Vegan Potato & Egg Breakfast Casserole
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This Vegan Potato & Egg Breakfast Casserole is a simple & delicious vegan brunch idea! Also great for meal prepped breakfast!
I love tasty brunch food. Especially when it can double as a weekday breakfast. This Vegan Potato & Egg Breakfast Casserole is packed with veggies, soyrizo and vegan eggs. Baked until set and cut into squares. Perfect for a brunch get together or meal prepped breakfast!
Step One: Prep the Potatoes
We all know potatoes take a while to cook. Which is why we are going to par-cook them before adding them to the casserole.
Here is what you need:
- Yukon gold potatoes
- yellow onion
- red bell pepper
- avocado oil
- garlic powder
- onion powder
- smoked paprika
- salt & pepper
Add everything to a baking sheet and toss to coat. Spread in an even layer and place in the oven for 30 minutes, tossing after 20 minutes. The potatoes won’t be fully cooked, but they’ll finish cooking with everything else!
Step Two: Prep the Vegan Eggs
While the potatoes are roasting, we will prep everything else. Start by thawing out some frozen spinach. You could use fresh, but frozen is convenient for a recipe like this.
Crumble some soyrizo in a bowl – I really like the one from Trader Joe’s.
Lastly, prep the vegan eggs. I used Just Egg, which is my favorite. Add it to a bowl with some non-dairy milk and vegan cream cheese. Whisk until everything is nicely combined and set aside.
Step Three: Assemble & Bake
Now that everything is ready, it is time to assemble. Lightly grease a baking dish and start layering.
Transfer everything from the baking sheet to the bottom of the baking dish. Top the veggies with the thawed spinach and sprinkle over the soyrizo.
Pour in the vegan egg mixture and put the baking dish in the oven. The eggs do take some time to set in the oven, so it will take between 45-55 minutes. You just don’t want any jiggle in the center.
Step Four: Serve
Pull the breakfast casserole out of the oven and let it rest for 5 minutes. This will ensure everything is set.
Cut the casserole into 6-8 pieces and serve! You can eat it as is or add your favorite breakfast toppings – like avocado, everything seasoning, hot sauce, etc.
If you’ve got a lot of people to serve this is the perfect breakfast! You can switch up the veggies/vegan meat depending on what you have on hand or what you like. Tasty, simple & healthy!
Tips & Tricks
You want the potatoes to be on the smaller side and for them to be uniform. If they are too big, they won’t cook all the way through!
Be sure to press out all of the liquid from the spinach before adding it to the casserole – no one likes a soggy casserole.
I haven’t tried this with any other vegan egg brand, so I can’t speak to how they will work in this.
You can totally switch out the veggies in this recipe for others. Just be sure to either cook them down with the potatoes or press out excess liquid.
Need more recipe inspo? Check these out:
Vegan Potato & Egg Breakfast Casserole
Ingredients
- 3 Yukon gold potatoes cubed, about 4 cups
- 1 yellow onion diced
- 1 red bell pepper diced
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 ounces soy chorizo crumbled
- 8 ounces frozen spinach thawed & dried
- 1 16-ounce container Just Egg
- 1/2 cup non-dairy milk unsweetened
- 4 ounces vegan cream cheese I used Kite Hill
Equipment
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Add the potatoes, onion, bell pepper & dry seasonings to the baking sheet and toss to coat. Spread in an even layer and place in the oven for 30 minutes, tossing after 20 minutes. Remove from the oven.
- Meanwhile, combine the Just Egg, milk & cream cheese in a bowl. Whisk until combined & smooth.
- Grease a 9×13 baking dish. Add everything from the baking sheet to the bottom of the baking dish. Top with the spinach & crumbled soyrizo. Pour over the egg mixture. Place in the oven for 45-55 minutes, or until the vegan eggs have set.
- Remove from the oven and allow to rest for 5 minutes. Cut into 6 slices and serve.
Video
Notes
- You want the potatoes to be on the smaller side and for them to be uniform. If they are too big, they won’t cook all the way through!
- Be sure to press out all of the liquid from the spinach before adding it to the casserole.
So excited to make this! Can I use tempeh bacon or vegan sausage instead of the Soyrizo? Can this be made ahead? Thanks!
Yes, you can definitely swap out the soyrizo for something else. I would just cook the sausage/bacon before adding it to the casserole!
I made this for Mother’s Day brunch today and it was absolutely delicious. I will definitely make it again.
So glad you loved it!!
Perfect New Year’s Day morning breakfast! The house smelled wonderful and the leftovers heat up nice.
Woooo! So glad you enjoyed this one! I love it for the holidays too!
Delicious! I used a blender to blend the Just Egg and cream cheese. I had some left over feta so I add that too.
I would recommend pouring the egg mixture over the potato mix before adding the spinach because the spinach blocked the egg mixture from saturating the potato mix.
Loved this
Thanks Wendy!
Do you have any advice for freeing/reheating? Not sure if you tried that or not
I would freeze this in individual portions and just reheat in the microwave!
Just egg liquid is more than $10 now, I just can’t justify the cost. I’m thinking silken tofu with some black salt and turmeric might sub? Thoughts?
Dang that’s pricey. I think it is still $7 by me. But I love the idea of using silken tofu. I’m just not sure how well it will set. I know there are recipes out there on how to make Just egg from scratch, but by the time you end up buying all of the ingredients for it, it might be pricer that just buying it. Let us know if you try it out though!
ok i found out Just Eggs is vegan. i will try it. thank you for these recipes.
Yep, basically mung bean “eggs” lol Hope you like it!
hi, are vegans eating eggs now? Or is Just Eggs an egg substitute?