Easy Vegan Breakfast Casserole Recipe

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A cozy, protein-packed breakfast that’s both nourishing and satisfying, this casserole wraps everything you love about a savory morning meal into one warm, golden dish. With crispy hash browns, colorful veggies, and savory vegan sausage, it’s the kind of recipe that makes you want to slow down and savor the morning.

🛒 Ingredients

For the “Eggy” Base:

1 cup chickpea flour (also called garbanzo bean flour)
1 ½ cups unsweetened plant-based milk (soy, almond, or oat work well)
1 tsp baking powder
½ tsp black salt (kala namak, for eggy flavor)
1 tbsp apple cider vinegar
Salt and black pepper, to taste

For the Filling:

2 cups frozen shredded hash browns (thawed)
1 small onion, finely chopped
2 cloves garlic, minced
1 cup sliced mushrooms
1 bell pepper (any color), diced
½ cup cherry tomatoes, halved
½ cup frozen green peas
1 cup vegan sausage, chopped or sliced

👩‍🍳 Instructions

1. Prepare the Chickpea Batter

In a large mixing bowl, whisk together chickpea flour, baking powder, black salt, regular salt, and pepper.
Gradually pour in the plant-based milk and apple cider vinegar while whisking until the batter is smooth and lump-free. Set aside.

2. Cook the Veggie Mixture

Heat a pan over medium heat and add a little oil (or use water for oil-free).
Sauté the chopped onion and garlic for 2-3 minutes until fragrant and soft.
Add mushrooms and bell pepper; cook until softened.
Stir in vegan sausage slices and cook until lightly browned.
Turn off the heat and toss in the green peas and cherry tomatoes.

3. Assemble the Casserole

Preheat your oven to 375°F (190°C).
Grease a medium-sized baking dish.
Spread the thawed hash browns evenly at the bottom to form a crispy base.
Layer the veggie-sausage mixture on top of the potatoes.
Pour the chickpea batter over the whole dish, gently spreading it out with a spatula so it covers all the filling.

4. Bake

Place the casserole in the oven and bake for 35–40 minutes, or until the top is set and golden brown.
The edges should pull slightly from the sides of the pan when it's done.

5. Cool and Serve

Let it cool for at least 10 minutes before slicing. This helps the casserole firm up and makes serving easier.
Garnish with fresh herbs like parsley or chives if desired.

Pro Tips

Black salt (kala namak) is the secret to that eggy flavor—don’t skip it!
Customize the filling with your favorite seasonal veggies or even add a bit of vegan cheese.
Great for meal prep—store leftovers in the fridge and reheat for quick breakfasts all week long.

Whether you're serving it for a lazy Sunday brunch or prepping for a busy week, this vegan breakfast casserole brings comfort and flavor in every bite. The layers of textures—from soft, fluffy batter to crispy hash browns and savory veggies—will have your readers coming back for more.