Vegan Crack Breakfast Casserole

Here is a simple vegan breakfast casserole you can make any morning.

introduction

This Vegan Crack Breakfast Casserole is warm, hearty, and full of veg. It uses simple ingredients you can find any day. If you like easy baked breakfasts, you may also enjoy an easy breakfast casserole for another option.

why make this recipe

Make this recipe when you want a filling, plant-based meal that feeds a few people. It cooks in one dish and uses everyday vegetables and pantry spices. It works well for meal prep or a weekend brunch and can be served hot or warm. If you want a flavorful change, try making breakfast enchiladas another day for variety: breakfast enchiladas.

how to make Vegan Crack Breakfast Casserole

This casserole layers cooked vegetables with a creamy, savory plant milk mix and bakes until set. You can chop the veggies small so the bake cooks evenly. For ideas on other breakfast-style fillings, see simple breakfast quesadillas.

Ingredients :

1 cup diced potatoes
1 cup diced bell peppers
1 cup chopped spinach
1 cup diced onions
1 cup cherry tomatoes, halved
1 cup unsweetened plant-based milk
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/4 teaspoon turmeric (optional for color)
1 tablespoon olive oil

Directions :

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced potatoes and cook until lightly golden and tender, about 10-15 minutes.
3. Stir in the bell peppers, onions, and spinach. Cook for another 5 minutes until the vegetables are softened.
4. In a bowl, whisk together the plant-based milk, nutritional yeast, garlic powder, onion powder, turmeric (if using), salt, and pepper.
5. In a greased baking dish, layer the cooked vegetables and pour the wet mixture over them. Add cherry tomatoes on top.
6. Bake for 30-35 minutes or until the casserole is set and the top is golden.
7. Let it cool for a few minutes before slicing and serving. Enjoy your hearty Vegan Breakfast Casserole!

how to serve Vegan Crack Breakfast Casserole

Serve warm in slices. Add fresh herbs like parsley or chives on top. Pair with toast or a light salad. For a crunchy side, try a tater tot style dish for kids and guests: tater tot casserole.

how to store Vegan Crack Breakfast Casserole

Cool the casserole to room temperature. Cover and store in the fridge for up to 4 days. For longer storage, cut into pieces and freeze in an airtight container for up to 2 months. Reheat in the oven or microwave until hot.

tips to make Vegan Crack Breakfast Casserole

• Dice vegetables small so they cook evenly.
• Pre-cook potatoes well; they should be tender before baking.
• Use a non-dairy milk you like for best flavor.
• Add a pinch of turmeric for color but not for taste.
• For a different texture, try serving with a simple cornbread side like a cornbread casserole.

variation (if any)

• Add cooked vegan sausage or tempeh for more protein.
• Swap spinach for kale or Swiss chard.
• Use sweet potatoes instead of white potatoes for a sweeter bake.
• Stir in sliced black olives or a spoon of salsa for a different flavor.

FAQs

Q: Can I make this gluten-free?
A: Yes. The recipe is naturally gluten-free if your plant milk and other ingredients are certified gluten-free.

Q: Can I use frozen vegetables?
A: Yes. Thaw and drain extra water before using so the casserole does not get soggy.

Q: How do I know when it is done?
A: The casserole is done when the center is set and the top is lightly golden. A toothpick in the center should come out mostly clean.

Q: Can I halve the recipe?
A: Yes. Use a smaller baking dish and reduce time slightly. Check for set center after 20-25 minutes.

Q: Is nutritional yeast required?
A: It is not required but it gives a savory, cheesy flavor that helps the dish feel rich.

Conclusion

For another quick, savory vegan meal idea, try this easy and tasty 20 Minute Vegan Egg Roll In A Bowl (Crack Slaw).

Vegan Crack Breakfast Casserole

A warm, hearty, and filling vegan breakfast casserole layered with cooked vegetables and a creamy plant milk mix.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Breakfast, Brunch

Cuisine: Plant-Based, Vegan

Calories: 180

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup diced potatoes
• 1 cup diced bell peppers
• 1 cup chopped spinach
• 1 cup diced onions
• 1 cup cherry tomatoes, halved

Wet Ingredients

• 1 cup unsweetened plant-based milk Use a non-dairy milk you like for best flavor.
• 1/4 cup nutritional yeast Adds a savory, cheesy flavor.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon turmeric (optional for color)
• Salt and pepper to taste

Cooking Fats

• 1 tablespoon olive oil

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced potatoes and cook until lightly golden and tender, about 10-15 minutes.
3. Stir in the bell peppers, onions, and spinach. Cook for another 5 minutes until the vegetables are softened.
4. In a bowl, whisk together the plant-based milk, nutritional yeast, garlic powder, onion powder, turmeric (if using), salt, and pepper.

Baking

1. In a greased baking dish, layer the cooked vegetables and pour the wet mixture over them. Add cherry tomatoes on top.
2. Bake for 30-35 minutes or until the casserole is set and the top is golden.
3. Let it cool for a few minutes before slicing and serving.

Notes

Cool the casserole to room temperature. Cover and store in the fridge for up to 4 days. For longer storage, cut into pieces and freeze in an airtight container for up to 2 months. Reheat in the oven or microwave until hot. Tips: Dice vegetables small for even cooking. Pre-cook potatoes well; they should be tender before baking.