Ideal for serving a crowd first thing in the morning, this casserole is filling and easy to prepare. You can even get it ready the night before, then in the morning all you have to do is pop it in the oven! It’s also a great meal prep breakfast, since it makes a lot and will last you all week. The leftovers save well and reheat perfectly. For a vegan brunch feast, serve the casserole alongside Vegan French Toast, Vegan Apple Fritters, Best Ever Vegan Waffles, Simple Vegan Pancakes, Vegan Crepes or Southern Style Vegan Buttermilk Biscuits!
How to make breakfast casserole
This is simply an overview with photos, for the complete recipe, scroll down to the recipe card.
Make ahead option
You can prepare this casserole the night before, then pop it in the oven in the morning! Place the frozen hash browns in the bottom of the casserole dish (no need to thaw with the make ahead option). Layer everything else on, then cover and refrigerate overnight. In the morning, preheat the oven to 350℉ and bake, uncovered, for 65-75 minutes until the “eggs” are firm and the casserole is hot. It will take a bit longer since it will be cold to start with.
Serving suggestions
This vegan breakfast casserole is hearty enough on it’s own, but is great with a few avocado slices, hot sauce and/or fresh salsa. Serve with fresh fruit, toast, fruit salad and plenty of hot coffee or tea.
More make ahead vegan breakfasts
Vegan French Toast CasseroleVegan Overnight OatsVegan Cinnamon RollsVegan Pumpkin Cinnamon Rolls
