Vegan Breakfast Casserole Recipe

This easy Vegan Breakfast Casserole Recipe features layers of biscuits, sausage, tofu scramble, and cheddar cheese, all vegan. Delicious and easy-to-make breakfast casseroles are full of your breakfast favorites. You’ll love the make-ahead tips to make preparing and serving this casserole as fun for you as everyone eating it!

Serve this easy vegan gravy on the side to create a biscuits-and-gravy vibe to your morning.

A slice of vegan breakfast casserole sits on a plate with another slice behind it.
This Vegan Breakfast Casserole is amazing!

We had family over recently and I made this vegan breakfast casserole to serve early the next morning. A cheesy casserole baking in the oven creates an enticing aroma throughout the whole house. Everyone loved it — even the non-vegans!

I’ve decided from this point on, a vegan breakfast casserole is the best way to welcome rising guests.

A traditional breakfast casserole includes layers like biscuits, sausage, scrambled eggs, and cheese. However, it was surprisingly easy to make the layers in this breakfast casserole vegan.

Why This Recipe is a Winner

  • A flaky buttermilk crust creates the best foundation for any breakfast casserole
  • Vegan sausage crumbles are a flavorful plant-based protein
  • Adding vegan cheddar shreds on top creates cheesy goodness in every bite, making the most irresistible vegan breakfast ever

Recipe Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  • All-purpose flour — Use all-purpose flour or whole wheat pastry flour (different than whole wheat flour)
  • Baking powder + Baking soda — These two create fluffiness in the biscuits
  • Salt
  • Vegan butter — Use a favorite storebought brand like Earth Balance or homemade vegan butter
  • Vegan buttermilk
  • Easy Scrambled Tofu — This takes around 10 minutes to make
  • Veggie Sausage Crumbles — Use store-bought sausage crumbles or bake your own
  • Vegan cheddar shreds —Either Daiya or Follow Your Heart vegan cheddar shreds work great
Looking down on the the vegan breakfast casserole in the dish.

How to Make Vegan Breakfast Casserole

If you want an easy breakfast recipe that will impress everyone at the table, vegans, and omnivores alike, this vegan breakfast casserole will be your go-to dish. I even prepare it the night before and then put it in the oven the morning of, so I get that fresh-out-of-the-oven taste.

The layers in this casserole are:

  • Biscuit Layer — fluffy biscuits creates the best foundation for any casserole
  • Sausage Crumbles — we’ll use plant-based sausage crumbles (more on that below)
  • Tofu Scramble — you’ll be surprised how much a tofu scramble tastes like scrambled eggs
  • Cheddar Cheese — the cheese on top is the best finishing layer!
Flour and vegan butter are in a food processor waiting to be pulsed and turned into vegan biscuits!

I am fascinated with the idea of making perfect biscuits. This article by Joe Sevier about The Fluffiest Biscuits Ever has some great advice on doing just that.

Step One: Make the Biscuit Layer

The biscuit layer begins with a food processor to combine the dry ingredients. Then, add the vegan butter and buttermilk. Pulse this for several seconds to allow the mixture to combine.

Press the biscuit mixture into the bottom of the pan. It’s okay if there are small bits of flour.

To make the breakfast casserole gluten-free, substitute gluten-free baking flour in place of the all-purpose flour.

Quick Fix Tip

You can skip making the vegan biscuit from scratch and use a 16-ounce can of store-bought biscuits. See these Accidentally Vegan Products for vegan biscuits to buy. There are 8 biscuits in a can. Cut the biscuits into quarters and layer them in the bottom of the pan. This is a great time saver! 

Step Two: Add Layers

Top the biscuit layer with vegan sausage crumbles, followed by tofu scramble, and vegan cheddar cheese.

Hands are using a kitchen towel to hold this breakfast casserole dish.
It’s easy to make this vegan tofu breakfast casserole!

