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    Home » Breakfast Recipes

    Mexican Egg Casserole

    Published: Aug 28, 2021 by Richa 24 Comments

    Jump to Recipe   Print Recipe

    This Vegan Mexican Egg Casserole gets a delicious Mexican flair with layers of roasted potatoes, onion and bell peppers, spinach, tomatoes, vegan cheese, and fluffy tofu eggs seasoned with taco spice.  Your whole family will gobble this easy brunch recipe up! Nut-free + gluten-free option.

    two plates with vegan Mexican egg breakfast casserole with bell pepper, potatoes and onions

    I love me a good breakfast casserole and today we are adding a Mexican twist to it!

    This easy Vegan Mexican Casserole is my new favorite weekend brunch recipe. I guess you could call it Mexican Egg Casserole or Mexican Egg Bake. Essentially, it is vegan tofu eggs mixed with some pre-baked veggies, some bread, and some vegan cheese shreds then all baked in a casserole dish. It is almost like a vegan egg souffle dish packed with vegetables. You can also add in some cooked beans if you like to make it even more hearty.

    Now let’s talk about the seasonings because that is where we get the Mexican flavors in. Taco seasoning and chipotle chili powder are your best friends for whenever you want to add a pinch of fiesta to any dish.

    I make my own taco spice using this taco seasoning recipe but storebought is fine as well.  Making your own is quick and easy and takes mere minutes using common spices you probably already have, so it’s worth checking out the recipe. When made at home, you can also adjust the flavor and heat to preference.

    overhead shot with two plates with vegan Mexican egg breakfast casserole topped with cheese

    Back to the vegan Mexican casserole – we use a mix of pre-roasted veggies and veggies as add ons. Pre-roasting the potatoes, onion and bell peppers before adding to vegan tofu “egg” mixture is necessary to allow for them to cook. And we all love that aroma of roasted bell peppers and charred onions, don’t we? It makes this vegan egg casserole taste a bit like fajitas.

    two servings of vegan Mexican breakfast casserole with tofu eggs, cheese and vegetables

    MORE SAVORY BREAKFAST OPTIONS

    • Vegan Breakfast Potatotes
    • Tofu Scramble Wrap.
    • Savory Oats Hash
    • Chickpea Chilaquiles
    • Tofu- Bhurji (Indian Scramble)
    • Sweet Potato Hash 
    • Lentil Frittata
    • Sprouted Lentil Avocado Toast

    a serving of vegan Mexican egg casserole
    Print Recipe
    5 from 7 votes

    Vegan Mexican Egg Casserole with Tofu Eggs

    This Vegan Mexican Egg casserole gets a delicious Mexican flair with layers of roasted potatoes, onion and bell peppers, spinach, tomatoes, cheese, and fluffy tofu eggs seasoned with taco spice.  You while family will gobble this easy brunch recipe up! Nut-free + gluten-free option.
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Breakfast, brunch
    Cuisine: American
    Keyword: Mexican breakfast casserole, vegan egg casserole
    Servings: 4
    Calories: 167kcal
    Author: Vegan Richa

    Ingredients

    Ingredients:

    • 1 tsp oil
    • 1 yukon gold potato cubed small
    • 1/2 cup thinly sliced onion
    • 1/2 cup sliced red bell pepper
    • 1/2 tsp chipotle pepper flakes
    • 1/2 tsp salt
    • 1 tsp taco seasoning

    For the Egg Mixture

    • 14 oz firm tofu
    • 2 tsp flour ot use cornstarch for Glutenfree
    • 1/4 tsp black pepper
    • 1/2 tsp salt
    • 1/2 tsp indian sulfur salt Kala Namak
    • 1/2 tsp turmeric
    • 1/4 tsp baking powder
    • 1/4 tsp ground mustard
    • 1 tsp taco seasoning
    • 3/4 cup water

    to add later

    • 1 tomato chopped or 1/2 cup salsa
    • 1/2 cup (78 g) frozen spinach thawed and squeezed or 1 cup fresh spinach
    • 2 slices bread toasted and chopped, or you can omit this to make it gluten-free and add in some black beans, or chorizo.
    • vegan Cheese to top optional

    Instructions

    • Add oil to a 9x9 inch baking dish. Add in the potato, onion, peppers, and the taco seasoning, salt, and chipotle pepper flakes and toss well to coat.
    • Bake at 375 degrees F (190c) for 16-18 minutes, or until the potatoes are almost done. Meanwhile, blend the egg mixture ingredients until smooth.
    • Add the egg mixture to the baking dish. Add in the spinach, tomato or salsa, and the bread, and mix in.
    • Even it out with a spatula. top it with some vegan cheese shreds. then bake for 30-40 minutes, or until the center is set, and not liquid.
    • Remove the baking dish from the oven, let it cool for a few minutes before slicing and serving.

