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Breakfast & brunch

Breakfast Casserole Recipe

Baking

Breakfast & brunch
Breakfast Casserole: A plant-based breakfast bake with roasted vegetables, cut into squares and topped with herbs, in a tray beside plates and orange juice.
Breakfast Casserole: A square slice of plant-based breakfast casserole sits on a plate, topped with chopped herbs. Other slices and a baking dish are behind.

Looking for an easy make-ahead breakfast? Combining a rainbow of colourful veg in a tofu-based bake, this savoury breakfast casserole is perfect for brunch, lunch, or meal prep for the week ahead.

You will need

Serves 12

For the veggies and sausages:

  • 1 brown onion, diced
  • 200g mushrooms, sliced
  • 150g red capsicum (1 medium capsicum), diced
  • 150g yellow capsicum (1 medium capsicum), diced
  • 3 cloves garlic, crushed
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • 100g baby spinach, roughly chopped
  • Salt and pepper, to taste
  • 500g vegan sausages, of choice (optional)
  • Olive oil, as needed

For the egg mixture:

  • 600g (2 1/2 cups) dairy-free milk
  • 400g firm tofu
  • 130g (1 1/2 cups) chickpea flour
  • 1 cup shredded dairy-free cheese, or to taste
  • 1/4 cup nutritional yeast
  • 1 teaspoon baking powder
  • 1/2 teaspoon black salt, or regular salt
  • 1/2 teaspoon turmeric powder
  • Salt and pepper, to taste

To garnish (optional):

  • Parsley, chopped

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Directions

10 mins to prep

1.5 hours to cook

  1. Step 1

    Grease a large casserole dish with olive oil. Set aside.

  2. Step 2

    Place a large saucepan over medium high heat and drizzle with oil.

  3. Step 3

    Cook the onion for 3-5 minutes or until softened. Add the mushrooms and cook for 5-10 minutes until softened and most of its liquid has evaporated. Add the capsicum, garlic, smoked paprika and Italian seasoning and cook for 10 minutes until softened. Add the baby spinach and cook for 1-2 minutes or until wilted. Season with salt and pepper to taste. Scatter the veggie mixture on the base of your casserole dish.

  4. Step 4

    Preheat oven to 180C conventional (160C fan).

  5. Step 5

    If your vegan sausages have a thick casing, remove them. Drizzle more olive oil on the saucepan (no need to clean it). Add the sausages and lightly mash with a large spoon or spatula until you have a mince-like mixture. Cook for 5-10 minutes or until the mixture has changed in colour. Scatter the sausage mixture on top of the veggies. Gently mix the veggie and sausage mixture with a spoon.

  6. Step 6

    To make the egg mixture, add all ingredients to a high-powered blender and blend until smooth. Season with salt and pepper to taste.

  7. Step 7

    Pour the egg mixture over the veggies and mix gently to combine. Lightly cover the dish with aluminium foil or a small baking tray.

  8. Step 8

    Bake the casserole for 45 minutes. Remove the foil/tray and bake for another 15 minutes or until the top is golden brown. The casserole is ready when the top is golden brown, slightly cracked and when you can insert a toothpick in the centre and it comes out with no wet batter.

  9. Step 9

    Allow the casserole to set and cool for about 20 minutes, and sprinkle parsley on top. Cut into slices and enjoy!

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