Vegan Breakfast Casserole

During these uncertain times, it can be difficult to differentiate between weekdays and weekends. To help make the weekend feel special, we treated ourselves to a cooked breakfast with all our favorite breakfast foods: hashbrowns, sausage, and a yummy scramble with veggies….all in one layered and delicious casserole!

This would be a great breakfast or brunch to serve to guests, once we are allowed to have guests again! It would also be a perfect treat for Mother’s Day or any holiday morning. Does someone in your household have a birthday coming up? Surprise them with a homemade feast!

We ate the second half of this casserole the next day, and I think it was even better heated up as leftovers! The layers had a chance to bond together and the “cheese” was even gooier and more melty the second time around. I highly recommend this casserole as a make ahead brunch recipe, or even just a meal prep healthy and filling breakfast idea for your weekdays. Enjoy!

1 cup crumbled cooked vegan breakfast sausages (I used Gimme Lean breakfast sausage)
1 package extra firm tofu, drained and pressed
2 Tbsp nutritional yeast
1/2 tsp turmeric
1/2 tsp lemon juice
1/4 tsp onion powder
salt and pepper
1 Tbsp olive oil
6 baby carrots, diced
1/2 yellow onion, diced
1/2 jalapeno pepper, de-seeded and diced
1 clove garlic, minced
5-6 frozen hashbrown patties
1/2 cup vegan cheese (I used Daiya mozzarella)
6 grape tomatoes, halved
1/2 avocado and chopped fresh parsley for serving, if desired

Preheat oven to 350 degrees. Cook the vegan breakfast sausage according to package instructions, allow to cool slightly, and then chop or crumble into bite-size pieces. Set aside.

Crumble tofu into a large bowl and mix in nutritional yeast, turmeric, lemon juice, onion powder, and a generous pinch of salt and pepper until evenly incorporated. Set aside. In a large skillet, add olive oil and heat over medium heat. Saute carrot, yellow onion, and jalapeno pepper for about three minutes, adding garlic for an additional minute. Next, fold in tofu mixture and reduce heat to low, cooking for 2-3 minutes more. Remove from heat and set aside.

In an 8×8″ square pan, arrange frozen hashbrown patties in a layer, covering the bottom and cutting into smaller shapes to fit as necessary. Next, spread a layer of the crumbled breakfast sausage and sprinkle cheese evenly over the top. Pour tofu scramble mixture on top of the cheese, and lastly, arrange tomato halves face up on top. Bake in the oven for 30 minutes. Serve with fresh parsley and avocado slices if desired.

Serves 4

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