I wake up and want a warm pan that smells like comfort. I want color from peppers and greens. I want a slice that holds together and still feels soft. This vegan breakfast casserole does that for me. It bakes into a golden top and a tender middle. The edges lift clean. My fork sinks and I grin. I learned a trick on a busy workday. I whisk the tofu mix the night before. In the morning I stir in the veggies and the mix. The pan goes in. Coffee brews. By the time I grab plates the kitchen feels calm. The casserole sets. The top rests. Steam floats and it smells like Sunday. Friends ask for the recipe. I say it is simple. Blend tofu with plant milk and pantry bits. Fold in peppers onion spinach and broccoli. Pour over a light layer of mix. Bake. Rest. Slice. We serve it plain or with a spoon of salsa. It works for meal prep. It travels well. It tastes good hot or cold. On Camila Cooks I keep this one on repeat.
Table of Contents
- 1) Key Takeaways
- 2) Easy Vegan Breakfast Casserole Recipe
- 3) Ingredients for Vegan Breakfast Casserole
- 4) How to Make Vegan Breakfast Casserole
- 5) Tips for Making Vegan Breakfast Casserole
- 6) Making Vegan Breakfast Casserole Ahead of Time
- 7) Storing Leftover Vegan Breakfast Casserole
- 8) Try these breakfast recipes next
- 9) Vegan Breakfast Casserole
- 10) Nutrition
1) Key Takeaways
I call this Vegan Breakfast Casserole my calm morning plan. Vegan Breakfast Casserole bakes tender and steady and it wins over kids and grown ups. On Camila Cooks I share it often and I stand by it as a friendly make ahead bake that still tastes bright.
The base uses a smooth tofu blend that sets like a soft custard. Peppers onion broccoli and spinach add color and crunch. A light scoop of Bisquick gives body without weight so each square lifts clean and eats warm or cold.
I am Camila and I test and retest in a small kitchen. We eat this for breakfast and brunch and on busy nights. Find the full story and more tips on Camila Cooks at https www.camilacooks.com where I keep notes and little swaps that help.
2) Easy Vegan Breakfast Casserole Recipe
I like recipes that do not boss me around. This one lets me chop what I have and still land a good bake. The method stays simple and the flavor stays kind so it fits a slow weekend or a quick weekday reheat.
The mix blends fast and pours smooth. The vegetables cook just to soften. The pan slides into the oven and the house smells like a small diner. Friends show up and I smile since the work already sits in the dish.
Think plant based breakfast bake with real texture not mush. Think vegan brunch casserole that slices neat and packs for lunch. It feels homey without fuss which makes it a keeper on my site and at my table.
3) Ingredients for Vegan Breakfast Casserole
Olive oil adds gentle richness and helps the onion and pepper soften without burning. I use a small splash and keep heat at medium so the pan stays quiet.
Yellow onion brings sweet notes once it softens. I dice it small so each bite holds even flavor and no one bites a big chunk.
Red bell pepper adds color and a mild snap. It works well with the tofu base and gives the top a cheerful look.
Broccoli florets give body. I chop them small so they cook through in the oven and keep a nice bite.
Baby spinach wilts fast and blends into the custard. It adds green flavor and a soft finish.
Garlic wakes the pan. One or two cloves minced fine feel right and stay mellow after baking.
Cherry tomatoes bring bright juice and little pockets of sweet. I halve them so they do not burst too hard.
Bisquick gives light structure much like a gentle crust. It keeps the slice tidy and nods to breakfast casserole with bisquick without turning heavy.
Extra firm tofu forms the base. I press it so the blend stays thick and sets well.
Unsweetened almond milk thins the blend to a smooth pour and keeps it dairy free breakfast casserole friendly.
Nutritional yeast adds a savory note that hints at cheese. It rounds the flavor in a quiet way.
Cornstarch and baking powder help the mixture thicken and lift. The crumb stays tender not dense.
Black salt or sea salt seasons the base. Black salt adds a light egg like aroma that fits this bake.
Turmeric garlic powder onion powder pepper give color and balance. A small pinch of each goes far.
