Serve up this Vegan Breakfast Casserole to a hungry crowd and freeze the leftovers for a quick savory breakfast! This breakfast casserole features vegan egg, cheese, and sausage for a breakfast everyone can enjoy. In partnership with Dr. Praeger’s!
This breakfast casserole recipe is an idea I’ve been dreaming up for MONTHS now. With the holiday season fast approaching (very fast, actually), it seemed like the perfect time to finally test and share it. Because what are the holidays if not 15 family members crammed into one house doing nothing but eating and laughing?
Casseroles and one-pan dishes are the queens of the holiday season. Quick, delicious, easy clean-up. This vegan breakfast casserole features some pretty amazing ingredients: vegetables, a tofu egg mixture, vegan cheese, and vegan sausage. Who could say no to all that?!? I guarantee that every family member will be happy (well, maybe not that one grumpy uncle who doesn’t understand why you don’t eat meat).
How to Make a Vegan Breakfast Casserole
The base of this vegan breakfast casserole is similar to my quiche base you can see in this Caprese quiche and this asparagus and mushroom quiche – which are also great breakfast ideas for the holidays! I tweaked that base recipe a bit so that you could use firm tofu instead of silken tofu. Silken tofu is a little more expensive and harder to find – I wanted to use regular tofu so that the main ingredient would be more accessible to you. The other major component in the egg base is chickpea flour, which is pretty easy to find nowadays.
Next, we’re mixing that tofu egg base with fresh vegetables (use whatever you got!), vegan shredded cheese, and Dr. Praeger’s Sunday Funday Veggie Sausages. I am not exaggerating when I say this is one of my favorite meatless products on the market. I used to LOVE breakfast sausages, and these Dr. Praeger’s veggie sausages pack so much of that flavor I remember.
Mix it all up, stick it in the oven, dance around for an hour, and then it’s time to eat!
The Sunday Funday Veggie Sausages are part of Dr. Praeger’s Pure Plant Protein line, which includes plant-based frozen items that are high protein thanks to pea protein! These veggie sausages contain 18 grams of plant protein per serving. The veggie sausages combined with the tofu and chickpea flour egg base make this breakfast casserole recipe an amazing high-protein savory breakfast!
You can find Dr. Praeger’s products near you on their store locator! You can even filter by the exact product you’re searching for.
“Sunday Funday” Veggie Sausages really belong in this breakfast casserole because what sounds better than a lazy Sunday morning with family chowing down on this recipe? Absolutely nothing.
Other Family-Friendly Vegan Breakfast Recipes
We’ve got lots of family time coming up, so save these recipes to impress everyone with your vegan cooking skills:
- 20 Vegan Brunch Recipes (Sweet and Savory!)
- Apple Pie Vegan French Toast
- Vegan Waffle Breakfast Sandwich
- Asparagus and Mushroom Vegan Quiche
- 10 Cozy Vegan Oatmeal Recipes for Breakfast
Vegan Breakfast Casserole
Serve up this Vegan Breakfast Casserole to a hungry crowd and freeze the leftovers for a quick savory breakfast! This casserole features vegan egg, cheese, and sausage for a breakfast everyone can enjoy.
- 1 package Dr. Praeger’s Sunday Funday Veggie Sausage
- 1 large bell pepper, diced
- 1 cup greens, finely chopped (spinach, kale, chard)
- 3/4 cup vegan shredded cheese, divided
- 2 14-ounce packages firm tofu, drained (not pressed)
- 1 cup + 2 tablespoons chickpea flour
- 1/4 cup nutritional yeast
- 1 tablespoon low-sodium soy sauce
- 1 1/2 teaspoons kala namak (black salt)*
- 1 teaspoon ground thyme
- 1 teaspoon ground turmeric
- 1/2 teaspoon black pepper
- Cook veggie sausage according to package directions. When done, finely chop. Set aside.
- Preheat oven to 350ºF. Lightly grease a 9×13 baking dish.
- Place bell pepper, greens, 1/2 cup cheese, and chopped sausage in the baking dish. Mix until ingredients are evenly distributed.
- In a blender or food processor, place tofu, chickpea flour, nutritional yeast, soy sauce, kala namak, thyme, turmeric, and pepper. Blend until completely smooth.
- Pour tofu mixture into the baking dish. Fold gently to mix all ingredients together evenly. Top with remaining 1/4 cup cheese.
- Bake for 1 hour. Let cool for 15 minutes before slicing.
Thanks to Dr. Praeger’s for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for your support!