Vegan Breakfast Casserole

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 

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!

Mix-Ins: 

• Meatless grounds, vegan bacon, or sliced sausage 
• Black beans or pinto beans 
• Olives or capers 

Toppings: 

• Breadcrumbs 
• Crushed cornflakes 
• Scallions 
• Sliced avocado
• Hot sauce 

Sides: 

• Toast 
• Green salad or sauteed greens 
• Berries or cut melons 
• Homemade salsa 

FAQs