special about starting the day with a dish that’s both wholesome and satisfying. I hope you’ll give it a try and make it your own. Happy cooking!