Bake the very best vegan breakfast casserole to start your day on the right foot. Creamy, cheesy, and hearty, it's the healthy comfort food you've been craving. Savory and delicious!
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If you’re looking for a cozy and satisfying morning meal, this vegan breakfast casserole is it! It’s packed with crispy hash browns, a creamy vegan cheese sauce, and lots of cooked veggies. The flavors come together so well, and it’s the kind of dish everyone can enjoy! Whether you’re making it for a weekend brunch or meal prepping for the week, this casserole makes mornings easy and delicious.
What’s great is that you can prep it ahead of time and just bake it when you’re ready. It’s also super flexible, so you can use whatever veggies you have on hand. The vegan cheese sauce is rich and creamy, but made with simple, dairy-free ingredients. Serve it fresh out of the oven, or reheat it the next day—it tastes amazing either way!
If you’re searching for a similar vegan breakfast recipe, try these dairy-free tofu breakfast burritos—they’re perfect for taking on-the-go or meal prepping. And, if you’re craving an easy casserole dish for lunch or dinner, you’ll love this Mexican-inspired rice and beans dump and bake recipe. It’ll soon become a favorite, go-to meal all year long! They’re both so good!
Why This Best Breakfast Potato Casserole is So Awesome
This vegan breakfast casserole is packed with flavor, thanks to the savory tofu scramble, tender potatoes, and your favorite veggies. It’s super easy to make ahead, which makes mornings way less stressful. Plus, it’s perfect for feeding a crowd or enjoying as leftovers all week!
It’s Packed with Comfort Food Vibes.Hash browns, melty vegan cheese sauce, and hearty veggies come together for the ultimate cozy breakfast. It’s warm, filling, and feels like a hug on a plate!
Super Easy to Make Ahead. You can prep everything the night before and just bake it in the morning. That means less rush and more relaxing time with coffee or tea.
Great for Feeding a Crowd. This casserole is a hit at brunch parties or family breakfasts. One big dish makes several servings, so it’s perfect for sharing.
Leftovers Taste Amazing. This dish reheats really well, so it’s great for meal prep. You’ll have a delicious breakfast (or lunch!) ready to go for the next few days.
It’s 100% Dairy-Free and Delicious. The vegan cheese sauce is creamy and flavorful without any dairy. You won’t miss the real thing—it’s that good!
Key Ingredients and Substitutions
This tasty vegan breakfast casserole uses simple, wholesome ingredients like hash browns, cooked veggies, and a creamy plant-based cheese sauce. You can also swap ingredients based on what you have in your vegan pantry, so it’s super easy to make it your own!
Hash Brown Potatoes – Give your wedges that crispy, golden outside with a soft, fluffy inside. Russet or Yukon Gold potatoes would work, too—just cut them into wedges and soak them in water for 30 minutes before cooking for extra crispiness.
Mushrooms – Add a savory, umami flavor that makes the dish extra hearty and gives a nice chewy bite. Try chopped bell peppers or zucchini for a lighter option if you don’t like mushrooms.
Frozen Spinach – An easy way to sneak in some greens and add color and nutrients. Thaw it first and squeeze out extra water. Or use fresh spinach—just sauté it before adding.
Plant Milk – Helps create a smooth, creamy base for the cheese sauce. Go for unsweetened almond, soy, or oat milk. Just make sure it’s unflavored.
Cashews – Make the cheese sauce super rich and creamy once blended. No cashews? Use sunflower seeds or even silken tofu for a nut-free option.
Nutritional Yeast – Gives the sauce its cheesy, savory flavor—so good! A spoonful of miso or a splash of soy sauce can help bring back some of that savory depth.
Cornstarch – Thickens the sauce so it sticks nicely to the potatoes or bakes into the casserole. You can also use arrowroot powder or tapioca starch for the same effect.
Tahini – Adds a rich, nutty flavor and makes the sauce feel extra creamy. Just a little goes a long way! Try almond butter or sunflower seed butter as a tasty stand-in.
Miso Paste – Adds depth and a salty, umami flavor that takes the cheese sauce up a notch. If you don’t have miso, use a splash of tamari or soy sauce for a similar effect.
Apple Cider Vinegar – Adds a tangy kick that balances out the richness of the sauce.Try lemon juice for that same pop of acidity.
