When I was little, my mom made this breakfast casserole when she was serving a large group of people. Because everything was pre-cooked and all in one pan, my sister and I called it her lazy breakfast casserole. Since then, of course, my sister and I have made the same breakfast casserole for our own families. As a result, I decided to make a vegan breakfast casserole with the same intention in mind; feeding a large crew of hungry vegans.
My goal, however, was to fill it with more vegetables than tofu and to give it a savory and delicious taste. For that reason, I chose Meditteranean flavors. But, I realized, as I was cooking, the possibilities of making a variety of types of vegan breakfast casseroles that taste completely different.
MULTIPLE POSSIBLE COMBINATIONS TO MAKING VEGAN BREAKFAST CASSEROLE RECIPE
My family, being partially Greek, loves Mediterranean flavors, so I chose those flavors for my vegan breakfast casserole. For instance, I used sun-dried tomatoes, kalamata olives, portobello mushrooms, zucchini, onion, garlic, spinach, and red pepper.
Although these flavors make an incredible breakfast casserole, I started thinking about the next time I make the vegan breakfast casserole recipe. For example, use spicy vegan sausage, black beans, red onions, jalapenos, Skinny Pico de Gallo, avocado and cilantro for a Mexican huevos rancheros casserole.
Or, make one with Vegan Coconut Bacon, tomatoes, green onions for a Denver vegan breakfast casserole recipe. Regardless of your favorite ingredients, this vegan breakfast casserole recipe makes it easy to incorporate your favorite flavors inside this delicious breakfast casserole recipe.
SO, HOW DO YOU MAKE THIS EASY VEGAN BREAKFAST CASSEROLE RECIPE?
Similar to my mom's non-vegan recipe, everything goes together in one pan, and you have a breakfast entree for 12 people.
And, even if you don't have 12 people, you can make breakfast ahead of time for the whole week in advance. Even though I used a 9 X 12 glass pyrex pan, you can split the recipe in half and make it in an 8 X 8 pan, or even in large muffin pans to freeze and reheat when you want.
First, I meal prepped by chopping all my veggies beforehand and preparing my tofu batter, so I could throw it together when I was ready to cook. The trick for the tofu batter, however, is to drain the extra firm tofu, but not to press it.
NEXT, BLEND ON HIGH UNTIL THE BATTER IS SMOOTH LIKE A THICK PANCAKE BATTER.
PREPARE THE VEGETABLES BY SAUTEEING BEFORE FOLDING THEM INTO THE BATTER
Once the batter is blended, I sauteed my onions, garlic, and mushrooms until translucent and brown. As always, I use a little vegetable broth to make sure my veggies don't stick. Then, I add red peppers and zucchini.
I use sun-dried tomatoes without oil, for example, to avoid using oil. Because the sun-dried tomatoes need to be hydrated, I chop them and sautee them with the vegetables for added moisture. Then, I add kalamata olives and zucchini.
FOLD THE SAUTEED VEGETABLES GENTLY INTO THE PREPARED TOFU BATTER
When the vegetables are almost done, I add the spinach last, because it wilts quickly. The last step is to gently fold the veggies into the batter. Notice, there are more veggies than tofu mixture, which was my initial goal.
BAKE FOR AN HOUR AND YOU WILL HAVE A PERFECT VEGAN BREAKFAST CASSEROLE RECIPE
In order to cook the vegan breakfast casserole, just pour the batter into a 9 X13 inch pan. Since the batter is a little thick, you need to spread it evenly in the pan.
Once your oven is preheated to 350 degrees, bake it uncovered for one hour. If you enjoy vegan cheese, I suggest putting it on the top 30 minutes before the casserole is done baking. For this vegan casserole recipe, I did not use cheese, but other added topping you may enjoy is hot sauce, salsa, or my kids like ketchup (YUCK)!
Another helpful hint is to allow the casserole to set up for about 15-20 minutes before cutting it, so it stays together.
SERVING & OTHER DISHES YOU MAY ENJOY WITH YOUR VEGAN BREAKFAST CASSEROLE
Because I was serving my crew, I also made Vegan Breakfast Potatoes and I bought vegan English muffins from my favorite vegan bakery in town. Also, I made a giant fruit salad as a side for my hungry gang.
And, if you love a great savory breakfast, you might also enjoy my family's favorite breakfast dishes:
- Vegan Kale and Potato Frittata
- Vegan Jackfruit Benedict with Spicy Chipotle Cashew Cream
- Vegan Veggie Benedict with Cashew Hollandaise
- Skinny Southwestern Tofu Scramble
- Skinny Veggie Tofu Scramble
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