This Vegan Tater Tot Breakfast Casserole is loaded with vegan eggs, vegan sausage, tempeh bacon and veggies. The perfect vegan brunch or meal prep breakfast.
Oh man...this is the ULTIMATE breakfast casserole! It literally has everything you want out of breakfast in one dish.
I'm talking veggies, vegan breakfast sausage, vegan eggs AND crispy tater tots on top! It really is the perfect combo.
What are vegan eggs
If you haven't been vegan for long, then maybe you're wondering what vegan eggs are. Let me just tell you that they have come a longgggggg way.
From powdered egg mixtures, to tofu scrambles (which are still a go-to for me), vegan eggs have had a serious glow-up over the past few years.
My go-to vegan eggs (and what I used for this recipe) are the Just Eggs. It is crazy how much they taste like real eggs (or at least what I remember real eggs tasting like), and they are available at so many stores these days.
You can use their store locator to find a store that carries them near you.
How to make this Vegan Tater Tot Breakfast Casserole
Once you have all of your veggies prepped, this casserole comes together super quick.
Cook your veggies until tender, brown your vegan "meat", add it to a casserole dish (or cast iron skillet, like I did), layer the vegan eggs & tater tots on top and pop it in the oven.
Once the eggs have set, take it out of the oven and let it rest for 10 minutes. Top it all off with parsley and serve it up with ketchup & hot sauce on the side.
This is the stuff vegan brunch dreams are made of!
Need more breakfast inspo? Check out these recipes:
- Vegan Breakfast Nachos
- Open-Faced Burst Tomato & Pesto Sandwiches
- TTLA Sandwich
- Vegan Chickpea Potato Breakfast Hash
Vegan Tater Tot Breakfast Casserole
Ingredients
- 2 tablespoon olive oil separated
- ½ yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- salt & pepper to taste
- 2 cloves garlic diced
- 8 oz vegan breakfast "meat" I used a combo of tempeh bacon and frozen sausage patties
- 4 oz vegan cream cheese
- non-stick spray
- 12 oz vegan egg liquid*
- 1 bag frozen tater tots
- parsley for topping
Instructions
- If you are using frozen vegan breakfast "meat", then set it out on a plate while you prep the veggies. It doesn't need to fully thaw.
- Preheat oven to 375 degrees.
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onion, bell peppers, onion powder, cumin, smoked paprika, salt & pepper. Cook for 5-7 minutes, or until tender. Add the garlic and cook for an additional 30 seconds. Push the veggies to one side of the pan and add the remaining tablespoon of oil to the empty side.
- Add the vegan breakfast "meat" to the pan and break it apart with a wooden spoon. Cook for 3 minutes, or until browned. Combine the "meat" and veggies and turn the heat off. Add the cream cheese to the pan and stir until combined. Taste and adjust salt if needed.
- Spray a 10" cast iron skillet** (or baking dish) with non-stick spray. Transfer the veggie/"meat" mixture to the skillet and press it down into the bottom of the skillet. Pour the vegan eggs over top. Starting on the outside, layer frozen tater tots on top of the vegan eggs until the entire casserole is covered.
- Place the casserole in the oven and bake for 35-45 minutes, or until the vegan eggs have set. Remove from the oven and let it rest for 10 minutes. Top with parsley, cut and serve.
Video
Notes
Nutrition
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Lydia Brotherton
This is hands down the most delicious breakfast casserole ever! I used spicy Morningstar "sausage" and one large jalapeno in place of the bell peppers and half an onion as written. I will be making this often, possibly experimenting with add-ins and definitely we will be enjoying on Christmas morning! THANK YOU, for this amazing recipe, it is a KEEPER!!!
Ruth
Great simple recipe for when you feel like something a little more indulgent! Made this for brunch today with some modifications for what we had on hand. Had leftover seasoned TVP from taco night, and used one large yellow & one jalapeño pepper. Finished the cooking under broil to crisp up the taters, and then added some shredded Daiya cheese. A heavy sprinkling of green onions and Italian parsley balanced it out nicely. Omnivorous husband enjoyed immensely and even had seconds.
Melissa
Can I freeze before I bake it?
Rene
Hi Melissa - I would bake it, cool it to room temp and then freeze it.
Karen
This was as delicious as it was easy!
Even my very picky nephew ate it! (Of course we didn’t tell him what was in it!)
I will definitely be making this again!!!
Thank you!!!
Elle
Made it twice this week because my non-vegan family ate so much of it on Easter I didn’t have leftovers!!
I used all vegan sausage, only did half a green pepper and added some mushrooms, and switched up the spices a bit just for my own personal tastes. It was easy to put together and absolutely delicious! I also baked mine in a pie dish instead of the cast iron (didn’t have one on hand) and it worked great!
