Name: Vegan Breakfast Casserole with Crispy Hash Browns
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 (20 oz) bag frozen shredded hash browns, about 4-5 cups; 3 teaspoons olive or avocado oil, divided; 1 cup yellow onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 (8 oz) package mushrooms, chopped; 1 (5 oz) bag baby spinach; 1 teaspoon salt, plus more to taste; ½ teaspoon ground black pepper, plus more to taste; 1 (14 oz) block firm tofu, drained and pressed; ½ cup unsweetened almond milk; 3 tablespoons nutritional yeast; 1 teaspoon turmeric (for color); ½ teaspoon black salt (kala namak) for eggy flavor; 1½ cups vegan cheddar cheese shreds

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I’ve been making breakfast casseroles for years, and let me tell you, this vegan version has become my absolute favorite for weekend brunches. There’s something magical about pulling a golden, bubbling casserole out of the oven while everyone’s still in their pajamas. What started as a simple experiment turned into our family’s go-to dish for lazy Sunday mornings. The crispy hash brown crust? Pure genius. I actually stumbled upon it by accident when I forgot to thaw my potatoes one morning, and honestly, I’m never going back to fresh ones. This recipe packs all the comfort you crave from a breakfast casserole without any eggs or dairy. We’re talking loaded with veggies, plant-based goodness, and that satisfying crispy-meets-creamy texture that makes you go back for seconds (and thirds, if we’re being honest). Perfect for feeding a crowd or just meal-prepping your week ahead.

1) Key Takeaways
2) Easy Vegan Hash Brown Breakfast Casserole Recipe
3) Ingredients for Vegan Hash Brown Breakfast Casserole
4) How to Make Vegan Hash Brown Breakfast Casserole
5) Tips for Making Vegan Hash Brown Breakfast Casserole
6) Making Vegan Hash Brown Breakfast Casserole Ahead of Time
7) Storing Leftover Vegan Hash Brown Breakfast Casserole
8) Try these Breakfast next!
9) Vegan Hash Brown Breakfast Casserole
10) Nutrition

1) Key Takeaways

Can you make a vegan breakfast casserole without eggs?
What’s the secret to getting crispy hash browns in a casserole?
How do you keep a breakfast casserole from getting soggy?
What plant-based ingredients work best for breakfast dishes?

2) Easy Vegan Hash Brown Breakfast Casserole Recipe

Let me tell you about my favorite weekend discovery. This vegan breakfast casserole has completely changed how I approach Sunday mornings. I used to think giving up eggs meant saying goodbye to those comforting breakfast bakes we all love. Boy, was I wrong. This plant-based version delivers everything you want from a vegan breakfast casserole and then some.

The best part? You don’t need fancy ingredients or complicated techniques. We’re talking frozen hash browns, fresh veggies, and a simple tofu scramble that comes together faster than you can brew your morning coffee. I’ve made this for skeptical omnivore friends who couldn’t believe it was completely plant-based. The crispy hash brown crust alone is worth making this recipe.

What makes this breakfast stand out is how it handles leftovers. Unlike traditional egg casseroles that get weird and rubbery after a day, this one actually gets better. The flavors meld together, and you’ve got grab-and-go breakfast all week long. I usually make a double batch now because my family demolishes it so fast.

Quick prep meets impressive results here. You can throw this together while still half asleep, which is exactly what I need on weekend mornings. The whole thing bakes while you catch up on your favorite show or actually enjoy that cup of coffee while it’s still hot. We’re talking real breakfast luxury without the fuss.

3) Ingredients for Vegan Hash Brown Breakfast Casserole

Frozen Shredded Hash Browns: I’ve tried this with fresh potatoes, and honestly, frozen wins every time. The texture comes out so much crispier, and you skip all that tedious shredding work. Just grab a 20-ounce bag from the freezer section and you’re good to go. No thawing needed, which makes this recipe even easier when you’re rushing.

Olive or Avocado Oil: This helps create that golden, crispy crust we’re after. I usually reach for avocado oil because it handles high heat better, but olive oil works perfectly fine too. You’ll use it for both the potatoes and sautéing the veggies, so make sure you’ve got enough on hand.

Yellow Onion: Sweet yellow onions bring a nice depth of flavor without being too sharp. I dice mine pretty small so they cook down nicely and blend into the casserole. You could swap for red onion if that’s what you have, but I find yellow gives the best balanced taste here.

Fresh Garlic: Two cloves might not sound like much, but they pack a punch when sautéed. Please don’t use the jarred stuff here. Fresh garlic makes such a difference in the overall flavor profile. I mince mine really fine so it distributes evenly throughout.