Step Three: Bake

Place your dish in the oven and bake for 30 minutes, until the biscuit layer appears done and the cheese is melted

Marly’s Tips

Sometimes vegan cheese may take a little bit more heat to melt. If so, turn the oven up to 425F for the last 5 minutes to coax that vegan cheese to melt.

Easy Vegan Breakfast Casseroles

When making breakfast, you don’t want to spend the entire day in the kitchen. This is especially true if you have family in town (Unless they’re are that kind of family, then, by all means, tell them the recipe takes lots of time… Wink, wink).

Casseroles are a great way of making an easy meal because it consists of putting everything into one dish. Then everything is baked together to seal in all the delicious flavors.

So, although this vegan breakfast casserole isn’t as healthy as, say, these blueberry overnight oats, it’s a healthier version of a standard breakfast casserole. And you’ll love the comfort-food flavor it delivers too!

The moment I pulled this vegan breakfast casserole out of the oven, I knew it was a winner!

Can I Add Hash Browns?

If you’d like to transform this into a vegan hash brown casserole, let me just say, I get you. Potatoes are always a welcome addition around here! Add a layer of air fryer potatoes in between the sausage and tofu scramble.

What Makes this Casserole Vegan?

By using plant-based ingredients, you can make any casserole vegan. For example, you can use vegan cheddar shreds, tofu scramble, and vegan sausage crumbles for a vegan breakfast casserole.

Tips on Veggie Sausage

You can make the veggie sausage yourself. It’s pretty easy to add my sausage spice mix to store-bought veggie crumbles. But you can also sprinkle that sausage spice mix over things like diced sweet potatoes, quinoa, etc. Here are ideas on the veggie sausage layer:

  • Gimme Lean Veggie Sausage is delicious. I buy it at Natural Grocers, Sprouts, and sometimes the health food section of my grocery store. It’s pretty soft right out of the package, so you should sauté it in a skillet before sprinkling it over the biscuit layer.
  • Gardein Veggie Crumbles plus sausage spices work perfectly.
  • Field Roast makes some very nice vegan sausage links, which can be broken into pieces and used in this recipe.
A close-up of a slice of vegan biscuit breakfast casserole.
Vegan Breakfast Casserole ideas make breakfast time delicious.

Love Vegan Breakfast?

If you love this make-ahead vegan breakfast casserole, here are some more favorite vegan breakfast ideas for you:

It’s easy to make lots of simple breakfast sweets, like cinnamon muffins or vegan chocolate croissants. But I like offering some savory options, too.

This vegan breakfast casserole 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.

I hope you love this recipe as we do. Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A close-up of a slice of vegan biscuit breakfast casserole.

Vegan Breakfast Casserole

A simple but delicious vegan breakfast casserole with layers of biscuit, veggie sausage crumbles, scrambled tofu, and melted cheese.
4.86 from 7 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10
Calories: 243kcal
Author: Namely Marly

Ingredients

For the Vegan Breakfast Casserole:

Instructions

  • Heat your oven to 400°F. Prepare a 9×13 baking dish by spraying with vegetable spray.

For the Biscuit Layer

  • (See my note on using store-bought biscuits). In a food processor combine the flour, baking powder, baking soda, and salt. Pulse for a second or two to combine.
  • Next, add the sliced vegan butter and soy buttermilk. Pulse again for several seconds to allow the mixture to combine. If it's too crumbly, add a tablespoon or two more of plant-based milk.
  • 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 evenly distributed across the bottom.

Casserole Assembly

  • Prepare the Easy Scrambled Tofu according to the recipe linked above.
  • While you're waiting for the Scrambled Tofu to cook, spread the veggie sausage crumbles evenly over the top of the biscuit layer.
  • Optional: Add a layer of hashbrowns
  • Spread the finished Scrambled Tofu evenly over the top of the sausage crumbles.
  • Top with shredded vegan cheese.
  • 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 so, turn the oven up to 425°F for the last 5 minutes to coax that vegan cheese to melt.
  • Remove from the oven to cool. Serve warm.