Rene
Hi Elle - so glad this was a hit for you and your fam!
Tammy
I just made this for my husband and OH MY LANTA it was amazing! We are already talking about different variations to try next time. Thank you so much for the good recipe. Tip for anyone that if you use a deep casserole dish to bake instead of a wider shallow one you will need a longer cook time and will have to quickly broil at the end to get the just egg to set.
Rene
Hi Tammy - so glad you are your husband loved this! There are definitely lots of options for to change it up! Enjoy!
Kelly
Mine is in a small casserole dish and has been cooking for 45 min and still a bit liquidy. I’ve made Just Egg quiche with no issue so it’s strange. I want to broil it but also don’t want to burn it.
Angela
I have made breakfast casseroles before but this would be my first time doing it completely vegan. Question. Are there any other options to the vegan cream cheese because I’m allergic to all nuts?
Rene
Hi Angela - you could do a little bit of vegan mayo. Or just omit it.
Gina
Angela, There are nut-free vegan cream cheeses out there such as Tofutti brand. You can also make your own from tofu if so inclined. Good luck!
Janet
Just made this for dinner and substituted a roasted poblano and roasted jalapeño for the other peppers. I wish I had thought to whisk in some nutritional yeast into the Just Egg before pouring into the skillet. This is a make again and again and again. Try it for dinner!
Rene
Hi Janet - so glad you liked it and I LOVE the idea of using a poblano in this!
Rhonda Pendleton
I made this breakfast for dinner and made some changes. Instead of the peppers, I used broccoli, I also used 3 Beyond Meat spicy Italian sausages. I added some tofu and nutritional yeast to the egg mixture and topped it with Dayia cheese. It was amazing! Can’t wait to make it again.
Megan
I've never made this before and unfortunately my husband can't have eggs, would you know how I can make this recipe without using the egg?
Rene
Hi Megan - just to clarify this is made using vegan eggs, not real eggs. But I don't have any substitutions for the vegan eggs at this time - you could try looking up a recipe for a chickpea flour "egg".
Catherine
This was delicious! Perfect for a holiday breakfast. I'll definitely be making it again Christmas morning.
Andrea Hartley
Hey, I have most of these ingredients on hand. YAY! I guess I know what I'll be making on Thursday morning.
Rene
Woo! I hope you love it!
Karen Nadzan
Love this recipe!! Everyone had seconds!!
Rene
Yay! So glad it was a hit!
Dr. J
I made this for some non-vegan family members in lieu of going out for breakfast, and they enthusiastically gobbled up the entire thing ~ raving about it the entire time. Definitely a keeper that I'll make again and again for special breakfasts.
Rene
Awesome! So glad it was hit with everyone!!!
Shama
Yum! I loved this because it can be adapted to 1-2 servings in mini casserole dishes, I skipped the cream cheese and added queso instead - so delish and easy. This will be a new fav for breakfast and dinner!
Rene
Yes! I also love making these in mini portions! So glad you liked it!
Michelle
I recently discovered Just Egg, and truly, it is an embarrassingly, ridiculously awesome product! I've just been using it as a super welcome scrambled egg addition to my oil-free brown rice veggie stir fry and in breakfast burritos, but this tater tot pie recipe—sheesh, I'm ruined. I'll be making this dish this weekend for sure. It looks alarmingly delicious. I apologize for the preemptive "review" but I'll post again once I've actually made it. But, I can tell it looks good 😉
Rene
Can't wait to hear what you think after you make it! But yes, Just Egg is a go-to breakfast for me too. But this casserole is an extra special treat for a weekend 🙂
Kelly
This was quite yummy! But I'm not surprised - I don't think I've made a recipe of yours yet that I haven't enjoyed!
Rene
You're so sweet! So glad you liked it 🙂
Kelly
Simply delicious! I added spinach that was not getting used fast enough. I’ve been wanting to try Just Egg but hadn’t had the gumption to do it until now. This is breakfast comfort food!
Rene
Yay! So glad you liked it - and spinach sounds like the perfect addition!
Alicia M
This looks so yummy!!
Rene
I hope you try it out!!!
Veronica
Looks delish! Can't wait to try. What brand of tempeh bacon do you use?
Rene
I really like Lightlife!
Mindy
Can I freeze leftovers? I'm the only vegan in the house and this is a huge dish. Thank you.
Rene
Yes! You can definitely freeze the leftovers. I also like to put slices into individual containers and then eat them for breakfast all week.
BB
It’s in my oven now and I can’t wait to try it! How do you reheat it?
Rene
I usually reheat it in the microwave, but you could pop it in the oven if you want.
Melissa
Can I freeze before I bake or should I wait and freeze after?
Rebecca
If I don’t have a cast iron skillet, what size baking dish do you recommend to maintain the same approximate cook time? Thank you!