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You’re invited to a brunch potluck because you are a very nice person and you smell A-OK. But WTF can you whip up effortlessly to feed a massive squadron of folks who normally hate on vegan food? Enter this vegan breakfast casserole recipe: your golden-crusted, chorizo-loaded breakfast cheat code.
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This reheats perfectly, so it’s both a weekend win and a weekday lifesaver. Hosting a brunch crew? Meal-prepping? Or just craving something hearty and hot in the a.m.?
Serve it next to a vegan French toast casserole, a fluffy vegan frittata, and a tray of vegan pancakes stacked higher than your teenager’s laundry pile—perfect for an instant breakfast buffet when you have a house full of hungry teens, or Teenage Mutant Ninja Turtles.
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🥰Why you’ll adore this vegan breakfast casserole recipe
💪 Protein-Packed Powerhouse: Between the beans, chorizo, and mung bean egg, this casserole keeps your crew full 'til lunch.
✅ Tested and Approved Worldwide: Like all of my vegan recipes, this one’s been tested and improved with feedback by a massive team of hundreds of recipe testers from all around the world.
✊ Vegan AF and GF: Like all my vegan breakfast recipes, this one is 100% free of cluckers, moo juice, fish milk, dog eggs, or anyone who has a face or mom. It’s also one of the gluten-free vegan recipes you can serve without anyone being pissed there’s no wheat in it.
👉 Steal my fave vegan breakfasts
This 5-day guide to the best plant-based breakfast bangers is 100% FREE, & you'll love it so much 🥰
🍳Vegan breakfast casserole recipe ingredients
Just Egg
Just Egg is an essential part of this casserole’s eggy, silky top layer. It sets into a soft custard that binds the whole casserole. Shake it thoroughly before using. Another one of those supply chain issues, the company that makes it has like once a month? I’ve got a homemade copycat Just Egg recipe that uses mung beans and a few pantry staples.
The Potatoes
Russet potatoes are the best choice for crispiness and structure. Their high starch content means they brown up into a yummy bottom crust and hold their shape through baking. I also use russets in my dairy-free mashed potatoes and for hasselback potatoes.
If you prefer Yukon Golds or red-skinned potatoes, they’ll still work great in the recipe.
Chipotle Peppers in Adobo
Chipotle peppers in adobo come in hot and smoky. They add depth, heat, and a little acidity. I’ve got a killer chipotle peppers in adobo sauce recipe that’s easy to batch. You can also swap in harissa sauce or chili garlic sauce if you want to take the flavor in a different direction.
Vegan Butter
Vegan butter brings the fat and flavor you need to get your potatoes crispy and golden without drying out. I’m a devoted fan of the OG—Earth Balance buttery sticks—they’re reliable, rich, and easy to portion. Trader Joe’s has a solid, budget-friendly option, too, though it’s a bit annoying to measure.
You can learn to make your own butter in my vegan dairy crash course. But if you’re after something simpler and more natural, olive oil or avocado oil will do the job in this recipe too.
Vegan Cream Cheese
Vegan cream cheese folds into the Just Egg to add structure. Just stick with the plain version here (Tofutti is my personal fave) so the other flavors in the casserole get their moment. I’ve got a 4-ingredient vegan cream cheese recipe that’s actually fermented and tastes amazing.
The Spinach
Mature bunched spinach holds up better in the oven than baby spinach, which tends to wilt into a slightly slimy texture. Chop it down so it layers evenly and doesn’t clump up into green islands. If you’re out of spinach or just want to switch it up, mature kale, collard greens, or Swiss chard all bring great nutritional perks and flavor to this bake.
Chorizo Crumbles
This brings the heat, spice, and umami. Crumble veggie chorizo in with care and make sure it’s distributed evenly. If store-bought isn’t your vibe, I’ve got a vegan chorizo recipe that nails the spice blend and texture using nothing more than tofu!
You can also crumble in my vegan breakfast sausage, vegan Italian sausage, or even grind up some of my vegan chicken in place of the chorizo.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Vegan Tex-Mex Breakfast Casserole
Add some fresh corn, cut right off the cob, to the bean layer. Drizzle the finished casserole with New Mexico-style red chili sauce, vegan sour cream, and some chives.
Vegan Cheddar Bacon Breakfast Casserole
Add several strips of chopped vegan bacon—tofu bacon, tempeh bacon, seitan bacon, or carrot bacon. Swirl in a few spoonfuls of my vegan nacho cheese right into the egg mixture before baking for a creamy, spicy, cheddar-style casserole.
📖 How to make vegan breakfast casserole
No time for photo essays? Scroll to the easy-to-print recipe card if you're in a rush. But if you want to make this with no mistakes, follow the steps below to build your brunch masterpiece.
Step One
Sharron Potate:
Preheat oven to 375°F (190°C). Melt vegan butter in a large skillet over medium heat. After it melts completely, add the shredded potatoes and cook without stirring for 6 minutes.
Step Two
More Hash than a Cyprus Hill Concert:
Flip and redistribute the potatoes. Stir in paprika, red bell pepper, jalapeño (if using), garlic, and salt. Cook for 5 minutes, stirring occasionally, until tender. Remove and set aside.
Step Three
Sautébraham Lincoln:
Wipe out the skillet and return it to medium-high heat with olive oil. After 90 seconds, when the oil is hot, sauté the onion for 4 minutes. Add cherry tomatoes and cook 3 minutes more.
