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    Home » Breakfast Recipes

    Eggs Benedict Casserole – Vegan Breakfast Casserole

    Published: Feb 25, 2021 by Richa 31 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 12 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

    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

    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

     

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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! ⭐⭐⭐⭐

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    1. Deborah

      December 22, 2022 at 3:37 am

      I am making this for this week end, it sounds delicious. How would you make it in advance, would you make it entirely and then reheat it or make it up to a certain point ?

      Reply
      • Vegan Richa Support

        December 23, 2022 at 3:48 pm

        You can make the entire casserole and keep in the fridge for up to 5 days. For longer storage I recommend freezing.

        Reply
    2. Diane

      December 04, 2022 at 4:24 am

      This sounds great and so easy! Is it easily doubled if I were to use a 9×13 lasagne baking dish?

      Reply
      • Vegan Richa Support

        December 05, 2022 at 10:56 pm

        Yes, it is very easy to double with the larger dish.

        Reply
    3. Cynthia

      November 30, 2022 at 12:59 pm

      5 stars
      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!!! 😀

      Reply
      • Vegan Richa Support

        December 02, 2022 at 11:11 am

        I’m so glad to hear everyone enjoyed!

        Reply
    4. Denise

      March 28, 2022 at 5:20 am

      5 stars
      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?

      Reply
      • Richa

        March 29, 2022 at 8:14 am

        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

        Reply
        • Winnie

          April 24, 2022 at 11:37 am

          5 stars
          Any time and temp recommendations when doubling?

          Reply
          • Richa

            April 24, 2022 at 1:51 pm

            Temp stays same. Bake 10-15 mins longer

            Reply
    5. Julie

      January 16, 2022 at 7:10 am

      5 stars
      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!!

      Reply
      • Richa

        January 16, 2022 at 11:43 am

        Great additions

        Reply
    6. Janet

      November 21, 2021 at 10:59 am

      5 stars
      I love this dish. So good!

      Reply
      • Vegan Richa Support

        November 22, 2021 at 6:48 pm

        Hooray!!

        Reply
    7. Jessica

      September 14, 2021 at 7:52 am

      5 stars
      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!

      Reply
      • Vegan Richa Support

        September 14, 2021 at 10:28 am

        excellent

        Reply
    8. Lisa

      September 04, 2021 at 11:20 am

      5 stars
      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!

      Reply
      • Richa

        September 04, 2021 at 1:55 pm

        Awesome

        Reply
    9. Manpreet Kaur

      July 15, 2021 at 6:27 am

      This looks wonderful. I can’t wait to try it. If substituting with Just Egg, how much do you recommend we use?

      Reply
      • Vegan Richa Support

        July 16, 2021 at 3:11 pm

        ‘ve never used that before. but enough for four servings or about the same amount as the tofu

        Reply
    10. susan sobon

      July 10, 2021 at 9:05 pm

      Could Just Eggs be used instead?

      Reply
      • Richa

        July 10, 2021 at 9:44 pm

        Yes

        Reply
    11. MaShelle

      March 07, 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

        March 09, 2021 at 12:01 pm

        yum

        Reply
    12. Jacki

      March 06, 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

        March 08, 2021 at 6:43 pm

        Excellent . let me know how you like them

        Reply
    13. Alan Gale

      March 04, 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
    14. Janet

      March 01, 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

        March 02, 2021 at 10:04 am

        Awesome! Thanks

        Reply
    15. Luci

      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

        February 25, 2021 at 3:55 pm

        Just omit it

        Reply

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