This vegan sausage hashbrown breakfast casserole is the perfect way to start your day! It's easy to make and is loaded with flavor. The best part is it's a dish that you can prepare ahead of time, so it's perfect for busy mornings.
This silken tofu breakfast is perfect for your Christmas breakfast. It is filling and screams comfort food with a twist! It is vegan, gluten-free, and dairy free! Make sure you add it to your Thanksgiving and Christmas menu!
This was inspired by our tofu scramble and our dairy-free breakfast casserole made with sweet potatoes and Brussels sprouts because, hey! We love savory breakfasts! So we used the same seasoning principles and assembled otherwise to make a casserole as we wanted to come up with the perfect Christmas morning breakfast.
We can never have enough casseroles, so we also make a delicious dinner vegetable casserole with lentils that never disappoints during end-of-year celebrations.
This hash brown casserole is put together with very simple ingredients.
- Silken tofu
- Breakfast sausage (vegan)
- Frozen hash browns
- Red bell peppers
- Cremini mushrooms
- Gluten-free flour
- Nutritional yeast
- Optional kala namac
See the recipe card for quantities.
To make this hash brown breakfast casserole, you need to follow some simple steps: briefly cook sausage, sautéeing 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.
Sauté the onions.
Add the sliced mushrooms, followed by the red bell pepper dice.
Put all the tofu mixture ingredients into a blender.
Mix until perfectly creamy and silky.
Hint: you can taste the mixture and adjust, adding a sprinkle of onion powder or even garlic powder if you like intense flavors for breakfast.
Pour the vegan egg mixture into a mixing bowl and add the sautéed vegetables.
Fold until you have an even mixture.
Fill the casserole with hash browns into the bottom of the baking dish.
Pour the vegan egg mixture over the hashbrowns. Add the cooked sausage.
Poke the sausages into the sausage mixture and spread evenly with a spatula.
Bake uncovered in a preheated oven, and after 1 hour, add optional vegan cheese and bake for another 30 minutes.
Hint: optionally garnish your breakfast casserole with chopped green onion or chopped parsley.
To make this hashbrown casserole, you may substitute ingredients to fit what you already have in your pantry. Here we offer some ideas.
- Silken tofu – be sure to use silken tofu, not regular firm or extra firm tofu. Silken tofu is usually found in tetra-pak style packaging, not in the fridge at supermarkets.
- 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 fresh hash browns instead or frozen shredded hash browns.
- Turmeric - it adds color but also has fantastic nutritional anti-inflammatory benefits. Make sure to add a pinch of black pepper to activate curcumin's superpowers better.
- Red bell pepper - you could also use yellow, orange, or green peppers. They have a lesser sweet profile, though.
- White onions - feel free to use yellow or red onions. Leeks also work.
- Vegan sausages - we went cruelty-free instead of using the usual turkey sausage or pork sausage. We used gluten-free, vegan sausages, which you can get quickly in any supermarket nowadays.
- Vegan cheese - use your favorite cheese; we find that shredded cheddar cheese, pepper jack, and Havarti do a great job on this recipe.
🥢 How to serve
Serve this delicious breakfast with vegan carrot bacon, vegan bread buns, or a piece of homemade easy bread loaf.
You will need only a mixing bowl, a blender, and a casserole dish.
Make this overnight breakfast casserole with hash browns beforehand. Leave in the fridge overnight and reheat and crisp back up in the oven or air fryer on medium-low heat for 15-20 minutes.
Ensure you store this vegan breakfast casserole covered in the fridge so it doesn't dry out. If it looks dry, sprinkle a couple of tablespoons of water on top before reheating.
We don't recommend freezing this silken tofu breakfast as silken tofu doesn't keep its texture.
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.
📚 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 roasted potatoes are perfect for a Sunday brunch!
If you are more on the sweet side, try out this sweet potato and apple crunch casserole, which is great for Holiday celebrations, as well as these potatoes au gratin, that I love!
This Green beans potatoes, and sausage casserole is another excellent option for your Thanksgiving table!
We also make ahead breakfast like oats and chia puddings, pumpkin parfaits, or blueberry overnight oats.
⭐ If you try this dairy-free breakfast casserole recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
Hashbrown Breakfast Casserole (Dairy-Free, Vegan & GF)
- 16 oz silken tofu drained
- 10 oz vegan sausages ~5 sausages
- 9 oz cremini mushrooms sliced
- ½ 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
- ¼ cup grated vegan cheese
- 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 and add the onion, mushrooms, and pepper and fold until combined.
- 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.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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.
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Sisley White - Sew White says
This is a great way to feed all the plant-based friends and family for brunch. It got everyone's vote!
This looks like a great recipe for a vegan breakfast. You've got great details on how to make this. Thanks for sharing!
Emily Flint says
I can't wait to make this recipe for Christmas morning! It looks so good!