Vegetable Variations
Make this breakfast casserole with hash browns your own by swapping out the vegetables for the ones you love (or leftovers from the fridge). Keep changing it up with the seasons to make every serving fresh and exciting. A few of our favorites include:
Asparagus, cut into 1-inch lengths
Broccoli, cut into florets
Cauliflower, cut into florets
Green Beans, cut into 1-inch lengths
Kale, stemmed and chopped
Peppers, diced
Zucchini, sliced or diced
How To Make This Vegan Breakfast Casserole
This recipe is made for lazy mornings! Prep the veggies and vegan cheese sauce the night before to make this already easy recipe a breeze! Just remove from the refrigerator and allow it to come to room temperature before you start.
Preheat your oven to 375°F. Line a 9-inch square baking pan with parchment paper.
Make The Veggies
Step 1: Cook the Veggies – Add the mushroom and spinach to a large skillet preheated over medium-high heat. Season with salt, and cook until the mushrooms are softened. Add the onion and garlic powders, adding water as needed to prevent any sticking.
Make The Vegan Cheese Sauce
Step 2:Blend the Vegan Cheese Sauce – Process the cheese sauce ingredients in a high-speed blender until smooth.
Assemble The Casserole
Step 3: Mix Hash Browns and Cheese – Place the hash browns into a large bowl. Pour half of the cheese mixture and gently mix to combine. Transfer half of the mixture to the parchment-lined dish.
Step 4: Layer and Add Cheese Sauce – Place the mushroom and spinach mixture over the potato layer. Top with the remaining potato mixture. Add the rest of the cheese sauce over the top. Sprinkle with the smoked paprika.
Step 5: Bake and Serve – Bake for 55 minutes or until the top is golden and bubbling. If you’d like the top more browned, place it under the broiler at the end of the baking time for about 5 minutes.
Tips For Success
No experience required! This veggie-loaded vegan breakfast casserole is easy enough for anyone to master in one try. For the absolute best results, here’s what you need to know:
Plan Ahead – Make your veggie filling and cheesy cashew sauce the night before to streamline the cooking process in the morning. Make sure everything comes back at room temperature before baking.
Sauté with Water (Not Oil) – Use a nonstick pan when cooking the mushrooms and spinach, adding a little bit of water if needed to prevent them from sticking. You shouldn’t need much, though, because they should exude a good amount of water themselves.
Hit the Sauce – Hash browns vary greatly in size and shape, so depending on the cut of the potatoes, you’ll need to adjust the amount of sauce for proper coverage. The veggies should be coated generously, but not drowning. Leftover sauce can be used to make queso, top pizzas, and tossed with pasta dishes. Store in an airtight container in the fridge for 5 – 7 days.
Let Cool for Cleaner Slices – It’s delicious piping hot, straight out of the oven, but you’ll be better off serving it with a large spoon than a spatula. The casserole sets more firmly as it cools, making it easier to portion out evenly.
Helpful Serving Suggestions
This hearty vegan breakfast casserole is perfect for sharing and easy to serve in fun ways. Whether you’re feeding a crowd or saving leftovers, it tastes great fresh out of the oven or reheated later. With a mix of tofu scramble, potatoes, and tasty add-ins, it works for brunch, meal prep, or even breakfast-for-dinner!
Let the casserole cool for about 20–30 minutes, then store it in an airtight container in the fridge for up to 4 days.
Can I freeze this potato breakfast casserole?
Sure! If you want to freeze it, wrap slices in foil or use freezer-safe containers—it’ll keep for 2 to 3 months. When you’re ready to eat, reheat it in the oven or microwave until it’s hot, and add a splash of plant milk if it feels a little dry.
Can I make this vegan breakfast bake gluten-free?
Yes, you can definitely make it gluten-free! Just make sure all your ingredients are safe. Use plain potatoes (they’re naturally gluten-free), and double-check that any plant-based sausage, non-dairy milk, or vegan cheese you add is labeled gluten-free. Also, if you’re using spices or sauces (like soy sauce), switch to gluten-free versions like tamari. That’s it—easy swap, same cozy casserole!
