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

forkful of vegan breakfast casserole on white plate

5 from 1 reviews

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!

Ingredients

Scale
  • 20 oz Shredded Potato Hashbrowns (refrigerated or frozen and defrosted)
  • 1 Cup Chopped Mushrooms (baby portobello or white button)
  • 1 Cup Chopped Vidalia Onion
  • 1 Cup Chopped Red Bell Pepper (or any color)
  • 1 Cup Chopped Tomatoes (any kind)
  • 1 Cup Chopped Spinach (frozen or fresh)
  • 1 Tsp Minced Garlic
  • 2 Cups Vegan Cheddar Cheese Shreds (divided)
  • Chopped Scallions (to garnish)

Chickpea Egg:

Instructions

  1. Preheat the oven to 425°F.
  2. Chop and prepare your vegetables and set them aside.
  3. In a large mixing bowl, mix together your chickpea egg. The amount of liquid you need will vary so continue adding liquid until it is runny but still a bit thick. Adjust seasonings to taste.
  4. In a greased large 9x13 casserole dish, layer in the hashbrowns.
  5. Then add the chopped veggies and 1 cup of the vegan cheddar cheese shreds.
  6. Now, Pour the chickpea egg mixture over the casserole and spread it out so everything is covered.
  7. Top the casserole with the rest of the vegan cheddar and some sliced green scallions, if desired*.
  8. Bake for about 30 minutes, remove and let it cool slightly before slicing into squares.

Notes

  • When making the chickpea egg, you can use water or plain unsweetened non-dairy milk. You may need more than 4 cups of liquid. You want the mixture to be runny enough that it covers the entire casserole.
  • Feel free to swap out the veggies with anything you'd like! Same goes for seasonings. See details and suggestions in the ingredient section of the blog post.
  • If you add the scallions prior to baking, they'll get crispy! I love that, but you can also add them just to serve if you don't want them browned.
  • To store the baked casserole, allow it to cool before covering and storing in the fridge for up to 7 days. Freeze for 4-5 months. Reheat leftovers in the microwave or oven as needed.

Nutrition

Keywords: vegan breakfast casserole, breakfast casserole, vegan casserole, gluten-free breakfast casserole, eggless breakfast casserole, vegetarian breakfast casserole