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Hello everyone,
Sometimes you just need an easy morning. But what if it’s a holiday, you have a family to feed or guests are on their way over. Well, I’ve got the answer—a make ahead vegan breakfast casserole. It’s like a deconstructed breakfast sandwich that you can make the night before. All you need to do in the morning is pop it in the oven, get ready for the day, and take it out an hour later. It’s so easy! Dare I say, fool proof! I stumbled on two different vegan strata recipes from Sweet Simple Vegan and Veganosity and decided to combine and tweak the recipes a bit to make something suited to my own taste. I suggest checking mine out as well as the two others to see which recipe might be right for you.
The following recipe creates a savory, comforting, meal sure to keep you full and fueled throughout the afternoon. Give it a try and let me know what you think!
Cheers!
Jocelyn
PS – Here are items I used for this recipe!
A deep baking dish like this one by Fiestaware:
Gimme Lean Vegan Ground Sausage from Lightlife:
Daiya Cheese Shreds (I used mozzerella)
Vegan Breakfast Casserole
Ingredients
Vegan Sausage and Peppers
- 1 tablespoon extra virgin olive oil
- 1 green bell pepper seeded and chopped
- 1 medium red onion chopped
- 14 oz. vegan ground sausage
- 2 garlic cloves minced
- 5 cups spinach leaves
- 1 tablespoon dijon mustard
Vegan Egg
- 1 1/2 cups chickpea flour
- 3 cups unsweetened almond milk
- 2 tablespoons flaxseed meal
- 4 tablespoons nutritional yeast
- 1 teaspoon salt
- 2 teaspoon turmeric
- 1/2 teaspoon pepper
- 1 pinch cayenne pepper
Other
- 1 package Daiya vegan mozzarella shreds or alternative
- 5 cups sourdough bread diced
Instructions
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Spray an extra large lasagna or other baking dish with non-stick oil, and chop the sour dough bread into cubes. Set aside.
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Heat the extra virgin olive oil over in a medium size pan over medium heat.
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Add the onions and peppers and sauté until the colors are vibrant (about 4 minutes).
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Next add the garlic and the vegan ground sausage. Sauté until cooked through.
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Remove from heat and mix in the mustard and spinach.
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In a medium bowl, whisk together all of the ingredients for the vegan egg until smooth.
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Layer the bread cubes, vegan sausage mixture, vegan egg and Daiya cheese into the baking dish. Cover with tin foil and chill in the refrigerator overnight.
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When ready, place the casserole in the oven at 350°F for 1 hour. (I wouldn't make this more than 1-2 days in advance).
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Enjoy!
I honestly never made a breakfast casserole before until this Christmas – I was in charge of breakfast & I made an egg & a french toast casserole & was able to assemble them the night before & bake them during present opening & it was awesome! i’m officially a convert
That’s wonderful! I’m a new convert, too!
This looks super delicious! And breakfast foods are my favorite. I am going to attempt to make this for my next family breakfast get together! I say attempt because I’m not the best cook! haha
This recipe is so easy. I’m positive you can handle it. 🙂 Good luck!
This looks really tasty! I’ll have to check out that chickpea flour! I’ve never seen it before! I’m gluten free, so I’m always looking for additional flour options! Thanks for sharing!
-Madi xo | http://www.everydaywithmadirae.com
You can order it online from Amazon, but I got a bag for a very reasonable price at Whole Foods!
I just love this idea, especially when you have guests that are staying with you. I’m definitely going to try to make this next weekend to surprise my family – it looks so delicious how can they not love it?! Thank you so much for sharing!
Let me know how they like the surprise!
this is my weekend breakfast for the coming weekend 🙂 thank you. one down, rest to go for my meal planner
YES! I hope you love it. The time you spend prepping the day before pays off in spades!