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    Home » Recipes » Breakfast

    Dairy-Free Breakfast Casserole

    Updated: Dec 5, 2023 by Gustavo De Obaldia

    Written by Gustavo De Obaldia

    Kick off your mornings with this dairy-free breakfast casserole! Combining vegan sausages and golden hashbrowns, it's a cinch to prepare and brimming with flavor. The best part? You can make it ahead of time, making it perfect for those busy mornings or festive holiday brunches. This dairy-free delight promises a hearty and flavorsome start to your day!

    dairy-free breakfast casserole.
    Jump to Recipe Print Recipe Comments

    Ready to spice up your Christmas breakfast? This casserole is a game-changer. It's the kind of meal that fills you up and brings that cozy, comforting vibe with a fun twist. Plus, it checks all the boxes: it's vegan, gluten-free, and dairy-free. You've got to put this on your Mother's or Vegan Father's Day Brunch, Thanksgiving, and Christmas menu!

    We drew inspiration from our tofu scramble and our vegetable casserole. But here's the cool part: instead of the usual vegan béchamel sauce, we're using a silken tofu mix to give you that extra protein kick. Start your day ready and energized with this fantastic breakfast. It's simple, tasty, and oh-so-satisfying!

    Jump to:
    • 💚 Why you will love it
    • 🧾 Ingredients
    • 🍽 Equipment
    • 🔪 Instructions
    • 💡 Expert Tip
    • 🥢 How to serve 
    • ❓ FAQ
    • 🥡 Storage
    • 📚 More breakfast recipes
    • 📋 Recipe
    • 💬 Reviews and Comments

    💚 Why you will love it

    • Effortless Meal Prep
    • Flavorful & Satisfying
    • Versatile Serving Options
    • Nutrient-Rich Ingredients
    • Reheats Beautifully

    🧾 Ingredients

    This casserole is put together with very simple ingredients.

    dairy-free breakfast casserole ingredients.
    • Silken tofu: This adds a creamy texture and a good source of protein.
    • Vegan breakfast sausage: It brings a savory, meaty flavor without the meat.
    • Frozen hash browns: They provide a convenient and crispy base.
    • Onion: Adds a classic, aromatic depth to the dish.
    • Red bell peppers: These offer a sweet crunch and vibrant color.
    • Cremini mushrooms: For a hearty, earthy element in the casserole.
    • Gluten-free flour: Used to thicken the mixture, keeping it gluten-free.
    • Nutritional yeast: Gives a cheesy flavor while staying dairy-free.
    • Turmeric: Adds color and a subtle, warm flavor.
    • Optional kala namak: Offers an eggy flavor for those who enjoy it.

    Optional Vegan Cheese to top: use your favorite cheese; we find that shredded cheddar cheese, pepper jack, and Havarti do a great job on this recipe.

    See the recipe card for quantities.

    Substitutions

    • Chickpea flour – a.k.a. garbanzo bean or gram flour. You can also use any other gluten-free flour mix, or even almond flour.
    • Kala namak – adds an eggy flavor to dishes thanks to the sulfur content. It can be omitted if not desired or available, but the omelette mix won’t be as eggy.
    • Hash brown potatoes – we made this breakfast casserole with frozen hash browns. Frozen hashbrowns are delicate and can be used straight from frozen (this is what we did), but you can use these freshly made healthy hash browns instead or frozen shredded hash browns.
    • Turmeric - you can omit it, or use a pinch of sweet smoked paprika.
    • Red bell pepper - you could also use yellow, orange, or green peppers. They have a less sweet profile, though.
    • Vegan sausages - we went cruelty-free instead of using the usual turkey or pork sausage. We used gluten-free, vegan sausages, which you can get quickly in any supermarket nowadays. Think Beyond Meat or Impossible Sausage. You can also replace it with chunks of cooked sweet potatoes or pieces of a whole roasted butternut squash to make the dish healthier and more wholesome.

    🍽 Equipment

    You will need only a mixing bowl, a blender, and a casserole dish.

    🔪 Instructions

    To make this casserole, you need to follow some simple steps: briefly cook the sausage, sautée the vegetables, blend the tofu vegan egg mixture, assemble the casserole, and then bake it in the oven. You can optionally top it with vegan shredded cheddar cheese. Let's go step-by-step.

    Cook sausages

    Step 1: Stir fry or air fry the sausages until golden brown,

    Step 2: Then cut them into six pieces each.

    Stir fry vegetables

    sauté onions.

    Step 3: Sauté the onions.

    sauté mushrooms.

    Step 4: Add the sliced mushrooms, followed by red bell pepper dice.

    Make the vegan egg mixture

    adding tofu mixture ingredients into a blender.

