Vegan Croissant Breakfast Casserole
This Vegan Croissant Breakfast Casserole is made with flakey vegan croissants, tempeh bacon and vegan eggs!
Equipment
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
Instructions
- Preheat the oven to 350 degrees and grease a 9x13 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.
Nutrition
Calories: 587kcal | Carbohydrates: 52g | Protein: 21g | Fat: 34g