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.
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!
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!
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.
MORE SAVORY BREAKFAST OPTIONS
- Tofu Scramble Wrap.
- Savory Oats Hash
- Chickpea Chilaquiles
- Tofu- Bhurji (Indian Scramble)
- Sweet Potato Hash
- Lentil Frittata
- Sprouted Lentil Avocado Toast
Vegan Eggs Benedict Casserole
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 (236.59 g) thinly sliced or chopped mushrooms
- 1/4 tsp dried thyme
- 1/8 tsp salt
For the egg mix
- 7 oz (198.45 g) 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 (118.29 ml) water
More additions:
- 1/2 cup (15 g) chopped spinach
- 1/2 cup (74.5 g) 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 8x7 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
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!
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:
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.
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. 
Even out with a spatula, and bake 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 with vegan hollandaise (recipe below)
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.
Diane
This sounds great and so easy! Is it easily doubled if I were to use a 9×13 lasagne baking dish?
Vegan Richa Support
Yes, it is very easy to double with the larger dish.
Cynthia
I have a disability & made this super-easy for myself by using Just Egg & skipping the sauce. It was still phenomenal & my company asked for the recipe. ;). My non-mushroom eating wife still loved it (though I chopped them up very tiny!). I did try the sauce when I did my practice round but messed it up a little & it was ok but decided it was easier without it. Love Risha’s recipes!!! 😀
Vegan Richa Support
I’m so glad to hear everyone enjoyed!
Denise
This was absolutely fantastic! I added some beyond breakfast sausage (which I precooked) along with the bread/mushrooms.
Considering making this for Easter, any tips on doubling or tripling the recipe?
Richa
Double everything. Prob use slightly less salt and slightly less liquid to begin with. Add more liquid if the mix is too thick while blending. Since the hollandaise is also salty, keep the salt slightly lower than double in the casserole
Winnie
Any time and temp recommendations when doubling?
Richa
Temp stays same. Bake 10-15 mins longer
Julie
This dish was really pleasant! My husband doesn’t like mushrooms (makes me so sad), so I added 1/4 cup of chopped sundried tomatoes instead (in oil). It was delicious! They gave off such a nice aroma when I took them out of the oven with the green onion, thyme, salt and liquid smoke mixture. We have black salt here, but have been hesitant to try it. Today we tried it and its flavour is very subtle. Definitely elevated the dish. Thanks!!
Richa
Great additions
Janet
I love this dish. So good!
Vegan Richa Support
Hooray!!
Jessica
Totally delicious and came together quickly. I had to keep it in the oven for about 7 extra minutes to firm up the tofu. Thanks for veganizing one of my favorite brunch recipes!
Vegan Richa Support
excellent
Lisa
I’ve been trying different plant-based frittata/breakfast recipes for years and have always been disappointed by the flavor and texture. This is hands-down the best mixture I’ve tried! I look forward to using it with different veggie/herb combos. I added white vinegar (didn’t have lemon) to the hollandaise to brighten it up. Also, next time I will roast the peppers with the mushroom mix because they were a bit undercooked for my taste, for the overall dish. Thanks for the great recipe!
Richa
Awesome
Manpreet Kaur
This looks wonderful. I can’t wait to try it. If substituting with Just Egg, how much do you recommend we use?
Vegan Richa Support
‘ve never used that before. but enough for four servings or about the same amount as the tofu
susan sobon
Could Just Eggs be used instead?
Richa
Yes
MaShelle
I made this today and it’s the second recipe of yours I’ve made. Definitely a fan! I added a little lemon juice to the sauce and the whole thing was perfect. Thank you!
Vegan Richa Support
yum
Jacki
Your recipes have never disappointed me yet! My husband LOVED this. Looking forward to trying the different variations in your notes too
Vegan Richa Support
Excellent . let me know how you like them
Alan Gale
This is super tasty!!
My sauce was too thick, though. The recipe says “2 tbsp flour,” is that a typo? Should it be 2 tsp?
I will deff make this again soon!!
Janet
I love this recipe. I usually make something different on the weekends and this is perfect. It turned out so good.
Richa
Awesome! Thanks
Luci
Hi Richa,
This looks delicious! I’m especially interested in the hollandaise sauce…we don’t use oil or vegan butter though, what else could we sub for that? Maybe tahini, aqua faba, or avocado?
Richa
Just omit it