Vegan Breakfast Biscuit Casserole

We had family over recently and I made this Vegan Breakfast Biscuit Casserole for breakfast the next morning. The casserole baking in the oven created a savory aroma that made its way through the house. It was a delicious way to welcome our rising guests. Don’t you love it when things work out like that!

A simple but delicious vegan breakfast casserole

I love having friends or family over. And I love surprising them with something special for breakfast when they wake up. Usually that means cinnamon rolls. But for some reason, I wanted to share something with our guests that was a little more on the savory side.

What could be more savory than cheesy tofu scramble with soy sausage and biscuits on the side!

A delicious morning meal made from biscuits, tofu, and soy sausage, and vegan cheese

The thing is when you have family in town, you don’t want to spend the entire day in the kitchen. (Unless they’re are that kind of family.)

But I enjoy spending time with Shawn’s sister when she’s here and I don’t want to miss time talking with her. So I had a decision to make – what could I fix that would be both quick and savory?

After thinking, and then thinking some more (some good things take time), the idea of a casserole finally plopped itself in my head. I like it when that happens! And I knew it was a good idea because the idea of a Vegan Breakfast Biscuit Casserole sounded a little crazy. And I happen to think it’s good to be a little crazy sometimes.

A casserole with biscuits, tofu, and vegan sausage

I could tell the moment I pulled this out of the oven it was going to be a winner. And it was!

The best way to start out your Meatless Monday day - Vegetarian Breakfast Casserole

It was gone so quickly that I had to make it again so I could take some photos. I think the speed at which something disappears is a good gauge of its tastiness. This one scores high on the magical side of that tasty ruler!

Breakfast Casserole


  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup dairy-free margarine, sliced
  • 2/3 cup soy buttermilk (plain soy milk mixed with 2 teaspoons of apple cider vinegar)
  • Easy Scrambled Tofu (see recipe below)
  • Veggie Sausage Crumbles
  • 1 cup vegan cheddar cheese, shredded


  1. Heat your oven to 400F. Prepare a 9 X 13 baking dish by spraying with vegetable spray.
  2. In a food processor combine the flour, baking powder, baking soda, and salt. Pulse for a second or two to combine.
  3. Next add the sliced margarine and soy buttermilk. Pulse again for several seconds to allow the mixture to combine.
  4. Press the biscuit mixture into the bottom of the pan. You don’t have to worry if there are bits of flour here and there. Just make sure it’s even distributed across the bottom.
  5. Do not wash that food processor bowl! You can use it (as is) with the Easy Scrambled Tofu recipe below.
  6. Prepare the Easy Scrambled Tofu recipe below.
  7. While you’re waiting for the Scrambled Tofu to cook, spread the veggie sausage crumbles evenly over the top of the biscuit layer.
  8. Spread the finished Scrambled Tofu evenly over the top of the sausage crumbles.
  9. Top that with the shredded vegan cheese.
  10. Place your dish in the oven and bake for 30 minutes, until the biscuit layer appears done and the cheese is melted. Tip: Sometimes vegan cheese may take a little bit more heat to melt. If you’re finding that to be the case, you can turn the oven up to 425 for the last 5 minutes to coax that vegan cheese to melt. Standing over the oven and yelling, “MELT, CHEESE, MELT!” doesn’t help any…but it will freak your family out which I sometimes find to be kind of fun. Vegan humor. What can I say.
  11. Remove from the oven and cool a little bit. Serve warm.


Easy Tofu Scramble


  • 1 18 oz container of extra firm tofu, drained (but no need to press it for this recipe)
  • 1 cup soy milk, plan (not vanilla)
  • 2 teaspoons The Vegg*


  1. Spray your skillet with a little bit of vegetable spray.
  2. Tear the tofu into big chunks and place them in the skillet over medium heat.
  3. In a food processor (go ahead and use the same bowl from above. Biscuit particles are ok), combine the plain soy milk with the 2 teaspoons of The Vegg*. Pulse for several seconds to combine.
  4. Pour the soymilk mixture over the tofu and use a spatula to begin breaking down the large chunks of tofu. I like to get them down to bite-size morsels. I don’t want anyone to get a big bite of tofu without lots of seasoning around it so I’m sure to stir it to make sure each piece of tofu is covered with the soy milk mixture.
  5. Simmer over medium-low heat until the scramble is nice and thick.

* Note. I think this product adds great flavor a Tofu Scramble and I have liked having it on hand to make that process go a little easier. I also like supporting Vegan and Veggie products when I can. That said, if you’re in a hurry and don’t have time to order this product (see the link above), feel free to use the seasonings from my Cheesy Tofu Scramble recipe as an alternative.


Posted 3 years ago by Marly on Friday, February 1st, 2013 · Permalink

44 Responses to Vegan Breakfast Biscuit Casserole

  1. Marly, this looks so good!! I how it’s a biscuit casserole!

  2. Breakfast casserole is the only way to go for family breakfasts!

  3. This looks delicious!!! I’m vegan, but my husband isn’t 100% vegan and I think he’d love this too! Thanks! :)

  4. This looks amazing…I love breakfast like this!

  5. Ooo, That looks Really Good!

  6. I want this for brinner!

  7. I want a piece of this right now!

  8. I have never seen Vegg here, can I use flax or something else in place of it?

    • Hi Krysi! Thanks for your comment. I provided a link to my Tofu Scramble recipe just in case you don’t have The Vegg product available. I recommend adding a little bit of nutritional yeast flakes, salt, and turmeric to help produce the right flavor for your tofu scramble. I hope that helps!

  9. Fantastic easy recipe, Marly!

  10. I just made this and it was super delicious!

    Instead of sausage crumbles (didn’t have any) I sauteed some shiitake mushrooms in olive oil with a bit of sea salt to create a super quick faux-bacon and it made a great filling.

