Easy Vegan Breakfast Casserole

why make this recipe

This casserole is simple, healthy, and full of flavor. You can make it ahead and warm slices for busy mornings. It uses common pantry items and fresh veggies for a bright, filling meal.

introduction

This Easy Vegan Breakfast Casserole makes a warm, hearty breakfast for the week. It is good for meal prep and for feeding a group. If you like simple casserole ideas, try this easy breakfast casserole for another basic option.

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how to make Easy Vegan Breakfast Casserole

Mix the vegetables, grains, and chickpeas. Whisk the milk and oil, then pour over the mix and bake until golden. For different spice ideas, look at a savory morning bake like breakfast enchiladas recipe to inspire flavors.

Ingredients :

• 2 cups chopped vegetables (spinach, bell peppers, onions)
• 1 cup cooked quinoa or brown rice
• 1 can chickpeas, drained and rinsed
• 1/4 cup nutritional yeast
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup plant-based milk (almond, soy, etc.)
• Fresh herbs for garnish (optional)

Directions :

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the chopped vegetables, cooked quinoa or rice, chickpeas, nutritional yeast, garlic powder, onion powder, salt, and pepper.
3. In a separate bowl, whisk together the plant-based milk and olive oil.
4. Pour the milk mixture over the vegetable mixture and stir until well combined.
5. Transfer the mixture to a greased baking dish.
6. Bake for 30-35 minutes or until the top is golden brown.
7. Let it cool for a few minutes before serving.
8. Garnish with fresh herbs if desired.
   
   

how to serve Easy Vegan Breakfast Casserole

Cut into squares and serve warm. It goes well with salsa, avocado, or a side salad. For fun breakfast trays, pair it with small handheld items like breakfast quesadillas for variety.

how to store Easy Vegan Breakfast Casserole

Cool the casserole fully before storing. Keep in an airtight container in the fridge for up to 4 days. You can freeze portions for up to 2 months. Reheat in the oven or microwave until hot.

tips to make Easy Vegan Breakfast Casserole

• Use firm, well-drained chickpeas so the mix is not soggy.
• Swap quinoa for brown rice or other grains if you like.
• Roast the vegetables first for deeper flavor.
• For baking tips and timing ideas for casseroles, check a different tater tot-style casserole guide like tater tot casserole advice and adapt the oven notes.

variation (if any)

• Add crumbled tofu or tempeh for more protein.
• Stir in chopped sun-dried tomatoes or olives for a tangy twist.
• Mix in vegan cheese for a creamier texture.
• Use sweet potatoes or diced potatoes for a heartier base.

FAQs

Q: Can I make this gluten free?
A: Yes. Use quinoa or brown rice and check that all ingredients are gluten free.

Q: Can I bake this in advance and reheat?
A: Yes. Bake, cool, and refrigerate. Reheat in the oven or microwave until hot.

Q: What is the best pan size?
A: Use an 8×8 or similar baking dish. Fill it so the casserole is about 1.5–2 inches deep.

Q: Can I add other vegetables?
A: Yes. Use mushrooms, zucchini, or broccoli. Chop them small so they cook evenly.

Conclusion

For another tested vegan casserole idea and more tips, see Vegan Breakfast Casserole – Nora Cooks.

Easy Vegan Breakfast Casserole

This warm, hearty breakfast casserole is simple, healthy, and perfect for meal prep or feeding a group. Filled with vegetables and grains, it's a flavorful meal to enjoy any time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: Vegan, Vegetarian

Calories: 220

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups chopped vegetables (spinach, bell peppers, onions) Use a mix of your favorite vegetables.
• 1 cup cooked quinoa or brown rice Either can be used.
• 1 can chickpeas, drained and rinsed Firm, well-drained chickpeas work best.
• 1/4 cup nutritional yeast Adds a cheesy flavor.
• 1 tablespoon olive oil Can be swapped with other oils.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste Salt and pepper
• 1 cup plant-based milk (almond, soy, etc.) Any unsweetened milk can be used.
• to garnish Fresh herbs Optional for garnish.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the chopped vegetables, cooked quinoa or rice, chickpeas, nutritional yeast, garlic powder, onion powder, salt, and pepper.
3. In a separate bowl, whisk together the plant-based milk and olive oil.
4. Pour the milk mixture over the vegetable mixture and stir until well combined.
5. Transfer the mixture to a greased baking dish.
6. Bake for 30-35 minutes or until the top is golden brown.
7. Let it cool for a few minutes before serving.
8. Garnish with fresh herbs if desired.

Serving

1. Cut into squares and serve warm.
2. It goes well with salsa, avocado, or a side salad.
3. For fun breakfast trays, pair it with small handheld items like breakfast quesadillas for variety.

Storage

1. Cool the casserole fully before storing.
2. Keep in an airtight container in the fridge for up to 4 days.
3. You can freeze portions for up to 2 months.
4. Reheat in the oven or microwave until hot.

Notes

Use firm, well-drained chickpeas to avoid a soggy mixture. You can swap quinoa for brown rice or other grains. Roasting the vegetables first can enhance the flavor. For variations, consider stirring in crumbled tofu, sun-dried tomatoes, or vegan cheese.