    Notes

    If you plan to use vegan sausage or chorizo, add it to the potato mixture so that it gets golden brown, and then add in your egg mixture.
    Serve with hot sauce or make an egg sauce

    Nutrition

    Nutrition Facts
    Vegan Mexican Egg Casserole with Tofu Eggs
    Amount Per Serving
    Calories 167 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Sodium 608mg26%
    Potassium 627mg18%
    Carbohydrates 24g8%
    Fiber 4g17%
    Sugar 5g6%
    Protein 9g18%
    Vitamin A 3133IU63%
    Vitamin C 39mg47%
    Calcium 104mg10%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • any breakfast casserole needs potatoes – I use Yukon gold potato here.
    • onion and red bell pepper are great here and will be roasted along with the potatoes. If you don’t like onion, skip them and add some onion powder, if wanted.
    • later on, we add fresh spinach and tomatoes or salsa – those don’t have to bake
    • Cubed day-old slices of bread or toast add some texture! And yes, it NEEDS to be toasted!
    • Chipotle pepper flakes and taco seasoning bring on the Mexican flair
    • the base of our vegan egg mixture is blended soft or firm tofu
    • flour is added to thicken the egg mix while baking
    • turmeric for that golden egg color
    •  I like to use a mix of salt and Indian Sulfur Salt (kala namak) to get that eggy taste into the egg sauce.  Sulfur salt smells pretty intense, similar to hard-boiled eggs. If that sounds a bit scary to you, feel free to skip it but I recommend you try it.
    •  apart from salt and pepper we also add some ground mustard and taco seasoning to the eggs for some more oomph
    • in traditional egg casseroles, the eggs make the casserole rise. Here we use baking powder for the same effect.

    Tips:

    • You want to make sure your potatoes are cubed small and evenly.
    • For gluten-free use gluten-free bread and cornstarch or gluten-free flour for thickening
    • Make sure your sandwich bread is vegan. Some have eggs or milk powder added. At the bottom of the nutrition information, it will say if it contains eggs or dairy.
    • Want the casserole extra? Add some vegan cheese shreds to to the tofu egg mix as well
    • Vegan sausage would be another great addition. If you plan to use vegan sausage or chorizo, add it to the potato mixture so that it gets golden brown, and then add in your egg mixture.

    ingredients used for making vegan Mexican egg casserole

    How to make Vegan Mexican Breakfast Casserole

    sliced onion and bell pepper and cubed potatoes in a white casserole dish

    Add oil to a 9×9 inch baking dish.  Slice and dice your veggies. Now add in the potato, onion, peppers, and the taco seasoning, salt, and chipotle pepper flakes and toss well to coat.

    vegetables mixed with seasoning and oil in a white baking dish

    Bake the taco spiced veggies at 375 degrees F for 16-18 minutes, or until the potatoes are almost done. Meanwhile, blend the egg mixture ingredients until smooth.


    roasted bell peppers, onion and potatoes in a casserole dish

    vegan egg mixture being poured on top of roasted vegetables in casserole dish to make egg casserole

    Add the egg mixture to the baking dish. Add in the spinach, tomato or salsa, and the bread, and mix in.

    bread cubes, fresh spinach and tomatoes being added to egg casserole

     

    vegan Mexican egg casserole ready for baking

    Even it out with a spatula. top it with some vegan cheese shreds. then bake for 30-40 minutes, or until the center is set, and not liquid.

    vegan egg breakfast casserole being topped with shredded cheese

    Remove the baking dish from the oven, let it cool for a few minutes before slicing and serving.

    How to serve Mexican Egg Casserole

    You can serve this casserole with some hot sauce, or make an egg sauce, and serve with that.

    overhead shot of freshly baked vegan Mexican egg casserole

    MEAL PREP:

    This vegan Mexican breakfast casserole will keep in the fridge for up to 5 days, so it’s perfect for meal prep! You can also freeze some leftovers and thaw/reheat as needed, though the texture will be slightly different.

    a plate with Mexican egg casserole topped with shredded cheese

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Sue

      March 11, 2023 at 2:50 pm

      5 stars
      This has been on my “make this week” list for over 19 months!!! (I think I might have to retitle that list). I’ll be making it again much sooner. It was very tasty, quick, easy and used ingredients I normally have on hand. Another winner and big thank you to you, Richa, for your hard work and always-delicious recipes.

      Reply
      • Vegan Richa Support

        March 11, 2023 at 5:07 pm

        yay! so glad you finally made it and will again!

        Reply
    2. Carol Murphy

      January 18, 2023 at 1:13 pm

      I’m going to try this recipe as it looks great! I’m wondering if you ever tried this in muffin cups to make individual quiches?

      Reply
      • Vegan Richa Support

        January 19, 2023 at 6:16 pm

        I have not tried but it sounds interesting. Please let us know your thoughts if you give this a try!

