This Veggie Loaded Breakfast Casserole is the BEST vegan breakfast casserole! It is loaded with good for you veggies, full of delicious flavor and bursting with healthy plant-based ingredients. This casserole is easy and quick to make!
Growing up, we always had this tradition with my dad where he would take my sister and I out to breakfast every Friday morning before school. It was such a special time for us and I will never forget those days. We always used to go to this one cafe in town that was so delicious and diner-style. They had this skillet that I used to love. I would get it every Friday. It was loaded with fresh vegetables, eggs, and crispy potatoes. I have always wanted to recreate it so I finally recreated it into this Vegan Breakfast Casserole. Let me tell you, it is just as delicious as I remember! You won't regret making this for a fun breakfast meal!
Check out some other fun breakfast recipes, check out these Air Fryer Biscuits, these Breakfast Nachos, this Blue Spirulina Smoothie Bowl, these Air Fryer Breakfast Potatoes, these Banana Blueberry Oatmeal Muffins, or this Fruit Salad with Whipped Cream.
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Why This Is The Best Veggie Breakfast Casserole
- Full of FRESH vegetables- This breakfast casserole is full of fresh vegetables such as broccoli, spinach, tomatoes, bell pepper and onion, the possibilities for this casserole are endless!
- Vegan and Allergy Friendly- This breakfast casserole is perfect for those who have egg allergies or are vegan. Made with Just Egg, this casserole is completely egg-free.
- Make Ahead Options-This casserole can be made ahead of time as it stores great for leftovers or it can be prepped the night before and baked the next morning. It is the perfect overnight casserole!
Ingredient Notes
- Just Egg-To make this breakfast casserole egg-free, we use Just Egg which is a Vegan Egg Substitute. It can be found in most local grocery stores. I have even found it at Target!
- Vegetables- It wouldn't be a veggie loaded breakfast casserole without the vegetables! I used broccoli, spinach, mushrooms, bell peppers, and onion in this recipe. Feel free to use whatever vegetables that you have on hand and if you want to swap out some for others, you can do that as well! I bet this casserole would be great with sweet potatoes!
- Hash Browns- To add bulk to this recipe and really make it an ultimate breakfast dish, we used shredded hash browns. The shredded hash browns help to bulk up the dish. Feel free to swap with diced potatoes or even tater tots!
- Spices- We used cumin, onion powder and smoked paprika in this recipe. I think that this gives a really good smokey and earthy flavor to help balance out the vegetables.
Please see the recipe card for full ingredients and quantities.
Instructions
- Preheat the oven to 375 degrees.
- In a cast iron or nonstick skillet, add the diced onion and bell pepper and saute until translucent and softened. About 5 minutes.
- Add in the broccoli, mushrooms, spinach, tomatoes, and spices and stir to combine. Cook on medium heat for 5 more minutes.
- Add all of the vegetables to a 9x13 inch casserole dish and stir in the hash browns and just eggs.
- Bake for 1 hour or until the casserole is no longer jiggly.
- Allow the casserole to rest for 10 minutes before slicing.
Hint: You could also bake this directly in your cast iron skillet if preferred to make it a one-pot meal. I transfer it to a casserole dish because I make it as meal prep breakfasts for the week.
Substitutions
- Keto - Leave out the hash browns to make this keto-friendly!
- Gluten-Free - Just-Egg is gluten-free so this recipe can easily fit into a gluten-free diet.
- Low Sodium - Leave out the salt to make this low sodium.
Variations
- Spicy - add chili pepper flakes while cooking to imbue heat into the casserole.
- Vegetables - Feel free to use whatever vegetables you have on hand to make this recipe. This would be great with cauliflower, leeks or even zucchini!
- Sausage - Add some plant-based sausage to really make this a hearty, meaty dish!
For some other great breakfast recipes, check out these Banana Carrot Muffins, this Dairy-Free Southwest Frittata these Air Fryer Frozen Hash browns, or these Dairy-Free Waffles!
FAQ's
Yes! This casserole is 7 WW points per slice. Depending on what your target point goal is per day, this would be a great addition for breakfast, lunch or dinner!
This casserole makes 12 servings. It is perfect to bring to a potluck, brunch or even holiday event!
Yes! Instead of stirring in the shredded potatoes, top the casserole with tater tots before baking.
All ovens vary in temperature and cooking time. If your casserole is still liquid in the middle after one hour. Put it back in the oven at 10 minute increments until cooked through. If the top starts to get too brown, you can lightly tent it with tin foil.
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need.
- Skillet
- 9x13 baking dish
- Spatula
- Chef Knife
Storage
Cover and store in the fridge for up to 5 days. This is a great meal prep breakfast and will last the whole week!
These ingredients don't stand up well to freezing.
Top tips
- This is a great breakfast for meal prepping! Store in individual portions in an airtight container and then reheat each morning in the microwave.
- This recipe is super versatile, you can make it all in one morning or you can prep everything the night before if you are crunched for time.
- One of the great things about this recipe is that you can change it up in whatever way that you want. You can add additional vegetables, swap some out, add plant-based meat. Whatever suits your fancy!
- Serving suggestions for this vegan breakfast casserole include arugula salad or topped with hot sauce, avocado or a sprinkle of everything bagel seasoning!
The BEST Veggie Loaded Breakfast Casserole Without Eggs
Ingredients
- 3 cartons Just Egg
- 1 cup diced Mushrooms
- 2 cups Spinach
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 2 Tomatoes
- 1 yellow onion
- 2 cups Broccoli
- 1 bag frozen hash browns
- 1 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Onion Powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 375 degrees.
