This easy vegan breakfast casserole recipe features layers of biscuits, sausage, tofu scramble, and cheddar cheese, all vegan. It’s full of your favorite breakfast flavors. You’ll love the make-ahead tips to make preparing this casserole as fun for you as everyone eating it!
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. 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 so 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
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.
- Vegan Biscuits — Make your own using all-purpose flour, baking powder, baking soda, vegan butter, and vegan buttermilk. Or you can use store-bought biscuits, many of which are accidentally vegan.
- 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
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.
To make the breakfast casserole gluten-free, substitute all-purpose flour with gluten-free baking flour.
Don’t want to use tofu scramble? Look at this vegan frittata with Just Egg. It’s a great example of how you can make vegan scramble without tofu.
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 eight biscuits in a can. Cut the biscuits into quarters and layer them in the bottom of the pan. This is a great time saver!
Sometimes vegan cheese may take a little bit more heat to melt. If so, turn up the oven temperature by 15 degrees 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 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 you put everything into one dish and bake it all together.
Serve this easy vegan gravy on the side to create a “biscuits and gravy” vibe to your morning.
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.
More Vegan Breakfasts
If you love this make-ahead vegan breakfast casserole, here are some more favorite vegan breakfast ideas for you:
Vegan Breakfast Casserole
- 2 cups flour
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ cup vegan butter sliced
- ⅔ cup vegan buttermilk
- 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.
- 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.
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Vegan Sausage Options
- Homemade — Add my sausage spice mix to store-bought veggie crumbles, diced sweet potatoes, quinoa, etc.
- Gimme Lean Veggie Sausage — buy it at health food stores or some national grocery store chains. It’s soft right out of the package, so you should sauté it in a skillet before sprinkling it over the biscuit layer.
- Field Roast makes vegan sausage links, which can be broken into pieces and used in this recipe.
- Vegan Breakfast Sausage Patties — make your own at home with simple ingredients.
Biscuit LayerYou 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!
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.
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.