Red Bell Pepper: The color alone makes this casserole look amazing, but the slight sweetness really complements the savory elements. I love using red peppers, but orange or yellow work great too. Green peppers are fine if that’s what you’ve got, just know they’ll add a bit more bitterness.

Mushrooms: An 8-ounce package gives you plenty of earthy flavor. I usually go for baby bellas because they hold up well during cooking and have more flavor than regular button mushrooms. Chop them up so they’re about the same size as your other veggies for even cooking.

Baby Spinach: That 5-ounce bag looks like a ton when you start, but it wilts down to almost nothing. Spinach adds a nice pop of green and sneaks in some extra nutrients. If you’re not a spinach fan, kale works great here too. Just massage it first to tenderize those tough leaves.

Firm Tofu: This is your egg replacement, and it works like magic. Make sure you press it well to get rid of excess moisture. I wrap mine in a clean kitchen towel and set something heavy on top for about 15 minutes. The drier your tofu, the better the texture of your finished casserole.

Unsweetened Almond Milk: Any plant-based milk works here, but I stick with almond milk because it’s neutral and doesn’t add any weird flavors. Make absolutely sure it’s unsweetened though. Trust me, I learned that lesson the hard way with a batch that tasted oddly sweet.

Nutritional Yeast: This stuff is pure gold for vegan cooking. It gives you that cheesy, nutty flavor without any dairy. Don’t skip it if you can help it. I keep a big container in my pantry because I use it in everything from this easy vegan breakfast to pasta dishes.

Turmeric: Just a teaspoon gives you that classic eggy yellow color. It’s purely for looks, but we eat with our eyes first, right? The flavor is so subtle you won’t even notice it, but that golden hue makes the casserole look absolutely perfect.

Black Salt (Kala Namak): Now this is my secret weapon. Regular salt works fine, but black salt has this sulfurous quality that mimics eggs perfectly. You can find it at Indian grocery stores or online. A little goes a long way, so don’t go overboard or it’ll be too strong.

Vegan Cheddar Cheese: The melty, gooey factor we all crave. I’ve tried a bunch of brands, and my favorites are Violife and Follow Your Heart. They actually melt and get that stretchy texture. Save some for sprinkling on top because that browned cheese layer is what dreams are made of.

4) How to Make Vegan Hash Brown Breakfast Casserole

Step 1: Get your oven going at 400°F and prep your baking dish. I always spray mine really well with cooking spray, or you can line it with parchment paper if you want super easy cleanup. Spread those frozen hash browns right in the dish. No thawing required, which is one of my favorite shortcuts. Drizzle a teaspoon of oil over them and season with salt and pepper.

Step 2: Pop the hash browns in the oven for about 30 minutes. You’re looking for them to turn golden and get crispy around the edges. When you pull them out, use a spatula to press them down firmly. This creates that crust we’re after. Don’t skip this step or you’ll miss out on the best part of the whole dish.

Step 3: While those potatoes are doing their thing, heat up 2 teaspoons of oil in a large skillet. Toss in your onions, garlic, peppers, and mushrooms. Cook them over medium heat, stirring occasionally. You want the onions to go soft and translucent, and all that liquid from the mushrooms needs to cook off. This takes about 7 to 10 minutes, so be patient.

Step 4: Add your spinach to the skillet with some salt and pepper. Stir it around until it wilts down. It happens fast, maybe a minute or two. Take the whole pan off the heat and let everything cool down. This cooling step matters because if you add hot veggies to your tofu mixture, things get weird and grainy.

Step 5: Grab your blender or food processor. Throw in the pressed tofu, almond milk, nutritional yeast, turmeric, and that magical black salt. Blend until it’s completely smooth and creamy. You want zero chunks here. The texture should remind you of scrambled eggs, just in liquid form before cooking.

Step 6: Pour your blended tofu into a large bowl. Once your sautéed veggies are cool enough to touch, fold them into the tofu mixture. Add a cup of that vegan cheese too. Mix everything together really well so the veggies are evenly distributed throughout. This breakfast casserole filling should look colorful and smell amazing at this point.

Step 7: Pour this whole beautiful mixture over your crispy hash brown crust. Spread it out evenly so every corner of the pan gets filled. Sprinkle that remaining half cup of vegan cheese right on top. Don’t be shy with it. That top layer of cheese is going to get all golden and bubbly, and it’s absolutely gorgeous.