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Sometimes you need a leisurely breakfast casserole to impress your guests. This simple recipe uses oil-free frozen hash browns, which I always have on hand. For the vegetable filling, feel free to substitute any of your favorite veggies, such as broccoli, zucchini, peppers, and asparagus.
For The Veggies: (can be prepped the night before to make morning prep faster!)
8ouncesmushrooms, any type, sliced
110-ounce bagfrozen chopped spinach
¼teaspoonsalt, plus more to taste
¼teaspoongarlic powder
¼teaspoononion powder
For The "Cheese" Sauce: (can be prepped the night before to make morning prep faster!)
2cupsunsweetened, plain plant-based milk
½cupraw cashews
¼cupnutritional yeast flakes
3tablespoonscornstarch
1tablespoontahini
1tablespoonlight or white miso paste
4teaspoonsapple cider vinegar
2teaspoonsonion powder
2teaspoonsgarlic powder
1teaspoonDijon mustard
1teaspoonlemon juice
1teaspoonsea salt or to taste
1teaspoonhot sauce, optional
¼teaspoonblack pepper
For The Potatoes:
120–26-ounce bagfrozen oil-free shredded or diced hash brown potatoes, (such as Trader Joe’s or Cascadian Farm)
For The Topping:
1teaspoonsmoked paprika
Instructions
If you prepped the veggies and “cheese” sauce the night before, remove it from the refrigerator and allow it to come to room temperature.
Preheat the oven to 375°F. Line a 9-inch square baking pan with parchment paper.
To Make The Veggies:
In a large skillet, add the mushrooms and spinach season with the salt, and cook over medium-high heat until the mushrooms are tender. Add the garlic and onion powders, stir, and cook for just a minute more. Add water as needed to prevent sticking. Taste and add a bit more salt if needed. Set aside.
To Make The "Cheese" Sauce:
Combine the cheese sauce ingredients in a high-powered blender and process until smooth. Taste and add more salt, if needed.
To Assemble The Casserole:
Put the frozen hash browns in a large bowl.
Pour about half of the cheese sauce into the bowl of frozen hash browns and mix until thoroughly combined, then add a bit more sauce if needed to ensure even coverage.
Transfer half of the potato mixture to the lined pan. Cover the potato mixture with the mushrooms and spinach. Top with the remaining potato mixture, then pour the remaining cheese sauce over everything. Sprinkle the smoked paprika on top.
Bake for 55 minutes or until the top is golden and bubbling.
If you’d like the top more browned, place it under the broiler at the end of the baking time for about 5 minutes.
Notes
Storing Leftovers: Let the casserole cool for about 20–30 minutes, then store it in an airtight container in the fridge for up to 4 days. If you want to freeze it, wrap slices in foil or use freezer-safe containers—it’ll keep for 2 to 3 months. When you’re ready to eat, reheat it in the oven or microwave until it’s hot, and add a splash of plant milk if it feels a little dry.
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This recipe is slightly adapted from PlantPure Comfort Food by Kim Campbell. BenBella Books 2022. Thank you to our amazing World of Vegan recipe testers Margo Henderson, Taylor Gillespe, Ruth Havertz, and Marilyn Vega for testing this recipe.
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My only critique about this Breakfast Casserole is that it only last two days when meal prepping. Not because it went bad or anything, but because there was none left. I guess I’ll triple the recipe next time.
Leave a Comment
This casserole recipe looks amazing! Perfect for the holidays.
What a brilliant idea! One dish for the entire family, perfect for the kiddos 🙂
This breakfast casserole turned out so delicious! Will be making it again!
This vegan breakfast casserole was an easy, cheesy and delicious way to start our weekend as a brunch item. Love the flavors and textures!
My only critique about this Breakfast Casserole is that it only last two days when meal prepping. Not because it went bad or anything, but because there was none left. I guess I’ll triple the recipe next time.
Love to hear that! 🙂
A great new addition to our brunch top ten hits!
I love a new breakfast idea to switch things up! Love this recipe!
Absolutely delicious! A crowd pleaser for sure!
First time making a breakfast casserole and now I’m hooked! Love that it can be prepped in advance!
We love that this is a meal in itself…nothing extra needed! We enjoy adding red peppers for color, nutrition and taste.
What a perfect brunch recipe! I love that you can prepare it ahead of time, too. Delish!