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This Vegan Egg Casserole is loaded with veggie goodness baked in one pan along with vegan “egg” made from blended tofu. Mushrooms add a touch of earthy flavor and satisfying savoriness to this vegan breakfast casserole. Serve with a quick vegan hollandaise.

vegan egg casserole on a small plate served with vegan hollandaise sauce
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Who doesn’t love a breakfast casserole? Savory casseroles and one-pan dishes like this Vegan Eggs Benedict Casserole are the queens of any brunch buffet or potluck. Quick, delicious and the clean-up is easy.

But wait? Is it even possible to make a vegan breakfast casserole? Let me tell you, with the help of some of the vegan “fun” foods like tofu, the answer is yes, you can!

overhead shot of two servings of vegan egg breakfast casserole with vegan hollandaise

This vegan egg casserole recipe features some typical breakfast ingredients like toast, onions, mushrooms, and vegan “eggs” made from a blended tofu mixture. To add an egg benedict spin on this, I served this up with a quick vegan hollandaise sauce but you can also use vegan cashew cheese sauce or a drizzle of hot sauce. Who could say no to all that?!? I guarantee that everyone at the table will be happy.

Serve up this Vegan Breakfast Casserole to a hungry crowd and freeze the leftovers (should there be any) for a quick savory breakfast! An easy breakfast everyone can enjoy!

overhead shot of a serving of vegan breakfast casserole served with vegan hollandaise

What I love most about this recipe is how customizable it is! You can add vegan sausage, any veggies you like and even a drizzle of hot sauce, if that’s your jam.

two servings of vegan egg casserole drizzled with vegan hollandaise sauce

MORE SAVORY BREAKFAST OPTIONS

Vegan Eggs Benedict Casserole

5 from 20 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 38 minutes
Total: 53 minutes
Servings: 4
Course: Breakfast, brunch
Cuisine: American
This Vegan Egg Breakfast Casserole is loaded with veggie goodness baked in one pan along with an easy vegan "egg" sauce made from tofu. Mushrooms add a touch of earthy flavor and savoriness to this vegan breakfast casserole.
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Ingredients 
 

  • 2 slices Sandwich bread toasted, then cubed or thinly sliced
  • 1 tsp oil
  • 2 green onions, chopped, white and green separated , green used for garnish
  • 1 cup thinly sliced, or chopped mushrooms
  • 1/4 tsp dried thyme
  • 1/8 tsp salt

For the egg mix

  • 7 oz soft or firm tofu
  • 1 tsp flour
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/4 tsp indian sulfur salt/Kala namak
  • 1/4 tsp turmeric
  • 1/8 tsp baking powder
  • 1/8 tsp ground mustard
  • 1/2 cup water

More additions:

  • 1/2 cup chopped spinach
  • 1/2 cup chopped red bell peppers

For the vegan hollandaise

  • 1 tbsp vegan butter
  • 2 tbsp all purpose flour
  • 2 tsp nutritional yeast
  • 1/4 tsp turmeric
  • 1 cup water
  • 1/2 tsp Kala namak (Indian sulphur salt), divided

Instructions 

  • Toast the slices, and chop if you haven't already, and set aside.
  • In 8×7 inch or similar size baking dish, add oil, and spread and add mushrooms, onions, thyme, and salt, and toss well. (Add in a few drops of liquid smoke or mix in some vegan bacon here if you wish ). then put it in the oven at 350 degrees F for 6-8 minutes.
  • Meanwhile, make your egg mix by blending all the ingredients from tofu up to water until smooth.
  • Remove the baking dish from the oven, then add in the bread, spinach, and peppers, and drizzle the egg sauce all over ,and lightly toss to coat. Even out with a spatula, and bake again for 25-30 minutes, or until the mixture is set in the middle.
  • Remove the dish from the oven, garnish with the reserved green onions, and serve after 5 minutes.
  • Make the hollandaise : mix all the ingredients and 1/4 tsp kala namak in a saucepan over medium heat. Whisk well to mix the flour. Cook until the mixture thickens evenly then take off heat. Add the remaining kala namak after 5 mins and mix in. Use sauce generously over the casserole

Video

Notes

  • Glutenfree: use rice flour or cornstarch instead of flour to thicken. And use Glutenfree bread 
  • Take this into a Mexican direction by adding green chiles or pickled jaleños and drained sweetcorn. Season the egg mix with some cumin and oregano and serve with cilantro and drizzle with hot sauce.
  • Want the casserole cheesy? Add some vegan cheese shreds to it! 

