Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

Eggs Benedict Casserole – Vegan Breakfast Casserole

February 25, 2021 By Richa 9 Comments

Jump to Recipe   Print Recipe

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

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

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

Print Recipe
5 from 3 votes

Vegan Eggs Benedict Casserole

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.
Prep Time15 mins
Cook Time38 mins
Total Time53 mins
Course: Breakfast, brunch
Cuisine: American
Keyword: vegan breakfast casserole, vegan egg casserole
Servings: 4
Calories: 119kcal
Author: Vegan Richa

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

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

Nutrition Facts
Vegan Eggs Benedict Casserole
Amount Per Serving
Calories 119 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 434mg19%
Potassium 291mg8%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 3g3%
Protein 6g12%
Vitamin A 998IU20%
Vitamin C 27mg33%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

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

 

Filed Under: Breakfast Recipes, Cheese Vegan Recipes, Comfort Food Recipes, Gluten free Option, kid approved, main course, nut free, Turmeric Recipes, Vegan Father's Day Recipes Tagged With: flour, mushroom, onion, sandwich bread, spinach, tofu



⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

« Vegan Baked Lamington Donuts & Donut Holes
Vegan Vegetable Curry Casserole »

Comments

    Leave a Reply Cancel reply

    Your email address will not be published.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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Luci says

    February 25, 2021 at 3:00 pm

    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?

    Reply
    • Richa says

      February 25, 2021 at 3:55 pm

      Just omit it

      Reply
  2. Janet says

    March 1, 2021 at 2:25 pm

    5 stars
    I love this recipe. I usually make something different on the weekends and this is perfect. It turned out so good.

    Reply
    • Richa says

      March 2, 2021 at 10:04 am

      Awesome! Thanks

      Reply
  3. Alan Gale says

    March 4, 2021 at 9:35 am

    5 stars
    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!!

    Reply
  4. Jacki says

    March 6, 2021 at 3:56 pm

    Your recipes have never disappointed me yet! My husband LOVED this. Looking forward to trying the different variations in your notes too

    Reply
    • Vegan Richa Support says

      March 8, 2021 at 6:43 pm

      Excellent . let me know how you like them

      Reply
  5. MaShelle says

    March 7, 2021 at 8:52 am

    5 stars
    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!

    Reply
    • Vegan Richa Support says

      March 9, 2021 at 12:01 pm

      yum

      Reply

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

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. Read more about me and the blog...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2021 Vegan Richa LLC