Vegan Breakfast Casserole (Gluten-Free, Allergy-Free)

This super easy Vegan Breakfast Casserole is just what you need for a comforting make-ahead breakfast! It's completely meatless, gluten-free, allergy-free, and packed with plant-based protein from a chickpea flour egg, veggies, hashbrowns, and dairy-free cheddar cheese! A perfect savory brunch recipe for feeding a crowd and totally freezer-friendly!

The greatest vegan breakfast casserole recipe that you're not going to believe is 100% meatless, egg-free, dairy-free, and soy-free too! No mock meats or tofu here! This hearty breakfast casserole is loaded with a protein-packed chickpea flour egg mixture, tons of fresh veggies you can customize for your tastes, and a potato hashbrown bottom crust! Top it with your favorite vegan cheddar cheese, a sprinkle of green onion, and if you're feeling wild, a dose of hot sauce never hurt!

Why You'll Love This Easy Breakfast Casserole

You might have thought your days of enjoying a savory breakfast casserole, (heavy on the eggs, meat, and dairy) were long gone. Well, now you can still enjoy that hearty brunch classic and get the added benefits of it being healthy and nutritious! Whether you're feeding a crowd during the holidays or want something you can meal prep and make ahead of time to pop in the freezer for a rushed morning reheat, this casserole has your back! It's 100%:

• Gluten-Free
• Vegan & Vegetarian
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
• Grain-Free
• Sugar-Free & Oil-Free
• Packed with 100% Plant-Based Protein (No tofu or mock meats!)
• Healthy Comfort Food
• Easy, Quick, Freezer-Friendly, and Budget-Friendly
• Super Kid-Friendly & Perfect for Feeding a Crowd

What's In This Healthy Breakfast Casserole?

• Potato Hashbrowns: The bottom layer of this casserole is the hashbrowns! You can use frozen and defrosted shredded hashbrowns or a plain pre-shredded refrigerated variety like Simply Potatoes (which is what I used). Of course, if you're feeling ambitious, you can always shred potatoes and make them from scratch!
• Vegetables: You can mix and match your veggies for this casserole! I chose some classic breakfast veggies, including red bell pepper, baby portabello mushrooms, tomato (any kind, I used Roma), onion, garlic, and spinach! I used frozen spinach and just made sure it was broken up into small chunks. You can you fresh too! Other veggies you might like would be zucchini, broccoli, kale, other types of peppers, carrots, corn, etc.
• Vegan Cheddar: Now you don't "have" to use a packaged vegan cheddar if you want this meatless casserole to be 100% whole food. You can season your egg mixture with more nutritional yeast to make up for the lack of cheddar. Since I know you'll want some "cheese", pick your favorite brand (So Delicious, Daiya, Violife, Good Planet), and load it on in the middle of the casserole and on top! You can even pick a mixed Mexican variety or pepper jack if you want! Alternatively, you can also skip the cheese and add homemade nacho cheese sauce to the top of the casserole after baking!
• Chickpea Egg: The STAR of the show! Don't worry, there is nothing fancy here and you definitely don't need tofu or Just Egg. This chickpea egg is a simple mixture of chickpea flour, water (or non-dairy milk), plus seasonings which include turmeric, pepper, and nutritional yeast! You only need a small amount of nutritional yeast since you're using vegan cheddar, but if you don't use the cheddar, you can up the amount of nutritional yeast to get a more cheesy flavor. You can also add a few shakes of smoked paprika for a "smokey, meaty" flavor or some Kala Namak, which is Himalayan Black Salt, for a sulfur "eggy" flavor!

Can I Add Vegetarian Meat To My Casserole?

If you DO what to add some meatless vegetarian meat to your casserole, you can! You can crumble up some vegan eggplant bacon, coconut bacon, or even use some Beyond Beef Crumbles and just mix these right in with the veggie layer which you'll see below!

How To Make The Vegan Breakfast Casserole

1. First, you'll need a large 9x13 casserole dish, before you layer in your hashbrowns.
2. Then add your chopped veggies and half the vegan cheese.
3. In a bowl, you'll mix up your chickpea egg. The amount of liquid you need will vary depending on your brand of chickpea flour, I've found. It should be thick, but still runny.
4. Pour the egg mixture over the casserole so everything is covered.
5. Top the casserole with the other half of vegan cheddar and green onion if you want before popping it in the oven!
6. Bake for just about 30 minutes, remove and let it cool a bit before slicing it up!

Make-Ahead and Freezing Instructions

• Make-Ahead & Meal Prep: To make this veggie-packed breakfast casserole ahead of time, you can chop all your veggies, whisk together the eggless chickpea egg, and layer all the components in your baking dish the night before and store it in the fridge, ready to bake the next morning. This is great if you're having guests over for the holidays and want to serve them a warm meal the next day! You can also meal prep this for yourself to have in the fridge for the week! Bake the casserole, let it cool, and store, covered, in the fridge for up to 7 days! Simply reheat in the microwave or the oven at 350°F until warmed through.
• Freeze: You can freeze the baked casserole, tightly wrapped and covered with foil for 4-5 months. Thaw in the fridge and reheat in the oven at 350°F until warmed through. You can also pre-slice the casserole into individual portions before freezing for a quicker and easier thawing and reheating process.

Serving Suggestions

You really don't need anything else with this super hearty vegan breakfast, but a few sides and toppings never hurt! Pair your casserole serving with a side of fresh seasonal fruits, gluten-free toast with dairy-free butter or jam, homemade biscuits and gravy, mini cornbread muffins, eggplant bacon, or a crisp cucumber salad!

You can top the casserole with some hot sauce, ketchup, bbq sauce, a sprinkle of vegan parmesan, fresh chopped scallions, or fresh herbs like parsley or cilantro!

More Savory Eggless Breakfast Recipes:

• Mexican Spaghetti Squash Hash Browns
• Mini Chickpea Flour Vegan Frittata Bites
• Roasted Skillet Breakfast Potatoes with Peppers & Onions
• Vegan Chickpea Flour Omelette
• Vegan Chickpea Scramble

Print

While I may not personally be a huge fan of savory breakfasts, (give me the cereal and pancakes please!), this eggless breakfast casserole is a must-have for brunch, even "breakfast for dinner", in my opinion! When you need a hearty vegetarian breakfast for a crowd...this.is.it!

So tell me:

+ Savory or sweet for breakfast?

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