Nutrition

Calories: 119kcal, Carbohydrates: 17g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Sodium: 434mg, Potassium: 291mg, Fiber: 2g, Sugar: 3g, Vitamin A: 998IU, Vitamin C: 27mg, Calcium: 61mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Ingredients for making Vegan Egg Casserole:

  • No breakfast bake without bread – use day-old slices of bread or toast! And yes, it NEEDS to be toasted! Sourdough bread adds a nice tanginess to the dish – so use what you have!
  • we use firm tofu instead of egg :firm tofu makes for a volume for the egg. Silken can be a bit more pasty
  • A bit of flour helps thicken the egg and baking powder gives it a bit of a rise like eggs would.
  • Turmeric lends a gorgeous golden hue to the breakfast bake – just like egg yolks would in a regular egg casserole.
  • Veggies: I like a mix of onions, mushrooms, spinach, and bell peppers here but you can add in peas, corn, chickpeas, swiss chard, kale, or whatever you want really.
  • I like to use a mix of salt and Indian Sulfur Salt (kala namak) for the egg sauce. The sulfur salt will give your eggless casserole an egg-like taste. Those who are not accustomed to black sulfur salt often describe the smell as similar to hard boiled eggs. If that sounds a bit scary to you, feel free to skip it.
  • I serve this with a vegan hollandaise made from flour, vegan butter, nutritional yeast and water. Turmeric gives it the signature color!
ingredients for making vegan egg casserole

Tips & Substitutions:

  • Take this into a Mexican direction by adding green chiles or pickled jalapeños  and drained sweetcorn. Season the egg mix with some cumin and oregano and serve with cilantro and drizzle with hot sauce.
  • Any mushroom will do here – I like portobello or white  button. Shiitake would also work and chanterelle or porcini would actually be incredible!
  • Make sure your bread is vegan. At the bottom of the nutrition information, it will say if it contains eggs or dairy.
  • Want the casserole cheesy? Add some vegan cheese shreds to it!
  • Vegan sausage would be another great addition.

How to make Vegan Eggs Benedict Casserole:

chopped mushrooms and onions in a casserole dish

Toast the bread slices, and chop them if you haven’t already, and set them aside. In an 8×7 inch baking dish, add oil, and spread and add mushrooms, onions, thyme, and salt, and toss well, then put it in the oven at 350 degrees F for 6-8 minutes.

Meanwhile, make your vegan egg mix by blending all the ingredients from tofu up to water until smooth.

baked mushrooms and onions in a casserole dish

Remove the baking dish from the oven, then add in the bread, spinach, and peppers, optional vegan cheese and drizzle the egg mix all over, and lightly toss to coat. veggies for vegan breakfast casserole in a casserole dish

bread being added to vegan breakfast casserole
vegan egg sauce being poured over breakfast casserole
vegan cheese shreds being sprinkled on top of vegan breakfast casserole

Even out with a spatula, and bake for 25-30 minutes, or until the mixture is set in the middle.

vegan breakfast casserole ready to be baked

Remove the dish from the oven, garnish with the reserved green onions, and serve after 5 minutes with vegan hollandaise (recipe below)

freshly baked vegan breakfast casserole in a white ceramic baking dish

Make the hollandaise : mix all the ingredients and 1/4 tsp kala namak in a saucepan over medium heat. Whisk well to mix the flour. Cook until the mixture thickens evenly then take off heat. Add the remaining kala namak after 5 mins and mix in. Use sauce generously over the casserole

Meal Prep:

This vegan 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.

two servings of vegan breakfast casserole sprinkled with green onions

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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47 Comments

  1. Mary says:

    Hi,
    This recipe sounds really creative and delicious. I want to make it today. I’d like to add vegan bacon lardons but I’m not sure if I should fry them a bit first before adding them to the casserole dish or will they cook enough in the dish? I’m thinking to fry them first so they’re a bit crispy but I’d like to know your opinion. Thanks so much!

    1. Vegan Richa Support says:

      Frying them first to get crispy is a good idea.

      1. Mary says:

        5 stars
        I just made this for dinner today and fried the vegan bacon lardons first. It all turned out great. This is such a unique and yummy recipe. Thank you for sharing it.

        1. Vegan Richa Support says:

          So glad it worked out!

      2. Mary says:

        5 stars
        I made this recipe with pre- fried vegan bacon and it came out delicious. Thank you for sharing your unique recipe!

        1. Vegan Richa Support says:

          Thanks for sharing.