Vegan Croissant Breakfast Casserole
This post may contain affiliate links, please see our privacy policy for details.
This Vegan Croissant Breakfast Casserole is made with flakey vegan croissants, tempeh bacon and vegan eggs!
I have had this Vegan Croissant Breakfast Casserole on my to-do list forever. And with Christmas around the corner I thought it was the perfect time to share it. This is such a fun and easy breakfast/brunch recipe…and it tastes freaking amazing! This would make the perfect holiday breakfast – and it can be prepped ahead of time!
here’s what you need
ingredients
- oil
- tempeh bacon
- vegan eggs
- non-dairy milk
- dijon mustard
- onion powder
- garlic salt
- pepper
- vegan croissants – I got mine at Whole Foods
- shredded vegan mozzarella – I used Daiya
- fresh chives
equipment
You will need a 9×13 baking dish and skillet for this one!
Steps
step 1: bacon
For this casserole I used tempeh bacon – I buy mine pre-marinated, so it is super easy. Just add it to a pan with some oil and crisp it up.
You could always make the tempeh bacon from scratch OR use a vegan breakfast sausage instead.
Not into vegan “meat”? Sauté some mushrooms in a little soy sauce instead.
step 2: eggs
Next, we want to prep the vegan egg mixture. I used Just egg for this recipe. I haven’t tried any other brand or type of vegan egg, so I can’t speak on if something different will work here.
Just add some vegan eggs to a bowl with non-dairy milk, dijon mustard, garlic salt, pepper & onion powder.
Give everything a whisk and set it aside.
step 3: assemble & bake
Now we can bring it all together. Grab your croissants and tear them into 2-3 inch pieces.
Layer 1/2 of the croissant pieces, tempeh & cheese in a greased baking dish and then repeat the layer with the remaining ingredients. Pour over the egg mixture and gently press the croissants down.
Place in the oven for 40-45 minutes, or until the croissants are golden and the vegan eggs are set.
step 4: serve
I like to let the casserole sit for 5 minutes just so it can finish setting. Top it off with some fresh chives and you are ready to dig in.
Spoon some of the casserole onto each plate. I like to top mine with a little hot sauce for some kick.
The leftovers (if you have any) are also amazing. I just pop them in the microwave for a quick breakfast!
tips & tricks
I got my vegan croissants at Whole Foods. If you can’t find vegan croissants try my crescent roll breakfast casserole instead!
If the croissants start to brown too quickly, you can loosely cover the casserole with foil while it finishes baking.
This can be prepped ahead of time. Just assemble, cover and keep in the fridge. Remove from the fridge 30 minutes before you want to bake it.
need more recipe inspo? check these out:
Vegan Croissant Breakfast Casserole
Ingredients
- 1 tablespoon oil
- 6 ounces tempeh bacon chopped
- 16 ounces Just egg
- 2 cups non-dairy milk unsweetened, I used oat
- 2 teaspoons dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 8 vegan croissants ripped in 2-3 inch pieces
- 1 cup shredded vegan mozzarella I used Daiya
- fresh chives for serving
Equipment
Instructions
- Preheat the oven to 350 degrees and grease a 9×13 baking dish.
- Heat the oil in a skillet over medium heat. Add the tempeh bacon and cook until crispy (approx. 3-5 minutes). Remove from the skillet and set aside.
- Add the vegan eggs, milk, mustard & dry seasonings to a bowl and whisk to combine.
- Layer 1/2 of the croissants, tempeh & cheese in the prepared baking dish and then repeat the layer with the remaining ingredients. Pour over the egg mixture and gently press the croissants down. Place in the oven for 40-45 minutes, or until the croissants are golden and the vegan eggs are set (see notes).
- Remove from the oven and allow to sit for 5 minutes to set. Top with chives and serve.
Video
Notes
- I got my vegan croissants at Whole Foods. If you can’t find vegan croissants try my crescent roll breakfast casserole instead!
- If the croissants start to brown too quickly, you can loosely cover the casserole with foil while it finishes baking.
- This can be prepped ahead of time. Just assemble, cover and keep in the fridge. Remove from the fridge 30 minutes before you want to bake it.
Can I halve it? I only bought four croissants and came home to see that it was supposed to be 8 croissants 🙁
Totally! Just use a smaller baking dish!
I made this exactly as directed and it was delicious, very flavorful and filling. I’ll be adding this to the rotation- thank you!
So glad you loved it Emily!!