    • Ryan, I have to tell you I’m so jealous. No one in my family will eat mushrooms except for me. How can you have a vegan family that won’t eat mushrooms! It should be against some law or something. I think I might make your version of this recipe just for myself. And I will eat it in front of them and be giddy with the delight of it!

  11. Breakfast casseroles are such a wonderful weekend indulgence. Yours is beautiful, plus I’m with Ryan…mushrooms, please! :)

  12. Marly, This looks absolutely delicious. I’m definitely going to make it. Thanks for the link to The Vegg. Cathy

    • Catherine – so glad you like the recipe. I think there’s nothing like a hearty breakfast to start the day. I think Bilbo would agree with me there…

  13. This looks amazing! One thing I miss as a vegan is a good breakfast casserole!

  14. judy bingham

    Looks yummy. I’m a life long vegeterian. For 70 years. Healthy too.

  15. Have you made this the night before? I’m hoping it holds up well!

    • I have not tried making this the night before…but we have eaten it the day after and it tasted just fine. I would recommend warming it up in the oven the next morning so you can get some of that crispy (just baked) texture in the recipe. I hope you enjoy it as much as we did!

  16. Thanks for the great recipe. Can’t wait to try it. I have 4 packets of The Vegg and am always looking for recipes to use it!

  17. Just made this and it’s delicious! Thank you!

    • Yeah! I’m so glad you tried it and let me know. Isn’t it so great to know you can have a yummy breakfast casserole and still be vegan!

  18. Does anyone have an idea for a cheese alternative? I’m a new vegan (< 6 mths) and I just haven't taken to the taste of soy cheese or daiya cheese.

    • Hi Lindsay. It does take awhile to get used to the different flavor and/or texture of vegan cheese. I make a vegan cheese sauce that we used for a long time during the acclimation process. I still use it today – it’s very tasty and perfect to bake over casseroles like this. This sauce also includes some Follow Your Heart vegan cheese (which we really like), but because there are other ingredients involved, I’m hoping it will work for you. Namely Marly Velvet Vegan Cheese Sauce

  19. My parents are visiting and I wanted something easy but special to make for breakfast. I didn’t have sausage crumbles or tofu. I used the recipe for the base and then fried some spring onions, red pepper and soy mince for the topping. I added vegan cheese and sliced tomato on top. It was so good and I look forward to trying different variations in the future.

    • I love improvising recipes and you sound like a pro! Isn’t is so fun to make something special when family in town? Hope you had a wonderful visit with your parents!

  20. Going to try this for our Christmas breakfast this year! :-)

  21. We would do something very close to this for Christmas every year, but I’m having trouble making it vegan. Instead of a biscuit mix on the bottom of the pan, we used buttered bread cut into cubes, then sausage and cheese and an egg/half and half mixture. The egg mixture kind of soaks into the bread and makes it custardy or like french toast. I don’t know how to achieve this. Just gonna make tofu scramble and put it in there I guess. I have vegan bread, butter, and sausage, and I was planning on omitting the cheese (I hate all the ready-made vegan cheeses I’ve tried), I just couldn’t think of a way to make some kind of scrambled egg mixture that will soak into the bread.

    • Hi Sarah. I wonder if you could try putting together the scrambled tofu mixture without cooking it first. Pouring that over the crust might cause it to blend in more with the biscuit. Hmmm. That’s a good idea. I might have to try that myself!

  22. That’s what I was thinking! I’ll give it a try and tell you how it goes.

  23. Made this for dinner tonight and even the picky 6-year-old loved it! Mushrooms would be a great addition, as would a white/sausage gravy to put on top.

  24. Just made this for Easter breakfast! It was AMAZING! I used your scrambled egg recipe since I didn’t have any Vegg. That recipe on its own was so, so good. Everyone loved the casserole! It was really filling and yummy!

    • Oh, Angela, you just made my day! I’m SO glad you liked the recipe. I agree with you – the tofu scramble is the bomb! It’s my favorite vegan high-protein breakfast!

  25. I just made this and I am eating it now. This turned out OK. I doubt a omnivore would be impressed, but it would certainly please any veg*n guests.

    • You raise a good point, Sierra. Not every recipe is going to be a grand slam for every person. I have shared this dish with several omnivores who loved it…and I wasn’t even holding a skillet over their head! 😉

  26. Nichole Kraft

    Hi, Marly! I just stumbled upon your blog as I was searching for breakfast casserole recipes. I’m vegan and needing a make-ahead, quick-to-reheat breakfast for weekday mornings. I thought about dividing this recipe into several single-portion dishes and freezing them to reheat later. Have you ever tried freezing this?

    Thanks for the inspiration. Even if it doesn’t work out to freeze this, I am still definitely going to make this sometime soon. :)

    • Hi Nichole! I have not tried freezing this, but I don’t see why it wouldn’t work. The tofu might change consistency a little after freezing, but if you heat it up in a toaster oven that might help both the tofu and the biscuit portion of the recipe get it’s groove back. I hope you do make this and that it works well for you. We are kindred spirits because I also love making dishes on the weekend and then having it as leftovers throughout the week!

  27. Nichole Kraft

    I’m definitely going to make this! I’ll be going grocery shopping Sunday or Monday and plan on picking up extra tofu for it. I’m going to try freezing it and see what happens. Wish me luck! :)

  28. I made this for our guests (and ourselves, of course) this weekend. It was a hit (and I’m the only vegan… and the rest are rugby players)! I did wish the crust was more like biscuit and less like flour. I assume I did something wrong, any recommendations?

    Also, I used your tofu scramble recipe and I’m really excited I made extra so I can just have that this week for breakfast, yum! Thank you for both recipes :)

  29. Any recommendations for veggie sausage crumbles?