Step 8: Slide the casserole back into your 400°F oven for another 20 to 25 minutes. You’ll know it’s done when the top is set and maybe even a little golden around the edges. Give the pan a gentle shake. If the center still jiggles like jello, give it a few more minutes. When it’s ready, let it rest for about 5 minutes before cutting into it. This helps everything set up nicely and makes serving so much easier.

5) Tips for Making Vegan Hash Brown Breakfast Casserole

Press that tofu really well. I can’t stress this enough. Watery tofu means a soggy casserole, and nobody wants that. I usually press mine for at least 15 minutes, but if you’ve got time, go for 30. The firmer your tofu starts out, the less pressing time you need. Extra firm is your best friend here.

Don’t rush the mushroom cooking. Those little guys hold so much water, and you need to cook it all off. If you add them to your casserole while they’re still wet, you’ll end up with a watery mess. Keep cooking until the pan looks pretty dry and the mushrooms have shrunk down quite a bit. Your patience will pay off with better texture.

Let your veggies cool completely before mixing. I know you’re excited and want to throw everything together right away. But hot vegetables will start cooking that tofu mixture prematurely, and you’ll end up with a grainy texture instead of smooth and creamy. Go fold some laundry or scroll through your phone for five minutes. It’s worth the wait.

Use frozen hash browns straight from the freezer. I tried thawing them once thinking it would speed things up. Big mistake. They got mushy and never crisped up properly. The frozen ones steam a bit as they cook, then crisp up beautifully. It’s one of those counterintuitive cooking things that actually works better the lazy way.

Press down those hash browns when they first come out. This step creates the crust that holds everything together. I use the back of a spatula and really push down all over the pan. You want them compacted and starting to stick together. This gives you clean slices later instead of everything falling apart when you serve it.

Save some cheese for the top. I know it’s tempting to throw it all in at once, but that top layer of melted, slightly browned cheese makes such a difference. It gives you textural contrast and looks so much more appetizing. Plus, who doesn’t love crispy cheese? It’s one of those vegan breakfast recipes tricks that makes everything look more professional.

6) Making Vegan Hash Brown Breakfast Casserole Ahead of Time

This casserole is a meal prep champion. I make it every Sunday night and portion it out for weekday breakfasts. You can fully assemble everything and bake it the day before you need it. Just let it cool completely, cover it tightly, and stick it in the fridge. In the morning, reheat individual portions in the microwave for about 90 seconds, or warm the whole thing in a 350°F oven for 20 minutes.

If you want to prep even further ahead, you can do all the veggie chopping and tofu pressing the night before. Store everything separately in the fridge. The next morning, you just need to sauté the veggies, blend the tofu mixture, and assemble. It cuts your active cooking time way down when you’re rushing to get somewhere.

I’ve even frozen this casserole with good results. Cut it into individual portions, wrap each piece tightly in plastic wrap, then put them all in a freezer bag. They’ll keep for up to three months. To reheat, thaw in the fridge overnight, then microwave until hot. The texture isn’t quite as perfect as fresh, but it’s still totally delicious and way better than no breakfast at all.

One trick I learned is to slightly underbake it if you know you’re making it ahead. Take it out when it’s just barely set in the middle. When you reheat it later, it’ll finish cooking and won’t get overdone and rubbery. This works great when you’re bringing it to a brunch or potluck and need to transport it cold.

7) Storing Leftover Vegan Hash Brown Breakfast Casserole

Leftovers keep beautifully in the fridge for up to five days. I transfer mine to an airtight container as soon as it cools down. Glass containers work best because they don’t absorb any odors, and you can reheat right in them if you want. Just pop a corner of the lid open before microwaving so steam can escape.

For reheating, the microwave is your quickest option. A single portion takes about 90 seconds on high. If you’re heating up multiple servings, add 30 seconds at a time until it’s hot all the way through. I like to add a tiny splash of plant-based milk before reheating because it keeps everything moist and creamy.

The oven or toaster oven works great too, especially if you want to crisp up the edges a bit. Cover your portion with foil and heat at 350°F for about 15 minutes. Take the foil off for the last 5 minutes to let any excess moisture evaporate. This method takes longer but gives you a better texture than the microwave.

If you’re meal prepping for the week, I recommend portioning everything out right after it cools. Use individual containers so you can just grab one and go each morning. Label them with the date if you’re organized like that. I’m not, but I probably should be. They stack nicely in the fridge and make weekday mornings so much easier when you’re running late.

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9) Vegan Hash Brown Breakfast Casserole