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

A simple but delicious vegan breakfast casserole with layers of biscuit, veggie sausage crumbles, scrambled tofu, and melted cheese.
Course Breakfast
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10
Calories 243kcal

Ingredients

Biscuit Layer

  • 2 cups flour
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup vegan butter sliced
  • cup vegan buttermilk

Toppings

Instructions

  • Heat your oven to 400°F. Prepare a 9x13 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.

Notes

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! 

Nutrition

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