    Step 5: Put all the tofu mixture ingredients into a blender.

    blend the silken tofu mixture until smooth.

    Step 6: Mix until perfectly creamy and silky.

    Hint: You can taste the mixture and adjust it, adding a sprinkle of onion powder or even garlic powder for breakfast if you like intense flavors.

    Combine the prepared ingredients

    add vegetables to the tofu mixture.

    Step 7: Pour the vegan egg mixture into a mixing bowl and add the sautéed vegetables.

    fold together the vegetables with the tofu mixture.

    Step 8: Fold until you have an even mixture.

    Assemble and bake

    add hashbrowns to the casserole.

    Step 9: Fill the casserole with hash browns into the bottom of the baking dish.

    pour tofu mixture on top of the hashbrowns and optionally add chopped veggie sausages.

    Step 10: Pour the vegan egg mixture over the hashbrowns. Add the cooked sausage.

    pour the tofu mixture and spread it over the hashbrowns.

    Step 11: Poke the sausages into the sausage mixture and spread evenly with a spatula.

    halfway through top it with shredded vegan cheese.

    Step 12: Bake uncovered in a preheated oven, and after 1 hour, add optional vegan cheese and bake for another 30 minutes.

    hash brown casserole ready to serve.

    Hint: optionally garnish your breakfast casserole with chopped green onion, chives, or chopped parsley.

    portion plated on a beige plate with chives.

    💡 Expert Tip

    For a perfect casserole every time, focus on consistent layering. Ensure that each layer of ingredients, especially the hash browns, sausage, and vegetables, is spread evenly across the dish.

    This consistency ensures even cooking and guarantees that every bite is packed with the full range of flavors and textures this dish offers. Remember, a well-layered casserole is key to its success!

    🥢 How to serve 

    Brunch Platter: Serve this casserole as the star of a brunch spread, accompanied by fresh fruit, a variety of Italian artisan bread, and a selection of jams and spreads for a complete and satisfying meal. Serve with slices of vegan carrot bacon, or next to a creamed spinach casserole.

    Hearty Breakfast Bowl: Scoop the casserole into bowls and top with avocado slices, a sprinkle of chia seeds, and a side of vegan bread buns, for a nutrient-packed, energizing breakfast.

    Casserole Wrap: Get creative by wrapping a portion of the casserole in a large, whole wheat tortilla, homemade guacamole, and a drizzle of hot sauce or plant-based sour cream for a portable and fun breakfast option.

    ❓ FAQ

    What is a breakfast casserole?

    Oh, a breakfast casserole? It's basically your morning favorites tossed into one big baking dish. Think chunks of bread or hash browns, some vegan sausage or tofu for the protein kick, all soaked in a plant milk mix to hold it together. You can throw in whatever veggies you've got and top it off with vegan cheese. Super handy for when you want a filling breakfast without the morning hustle. Prep it the night before, and you're golden!

    How can you replace eggs in a breakfast casserole?

    The best alternative to the egg for a breakfast casserole is to make a vegan omelette mix with silken tofu, chickpea (garbanzo) flour, and a few other sulfur-egg-like ingredients like turmeric powder, nutritional yeast, and kala namak.
    You can also use a vegan replacer from Bob's Mill or Trader Joe's.

    Can I make this breakfast casserole ahead of time?

    Absolutely! This casserole is perfect for meal prep. You can assemble it the night before, refrigerate it, and then bake it in the morning. For those extra busy days, bake it ahead of time, slice it, and store it in the fridge. It reheats beautifully in the oven or microwave, making your mornings smoother and more delicious. Plus, it freezes well too! Just thaw overnight in the fridge before reheating. This way, you always have a tasty, plant-based breakfast ready to go.

    🥡 Storage

    Make this overnight breakfast casserole with hash browns beforehand. Leave in the fridge overnight, reheat, and crisp back up in the oven or air fryer on medium-low heat for 15-20 minutes.

    Ensure you store the casserole in the fridge so it doesn't dry out. If it looks dry, sprinkle a couple of tablespoons of water before reheating.

    We don't recommend freezing this silken tofu breakfast as silken tofu doesn't keep its texture.

    📚 More breakfast recipes

    Try out our tofu scramble, a protein-packed savory breakfast that is put together in minutes, any weekday. This roasted garlic and rosemary potatoes are perfect for a Sunday brunch!

    If you are more on the sweet side, try out this sweet potato crunch casserole, which is great for Holiday celebrations, as well as these potatoes au gratin, which I love!

    This Green beans potatoes, and sausage casserole is another excellent option for your Thanksgiving table!

