Vegan Tater Tot Breakfast Casserole
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
- 2 tbsp olive oil separated
- 1/2 yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp 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
- 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 tbsp 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 tbsp 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.
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This was sooooo good! We had it for supper and everyone in my family loved it. I left out the green pepper (on purpose) and the cumin (by accident) and it was so delicious I’ll make it the same way next time. A green salad and muffins and it’s all we needed for a filling meal. Thanks for another wonderful recipe!
I made this for a brunch I’m going to this morning with non plant based friends. I used Morningstar farms chorizo and added nutritional yeast. I haven’t tasted it but it looks and smells amazing!
Yayyy – hope it was a hit!
Second Christmas in a row making this casserole – so good!!
I sautéed a full onion, red & green pepper and a bunch of mushrooms along with the garlic, spices and breakfast sausages the night before. Then the day of, I poured the just egg and added the tater tots and threw in the oven. I found it needed a bit more time than stated but liked this way of prepping better as the just egg didn’t just absorb into the tots.
This will be a Christmas morning tradition for years to come!
Yayyyyy! So glad it was a hit 2 years in a row!!!
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!!!
So glad you liked this – you can definitely do all kinds of subs, makes it more fun!
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.
Can I freeze before I bake it?
Hi Melissa – I would bake it, cool it to room temp and then freeze it.
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!!!
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!
Hi Elle – so glad this was a hit for you and your fam!
Do you cover with foil while baking?
Nope – it is baked uncovered!
Wondering if the vegan ‘meats’ can be eliminated without messing up the texture.
Totally – I would just add more veggies!
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.
Hi Tammy – so glad you are your husband loved this! There are definitely lots of options for to change it up! Enjoy!
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.
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?
Hi Angela – you could do a little bit of vegan mayo. Or just omit it.
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!
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!
Hi Janet – so glad you liked it and I LOVE the idea of using a poblano in this!
I want to try this recipe. It sounds and looks amazing!! Just curious, what brand of vegan cream cheese did you use for this recipe?
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.
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?
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”.
This was delicious! Perfect for a holiday breakfast. I’ll definitely be making it again Christmas morning.
Hey, I have most of these ingredients on hand. YAY! I guess I know what I’ll be making on Thursday morning.
Woo! I hope you love it!
Love this recipe!! Everyone had seconds!!
Yay! So glad it was a hit!
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.
Awesome! So glad it was hit with everyone!!!
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!
Yes! I also love making these in mini portions! So glad you liked it!
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 😉
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 🙂
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!
You’re so sweet! So glad you liked it 🙂
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!
Yay! So glad you liked it – and spinach sounds like the perfect addition!
This looks so yummy!!
I hope you try it out!!!
Looks delish! Can’t wait to try. What brand of tempeh bacon do you use?
I really like Lightlife!
Can I freeze leftovers? I’m the only vegan in the house and this is a huge dish. Thank you.
Yes! You can definitely freeze the leftovers. I also like to put slices into individual containers and then eat them for breakfast all week.
It’s in my oven now and I can’t wait to try it! How do you reheat it?
I usually reheat it in the microwave, but you could pop it in the oven if you want.
Can I freeze before I bake or should I wait and freeze after?
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!