Vegan cheddar shreds sit on top if you want a melty finish. We skip them on busy days and it still tastes great.
4) How to Make Vegan Breakfast Casserole
Step 1 Heat the oven to three hundred seventy five F. Grease a nine by thirteen inch baking dish so the slices release clean.
Step 2 Cook onion and pepper in a skillet with olive oil until tender. Stir in broccoli then spinach and garlic. Pull from heat and fold in tomatoes.
Step 3 Sprinkle Bisquick into the dish. Spread the warm vegetables over the mix so each corner gets a fair share.
Step 4 Blend tofu almond milk nutritional yeast cornstarch baking powder salt turmeric garlic powder onion powder and pepper until smooth.
Step 5 Pour the blend over the vegetables. Tap the dish to settle the custard. Add vegan cheddar if using.
Step 6 Bake until the center sets and the top looks lightly browned about forty to forty five minutes. Rest for ten minutes then slice.
5) Tips for Making Vegan Breakfast Casserole
Press the tofu so the base sets firm. A heavy pan on top for fifteen minutes works. The blend turns silky and bakes with clean edges.
Sauté the vegetables just to soften. They finish in the oven and keep color and bite. The texture reads fresh not soggy.
Let the pan rest before you cut. The steam settles and the squares hold. This small pause helps any plant based breakfast bake shine.
6) Making Vegan Breakfast Casserole Ahead of Time
I blend the custard the night before and keep it chilled. In the morning I stir in the warm vegetables and bake. The plan saves time and keeps flavor bright.
You can build the whole dish cover and refrigerate. Bake straight from the fridge and add a few extra minutes. The kitchen stays calm and coffee has time to brew.
This approach fits easy vegan breakfast goals and supports simple vegan recipes for busy weeks. It feeds guests without stress and works for brunch too.
7) Storing Leftover Vegan Breakfast Casserole
Cool the pan then tuck slices into a sealed box. The texture stays tender for four days in the fridge and reheats well.
Warm pieces in the oven at three hundred twenty five F until heated through. The top perks up and the middle turns soft again.
For longer storage wrap slices and freeze. Thaw in the fridge and reheat. This vegan brunch casserole keeps its shape and flavor.
8) Try these breakfast recipes next
9) Vegan Breakfast Casserole
Vegan Breakfast Casserole Cozy Veggie Bake
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 1 red bell pepper diced
- 2 cups small broccoli florets
- 2 cups baby spinach roughly chopped
- 2 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 cup Bisquick baking mix vegan friendly
- 14 ounces extra firm tofu drained and pressed
- 1 cup unsweetened almond milk or other plant milk
- 3 tablespoons nutritional yeast
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon black salt kala namak or regular salt
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 2 teaspoon ground black pepper
- 1 cup vegan cheddar shreds optional
- Chopped chives for serving optional
Instructions
- Heat oven to 375 F. Grease a 9 by 13 inch baking dish.
- Warm olive oil in a large skillet over medium heat. Add onion and bell pepper. Cook until tender 5 to 6 minutes.
- Stir in broccoli and cook 3 minutes. Add spinach and garlic. Cook until spinach wilts. Remove from heat and fold in tomatoes.
- Spread Bisquick evenly in the greased dish. Scatter the sauteed vegetables over the mix.
- In a blender combine tofu almond milk nutritional yeast cornstarch baking powder black salt turmeric garlic powder onion powder and pepper. Blend until smooth and thick.
- Pour the tofu mixture over the vegetables. Tap the dish on the counter to settle. Sprinkle vegan cheddar on top if using.
- Bake until the center is just set and the top is lightly browned 40 to 45 minutes.
- Cool 10 to 15 minutes. Slice into squares. Garnish with chives and serve.
10) Nutrition
One eighth of the pan holds around two hundred forty five calories with twelve grams of protein and four grams of fiber. Sodium depends on salt and any cheese choice. For full numbers see Camila Cooks where I post updates and notes with each bake.
Written by Camila for Camila Cooks at https www.camilacooks.com where I test share and eat with joy
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