Vegan Breakfast Casserole

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!

A slice of vegan breakfast casserole sits on a plate with another slice behind 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.

What Makes This Recipe Shine?

  • 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

Key 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.

  • 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

How to Make Vegan Breakfast Casserole

Here is a summary of the steps to make this tasty dish. See the recipe card below for more detailed instructions (with step-by-step photos).

  1. Make the biscuits homemade or use store-bought biscuits.
  2. Lay biscuits or press homemade biscuit dough into the bottom of a prepared pan.
  3. Prepare the tofu scramble.
  4. Cook the vegan sausage and spread them out over the sausage layer.
  5. Top with tofu scramble, spreading it evenly over the dish.
  6. Are you adding potatoes? If so, sprinkle them evenly over the tofu layer.
  7. Top with vegan cheese shreds. See more on the ways to melt vegan cheese.
  8. Cover with foil and bake until the cheese has melted and the biscuit layer is done.
  9. Remove the foil and bake for a few more minutes, to get a crispy golden crust around the edges.
Looking down on the the vegan breakfast casserole in the dish.

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! 

Hands are using a kitchen towel to hold this breakfast casserole dish.

Marly’s Tips

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.

Make-Ahead Tips

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.

If you’ve got a big gathering in the morning, you can make this dish the night before. Here’s how:

  1. Make this casserole the night before by compiling all the ingredients into your prepared casserole dish.
  2. Cover and refrigerate overnight.
  3. In the morning, turn on the oven and remove the casserole from the fridge and let it sit while the oven preheats.
  4. Bake the casserole as suggested.

Breakfast Casserole Flavor Options

When it comes to this casserole, you’ve got options for what you put inside it. I’m more of a maximalist when it comes to flavor, so I say add it all! Play around with these flavor option ideas until you find your favorite mix.

  • Tater Tots — Add rows of tater tots on top of the tofu scramble then top with cheese before baking.
  • Green onion — Remove the stem ends from 3 or 4 green onions and then chop up the rest. Add the chopped green onions over the tofu scramble.
  • Gravy — Serve this easy vegan gravy on the side to create a “biscuits and gravy” vibe to your morning.
  • Vegan Hashbrown Casserole — Add frozen shredded hash browns as a layer in this scramble. I prefer hash browns on top so they’ll get crispy in the oven.
  • Just Egg — Tofu scramble only takes minutes to make, but if you prefer an alternative, then cook up some scrambled Just Egg and use it in place of the tofu.
  • Veggie Bacon — You can substitute the veggie sausage with veggie bacon. Or add veggie bacon with veggie sausage for a “supreme” type flavor combination. Use store-bought veggie bacon or this smoky vegan tempeh bacon.

Reader Reviews

We make this breakfast casserole all the time! Thanks for the recipe. I will add tater tots next time!


I’ve made this breakfast casserole many times and it’s always a hit!


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.

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

More Vegan Breakfast Ideas

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

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.
4.91 from 11 votes
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10
Calories: 243kcal


Biscuit Layer

  • 2 cups flour
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup vegan butter sliced
  • 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.
    Looking down on a food processor bowl full of flour. There are little bits of butter distributed throughout.
  • 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.
    Vegan butter cubes have been added to a food processor bowl with a flour mixture.
  • 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.
    Tofu is in a skillet and it's broken into pieces by a wooden spatula.
  • 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)


Nutritional information is calculated using 2 cups of store-bought veggie crumbles.

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 Layer

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! 
Calories: 243kcal | Carbohydrates: 26g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Sodium: 539mg | Potassium: 355mg | Fiber: 2g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 1.2mg | Calcium: 108mg | Iron: 2.5mg

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.

59 Responses to Vegan Breakfast Casserole

  1. Avatar thumbnail image for MarlyCarla Reply

    5 stars
    We make this breakfast casserole all the time! Thanks for the recipe. I will add tater tots next time!

  2. Avatar thumbnail image for MarlyJason Reply

    5 stars
    I’ve made this breakfast casserole many times and it’s always a hit!

    • Avatar thumbnail image for MarlyMarly

      So glad you like it, Jason!

  3. Avatar thumbnail image for MarlyNikki Spencer Reply

    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!

    • Avatar thumbnail image for MarlyMarly

      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!

  4. Avatar thumbnail image for MarlyJoshua Howard Reply

    5 stars
    Thank you for this recipe! I have a question. What dairy free margarine would you recommend?

    • Avatar thumbnail image for MarlyMarly

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

  5. Avatar thumbnail image for MarlyLindsay Reply

    4 stars
    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!

    • Avatar thumbnail image for MarlyMarly

      Hi Lindsay. So glad you liked this recipe. I love your idea of adding a sauce!

  6. Avatar thumbnail image for MarlyKristin Reply

    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.

    • Avatar thumbnail image for MarlyMarly

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

  7. Avatar thumbnail image for MarlyFeli Reply

    Hi what’s a good substitute for baking soda. I don’t have any baking soda.

    • Avatar thumbnail image for MarlyMarly

      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.

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