- In a cast iron or nonstick skillet, add the diced onion and bell pepper and saute until translucent and softened. About 5 minutes.
- Add in the broccoli, mushrooms, spinach, tomatoes, and spices and stir to combine. Cook on medium heat for 5 more minutes.
- Add all of the vegetables to a 9x13 inch casserole dish and stir in the hash browns and just eggs.
- Bake in the oven for 1 hour or until the casserole is no longer jiggly.
- Take the casserole out of the oven and rest for 10 minutes before slicing.
Notes
- This is a great breakfast for meal prepping! Store in individual portions in an airtight container and then reheat each morning in the microwave.
- This recipe is super versatile, you can make it all in one morning or you can prep everything the night before if you are crunched for time.
- One of the great things about this recipe is that you can change it up in whatever way that you want. You can add additional vegetables, swap some out, add plant-based meat. Whatever suits your fancy!
- Serving suggestions for this vegan breakfast casserole include arugula salad or topped with hot sauce, avocado or a sprinkle of everything bagel seasoning!
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Freya says
This was so delicious and really quick to put together! The flavours were so good and I loved the potatoes!
kaydimaggio says
Glad you liked it!
Hollie says
Thanks for the recipe! I'm always looking for quick recipes and the fact that this is vegan is an absolute bonus!
kaydimaggio says
Yes! I love quick and easy!
Jere Cassidy says
I am making this for supper. I love casseroles like this and since we rarely cook breakfast and serving it tonight with a big salad.
kaydimaggio says
Perfect! I hope you enjoy!
Jean says
I love the idea that I can prepare it in advance Im actually planning to have it both for breakfast and dinner because its so hearty and healthy. Im a huge veggie eater.
kaydimaggio says
Yes! I ate it all week long!
Jen says
All great and healthy veggies to start my day right! Very delicious recipe.
kaydimaggio says
Glad you liked it!
Addie says
So hearty and flavorful! Great for breakfast or dinner!
kaydimaggio says
Yes! I ate it for both breakfast and lunch!
Alexandra says
Such a delicious way to start the day - this is one of my favourite brunches!
kaydimaggio says
Glad you liked it!
Jenny says
This casserole was so easy to make, and I’m definitely trying making it the night before next time!
kaydimaggio says
Hope you enjoy!
Gina Abernathy says
Delicious and easy to make for breakfast. Spinach and mushrooms are fabulous for breakfast.
kaydimaggio says
Yes! It really powers you through the day!
Megan Ellam says
My kind of breakfast! I love that it can be made ahead for an easy week of meals.
kaydimaggio says
Yes! That is the best part!
Marita says
What a great way to start the day. I am a big fan of a cooked breakfast and I will try this recipe at the weekend. Thank you
kaydimaggio says
I hope you enjoy!
Mihaela | https://theworldisanoyster.com/ says
The thing with a dish like this is that you won't feel hungry for hours! It is delicious, filling, and versatile; besides, it works for a nice and light dinner, too. Thanks for the recipe and variation ideas!
kaydimaggio says
I hope you enjoy!
Natalie says
Packed with veggies and delicious. Oh, I love this casserole. Plus, it's super healthy and easy to make. I just saved the recipe to give this a try. Thanks!
kaydimaggio says
I hope you enjoy!
amanda says
I absolutely love this breakfast casserole! It's stuffed full of veggies and has so much flavor!
kaydimaggio says
Yes! It is delicious! I hope you enjoy!
Priya Maha says
This is my kind of breakfast. Love that it can be prepared in advance!
kaydimaggio says
That is the best part!
Colette Zaharko says
Not only is the recipe delicious, but so affordable—my favorite kind of recipe. I like making it at night because I'm always in a rush in the morning.
This recipe is so good. Thanks for sharing it!
kaydimaggio says
Yes! That is the best part! I am glad you liked it!
Brianna May says
Yum!! Need to make this.
kaydimaggio says
I hope you enjoy!
Emily says
The flavors combination of this casserole was perfect and my family loved it! I will definitely be making this again and again!
kaydimaggio says
So glad you liked it!
Luca says
This recipe turned out so great. Really yummy!
kaydimaggio says
Glad you enjoyed it!
Oscar says
Made this for a brunch get together on the weekend and even my non-vegan friends loved it and didn't even notice there was no meat or dairy in it. Great recipe.
kaydimaggio says
That's the best part! I love fooling my dairy eating friends!
Addie says
So hearty and flavorful!
kaydimaggio says
Thank you!
Joanna says
This is definitely right up my alley even though I’m not vegan. I love how many veggies you packed in there. I never tasted Just Eggs, does it taste like real eggs?
kaydimaggio says
It tastes pretty similar to eggs, I love that the texture is the same, that is what does it for me!
Ramona says
A truly delicious recipe that the whole family thoroughly enjoyed.
kaydimaggio says
So glad everyone liked it!
Ruth Grindeland says
I absolutely loved this recipe. Massive thanks, you are making turning vegan easy!
nancy says
the only veggie dish my kid will eat!
Shilpa says
This vegan breakfast casserole is just perfect. So healthy, filling and delicious.
Tami says
Wondering what size casserole dish? Would a 9 X 13 cake pan work?
kaydimaggio says
Yes! A 9x13 inch pan is perfect!
Lynn says
This casserole is delicious and so easy to prepare. I look forward to serving it as a breakfast for over night guests.
I added 3 Tablespoons of nutritional yeast, for a bonus taste and nutrition boost.
kaydimaggio says
So happy that you loved it! Love the addition of the nutritional yeast!