• Prep Time: 20 mins
  • Cooking Time: 30 mins
  • Serves: 10

Vegan Breakfast Casserole Recipe

  • Recipe Submitted by on

 Ingredients List

  • For the Vegan Breakfast Casserole:
  • 2 cups flour
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ⅓ cup dairy-free margarine sliced
  • ⅔ cup soy buttermilk plain soy milk mixed with 2 teaspoons of apple cider vinegar
  • Easy Scrambled Tofu
  • Veggie Sausage Crumbles * See Note
  • 1 cup vegan cheddar shreds
  • Salt and pepper to taste


Heat your oven to 400F. Prepare a 9 X 13 baking dish by spraying with vegetable spray.

In a food processor combine the flour, baking powder, baking soda, and salt. Pulse for a second or two to combine.
Next add the sliced margarine and soy buttermilk. Pulse again for several seconds to allow the mixture to combine.
Press the biscuit mixture into the bottom of the pan. You don't have to worry if there are bits of flour here and there. Just make sure it's even distributed across the bottom.
Prepare the Easy Scrambled Tofu according to the recipe linked above.

While you're waiting for the Scrambled Tofu to cook, spread the veggie sausage crumbles evenly over the top of the biscuit layer.
Spread the finished Scrambled Tofu evenly over the top of the sausage crumbles.
Top with shredded vegan cheese.
Place your dish in the oven and bake for 30 minutes, until the biscuit layer appears done and the cheese is melted. Tip: Sometimes vegan cheese may take a little bit more heat to melt. If so, turn the oven up to 425F for the last 5 minutes to coax that vegan cheese to melt.

Remove from the oven to cool. Serve warm.
Recipe Notes
Nutritional information is calculated using 2 cups of store-bought veggie crumbles. You can create your own sausage crumble by adding sausage seasonings found in the link. Or, use add those seasonings to lentils, rice, etc (as recommended in the recipe).

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