Vegan Breakfast Casserole

YouTube video

Breakfast Casserole

Jill Dalton
This creamy and delicious Plant Based Vegan Breakfast Casserole is a perfect way to start your day. It is packed so full of veggies that it will satisfy even the largest of appetites and is versatile enough to be eaten for breakfast, lunch or dinner!
4.50 from 2 votes
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 6 people
Calories 159 kcal




  • Preheat your oven to 450°F.
  • Place all vegetables into a large mixing bowl.
  • Add the spices and vegetable broth into the bowl with the vegetables and stir well.
  • Pour the vegetables onto a parchment lined baking sheet and bake for 25 minutes.
  • Add the sauce ingredients to a blender and blend until smooth.
  • Once vegetables are finished baking, pour them into a large mixing bowl.
  • Add the frozen spinach and the sauce and mix well.
  • Pour mixture into a 9 x 9 baking dish and bake for 30 minutes.
  • Will keep in the fridge for up to 5 days.


Calories: 159kcalCarbohydrates: 29gProtein: 10gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 93mgPotassium: 945mgFiber: 5gSugar: 4gVitamin A: 5272IUVitamin C: 40mgCalcium: 94mgIron: 3mg

25 thoughts on “Vegan Breakfast Casserole”

  1. I made this and it was delicious! I love the flavors…and the meal the next day. Even my mom who is not WFPB liked it. Thank you!

  2. I made this!! It was delicious. I had some left over vegan cheese I made. I poured that over the top before baking it. GREAT!!!

  3. I need to avoid soy for thyroid issues as per my ND, and so was wondering what you might suggest to replace the tofu-white beans maybe? Thanks so much for any advice in this specific recipe as well as just in general, as I see you do use soy a fair bit in your ingredients. I actually love tofu so a bit of a bummer-lol.

    1. I haven’t tried substituting the tofu but I think you are right. Maybe some kind of white bean would work.

  4. One of things I’ve missed since eating a plant-based, gluten- and sugar-free diet, is a frittata with veggies. Made this recipe yesterday and felt like I was eating a frittata, only even better. What I had on hand were: summer squash, onion, bell pepper, brussel sprouts,mushrooms, and just-picked tomatoes. Because I like spiced-up food, I used lots of Aleppo pepper, sumac, coriander. I don’t use purchased vegetable broth, to avoid the sodium and other add-ins, so I made a broth from locally made organic chickpea miso. Also used apple cider vinegar instead of wine vinegar. Delicious!

    1. I haven’t tried any substitutes but I think a can of some kind of white bean or garbonzo beans might work.

  5. Kristine Crowley

    Very good. I made this for my family but they were not as keen as I was. I made a mistake and doubled the liquid aminos which I thought would ruin it but it did not. I would add more nutritional yeast as I tried a bit with some and that was more to my liking. I am transitioning from salt, sugar and fat laden diet so I feel my tastebuds are still adapting to a no salt, sugar or oil vegan diet. I am so thankful for your recipes and your generosity.

  6. Could I assemble this the night before and bake it in the morning. I would like to do have this Christmas morning. Thank you, and I love all your recipes I have tried!

  7. Could I assemble this the night before and bake the next morning? I would like to serve it Christmas morning. Thanks for any insight.

  8. I made it for dinner last night. Completely enjoyed it. I love that a recipe like this can be made with whatever veggies you have on hand.

  9. I had my eye on this recipe for a while, and finally got to make it. I’m so glad I finally got to make it. It was so delicious.

  10. What can I use instead of broth? Want to try today for dinner, will check every hour for your response.

Leave a Comment

Your email address will not be published. Required fields are marked *