    We also make breakfast ahead of time, like oats and chia puddings, pumpkin dairy-free overnight oats, or lemon blueberry overnight oats.

    vegan breakfast casserole portion plated on a beige plate.

    ⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

    📋 Recipe

    vegan hashbrown breakfast casserole featured.

    Dairy-Free Breakfast Casserole

    Author: Gustavo De Obaldia
    This vegan breakfast casserole uses a homemade vegan omelette mix of silken tofu and chickpea flour to create a delicious plant-based alternative to the popular breakfast casserole. We’ve used sausages, mushrooms, and pepper as fillings, along with a base of hash browns.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Breakfast & Brunch, Side Dish
    Cuisine American, Comfort Food, Holidays
    Servings 8 servings
    Calories 198 kcal

    Equipment

    My favorite blender: BlendTec Brand..
    (affiliate link)
    Blender (affiliate link)
    glass mixing bowls.
    (affiliate link)
    Glass mixing bowl (affiliate link)
    white ceramic casserole dish.
    (affiliate link)
    Ceramic baking dish (affiliate link)

    Ingredients
     
     

    • 16 oz silken tofu drained
    • 10 oz vegan sausages ~5 sausages
    • 9 oz cremini mushrooms sliced
    • 1 white onion thinly sliced
    • 1 red bell pepper diced
    • 1 cup chickpea flour
    • ½ cup nutritional yeast
    • ½ teaspoon turmeric
    • ½ teaspoon kala namak
    • 8 hashbrowns
    • pinch black pepper freshly ground

    Optional:

    • ¼ cup grated vegan cheese
    • chives to serve
    Prevent your screen from going dark

    Directions
     

    • Preheat the oven to 180° C / 350 °F.
    • Stir fry or air fry the sausages until golden brown, then cut them into 6 pieces each.
    • Sauté the onions with a tablespoon of water. Add the mushrooms and stir fry on medium-high heat until excess water has evaporated, roughly 5-10 minutes.
    • Add the pepper and for another few minutes until the mushrooms have started to brown and the pepper is softening.
    • Blend. Stir in the silken tofu, chickpea flour, nutritional yeast, turmeric, kala namak, and a pinch of salt and pepper into a blender and blend until well combined and smooth.
    • Pour the tofu mix into a large bowl, add the onion, mushrooms, and pepper, and fold until combined.
      Hint: use the same pot you used for the veggies and/or sausages to combine the silken tofu mixture to drag that extra flavor.
    • Lay the hash browns on the bottom of your casserole dish, then pour over the omelette mix. Evenly place the vegan sausages on top and poke them into the mix.
    • Bake in the oven for 45 minutes, turning halfway through. Uncovered.
    • Top it. If using vegan cheese, top with the cheese, then return to the oven for another 15 minutes. If not using cheese, just leave it in the oven for a total 60 minutes of cooking time.
    • Remove from the oven and leave to cool for 15 minutes to help the omelette mix settle.
    • Serve warm.

    Video

    Notes

    Overnight Storage: Prepare this hash brown breakfast casserole in advance and keep it refrigerated overnight. For best results, warm it up in the oven or air fryer at a medium-low setting for 15-20 minutes to regain its crispiness.
    Moisture Maintenance: To prevent the casserole from drying out, always store it in the refrigerator. If it appears dry, lightly sprinkle a few tablespoons of water over it before reheating.
    Freezing Advisory: Freezing this casserole is not recommended as the silken tofu may lose its texture. Enjoy it fresh or from refrigerated storage for optimal taste and consistency.

    Nutrition Facts

    Calories: 198kcalCarbohydrates: 20gProtein: 14gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 428mgPotassium: 778mgFiber: 6gSugar: 5gVitamin A: 472IUVitamin C: 20mgCalcium: 100mgIron: 3mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

    gustavo de obaldia headshot.
    Gustavo De Obaldia
    Website |  + postsBio

    As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.

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    Reader Interactions

    Comments

      5 from 7 votes (3 ratings without comment)

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      Recipe Rating




    1. Emily Flint

      November 04, 2022 at 3:21 pm

      5 stars
      I can't wait to make this recipe for Christmas morning! It looks so good!

      Reply
    2. Sharon

      November 04, 2022 at 3:15 pm

      5 stars
      I love the hearty layers in this hashbrown casserole, it's the perfect way to start the day.

      Reply
    3. Elizabeth

      November 04, 2022 at 2:47 pm

      5 stars
      This looks like a great recipe for a vegan breakfast. You've got great details on how to make this. Thanks for sharing!

      Reply
    4. Sisley White - Sew White

      November 04, 2022 at 2:32 pm

      5 stars
      This is a great way to feed all the plant-based friends and family for brunch. It got everyone's vote!

      Reply

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