Step Four
Bean Voyage:
Add beans, chipotle, salt, and water to the skillet. Stir and cook for 4 minutes until heated through.
Step Five
The Eggsorcist:
Whisk Just Egg and vegan cream cheese in a bowl until smooth. Fold in chopped spinach.
Step Six
Ace of Base:
Transfer the potato mixture to a 9x13-inch (23x33 cm) baking dish. Press into a firm, even layer.
Step Seven
Bean Girls:
Spoon the bean mixture over the potato layer and smooth the top with a spatula.
Step Eight
Eggsistential Crisis:
Pour the egg mixture over the beans and spread gently to cover.
Step Nine
Sprinkle on and press the vegan chorizo unevenly into the surface of the eggy layer because it looks prettier that way, in my opinion, at least.
Step Ten
Curses, Foiled Again:
Cover the top of the baking pan with aluminum foil and bake at 375°F (190°C) for 30 minutes.
Step Eleven
Baking Bad:
Remove the foil. Bake uncovered for an additional 12-15 minutes, until top is set and golden.
Step Eleven
Cool Runnings:
Let rest 10 minutes before slicing. Garnish with cilantro and chives.
💡Serving Ideas
Try your breakfast casserole alongside a slice of vegan quiche or a wedge of that golden vegan frittata with rice paper bacon. Got a sweet tooth on standby? Pair it with vegan banana muffins, dairy-free banana pancakes, ube pancakes, vegan blueberry pancakes, or Indonesian martabak manis for a sweet-savory switch-up.
If you really want to impress, serve this up with Hong Kong-French toast or my vegan French toast casserole; both will soak up your syrupy dreams. Casserole plus one of these? Brunch is basically canceled for everyone else.
👉Top tips
- Squeeze the Spuds: Shredded potatoes hold a ton of water. Put them into a wire mesh strainer and wring them out well—this will give you crisper hash brown base without making as much of a mess. It’s the same thing I do when making vegan potato kugel, vegan latkes, and vegan yapchik.
- Don’t Skip the Rest: Like I do with my vegan quiche and vegan frittata, giving the casserole a 10-minute nap after baking helps the egg set up for neat slicing. Additionally, it can help prevent you from melting your face off.
🤷♀️ Recipe FAQs
Yes, and it’s kinda a power move for brunch meal prep. Divide the layers into a greased muffin tin and bake for about 25 minutes. Just keep an eye on the top for that golden signal.
❄️ Refrigerating:
Cover and store in the fridge for up to 5 days. Reheat slices as needed.
🧊 Freezing:
Cool completely, portion into individual servings, then wrap slices and freeze for up to 2 months.
⏳ Thawing:
Thaw overnight in the fridge, or reheat straight from frozen if you're using an oven.
🥵 Oven Reheating:
Bake at 350°F (175°C) uncovered for 15–20 minutes or until hot.
✌️You'll love these vegan breakfast recipes too:
Get a massive discount on all of my popular vegan brunch classes and become a plant-based breakfast champion!
Vegan Breakfast Casserole
Ingredients
For the potato layer:
- 5 tablespoons vegan butter
- 5 medium russet potatoes peeled and shredded (about 6 cups)
- ½ teaspoon smoked paprika
- 1 red bell pepper diced
- 1 jalapeño pepper diced (optional)
- 2 teaspoons garlic minced
- 1 ¼ teaspoon salt or to taste
For the bean layer:
- 2 tablespoons olive oil
- 1 cup onion diced
- 1 cup cherry tomatoes halved
- 2 15.5 oz cans black beans or pinto beans, drained
- 2 tablespoons chipotle peppers in adobo minced
- ½ teaspoon salt or to taste
- ½ cup water
For the egg, spinach & chorizo layer:
- 16 oz. Just Egg
- 1 cup vegan cream cheese
- 2 cups bunched spinach washed and chopped
- 2 cups vegan chorizo crumbled
Optional Garnishes:
- Cilantro leaves
- Chives sliced thinly
Instructions
- Preheat the oven to 375°F (190°C). Melt the butter in a large nonstick or cast iron skillet over medium heat. After 90 seconds, when the butter is fully melted, spread the potatoes across the skillet and cook undisturbed for 6 minutes.
- Use a spatula to turn and redistribute the potatoes, then add the paprika, diced red bell pepper, jalapeño (if using), garlic, and salt. Continue cooking for another 5 minutes, stirring and flipping occasionally, until the potatoes are softened and the vegetables are tender.
- Transfer the mixture to a 9x13-inch (23x33 cm) baking dish and press into an even layer.
- Wipe out the skillet and return it to the stove over medium-high heat with the olive oil in it. After 90 seconds when the oil is hot, add the onion and cook for 4 minutes, stirring occasionally, until lightly golden. Add the cherry tomatoes and cook for 3 minutes more, until they begin to break down.
- Stir in the drained beans, chipotle peppers, salt, and water. Cook for 4 minutes, stirring occasionally to ensure even heating.
- Spoon the bean mixture over the potato layer and smooth the top.
- In a mixing bowl, whisk together the Just Egg and vegan cream cheese until smooth. Fold in the chopped spinach.
- Pour this mixture evenly over the bean layer, spreading it gently to ensure full coverage, and then sprinkle in the vegan chorizo.
- Wrap the top of the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil on top and bake for an additional 12-15 minutes until the top is set and lightly golden.
- Let the casserole rest for 10 minutes before slicing. Garnish with cilantro and chives, if using.
Notes
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