        Reply
    3. Jen

      June 19, 2022 at 12:23 pm

      I was wondering if you think I could substitute okara for the tofu. I make soymilk frequently and have a lot of leftover soy pulp (which I use to make vegan biscotti and also vegan cheeses). However, I would like to find additional uses for it. Any opinions?

      Reply
      • Richa

        June 27, 2022 at 9:22 pm

        I haven’t tried it. Make a small portion to check

        Reply
      • Emily

        January 21, 2023 at 8:57 am

        5 stars
        Yum! Your taco seasoning blend is my favorite homemade mix. The best part are the crispy, browned edges of the casserole. I’m stealing another reviewer’s idea of making burritos with the leftovers for easy lunch to-go!

        Reply
        • Vegan Richa Support

          January 23, 2023 at 10:11 am

          Love it!

          Reply
    4. Michelle

      April 20, 2022 at 2:03 pm

      If I want to make this for a larger group and use a 9×13 casserole dish, would I double everything including the tofu? Or just use the same amount of tofu and double everything else?

      Reply
      • Vegan Richa Support

        April 26, 2022 at 7:46 am

        goign from 9×9 to 9×13 – doubling will be too much…. you could do another 1/2 recipe

        Reply
    5. Sheena Verma

      January 24, 2022 at 7:57 pm

      5 stars
      I loved the recipe, thank you Richa, it was amazing. Only modifications I made were: I put broccoli instead of spinach because I had it on hand, I omitted taco seasoning because I didn’t have any, and I used “real” shredded cheddar cheese on top because I’m vegetarian, not vegan.

      Reply
      • Richa

        January 24, 2022 at 11:11 pm

        Awesomec

        Reply
    6. Nancy

      January 22, 2022 at 5:29 pm

      This looks fantastic! Do you have any thoughts on putting it in the fridge after combining everything and baking the next morning?

      Reply
      • Vegan Richa Support

        January 26, 2022 at 11:07 am

        thanks, you could do that – but it would be even better if you kept all the veggies in the dish, covered and the ‘egg’ mixture separate and combined when ready to bake. but either way will work just fine.

        Reply
    7. Belvy

      December 16, 2021 at 7:11 pm

      5 stars
      Yum! I used an anaheim (and an orange) pepper to go with the Mexican flair. Breakfast for dinner! Could even be for company.

      Reply
      • Vegan Richa Support

        December 17, 2021 at 10:02 am

        mmmmmmm Ole!

        Reply
    8. Jessica

      September 02, 2021 at 2:06 pm

      So good!
      I added 1/2 of a Trader Joe’s soy chorizo to it and 1 can of rinsed/drained black beans. It was perfectly spicy for us.

      I’m not sure where I went wrong, but I ended up with enough that I had to bump up to a 9x11pan. (That’s ok-lots of leftovers for tomorrow!)

      I missed the step about blending the tofu, so mine turned out to be more of a crumbly-style scramble but it’s still really good! We just rolled it up into breakfast burritos!

      I will absolutely make this again.

      Reply
      • Richa

        September 02, 2021 at 3:20 pm

        Ooh great idea for baked scramble casserole version ! Yes the volume of the beans and soyrizo would need a bigger pan

        Reply
    9. Bev

      August 29, 2021 at 10:59 am

      5 stars
      Delicious!!! The flavors are fantastic—all the way through!
      Mine turned out watery, though. Probably because I used silken tofu instead of a block of tofu. I suppose it could be used with more thickener (flour or cornstarch) added.

      I served it with (homemade) vegan sour cream, avocado and cilantro.
      I’ll be making this again and again!

      Reply
      • Richa

        August 29, 2021 at 4:24 pm

        Yes, I usually use firm tofu. Or the one that says medium firm . Silken is way too soft and high moisture. You can add 2 tsp more flour to help it set. Bake a few minutes longer as well

        Reply
    10. Diana

      August 29, 2021 at 10:49 am

      5 stars
      I saw this last night and had to try it this morning since I had all the ingredients. Recipe was a bit involved because I made your taco seasoning and made homemade salsa for this. About 5 minutes before it was done, I added more salsa on top and sprinkled cheddar cheese on top. Next time I will try it with the diced tomato in the tofu mix and continue to add the salsa on top with the cheese. Thank you for this recipe! I will definitely be making this again and again.

      Reply
      • Richa

        August 29, 2021 at 3:32 pm

        Awesome! Yes prep those before

        Reply
    11. Barbara

      August 28, 2021 at 7:58 am

      This looks delicious and exactly what I need to take to work for morning snack! I am very new to cooking with tofu and wonder does it have to be drained?

      Reply
      • Vegan Richa Support

        August 30, 2021 at 11:59 am

        yay! yes, you do need to drain it

        Reply

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