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 vegetable 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.
Vegan Casserole Breakfast recipes are amazing!

We had family over recently and I made this veggie breakfast casserole to serve early the next morning. This casserole baking in the oven created a savory aroma that made its way through the house. I’m pleased to report that everyone loved it — even the non-vegans!

I’ve decided that easy vegan breakfast casserole recipes are the best way to welcome rising guests. Don’t you love it when things work out like that!

Another thing I love, is that it’s surprisingly easy to make this breakfast casserole vegan. I know that may sound like a stretch, that this casserole is easy, but it comes together quickly and then the rest of it is just bake time!

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. Of course, what could be more savory than cheesy tofu scramble with veggie sausage and biscuits!

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!

Easy Vegan Breakfast Casseroles

The thing is when you’re 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 is complicated and takes lots of time. wink wink).

Casseroles are a great way of making an easy meal because it’s a matter of putting everything into one dish. I start this breakfast bake with a layer of biscuit crust, followed by veggie sausage, then tofu scramble and I top it all off with vegan cheddar shreds.

Then everything is baked together to seal in all the delicious flavors (and melt the cheese).

Vegetarian Breakfast Casserole

If you’re looking for a cholesterol-free option for your breakfast, vegetarian breakfast casserole recipes are right up your alley. They have all the flavors you love, without that pesky cholesterol.

That said, let me clarify, the healthiness of a recipe can be viewed on a spectrum. If you were to draw a line, on the left-hand side would be things like fruit and veggies and on the other side would be things like fat-laden bacon.

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

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

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 sausage breakfast casserole will be your go-to dish! I even prepare it the night before and then put 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 — my favorite cheddar shreds are either Daiya or Follow Your Heart, both of which I can usually find at my local grocery store!
Flour and vegan butter are in a food processor waiting to be pulsed and turned into vegan biscuits!

For the full recipe, including ingredient quantities, scroll down to the recipe card below.

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

I decided to keep things simple with the biscuit portion of this recipe. I used a food processor to combine the flour, baking powder, baking soda, and salt. Then, I added the sliced vegan butter and soy buttermilk. Pulse again for several seconds to allow the mixture to combine.

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.

To make a vegan gluten free biscuit casserole, substitute gluten free baking flour in place of the all purpose flour. I prefer using Bob’s Red Mill 1:1 Gluten Free Flour.

Quick Fix Tip

You can skip making the vegan biscuits layer from scratch 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. Simply, cut the biscuits into quarters and then 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 a layer of tofu scramble, and finally, 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.

Tip: 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.

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! I love adding a layer of my air fryer potatoes in between the sausage and tofu scramble layers.

What makes this casserole vegan?

Obviously, the use of vegan sausage is a key to making this recipe vegan. However, this is also a non-dairy breakfast casserole, meaning it’s topped with vegan cheese instead of dairy cheese. In addition, we’re using a tofu scramble instead of eggs.

Tips on Veggie Sausage

You can make the veggie sausage yourself. It’s pretty easy to add my sausage spice mix (see link in the recipe) to regular veggie crumbles. But you’ll notice in that recipe that you can sprinkle that spice mix over things like sweet potatoes, quinoa, etc. So, here are some ideas on that 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 carries it too. It’s pretty soft right out of the package, so you might want to sauté it in a skillet before sprinkling it over the biscuit layer
  • Gardein Veggie Crumbles plus sausage spices would work perfectly
  • Field Roast makes some very nice vegan sausage links which can be broken into pieces and used in this recipe
  • You can make homemade vegan sausage crumbles using things like cauliflower rice, sweet potatoes, or quinoa with the right spices added
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 make-ahead vegan breakfast casseroles, here’s some more favorite vegan breakfasts for you:

This meatless 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
Keyword: Vegan Breakfast Casserole
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10
Calories: 243kcal
Author: Namely Marly


For the Vegan Breakfast Casserole:

  • 2 cups flour
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup vegan butter sliced
  • cup vegan buttermilk
  • Easy Scrambled Tofu
  • Veggie Sausage Crumbles * See Note
  • 1 cup vegan cheddar shreds
  • Salt and pepper to taste


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

For the Biscuit Layer

  • (See my note on using storebouht 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 even 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 hasbrowns
  • 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 425F for the last 5 minutes to coax that vegan cheese to melt.
  • Remove from the oven to cool. Serve warm.


Nutritional information is calculated using 2 cups of store-bought veggie crumbles. You can create your own sausage crumble 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.


Recipes Mentioned in this Post

The following recipes were mentioned in this post:

Tofu Scramble
This super easy, healthy Tofu Scramble can be ready with less than 10 ingredients and about 10 minutes.
Tofu Scramble Recipe
A piece of toast with a pat of melty vegan margarine sits behind a serving of tofu scramble.
Vegan Blueberry Muffins
You’ll love these tender, delicious vegan blueberry muffins for breakfast. These are moist and fluffy muffins made with whole wheat, oats, and lots and lots of blueberries. They’re everything a simple, but healthy blueberry muffin should be. 
Vegan Blueberry Muffins Recipe
Three vegan blueberry muffins are stacked on top of each other and a bite is taken out of the top one.
Vegan Banana Muffins with Crumb Topping
Take a bite out of these Vegan Banana Muffins with a crumb topping and even a simple drizzle over the top. Of course, muffins are great breakfast treats, but they can be served any time of the day!
Vegan Banana Muffins with Crumb Topping Recipe
A hand holds a banana muffin with a bite taken out. More muffins and bananas are behind it.
Blueberry Overnight Oats
Make this simple vegan blueberry overnight oats recipe topped with healthy granola and lots of fresh super food blueberries! Serve these nutritious refrigerator oats for breakfast or dessert!
Blueberry Overnight Oats Recipe
The glass of overnight oats is topped with fresh blueberries and granola.


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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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