(The products above contain sponsored links to products we use and recommend)

Notes

Nutritional information is calculated using 2 cups of store-bought veggie crumbles. You can create your own sausage crumbles by adding sausage seasonings found in the link. Or, use add those seasonings to lentils, rice, etc (as recommended in the recipe). Or read the post for tips on buying store-bought veggie sausage.
You can skip making the vegan biscuits layer and use a 16-ounce can of store-bought biscuits! See my Accidentally Vegan Products for vegan biscuits you can buy. There will be 8 biscuits in a can. Cut the biscuits into quarters and then layer them in the bottom of the pan. This is a great time saver! 
Nutrition Facts
Vegan Breakfast Casserole
Amount Per Serving
Calories 243 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g10%
Sodium 539mg22%
Potassium 355mg10%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 1g1%
Protein 9g18%
Vitamin A 365IU7%
Vitamin C 1.2mg1%
Calcium 108mg11%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

This recipe for vegan breakfast casserole was originally published in 2013 and was updated to include new photos, new text, and an updated recipe in 2020.

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56 Responses to Vegan Breakfast Casserole Recipe

    • 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!

  1. 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!

    • 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…

    • 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!

    • 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!

  2. 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

  3. 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!

  4. 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!

  5. 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.

  6. 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!

  7. 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! 😉

  8. 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!

  9. 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! 🙂

  10. 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 🙂

    • Great question, Lauren. I don’t usually precook the veggie sausage. I just crumble it right over the biscuit layer. However, I’ve found when I’m using Gimme Lean vegan sausage (it comes in a tube similar to sausage), it’s best if cooked first. Most other vegan sausages don’t require that step.

    • Hi Feli, It’s just a quarter teaspoon, and the purpose it serves in this recipe is to help provide a browning effect on the biscuits. So, if I were in your shoes and out of baking soda !! I would simply leave it out of this recipe. Hope that helps! Let me know how it goes.

  11. i need to make this! my in-laws always do a big breakfast on christmas, but since i’ve become vegan i haven’t had many options. this looks perfect! i bet this would be extra delicious with some vegan gravy on top! oh my.

    • Thanks, Kristin! Vegan gravy. I feel like Homer Simpson because all I can think of is to say Mmmmmmmmm.

  12. Just wondering if anyone has a carb count for this…. Also super yummy but needs a sauce after baking to add moisture…. We made a sriracha maple sauce to pour over it and a nacho cheeze sauce (vegan) and a mango salsa! We just let our guests choose their spice level!! Lol Enjoy!

    • Hi Joshua! I typically use Earth Balance. I can find it at my local grocery store, Target, Sprouts, health food stores and more!

  13. Hello Marly! I’m so excited to try this recipe. My husband and I have switched over to plant based eating this year and we love finding recipes that can replace old favorites. This could definitely fit the bill on an old favorite for us.

    My question for you is if you have ever tried to freeze this before? And if so, how did you do it?
    I’m having surgery just before Christmas and I’m hoping to stock my freezer to make it super easy for my husband and kids. I’d love this to be a Christmas morning breakfast if there is a way to make it ahead of time.
    Thank you so much!

    • Hi Nikki! Congrats on your plant-based journey! My hubby and I are both plant-based as well. What a great idea to make some meals ahead of time in preparation for your surgery. I have frozen this vegan breakfast casserole many times and it works just great! I cook the casserole, then after it bakes let it come to room temperature. Then I cover and put it in the fridge for an hour or two to help it firm up. It makes creating firm slices easier. Then I cut it into slices, place those slices on a tray, and then place the tray in the freezer. Let it set for 30 minutes to an hour then I transfer it to a freezer bag. Alternatively, you could place slices in a freezer-friendly container and just put it in the freezer. I hope this is helpful. Sending you good thoughts for a speedy recovery!

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